Skinny Milk or Full Cream? Which produces the better Cafe Latte? This is the question I posed at a cafe recently. After receiving a frustratingly high number of skinny latte's containing little to no foam I switched to full cream latte's to see if it made a difference quality wise. At this stage the results are inconclusive. The first couple of full cream latte's have come out with a little more foam, but it's unlikely that the difference is statistically significant. If anyone has definitive scientific research to suggest that one type of milk consistently produces a higher standard of latte then please post a comment. Enquiring minds need to know.