Avoid anything that says original or extra creamy without the barista tag when you want latte art. The shelf stable barista versions are built to handle coffee acidity so they do not split and the unsweetened ones keep the cup balanced instead of caramel-like. Some barista oats add a little extra protein which helps the foam feel silkier without tasting sugary.
For a basic wand, keep the tip off center to build a vortex, use minimal stretching, and stop around 140 to 150 F. If you do not have a thermometer, stop when the pitcher is too warm to hold for more than a second and give it a quick spin and tap. Then pour immediately into fresh espresso to keep the foam glossy.
Look, you're not opening a restaurant; you're feeding Wednesday-you who forgot to sleep. I do one pot of grain, one sheet pan protein/veg, then bully it into different moods with condiments.
Tortilla day, bowl day, soup mug day, repeat. Burnout still happens, so freeze a couple emergency portions and swap in breakfast-for-lunch when your brain taps out. You'll get tired of it sometimes; that's normal, not a moral failure. Just don't sauce anything until you're about to nuke it.
