I agree with Topher. Whatever the customer requests. It also depends where in the country you are located. For example here in the northwest most use 2% in their mochas unless they want it a little heavier then they will use whole milk. If you use 1/2&1/2 then we call it a breve. Some our our customers in California use skim, 1%, or non-fat, and even rice or soy milk for those that can't have milk. :lol: