Putting non-dairy milk in your coffee is really a hit or miss. Sometimes it’s delicious, creamy, and makes your coffee taste just how it should. Other times, it’s clumpy, watery, or tastes like nothing.
Milk can impact many aspects of coffee’s final flavour and aesthetic. Traditionally, the majority of all milk is made up of protein molecules. Given the vast differences between dairy and non-dairy milks, the performance of each does deviate.
Rice milk
Rice milk is the kind of milk you would definitely want to have in your coffee cup. This kind of milk alters your taste and because this dairy alternative is both nut and soy-free, it is growing in big popularity for coffee lovers with allergies and lactose sensitivities. This milk is made by blending rice with water and it’s often lower in calories than other milk alternatives.
Peanut milk
Peanut milk can be said that it’s quite an experimental nut milk with a hint of a peanut taste in the end. It tastes delicious, is full of flavour, has a smooth texture, and can turn to be incredibly rich when blended with coffee. The peanut flavour tends to be stronger when you use actual peanuts, so that would be a recommendation.
Soy milk
For those who have a sensitive and intolerant body for dairy, soy milk provides adequate calories and protein, especially to kids. The taste of soy milk in coffee is somewhat nondescriptive which makes it a bonus for baristas, as they are sure that it will not compromise the flavour or the aroma of the coffee.
Coconut milk
Some may argue that coconut milk’s natural sweetness distracts your coffee from its flavours but it always depends on the coffee, of course. Coconut milk’s properties are very creamy and naturally dense, making it a firm and refined favourite for foam and froth. This milk also has tons of healthy fats.
Almond milk
Almond milk is the standard milk alternative in coffee shops, especially around the U.S. It froths okay if you practice a bit, but otherwise, the almond flavour can be pretty strong. These kinds of dairy-free alternatives are difficult to thicken and use for latte art, and this is because of their lower protein content. Almond milk tastes nutty with a bit of a bitter aftertaste.
Oat milk
Oat milk is loaded with proteins and health aligning fibres. Its naturally thick, buttery, creamy texture stretches well and creates a nice foam. It’s perfect for lattes and coffee and it tastes very similar to a dairy latte because of its thickness.
Cashew milk
The most perfect thickener for your coffee will be cashew milk. Rich and nutty, with a delicious aftertaste, cashew milk is one of the great substitutes for cheese in cheesecake recipes, so it makes sense to use cashew milk instead of dairy milk in coffee.
Thank you for reading and don’t hesitate to share your milk and coffee experiences below!
