With so many different types of milk available, it can be hard to decide which kind works in all scenarios or perhaps especially well in one scenario. Maybe we can help you narrow that list down.
Oat Milk
What it is:
Oat milk consists of steel-cut or whole oats that have been soaked in water and blended before being strained with a cheesecloth or a special nut milk bag. Basically it has a wheaty flavor and creamier texture than other types of alternate milk which makes it easier to foam than the others.
Best Used In:
If you’re a fan of creamy coffee then perhaps swapping your regular milk for oat milk is better choice. Many coffee drinkers enjoy the malty hints that adds to the drink. From a latte brewing perspective, its creamier texture also makes it easier for baristas to create foam art on the surface of our coffee that we’re absolutely going to share on our Instagram stories.
Almond Milk
What it is:
Almond milk is made by blending almonds in water and then straining the product afterwards to remove the solids. The result is a nutty flavoured milk similar to dairy milk. Although it has a slightly bitter aftertaste which is why some people prefer using a sweetened version.
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Remember when your friends were telling you “almond milk is so much better than regular milk, I use it in everything now”? Well it’s a very circumstantial milk. The nutty taste is quite overpowering which doesn’t work well when used for your typical English Tea for example. Coffee wise however, it is a popular choice as it adds another layer of flavor, even if the dairy-free part makes it trickier to foam. If you’re a fan of Almond Roasted coffee then this may enhance the taste.
Soy Milk
What it is:
Another popular alternative is soy milk. Made from ground soy beans or soy protein powder, it might be a more suitable choice for those who face the double whammy of being lactose intolerant and allergic to nuts. It can have a beany taste if it’s not made correctly but when done right, the taste is fairly neutral so baristas don’t have to worry about it overwhelming the flavor of the coffee.
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Due to its similar protein levels to dairy milk, it’s fairly easy to create foam in coffee but it can also easily curdle because of the coffee’s acidity or temperature. On the other hand, it’s typically sweeter than other milk alternatives so it could replace the need to add sugar to sweeten your coffee if that’s your preference. As for the curdling issue, perhaps try it when making iced coffee if you don’t feel like taking any chances.
Cashew Milk
What it is:
It is made in a similar way to almond milk but is more earthy in terms of its flavouring. First they are shelled and toasted before being soaked in filtered water, grounded into a paste before being blended with water.
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Flavour-wise, cashew milk has a less nutty taste compared to almond milk and is also naturally sweeter which something to bear in mind is. It also adds a thickness that works really well in lattes but the catch is that it’s a bit more pricey than the other alternate milk options.
Coconut Milk
What it is:
Coconut milk is made by shredded coconut skins that have been pureed with water and then strained and usually consists of a mix of water, coconut water and rice milk. It has a very rich taste and has a texture that’s quite similar to regular skimmed milk which makes it a good nondairy option when trying to make a latte.
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Since it has a strong coconut taste, its best not to combine it with predominant flavours in your coffee like vanilla, cherry or hazelnut. Adding it to a more plain coffee might make it take like a Bounty bar! It’s guaranteed to curdle in milk if added cold so make sure you warm it up first before adding it to your coffee.
Rice Milk
What it is:
It is made from boiled rice, brown rice syrup and brown rice starch and is the least likely to cause allergies out of all milk products. In general, it tastes much sweeter than cow’s milk.
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Being very watery in texture allows it to remain a neutral flavour when added to coffee. The downside to that it is the worst milk to use when trying to make a creamy latte because rice milk doesn’t froth at all. On the plus side, it curdles the least out of the other milk alternatives but still make sure you heat it up slightly.
Pea Milk
What it is:
While it sounds disgusting, it’s actually doesn’t have an overpowering pea taste of any kind. It’s produced from yellow peas being milled into flour before being blended with water and other ingredients and the taste is nearly identical to cow’s milk and it can froth really well.
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When used in hot coffee, it mixes well and you can’t tell the difference from regular milk. Adding it your iced matcha tea also mixes well due the distinct taste of matcha. However, in iced coffee the milk began to separate from the brew and has to constantly be mixed to avoid the lumpy taste. It’s silky texture makes it easy for baristas to create foam art with it.
Hazelnut Milk
What it is:
Made in the same way as earlier nut milks by blending hazelnuts in water, it has a creamy consistency and its hazelnut flavor pairs it well with coffee as well as chocolate. In a nutshell (pun intended), it tastes like Nutella but without the chocolate.
Best Used in:
It’s best used in coffee if you like a strong nutty taste. It’s consistency is like melted ice cream which is a bit too watery if you’re trying to froth it. However, this isn’t a problem when it comes to iced coffee which may be a better choice.
Macadamia Milk
What it is:
It has a smooth, rich texture and an almost fruity flavor but can be quite expensive when compared to other nut based milks.
Best Used in:
This milk is ideal for matcha lattes and cappuccinos as the milk blends really well with these drinks. Its extra thickness helps prevent separation and is a good replacement for sugar due to how sweet it is.
Walnut Milk
What it is:
A milk with a subtle nutty flavor. It sort of tastes like chocolate milk with a hint of maple and very similar to toasted walnuts.
Best Used in:
It’s strong chocolate-like flavor might be better suited for those who like mocha lattes, however the hint of maple can also add a nice touch to matcha lattes as well.
Quinoa Milk
What it is:
It comes from a seed that originated in South America that has a high protein content which makes it a great milk alternative when blended and turned into milk. However, it naturally has a strong bitter taste.
Best Used in:
Iced coffee beverages as the milk curdles very easily in hot beverages but if you’re able to boil the milk for a long period of time, the quinoa will become sweeter and may then work in a hot coffee.
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