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Welcome to The Coffee Blog (TCB), Southern Africa’s largest coffee blog website! Today, we’re diving into the world of alternative milks, a topic that’s been brewing excitement among coffee enthusiasts everywhere. Whether you’re lactose intolerant, vegan, or just exploring new flavors, we’ve got you covered. Let’s explore the best alternative milks for coffee, how they behave, and most importantly, what they taste like.
In recent years, the variety and quality of alternative milks have exploded. Once upon a time, soy milk was the lone soldier in the dairy-free aisle, but now we have an array of options. From almond and oat to coconut and pea milk, there’s a plethora of choices to suit different dietary needs and flavor preferences.
People opt for non-dairy milks for various reasons—lactose intolerance, vegan lifestyles, environmental concerns, or simply a preference for the taste. But choosing the right alternative milk can be daunting. Each type behaves differently when steamed and mixed with coffee, and they all bring unique flavors to the table. Let’s break down the most popular options.
Flavor and Texture
Soy milk has a rich, nutty flavor and a creamy texture that mimics dairy quite well. It’s been the go-to alternative for years and is widely available.
Working with Soy Milk
Steaming soy milk can be tricky as it tends to curdle when it comes into contact with coffee, especially lighter roasts. A good tip is to pour it quickly to break up the clumps. For the best results, use a darker roast like our Shadow Boxer blend, which complements the nuttiness of soy milk.
TCB Barista Rating: 3/5
Flavor and Texture
Almond milk offers a subtle nutty flavor and a slightly thinner texture compared to dairy milk. It’s less likely to curdle than soy, making it a popular choice in many cafes.
Working with Almond Milk
Almond milk requires a bit more stretching when steamed, but newer barista-specific versions have made it easier to achieve a creamy texture and beautiful latte art.
TCB Barista Rating: 3.5/5
Flavor and Texture
Oat milk is a favorite among baristas and coffee drinkers alike. It has a mild flavor that doesn’t overpower the coffee and a creamy texture that’s close to dairy.
Working with Oat Milk
Oat milk steams beautifully, creating a smooth micro-foam that’s perfect for latte art. It’s also one of the most sustainable options, requiring less water than almond milk and producing fewer greenhouse gases than dairy.
TCB Barista Rating: 4/5
Flavor and Texture
Coconut milk has a distinctive taste that varies greatly by brand. Some are very subtle, while others can be overpowering. The texture is generally thinner and more watery.
Working with Coconut Milk
Steaming coconut milk can be challenging as it doesn’t froth well and can result in a watery texture. It’s best enjoyed on its own or in recipes where its flavor shines.
TCB Barista Rating: 1/5
Flavor and Texture
Rice milk has a neutral flavor, which lets the coffee shine, but its texture is quite watery, lacking the creaminess of other alternatives.
Working with Rice Milk
Rice milk doesn’t foam well, making it difficult to achieve a good latte art. It’s best used in flat drinks or for those who need a dairy-, nut-, and soy-free option.
TCB Barista Rating: 2/5
Flavor and Texture
Hemp milk is a newer addition to the alternative milk family. It has a mild flavor and a creamy texture when cold but thins out when steamed.
Working with Hemp Milk
It can create large bubbles and lacks the smooth micro-foam needed for latte art. However, it’s a decent option for those looking for something new.
TCB Barista Rating: 2.5/5
Flavor and Texture
Cashew milk is not very common but offers a fairly good creaminess and a neutral flavor that doesn’t interfere with the coffee.
Working with Cashew Milk
It’s not the easiest to steam as the bubbles tend to stay large, preventing a smooth texture.
TCB Barista Rating: 2.5/5
Flavor and Texture
Macadamia milk is creamy with a light flavor, making it a good alternative for coffee.
Working with Macadamia Milk
It steams fairly well but is not widely used yet, so there’s room for improvement in its formulations.
TCB Barista Rating: 3/5
Flavor and Texture
Pea milk has a neutral flavor and a decent texture. The quality can vary significantly by brand.
Working with Pea Milk
Some brands work well with coffee, offering good foam and texture, while others fall flat. Choose your brand wisely.
TCB Barista Rating: 3/5
Flavor and Texture
Hazelnut milk brings a strong flavor that can be reminiscent of Nutella when paired with a chocolatey coffee blend. However, it can leave a bitter aftertaste.
Working with Hazelnut Milk
It tends to separate easily and doesn’t froth well, making it challenging to work with.
TCB Barista Rating: 2/5
If navigating the world of alternative milks feels overwhelming, why not enjoy your coffee black? A well-brewed black coffee or espresso can be incredibly satisfying and highlights the pure flavors of the beans.
Ultimately, the best alternative milk is a matter of personal preference and what works best with your coffee. For us at TCB, oat milk stands out as the winner due to its great taste, texture, and ease of use. It allows the coffee’s flavor to shine while providing a creamy, satisfying mouthfeel.
Choosing the right alternative milk for your coffee shop or home brewing setup depends on your preferences and your customers’ tastes. While having a variety of options can cater to diverse needs, it’s essential to balance selection with practicality. Stocking too many types can complicate workflow and lead to wastage. Listen to feedback, test different brands, and find what works best for you.
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Thanks for reading! We hope this guide helps you navigate the delicious world of alternative milks. Remember, the perfect cup of coffee is out there—sometimes it just takes a little experimenting to find it. Happy brewing!
