My Thoughts on Alternative Milks

Hello there! And welcome back to Barista Training School - Today let’s talk about alternative milks. 

So first off, what do I mean by alternative milk? 

These are going to be all of the options other than cow juice. Those would be whole, skim, 2%, ½ + ½ , heavy whipping cream, etc. 

Personally, I’d still go for cow’s milk in my coffee if I could, but alas, lactose intolerance is my reality (frowny face). So, I’ve explored various alternative milks and figured out what I like and don’t along the way.

Almond Milk 

Starting with almond milk, a popular and widely available option. In my opinion, it's not the best choice. While I love almonds as a standalone snack, turning them into milk is where I draw the line. The nutty flavor tends to overpower the drink, and I prefer my vanilla latte to showcase the vanilla and espresso, not the milk.

The milk is simply a vessel for the flavors of your beverage, not the main character. 

Soy Milk 

Now, let's give soy milk the recognition it deserves. This underrated alternative is the next best thing to whole milk. It has a neutral flavor that doesn't interfere much with your drink. A safe choice for those who miss whole milk but need an alternative.

Oat Milk

In recent years, oat milk has become incredibly popular, with brands like Oatly and Califia Farms leading the charge. Personally, oat milk is my top choice among alternatives, but it depends on the brand. Oatly, for example, has a thick, almost slimy texture I don't enjoy, while Pacific Foods offers a creamy, milk-like texture. Oat milk has a subtle flavor - a little sweet and a hint of nutty-ness which I find often compliments the flavor of espresso well. 

There are many other alternative milks such as coconut milk, cashew milk, and macadamia nut milk but almond, soy, and oat are probably the big 3 in terms of popularity. If you have tried any others, I would love to hear your thoughts!

See you next week!