Milk and coffee have been a classic pair for generations—but these days, dairy isn't the only option. Whether you're cutting out lactose, following a plant-based lifestyle, or just curious, milk alternatives have earned their place on the café menu. That said, not all options behave the same once they hit a hot espresso shot.
So which ones actually taste good in coffee? And what kind of flavour (or texture) do they bring to the cup? Let’s break it down.
Oat milk
Creamy, slightly sweet, and the top pick for a reason. Oat milk works beautifully in coffee thanks to its neutral flavour and smooth texture. It steams well, holds microfoam, and adds a mild cereal-like note that complements espresso without overpowering it.
If you’re after a dairy-free option that still feels indulgent, oat milk is probably your winner. It’s also one of the more eco-friendly choices, so it ticks the sustainability box too.
Almond milk
Once the go-to alt milk, almond milk is still a café staple—but it can be a bit hit and miss in coffee. Its nutty flavour comes through more strongly, and depending on the brand, it may separate when heated or mixed with acidic espresso.
Barista-specific almond milks have come a long way, though. If you love a nutty twist in your brew, and don’t mind a slightly thinner mouthfeel, almond milk might be your match.
Soy milk
Reliable and widely available, soy milk has a mild, slightly beany flavour that works well with coffee—especially dark roasts. It steams nicely and creates a thick foam if frothed properly, making it a solid choice for lattes and cappuccinos.
Some people find soy has a stronger aftertaste than other plant milks, but it holds its own when paired with strong espresso.
Coconut milk
Coconut milk brings a distinct flavour, so it’s not for everyone. If you like tropical notes or drink your coffee over ice, it can be a fun and refreshing twist. The texture is usually thinner unless it’s a barista blend, but it won’t always froth consistently.
Use it if you enjoy flavoured coffees or want something different—but maybe not for your everyday flat white.
Macadamia milk
Creamy, slightly nutty, and luxurious, macadamia milk is a rising star in cafés. It pairs beautifully with coffee, offering a smooth finish and subtle buttery taste. It doesn’t overpower the espresso and generally behaves well when steamed.
If you haven’t tried it yet, it’s worth a go—especially if you like a silky texture and less sweetness than oat milk.
The verdict?
The best milk alternative comes down to personal taste, but if you want a safe bet that behaves like dairy and tastes smooth, oat milk is your all-rounder. For something with more flavour? Go macadamia or coconut. If you’re chasing foam and structure, soy and oat are your top contenders.
No matter your choice, barista blends are worth the extra few cents. They're formulated to handle heat, blend smoothly, and keep your coffee tasting as good as it should.
If you haven’t quite found your signature coffee blend yet, why not test-drive some Essenza Coffee? If you’ve enjoyed this deep dive into the best alternative milks, be sure to check out the rest of the resources on our blog. If you have any questions, please reach out to the friendly team.