As more people turn to plant-based diets, alternative milks have become a staple for baristas. But not all non-dairy milks are created equal, especially when it comes to crafting that perfect cup of coffee and achieving good latte art. This guide will walk you through the best alternative milks for coffee and latte art, along with essential tips to get the best results.
Best alternative milks for latte art:
1. Oat Milk
- Why It’s Great: Oat milk is the top choice for baristas around the world due to its creamy texture, mild flavour, and excellent frothing ability.
- Texture: It creates a smooth, velvety microfoam that’s ideal for pouring latte art.
- Taste: Subtly sweet but not overpowering, making it a great match for coffee’s natural flavours.
- Barista Tip: Look for "barista edition" oat milks as they are formulated to froth better and resist curdling when mixed with espresso.
2. Soy Milk
- Why It’s Great: Soy milk has been around for a long time and is still a popular option. It’s protein-rich, which makes it easier to froth.
- Texture: It can produce thick, creamy foam, though it’s sometimes less stable than oat milk.
- Taste: Soy milk’s taste can be more pronounced and nutty, which might compete with the coffee’s flavour.
- Barista Tip: Soy milk is prone to curdling when mixed with hot espresso, so try warming it gradually and pouring the espresso slowly to avoid separation.
3. Pea Milk
- Why It’s Great: Made from yellow peas, pea milk is protein-packed and one of the best for achieving stable foam.
- Texture: Produces a rich, creamy texture with foam stability similar to oat milk.
- Taste: Neutral flavour that doesn’t overpower the taste of coffee.
- Barista Tip: Pea milk’s high protein content makes it easy to froth, but watch out for overheating, which can alter its flavour.
Although coconut and almond milk can bring a delicious nutty flavour to your coffee, it’s hard to create a thick microfoam to create latte art so we wouldn’t recommend using these for lattes, cappuccino or flat whites.
Tops tips to get the most out of alternative milks:
- Use "Barista Edition" Milks - These versions are specially formulated to froth well and resist curdling.
- Heat Milk to the Right Temperature - Aim for 55-65°C (130-150°F). Overheating can cause separation and curdling, especially for soy and almond milk.
- Use Fresh Milk - Fresh, unopened cartons of alternative milk froth better than those that have been open for several days.
- Don’t Use Milk That’s Too Cold - Milk should be at room temperature before steaming for best results. Frothing cold milk takes longer and produces uneven foam.
- Don’t Froth Too Quickly - Rushing the process can create large bubbles instead of microfoam, especially with almond or coconut milk.
- Practice Patience with Latte Art - Pour slowly and steadily. Alternative milk has a different texture, so it may require practice to achieve the same precision as dairy milk.
- Don’t Assume All Alternative Milks Are Equal - Each milk type has unique properties. Experiment to find which one suits your taste and frothing needs.
Read our guide to latte art for beginners for a step-by-step guide.
The Winner: Which Milk Should You Choose?
If you’re looking for a balance of flavour, frothing ability, and latte art potential, oat milk is the clear winner. It’s the most versatile, has a mild flavour, and can achieve that smooth, silky microfoam you need for beautiful latte art.
