Even with soy’s longevity and oat’s rising popularity, almond milk has become the reigning dairy alternative for coffee. Why is that?
When you order a dairy milk coffee, most of the time, you’re expecting it to be rich, round, and maybe even a decadent coffee experience. I think a big part of why almond milk is the plant milk of choice for many consumers is its ability to enrich that experience.
When evaluating plant-based milks, a lot of specialty baristas seek out ‘neutrality’, where the most ideal characteristics of almond, soy, or oat play a support role to the coffee. But many people enjoy the sweet, creamy, nutty profile of almond milk.
So, is that the only way to think about the pairing, or can we expand our approach to it?
