Got (Plant) Milk? The Ultimate Showdown

Because the wrong milk can sour your whole day! 

By Stella Coffaro 

Image by Rachel Bernstein

As someone who is lactose-sensitive but also chronically caffeinated, I’ve come across a plethora of dairy milk alternatives. However, not all plant milks are created equal. While some are creamy and rich, others often taste like watery sludge. So, I compared the top contenders of soy, almond, oat, and coconut milk in iced coffee and matcha, ranking them based on taste, affordability and nutritional value. 

Soy Milk: The Funky One 

Despite soy milk being the OG of plant milk, this taste test was my first time trying it; I’m still questioning if I really enjoyed it. The taste was nuttier than expected, and the aftertaste was funky and almost sour. Mixed in coffee, the soy flavor was salty, yet complemented the earthiness in my matcha. Soy milk is nutritionally similar to low-fat dairy milk, making it a great protein plant milk! Even better, soy milk is relatively cheap and comes in a lot of shelf-stable options. 

Almond Milk: The Subtle One

I’ll admit that I was slightly biased against almond milk before this taste test. In the past, I found that almond milk was always too sweet, often reminding me of marzipan candies. However, in creamer-less coffee, almond milk is light and subtly sweet, making it a perfect pairing. I found that in matcha, the milk was less smooth, but the nuttiness blended well with the grassy tea. At a nutritional level, almond milk is a good source of vitamins but lacks the protein content of dairy milk. Luckily, the milk is relatively affordable, and its subtle flavor pairs well with coffee and matcha.  

Oat Milk: The Creamy One 

Oat milk has been my go-to dairy-free alternative for a couple of years, but I was getting a bit bored of it. Yet, oat milk stood out in my taste test in both coffee and matcha. In coffee, the milk was rich and smooth, balancing the bitter coffee flavor. The milk also provided a creamy, indulgent base for my matcha, without competing in taste. Oat milk is one of the pricier plant milks and also less nutritious than other alternatives; some store-bought oat milk is enriched with vitamins, though. 

Coconut Milk: The Bold One

Right off the bat: don’t try this milk if you hate the taste of coconut. In coffee and matcha, the taste of coconut milk is unmistakably tropical and sweet, which can be a bit too much; I’m sure that for some, though, this is a dream combination! While I enjoyed the strong flavor, the coconut milk was too overpowering in my coffee and matcha. I did, however, love its smooth texture and blendability in the drinks. Slightly less pricey than oat milk, coconut milk is vitamin-rich but significantly lacks protein. 

My final verdict? Oat milk is still my MVP for coffee and matcha in terms of flavor. However, all of the milk offers unique flavors and nutritional value, making them a good bang for your buck no matter the choice. Still on my list to try: hemp, cashew, macadamia, and rice milk. The plant milk world is just getting started!