There's no question that non-dairy milks, ie. plant-based or "alternative" milks, are up on the rise! Whether it be for dietary requirements, health properties, ethical reasons and/or taste preference, alternative options to dairy milk are becoming increasingly popular in both homes as well as cafes. There are many amazing options available in today’s market that can cater to everyone, whether you’re vegan, lactose intolerant (which affects around 5-10% of Australians), after the health benefits or you just love the taste.
Soy, Coconut or Almond Milk?
Non-dairy milks certainly bring a particular difference to your coffee experience, in both taste as well as texture. For those who have trouble in knowing what's what, or who simply need help in the decision to make the switch, our great friends at Sacred Grounds have conducted an in-house test using three different alternative milk options with their delicious organic coffee!
The Sacred Grounds team selected three of the most popular non-dairy milks in the market to take you through how to they taste with coffee and their tips on how to froth them:
- Pure Harvest Organic Soy Milk - Unsweetened
- Pure Harvest Organic Almond Milk - Unsweetened
- Pure Harvest Organic Coco Quench (Coconut Milk)
their results are below...
Soy Milk has had a rocky relationship with coffee over the years but if you have the right coffee and quality soy milk, then you can achieve a beautiful result every time.
Soy makes coffee taste very creamy and a little nutty.
Soy is a great option for those wishing to avoid dairy and nuts, it also contains protein levels that are almost on par with regular milk. The Pureharvest Soy Milk is organic with no added sugars, pesticides or preservatives and is gluten-free.
PAIRING WITH COFFEE:
Steaming soy milk can be hard but not impossible. It's the most commonly served alternative milk in Australian cafes, so if your local barista can master soy, so can you!
When steaming the milk, place the steam arm off centre and with the nozzle just below the surface so that you hear a slurping noise. If you hear a loud pitched scream then your nozzle isn't getting enough air. It’s important to hold this position firmly while frothing the milk. This will help achieve a thick creamy texture.
Soy milk heats up more quickly than regular cow’s milk. The main difference is that you want the milk jug to be warm to touch rather than hot to touch. If Soy milk is overheated levitra grapefruit side effects it will curdle so you want to be aiming to heat the soy to approx 50 – 60 degrees.
Tip: constantly take your hand on and off the jug as you heat the milk so that you can more accurately gauge the temperature.
This super-milk has the same health benefits for your heart as olive oil, it’s cholesterol-free and packed with protein, fibre, Vitamin E, Magnesium, Zinc, Iron & so much more, which is why Almond Milk has become so darn popular.
The combination of the almond and coffee bring outs the rich coffee flavour out front, immediately followed by nuttiness from the almond milk and a caramel aftertaste
Almonds naturally contain vitamin E & B, magnesium, calcium, iron, phosphorus, copper, zinc, and healthy fats. Like soy, the Pureharvest Almond Milk is organic with no added sugars, pesticides or preservatives and is gluten-free. This one in particular is made from activated almonds so it is easier on your tummy.
PAIRING WITH COFFEE:
Almond milk is quickly rising in popularity throughout the coffee world as an alternative to soy.
We find that Almond milk heats up a lot quicker than cow’s milk. We didn’t need to let much air into the milk texturing, which means that we frothed the milk in a similar way to how we would for flat whites.
Tip: to avoid clumping, make sure to pour the milk straight away. SO make sure you have your espresso shot ready to go before texturing the milk.
Similarly to soy milk, you have to be careful not to overheat Almond milk as it can separate. Bang the jug on the counter a few times after frothing to help flatten out any bubbles.
If you love all things coconut then this is an obvious choice for you!
We loved the combo of this coconut milk with our coffee. You get a strong, creamy coconut flavour up front followed by a caramel and nutty aftertaste.
Coco Quench is made from a delicious balance of organic coconut milk and rice milk. Coconut milk is high in lauric acid, a medium-chain fatty acid that is easily absorbed and used by the body for energy. The fats from coconut milk complement the sweetness of rice milk, while the complex carbohydrates in brown rice reduce the richness and high saturated fat that is typical of pure coconut milk. The Pureharvest Coco Quench, is organic and is gluten, cholesterol and lactose-free.
PAIRING WITH COFFEE:
While coconut milk is the least commonly found alternative milk in your local café, that doesn't make this any less favourable. In fact, out of the three milks, we found the coconut milk to be the creamiest.
Coconut Milks heats up very similarly to cow’s milk. It is a quite thin which means that you need to let quite a lot of air into the milk when texturising (i.e. you want to froth the milk like you would for cappuccino milk).
Con: It’s extremely difficult to avoid bubbles in the milk froth
Pro: Unlike other alternative milks, coconut milk doesn’t separate.
Before use, always make sure to shake bottle well. When steaming, try to get as much air as you can in first 5 - 15 seconds. This will help to froth up the coconut milk to get a thick creamy texture. Pound the jug on the counter after frothing to flatten out any bubbles.
A special thanks goes to Sacred Grounds for this blog post! Visit their website here: http://sacredgroundsorganic.com/