"Do you have any almond milk?"
If you're guilty of uttering this phrase anytime in the last six months, raise your hand. Yeah, we figured as much. Now put it back down—no need to pointlessly raise your hand at work or alone in your apartment.
As all things experimental in the name of health continue to crop up with increasing regularity, we're willing to bet you've found yourself lingering, even if only a little bit, over the coconut and rice milks at the grocery store. And that's where the questions begin. Will it clump up in my coffee? Will it make my Kashi taste like cardboard? Is it even actually good for me?
Luckily, we've teamed up with McKel Hill, the nutritionist behind Nutrition Stripped, for a handy little go-to guide breaking down just about every alternative milk there is. So the next time you find yourself being forced to choose between soy and hemp, you'll know exactly what to reach for.
TASTE PROFILE: smooth, creamy, slightly sweet.
BENEFITS: “Soy milk has a nutrition profile most similar to dairy milks (higher in protein, carbohydrates, and lower in fat than most other non-dairy milks). I don’t recommend drinking soy milk multiple times a day, everyday, as the soy proteins in soy milk are concentrated more than those proteins would be found in whole foods like organic edamame, organic tempeh, or organic soy nuts. Be mindful of your soy intake overall, but there’s no need to eliminate soy as it has beneficial phytonutrients.”
BEST WITH: “Any recipe you would typically use dairy milks, soy milk is the most similar to dairy milk in texture.”
BUT HOW DOES IT TASTE WITH COFFEE? “Soy milk tastes great in coffee, dissolves well without any clumps or grittiness. Depending on the brand, soy milk in coffee can give it an aftertaste.”
TASTE PROFILE: slightly sweet, nutty.
BENEFITS: “Almonds naturally contain vitamin E, B vitamins, manganese, magnesium, calcium, iron, phosphorus, copper, zinc, and healthy fats (monounsatured).”
BEST WITH: “I use almond milk with everything from oatmeal porridge, in smoothies, hot cocoa, my famous Turmeric Milk, and other dishes where dairy milk is typically used. It’s my go-to non-dairy milk and most versatile.”
BUT HOW DOES IT TASTE IN COFFEE? “Great if you blend a little bit with coconut milk! Almond milk tends to separate when heated, therefore the best practice may be to add room temperature almond milk to warm or hot coffee.”
TASTE PROFILE: creamy, sweet, the least nutty flavor of all nut and seed milks.
BENEFITS: “A good source of healthy fats, copper, manganese, magnesium, phosphorus, iron, and zinc.”
BEST WITH: “Cashew milk is great for when you need to thicken smoothies, add richness to non-dairy ice creams or savory dishes. My favorite way to enjoy cashew milk is poured in a tall glass with a side of gluten free chocolate chip cookies.”
BUT HOW DOES IT TASTE WITH COFFEE? “Cashew milk is one of the three non-dairy milks I use in tea or coffee (the others being coconut milk or almond milk) due to the flavor, richness, and how it mixes with coffee. Homemade cashew milk is the best to use in coffee and mixes well! Try it with my Nourishing Muesli.”
TASTE PROFILE: slightly sweet, nutty, watery texture.
BENEFITS: “Hemp seed milk nutrition profile is highest in omega-3 fatty acids (anti-inflammatory and heart healthy fats), and the actual seed contains the most protein out of all the non-dairy nuts andseeds, with about 11g of protein per three tablespoons.”
BEST WITH: “to drink on it’s own, enjoyed with cold cereal, incorporated into smoothies or anything that requires lighter milks (compared to skim dairy milks).”
BUT HOW DOES IT TASTE WITH COFFEE? “Hemp milk is the thinnest of the non-dairy milks with a close second being rice milk. Hemp milk can be used in coffee, yet if you’re looking for a rich and creamy milk to add, coconut milk would be best and leave hemp milk for drinking or adding to hot tea. Try it with my Super Seed Muesli with Hemp Milk.”
TASTE PROFILE: slightly sweet, neutral.
BENEFITS: “Easy on digestion, especially great for those who have nut, soy, or seed allergies of any kind. Rice milk nutrition profile is slightly higher in carbohydrates than most other non-dairy milks due to its source, which is a carbohydrate. Rice milk doesn’t contain as much protein or fat as most other non-dairy milks.”
BEST WITH: “mixed in smoothies, porridges, cold cereals, and is great for the little ones to drink on it’s own.”
BUT HOW DOES IT TASTE WITH COFFEE? “Rice milk, like hemp seed milk, is more watery than most other non-dairy milks.”
TASTE PROFILE: sweet, subtle coconut flavor, thick, rich, and creamy.
BENEFITS: “High in healthy saturated fats, mainly in the form of medium chain triglycerides (MCT) which are a type of fat that is absorbed and utilized as energy similar to a carbohydrate rather than other fats (like almonds, olive oil, et cetera). Bullet coffee has made coconut oil and MCT oils famous in the past several years for it’s ability to transform coffee into a frothy treat by emulsifying the oils with coffee.”
BEST WITH: “savory dishes like curry, soups, stews; perfect for thickening smoothies, smoothie bowls, porridges or other hot cereals. Try it with my Blue Morning Smoothie Bowl.”
BUT HOW DOES IT TASTE WITH COFFEE? “The cream of the crop, literally, coconut milk is the thickest and creamiest non-dairy milk and is best for coffee in my opinion. A little goes a long way, but the texture is most reminiscent of heavy cream or dairy milk.”