Home Barista’s Guide to Alternative Milk

The Rise of Alternative Milk 

The consumption of alternative milk has undoubtedly skyrocketed in recent years. Oat milk, soy, almond, macadamia, coconut and… tiger nut milk? 

Driven by dairy intolerances, a desire for new flavours, and growing awareness of dairy’s environmental impact, Australian coffee drinkers have embraced plant-based options like never before.  

Now a café staple, one in four Australians choose plant-based milk when ordering coffee at cafes, with oat milk leading the charge.  

With so many choices, there’s a lot for baristas to explore. Each milk steams differently and brings its own influence to the taste and texture of coffee.  

One thing for sure is there’s no “best” tasting milk as like many aspects of the coffee world, it all comes down to personal preference. 

What to Consider When Using Non-Dairy Milk 

Different brands of the same milk can froth differently 

Since alternative milks aren’t standardised in their composition like dairy is, different brands can behave quite differently when steamed. Variations in protein and fat content as well as additives like stabilisers or gums can all affect how well a milk froths. 

Proteins play a key role in creating a stable foam structure, while fats add richness and creaminess to the texture.  

Take oat milk, for example. The regular versions you find at the supermarket (the non-barista blends) typically have lower protein and fat content, which makes it much harder to create consistent, stable foam. 

If oat milk is your go-to, it’s worth trying a barista blend instead. These are specially formulated for better frothing and can usually be ordered online, picked up at your local café, and in some cases, even found at major supermarkets. 

 

What is the best, and worst alternative milks to froth and why? 

 

1. Barista Oat and Soy Milk: The Frothing Front-Runners

Barista oat and soy milks are top performers when it comes to frothing, thanks to their balanced fat and protein content they make strong alternatives to dairy. 

Soy milk boasts one of the highest protein levels among plant-based options. This allows it to form stable foam and achieve decent micro foam when steamed correctly. While it can have a slight beany aftertaste, many brands have successfully neutralised this, offering a creamy yet neutral flavour that pairs well with coffee. 

Barista oat milk, on the other hand, is known for its smooth, creamy texture and subtle oat notes. It steams beautifully and delivers a rich mouthfeel, making it increasingly popular among coffee drinkers. 

 

2. Macadamia and Almond Milk: Solid Contenders

Macadamia and almond milks, especially the barista blends, are also reliable options for frothing.  

Their performance is boosted by added stabilisers and emulsifiers, helping them produce a workable foam. However, almond milk can sometimes yield a thinner, less stable micro foam compared to oat or soy. 

When frothing nut milks, it's important to introduce air slowly and create a strong vortex for a smoother texture. Aim for a steaming temperature of 55–60°C, as overheating can cause these milks to split. 

 

3. Coconut Milk: High Fat, Low Foam

Coconut milk is a bit of a wild card. While it has a high fat content, it is low in protein, making it harder to achieve stable, textured foam. You might get some froth, but it often separates quickly and lacks the structure needed for latte art. 

Its strong coconut flavour also tends to overpower the coffee, making it better suited to iced drinks or tea-based beverages. 

 

4. Rice Milk: The Frothing Flop

If you haven’t seen rice milk used in cafés, there's a good reason for that. With very low levels of fat and protein, rice milk is watery and thin, offering little to no frothing potential.  

Even though it has a naturally sweet taste, its weak texture makes it a poor match for coffee, especially in milk-heavy drinks like lattes or cappuccinos. 

Temperature does matter 

Although you can still create decent foam at higher temperatures, alternative milks generally froth best at lower temperatures than dairy milk.  

Heating alternative milks to around 55-65°C is recommended, while dairy milk can handle temperatures up to 71°C.  

Overheating alternative milks can lead to curdling, separation, and a burnt taste, as the proteins in these milks are more sensitive to heat than those in dairy milk.  

 

Tips for Steaming Alternative Milks 

• Use barista editions when available — they’re formulated to froth better. 

• Don’t overheat. Keep your milk between 55–65°C for sweetness and stability. 

• Make sure it comes straight from the fridge. A lower starting temperature gives you more time to spin your milk before hitting the lower finished temperature. 

• Expect variety — each brand behaves differently, so experiment until you find your perfect match. 

 

Alternative milk is here to stay  

As alternative milks continue to reshape the coffee landscape, understanding their unique properties is key to getting the best out of your brew.  

From frothing potential to flavour impact, each plant-based option offers something different and what works best often comes down to personal preference and experimentation.  

Whether you're a barista or a home coffee enthusiast, choosing the right milk and mastering its quirks can transform your coffee game and ensure every cup is as enjoyable as the last.