'I'm a coffee expert and this milk is the perfect pairing to your morning brew'

Plant-based milks have surged in popularity over the years and with so many to choose from it can be hard to know which is best.

Oat, soy, almond and coconut all bring something different to the cup and whether it's for health reasons or personal preference there's something for everyone. So we asked Sam Henderson, group manager of beverage development for Starbucks and former Starbucks UK Barista Champion, to share his expert insight into how different plant-based milks work with your drinks order.

While cow's milk is the regular option for many, it can be difficult to digest for those with lactose intolerance or those recovering from a stomach bug. Whole milk and two per cent milk are high in saturated fat too - which can cause cholesterol problems.

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While those following a vegan lifestyle will need to pick an alternative that meets their beliefs. As well as their nutritional requirements.

According to one research review, when it comes to plant-based milks, soy milk is the closest match to cow's milk in terms of nutritional value. Like cow's milk, soy milk is a good source of protein, but it contains less fat and potassium.

Sam now leads the team responsible for developing innovative café-style beverages enjoyed across the region and he tells Daily Mirror: "Each plant-based alternative brings its own unique flavour and texture to coffee.

"Choosing the right one can completely transform your beverage moment, whether you want something smooth, light, or a bit adventurous.”

Oat – The Smooth All-Rounder

Sam says that oat has become the most popular of the plant-based milks thanks to its creamy texture and mellow flavour. "It’s the perfect gateway for anyone new to plant-based alternatives, allowing the core ingredients of any coffee to shine. Baristas love it too as it creates great micro foam which allows them to show off their latte art skills.”

So when it comes to what to pair it with, he said it pairs perfectly with espresso-based drinks particularly flat whites, where it "balances the coffee’s natural notes, rounding out any intensity.”

Soya – The OG Alternative

"Soya drink often flies under the radar for many looking for a dairy alternative, but it’s a barista’s best-kept secret and was the first plant-based milk in the scene," Sam explains. It steams and froths well, making it "ideal" for beverages where a silky-smooth consistency and fluffy foam really matter, like cappuccinos, macchiatos and lattes.

“It provides a great alternative to dairy milk in terms of flavour and texture, bringing out the flavours of espresso and adding depth without being overwhelming. Hot or iced, with flavour or without its a real all-rounder.”

Coconut – The Tropical Twist

For those who fancy something a little different, coconut brings a distinctive flavour to beverages. "With a naturally sweet and nutty taste, makes for a bold choice that pairs beautifully with all kinds of drinks.” Sam adds “It is my go-to for a matcha latte, both iced and hot, as the flavours of coconut and creamy texture perfectly balance the natural bitterness of matcha.

"It is excellent in summer beverages over ice, where its tropical edge comes through and is the perfect twist for a sunny day. It’s also a great match for matcha lattes, softening its earthy edge with a velvety finish.”

Almond – The Nutty Complement

Sam says that “almond drink lends a delicate nuttiness that adds sophistication to coffee-based beverages without overpowering any natural flavours, making it very versatile.

It is a natural partner for chocolate-based drinks like mochas and hot chocolates, where it lifts cocoa notes and in terms of something coffee-based the expert says it works well with iced lattes and uplifts a cold brew.

The rise of plant-based milk reflects a broader shift in how people approach food and drink. For many, it’s not just about finding an alternative to dairy, but about discovering new flavours and textures that elevate their everyday coffee. “It’s not about replacing dairy,” the expert says. “It’s about creating a better version of your favourite drink. And sometimes, the right milk is the final piece of that puzzle.”

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