Baristas Rank Dairy-Free Milks for Frothing

Johny Morrisson, a coffee expert and former barista, and Kayla Stavridis, a former Starbucks barista who now heads marketing at Baristahq.com, compared the frothing performance of several dairy-free milks. Both place oat milk first, describing it as the closest plant-based equivalent to dairy milk for texture and foam.

Oat milk leads the comparison

Morrisson says oat milk produces a fine, silky foam that remains stable enough for latte art. He also points to its creamy consistency and relatively neutral taste, while Stavridis describes its mild sweetness as a good match for espresso. The global oat-milk market was valued at almost $4bn in 2025 and is expected to exceed $6bn by 2032.

The experts recommend versions labelled “barista blend”, including Oatly Barista Edition and Califia Farms Oat Barista Blend. Such products contain oils and stabilisers intended to improve steaming, texture and resistance to heat. Stavridis says these formulations are widely used in cafés, and Oatly has become a regular offering at coffee shops including Starbucks.

Soy is stable, while almond milk is lighter

Soy milk has long been used in cafés and at home. Its protein content helps it form a smooth foam that withstands heat, making it suitable for flat whites and macchiatos. Stavridis says its restrained flavour allows the espresso to remain prominent. Morrisson, however, notes that some drinkers may object to soy’s characteristic bean-like taste. He recommends an unsweetened product without added flavours, such as Westsoy Organic Unsweetened.

Almond milk is widely available and offers a light, slightly sweet and nutty flavour. Morrisson considers it particularly suitable for iced coffee and cold brew. Its lower protein content can produce larger, less durable bubbles, and the milk may separate when added to hot coffee. Stavridis advises gentle warming. Barista versions, including Califia Farms’ almond formulation, are designed to provide greater heat stability and improved foaming.

Coconut and macadamia bring different profiles

Coconut milk gives coffee a distinct flavour that some drinkers prefer and others avoid. Its lower protein level generally produces a light foam with larger bubbles that disappear quickly, while its higher fat content can make the texture less consistent. Morrisson considers it better suited to iced drinks or use as a creamer. Stavridis says cafés also use it in coconut lattes and blended iced beverages, where its flavour is part of the drink.

Macadamia milk is a newer product category with a rich texture and a subtle nutty, buttery taste. Morrisson says it can create a velvety microfoam and support designs resembling those made with oat milk. Stavridis considers its performance reasonably strong across several coffee styles, although it has not achieved the same nationwide café presence as oat or soy milk. Morrisson recommends Milkadamia’s barista blend for home use.

Advice for home preparation

The baristas recommend shaking plant-based milk before use because its components can separate in the carton. They also advise choosing a barista formulation, which is made for improved texture and heat performance. Slow, gentle warming may help maintain the foam, and a handheld frother or whisk can be used when an espresso machine is unavailable.

Blending different milks is another option. Morrisson combines oat milk with a small amount of almond milk, using oat milk for foam and almond milk for additional nutty flavour. The result depends on the chosen products and the balance between texture and taste.