Coffee beverages made with almond, cashew, hazelnut, and walnut milks — both roasted and unroasted — were compared to cow's milk in espresso-based preparations using roasted Brazilian arabica coffee. Seventeen trained sensory panelists rated cow's milk as the overall favorite, while certain nut milks matched cow's milk on sweetness, bitterness, and texture. Nut milks contained lower saturated fat and higher unsaturated fatty acids. Roasted-nut milks exhibited higher antioxidant activity and greater levels of polyphenols. The results support formulating plant-based coffee beverages that balance health benefits with sensory appeal.
Milk choice has come a long way since the olden times of "third place" cafes, when maybe the most progressive shop in the neighborhood would carry soy milk alongside the gallon jugs of fully hormonized cow's milk. Despite the subsequent boom in alternative milks, relatively little academic research has detailed the sensory and chemical differences in alt milk types when combined with coffee.
Yet a recent study from researchers in South Korea that specifically looked at nut milks shows that liquids in the category may stand up favorably to cow's milk, particularly on the human health front. Published July 7 in Scientific Reports, the study evaluated coffee beverages made with almond, cashew, hazelnut and walnut milks - both roasted and unroasted - against cow's milk for espresso-based preparations using a roasted Brazilian arabica coffee.
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