Oat Milk vs. Almond Milk in Coffee

The alternative milk question used to be simple: soy or dairy. Now there are a dozen options behind every counter, and the two that dominate are oat and almond. Both work in coffee. They work differently.

Oat Milk

Oat milk is made from oats blended with water and strained. The starch content gives it natural creaminess and body that most plant milks lack. In coffee, oat milk steams well. It froths. It holds microfoam. It pours latte art. Barista-formulated versions like Oatly Barista Edition are engineered for espresso drinks, with added fats and stabilizers. The flavor is mild, slightly sweet, and grainy. It does not overpower lattes, flat whites, and cortados.

Almond Milk

Almond milk is thin, light, and low in calories. The flavor is nutty and slightly bitter. In coffee, almond milk does not steam as well as oat milk. It tends to separate when heated. Almond milk works best in iced drinks. The thin body and nutty flavor add lightness to cold preparations.

The Answer

For hot espresso drinks, oat milk. It is not close. For iced drinks and cold brew, almond milk. For everything else, try them and decide. Find a specialty shop near you that uses both and order the same drink twice to compare.

Keep reading: Latte vs. Cappuccino, What Is a Flat White, Cold Brew vs. Iced Coffee.