Long an essential addition to hot and cold drinks and recipes, milk continues to retain a premium spot in kitchen fridges worldwide, alongside the many, increasingly popular plant-based varieties now available. Four industry experts share their thoughts on all things milk-related and more, from new nut-based options and flavorful pairings to achieving that all-important froth.

With health in mind

A rising number of consumers are seeking dairy-free and lower-calorie additions to coffee, which is resulting in plant-based milks, such as oat, almond, soy and coconut milk, becoming increasingly popular. In terms of dairy products, skim milk, or fat free milk is a preferred choice for those looking to reduce fat intake. However, whole milk still remains a popular choice among many. Its rich and creamy texture complements coffee well, with the high fat content providing a smooth mouthfeel.

Coffee combos

Creating milk combinations for coffee drinks is a great way of enhancing the overall experience, providing exciting opportunities to balance flavors and textures. Oat milk works well in lattes and cappuccinos, for example, while almond milk pairs nicely with mochas and flat whites, adding a light, nutty touch. Soy milk provides a creamy texture and mild sweetness, making it suitable for lattes and cortados, while the more exotic coconut milk is perfect for iced coffee and lattes with flavored syrups. With its rich, buttery flavor, macadamia milk is ideal for creating luxurious lattes and mochas, while cashew milk’s creamy texture and subtle nutty flavor complement lattes and cappuccinos.

Informed choices

At Costa Coffee, we display all our milk choices on the menu boards in-store, on our websites, our app and across all our communication channels. All Costa Coffee baristas will also then ask customers for their milk preference at point of service. Customers have the option to change their milk selection when ordering online. The only restriction we have in place is that we do not allow the use of multiple types of milk in one drink. Certain drinks are best suited to a particular type of milk and, in these cases, we make a recommendation when the customer is making a request to change the type of milk being used.

Packing a punch

Right now, the biggest trend has to be milk punches. You’ll find at least one milk-punch-based cocktail in every bar. And for a good reason; milk punches allow you to play with unique ingredients that otherwise may be difficult to incorporate into your drinks. Knowing that you have control over the clarity, color and texture of your cocktail means you can turn your drink into something completely new.

Bringing out the flavor

At Salmon Guru, we currently have a drink on our menu named ‘Pantera Jackson,’ in which we’ve combined pisco, tequila, chlli, mango and fish sauce with Greek yogurt. It’s a crazy and weird mix which has earned this yogurt punch a space in the ‘WHAT THE F#@%K’ section of our menu! You get a burst of flavor and umami that otherwise wouldn’t be present in the drink. The yogurt allows us to run wild with fun ingredients, knowing that the end result will be punchy, still texturally pleasing and attractive to the eye.

I tend to steer clear of using overly bitter ingredients in a punch since it can be difficult to disguise them, but overall, there’s definitely plenty of room for creativity and freedom. I especially like the idea of creating something nostalgic, like a strawberries and cream combination, or mint chocolate ice cream.

Mixing it up

I believe in encouraging people to have a free rein rather than follow trends – whatever you want to try, just give it a go – it’s entirely up to you! Personally, I tend to steer clear of using overly bitter ingredients as they can be hard to disguise in a punch, but honestly, you can use any combination of ingredients you like. I know I’d love to make a punch with chocolate milk as some kind of variation on a White Russian!

All about the quality

We’re currently witnessing several interesting trends in terms of milk usage in coffee drinks. Among these is high demand for milk that is organic and from grass-fed cows, which features in most traditional coffee drinks, including lattes, cappuccinos and macchiatos. I see this trend as forming part of a broader drive for higher-quality, ethically sourced dairy products. Flavored milks, such as vanilla, cinnamon and chocolate varieties, are also proving popular with customers, enabling providers to add unique twists to traditional coffee drinks. Unsurprisingly, the current focus on health and nutrition is also having an impact on milk products. One example is a higher number of requests for nutrient-enhanced milks, including options that are fortified with vitamins, minerals or proteins to enhance their nutritional value.

Dairy-free decisions

Plant-based milks, such as almond, oat, soy and coconut, are continuing to become more and more popular among consumers who are looking for lactose-free and vegan-friendly options. Each of these varieties has individual characteristics, which makes them suitable for different types of coffee beverages. Oat milk’s creamy texture means it creates a good froth and is therefore great for cappuccinos and lattes, for example. Soy milk also offers good frothability and has the added benefit of a neutral taste, so is suitable for a variety of coffee drinks. With its tropical connections, meanwhile, coconut milk is perfect in iced coffees or blended drinks.

Enhancing the flavors

There is plenty of potential for providers to combine milk varieties with other ingredients to create delicious and imaginative coffee drinks. Again, various milk alternatives work better than others, depending on the ingredients being used. Oat and almond milk both complement turmeric, bringing out its earthy flavor, while soy milk blends especially well with chocolate, making it ideal for mochas. When adding elaichi (cardamom) to coffee, both cow’s milk and almond milk really help to enhance the aromatic spices and flavors present.

Think before you bake

When using milk in cooking and baking, it’s important to differentiate between the different varieties of milk and consider the dish or product that you’re planning to cook or bake, since each has its ideal ingredient. We have numerous varieties of milk at our disposal, ranging from those with different fat contents, lactose-free options, fresh, pasteurized and UHT products to vegan types. All form part of the decision-making process, even though some are technically not ‘milk’ or ‘cream’ since they don’t contain any dairy fat.

Don’t discount dairy

Dairy fat in milk or cream is important as it will give flavor to a dish and change the consistency and taste, based on the amount of fat that it contains. Contrary to some of what you hear, dairy fat is not necessarily a bad fat. Importantly, its low melting point prevents it from leaving a greasy film on the palate. Our aim is to educate chefs, bakers and enthusiasts and share our knowledge with them so they can make informed decisions in their work.

Lactose-free lowdown

Demand for lactose-free milk products is rising, with growth expected to continue in the coming years, driven by customers’ choices and preferences. To summarize, lactose-free milk is simply milk that
has been treated to split the milk sugar (lactose). Lactose is a disaccharide, which means it consists of two monosaccharides. In the treatment process, the lactose is broken down into two monosaccharides – galactose and glucose – which makes the milk drinkable for people with lactose intolerance. Milk contains on average 4.5 percent milk sugar. On a positive note, milk sugar is about one-third less sweet than regular cane sugar and can’t be fermented by baker’s yeast. This means that lactose-free milk has little difference in terms of taste and can be used in the same way as regular milk.