Does the Type of Milk You Use Matter?

Does the Type of Milk You Use Matter?

A month ago, we switched milks in our house. My ability to steam milk was decimated. I instantly felt like a rookie. I wondered: Did I choose the wrong profession? Have I lost my touch? The answer was no. I was using the wrong milk.

Whether you’re using dairy or an alternative, the type of milk you use for those lattes and cappuccinos matters to the taste and texture of the final drink. And not just the type. Of course, whole milk steams better than 2% or nonfat, as we discussed in our perfecting milk article, but from brand to brand you’ll notice significant differences. When we hear from an aspiring latte artist who is having a bit of trouble avoiding those larger bubbles, we often recommend picking up a different brand of milk on the next trip to the grocery store. For alternative kinds of milk, the results vary even more wildly.

In finding the right milk for your triple tulip latte art, you are really trying to find the perfect balance of fat and protein. Both of these molecules help to surround the tiny air bubbles, making for great foam - however, too much or too little of either can cause poor performance. Is there a perfect number? Not that we have seen. As such, we are taking this test to the kitchen to decide. We recommend that you do the same. We used various types and brands of milk that were as widely available as possible through grocery chains or Amazon to ensure you’ll have access to them as well.

What's Good

Dairy Milk

When it comes to lattes and cappuccinos we always recommend whole milk before anything else. It has just the right balance of fats, proteins, sugar, and water to make smooth microfoam without being overwhelmingly creamy. However, just like grass-fed beef versus corn-fed, the taste and molecular composition of dairy milk are significantly impacted by 1) what type of cow is being milked, and 2) what that cow is eating. So each brand is different.

We tried three different whole milks to get a clearer picture of what works best; two organic and one regular. With our Organic Valley whole milk we found that, particularly with lower power steam wands or 2 hole steam tips, it was easier to avoid large bubbles and get consistently perfect microfoam. We found the same with Horizon Organic. Beyond consistency, we also found that the organic milks tended to give us the buttery sweetness you want in a steamed milk drink. This will vary widely from brand to brand, so do your research. 

organic-valleyYup. That definitely works.

Almond Milk

Califa’s Barista Blend almond milk was one of the few barista-specific options we had available at our local grocery store. It’s clear upon working with Califa that it was formulated for steaming, especially compared to our experience with other almond milks. It produces a nice rich foam and stays relatively sweet, even at higher temperatures. It isn’t quite as easy to pour latte art with as whole milk or Oatly, but slightly wispier lines is undoubtedly better than no latte art at all. On taste and consistency, this is one of our top picks. If you’re already a fan of almond milk, this is the go-to.

Oat Milk

If the words "Oat Milk" sound a little bit absurd to you, you’re not alone. Seems like they can squeeze milk out of anything these days. Despite the concept of oat milk being a bit strange, Oatly Barista Edition is the most milk-like alternative we’ve found. It steams almost exactly like real milk and produces fantastic foam. The foam doesn't hang around quite as long as whole milk might, due to the lighter protein content relative to fat, but that’s just being nit-picky. This stuff is smooth, sweet, creamy, and won’t hinder you in a latte art throwdown.

The only real downside to Oatly was that we were unable to find it at any grocery stores in our area. Oatly has been gaining in popularity, so that may change, but as of now, you’ll likely have to order through their website or Amazon.

oatly-milkHoly oat art!

Macadamia Milk

When we saw a product called “Milkadamia” that claimed to be sourced from free-range trees we rolled our eyes just as any non-"head up your-arse hipster" should. What exactly is a free range tree? That said, it is pretty good. We tried the standard version as well as the unsweetened version. It’s worth noting, there is a “Latte de Barista” version of the milk specifically for steaming, which we assume will be even better. Even with the regular unsweetened milk, we were able to get some decent latte art and good foam. The standard version performed about the same but tended to produce more substantial bubbles. There were some fans of the unique taste, but most us here at Clive found the other options a bit more palatable.

Soy Milk

The Silk Original milk works well for coffee. It produces fairly dense foam with a nice creamy texture. While the foam is pleasant to drink it wasn’t the easiest to pour latte art with. Generally, we ended up with a blob of foam plopping into our cup at the end of the pour, but it was very delicious.

What's Bad

Cashew Milk

Cashew milk has been a rising trend with Portland coffee shops as of late, with many of them making their own cashew milk in-house. We tried out some store-bought cashew milk and didn’t get good results. It produced relatively thin foam that dissipated within a minute or two after pouring, and the milk tasted relatively bitter and flat.

Coconut Milk

One word - terrible.

coconut milkHouston?!? We have a problem.

Hemp Milk

While other milks get close to behaving like a real dairy product, hemp milk felt like steaming water. It was nigh impossible to get anything resembling microfoam.


There’s no accounting for taste, so we’re not going to create some kind of milk ranking system. That said, if you’re looking for terrific milk-drink consistency there are a few front-runners. You can’t do better than organic whole milk, but if you’re looking to pour tulips and rosettas while leaving the cows alone we recommend either Oatly or Califa Barista Blend almond milk. These two produced rich, lasting microfoam more easily than the other options by a pretty huge margin, making them perfect for latte art and an excellent companion to your espresso.


  • After decades of no fat milk, non-organic milk, I’ve switched to Clover organic whole milk – exuberant thick foam, abundantly rich taste – gratitude for the assistance.

    Dr. Larry on

  • Oatly Oat Milk can be found at some Whole Foods – at least here in Michigan.


  • I can froth just about anything, however…

    Worst Regular Milk Brand- As much as I love the store, Trader Joe’s Organic Milk will leave you frustrated. All other brands organic milk I’ve tried worked beautifully.

    Worst type of milk alternative- Coconut Milk has definitely been my worst option yet.

    Jon on

  • There is definately a differnce between brands of milk however organic milk is not recommended by some because the pasturization process destroys proteins required for frothing; others disagree?

    Dr. Larry on

  • @Susan Briggs: Welcome to the party! I would recommend using great whole milk to get a rich cappuccino. This is the traditional choice and what you’ll find as the default in most coffee shops, new and old. Getting the texture just right will take a bit of practice, but that’s part of the fun!

    Charles with Clive Coffee on

  • I’ve become a cappo drinker over the past year having never previously been a coffee drinker at the age of 46. Purchasing my first espresso maker and milk steamer for the holidays. I LOVE a thick, creamy consistency to my beverage. Which milk do I use to achieve this and any additional tips? For the past year I had a phenomenal barista who delivered at 100% but have recently moved and cannot for the life of me find a great cappo in my local area.

    Susan Briggs on

  • As part of my barista course, I’m required to identify which type of milk (From four options – full cream, uht, soy and low-fat milk) is the hardest to steam. None of the sources I have found so far have the answer that my trainer is looking for (Despite my learner guide stating that of the 4, low-fat is the hardest). Do you have any information you would be willing to share?

    Ayla on

  • @Toria: As far as I know, lactose-free milk should be steam about as well as standard milk. As with regular milk, your results can vary a bit depending on which brand you’re using. If you want to be extra sure, I’d test another brand or try to get your hands on a good alternative. Right now we’re huge fans of Califia Farms Barista Blend Oat Milk.

    Charles with Clive Coffee on

  • At 9300 ft, I cannot get any milk to froth correctly except for half and half. Granted, I have not tried whole milk (we don’t carry whole milk at my work), but even Silk Almond Milk will not froth evenly throughout.

    Mikael on

  • What about lactose-free whole milk? I am a novice and not sure if it’s the milk or me that’s causing the problem.

    Toria on

  • @Louis: Unfortunately no. The type of foam produced by steaming milk is integral to pouring latte art.

    Charles with Clive Coffee on

  • Can i make latte art without steaming the milk?

    Louis on

  • I was literally in the grocery store googling which brand of milk in my store will give me the best latte – both taste and art considered. Thank you!

    Ryan on

  • Hi Clive Coffee. Alternative milks are often asked for for health reasons. The problem is many of them are full of sugar. Oatly is made from oats and a serving of it has 16g of sugar (carbs).

    Just because it has no added sugar does nothing to diminish the fact that it’s full of carbs.

    Comparatively, a serving of milk has 12g carbs — so arguably milk has LESS SUGAR than Oatly.

    Comparatively, a serving of unsweetened coconut milk has 2g of carbs. (TWO!). For people who are genuinely concerned with their health unsweetened coconut milk is a healthy alternative.

    Robert Tate on

  • Thank you! I will now try to get Oatly or Califa Barista Blend almond milk, I had been using cashew milk with my new frother and could not figure out what I was doing wrong!!

    Kristal Stilley on

  • @Charis: You’re spot on! If you test the same milk at a higher temperature you’ll find the same thing holds true. The chemical bonds that create microfoam are more easily formed while the milk is at a cooler temperature, so starting with cold milk gives you a leg up.

    Charles with Clive Coffee on

  • I found in my experimenting that it makes a difference if the milk alternatives are on the shelf (non refrigerated) or in the refrigerated section. The refrigerated Breeze Almond milk 80 calories will foam but not the same one non refrigerated. They are pasteurized differently. Different shelf life too.

    Charis Fitchett on

  • @Denisse: We haven’t! Generally, heavier milks, like half and half or eggnog, are pretty tough to steam. The only trick is making very small, precise movements. The aeration depth is a smaller range, so it’s best to start with your steam wand deeper in the milk and very slowly move toward the surface. Once you hear that aeration sound, don’t move a muscle!

    Charles with Clive Coffee on

  • Have you guys tried pea milk? I drink pea milk (made of peas) because of its high protein content, but I do find the consistency very thick.

    Denisse Meza on

  • @Tim: We haven’t, but I bet you can and we’d love to hear what you find out! Goat milk has a similar sugar content to whole cow milk, but far more fat. Given that, it’ll probably require a bit more precision to produce microfoam.

    Charles on


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