I have written in the past about my desire to find a milk other than soy to make coffee with. I would go each time through rice, almond, hazelnut and others only to fall back to the reliable soy after finding each was either too watery or just wouldn’t foam, some even tasted bad. After seeing Silk PureAlmond I thought I should give it a try. I had tried Almond Breeze, both aseptic and refrigerated, but was put off by the strong after-bite. As far as I know Silk PureAlmond is only the second refrigerated almond milk variety.

A good coffee milk should always hold up first to steaming. A nice foam never hurts and this is where most of the milk options I have tried failed. Silk PureAlmond worked very well, surprising actually as I have never managed a good foam with almond milk. The foam was as good as soy milk. The milk is thicker than other almond milks which lends to the foaming ability.

Taste is most important and the flavor held up well to the espresso I use. No overbearing taste to mask the coffee. Most important there is no afterbite like all other almond milks I have tried.

I doubt I will give up soy milk completely for almond milk but finding a new option that tastes good and actually works well for coffee is always welcome.

I lost the taste for cow’s milk before I went vegan. The last drink of cow’s milk came from a coffee that was made using bad milk.   Hot, rancid milk is one thing but add some strong coffee to it and it just enhances the flavor. After that I started drinking soy milk exclusively. I toyed with different brands and different flavors finding the one I preferred.  I went with store brands but found them too chalky and paper tasting. I tried 8th Continent but found at the time they added Vitamin D3 (from sheep’s wool) to their milk, a practice they have since discontinued.  I went with Silk vanilla for a very long time as my choice but lost the affection for such a sweet taste and moved to the plain variety.  I then tried unsweetened and found it to be perfect.  It was the perfect cereal milk, coffee milk and straight out of the carton milk.  It also cooked very well and didn’t lend a sweetness to my recipes.

I then read about the company which owns Silk, Dean Foods, and how they are the leading operator of factory farms in the US.  I also read about how they get a portion of their soybeans from China and there is no sure way to know under what conditions those beans were produced or if they are actually organic.  When Whole Foods opened I noticed they started carrying Organic Valley unsweetened soy milk.  I had used Organic Valley soy milk previously and liked their flavor but they did have a bit of texture to them I didn’t like, reminiscent of a whole cow’s milk. I decided to go with Organic Valley unsweetened for a period.  It didn’t make the best coffee but worked great otherwise. You can also find out exactly where the soybeans that were used in the carton of milk you have are from by going to their website and typing in a code from the carton.
I have since tried rice milk and find it pointless, why not just use water? I have tried hemp milk, full of nutritional value but a little pricey.  I haven’t tried almond milk yet but get many recommendations to do so.

One thing I don’t miss from the days of drinking cow’s milk is the phlegm you get form downing a glass of milk.  None of that stuff with the soy milk. Soy milk even makes great ice “cream”, if you don’t want to make your won get a carton of Purely Decadent.  Better than ANY traditional ice cream I have had.

I have considered going back to Silk unsweetened just for coffee since it steams well but I don’t want to be any more hypocritical than I already am.  I know somebody is just waiting to get me for it if I do.