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.