Modern coffee shops now present customers with a vast selection of plant-based milks, including oat, almond, and even hemp varieties.

According to the alternative milk brand Alpro, the rise of these non-dairy options is advantageous, as recent studies reveal that 48% of people in the UK now incorporate plant-based milk into their coffee routines.

However, despite the wide array of milk substitutes, not all are suitable for enhancing your coffee experience.

Renowned barista Hunter Wren Miele shared her insights on the types of milk to avoid in your morning brew, and her recommendations may catch you off guard.

In an article for The Tasting Table, Miele, who boasts over a decade of culinary expertise, offered a warning regarding common coffee ingredients: ‘You might not realize that your usual choice can actually detract from your coffee experience.’

‘Certain additives can obscure the natural sweetness and rich flavors of coffee, ultimately diminishing the quality of what could otherwise be a delightful morning indulgence.’

At the top of Miele’s list of milks to steer clear of is coconut milk.

Coffee shops now provide an extensive range of alternative milks, including oat, almond, and even hemp (Stock Image)

In contrast to the more subtle flavors of oat or almond milk, coconut milk possesses a bold taste.

While it complements dishes like curries and fruit smoothies nicely, incorporating it into a hot cup of coffee can overwhelm the original flavor of the brew.

Instead of enjoying coffee’s naturally sweet, smoky, and complex notes, you’ll likely experience a strong tropical flavor.

Coconut milk is high in fat and simple carbohydrates, and it lacks the essential nutrients typically found in other milk alternatives.

Remarkably, a single cup of coconut milk can account for nearly 25% of the average adult’s daily saturated fat intake.

‘While carton varieties of coconut milk are more diluted than the canned versions used in cooking, they still often have a high fat content and relatively low protein levels,’ nutritionist Clarissa Lenherr previously remarked to MailOnline.

For perspective, a cup of skim milk provides approximately 8g of protein, whereas an equivalent amount of coconut milk contains none.

Lenherr further suggests that coconut milk may contain thickeners like gums and often has rice milk added, so it’s wise to check ingredient labels carefully.

Coconut milk proves challenging for baristas aiming to create a good foam (Stock Image)

Furthermore, coconut milk can be difficult for baristas to froth or steam effectively.

So, if you’re hoping for appealing latte art, it’s best to skip coconut milk altogether.

Interestingly, many coffee lovers seem to hold a different view, as the global coconut milk market is anticipated to reach $3.3 million USD by 2032, according to Fortune Business Insights.

Coconut milk ranks as the third most preferred option among Brits, with 17% choosing it, following almond milk (22%) and oat milk (20%), according to Ipsos.

Next on Hunter’s list of milks to avoid is rice milk.

For those with various food sensitivities, such as soy, dairy, and nut allergies, rice milk often emerges as a favored alternative.

While Miele acknowledges that it works well in smoothies and cereals, she asserts that it is ‘not suitable at all’ for coffee.

She describes the ideal milk for coffee as being rich and creamy, in contrast to the watery consistency of rice milk.

Among Brits, coconut milk was the third most popular option (17%) after almond milk (22%) and oat milk (20%), according to Ipsos

Similar to coconut milk, rice milk is also challenging for baristas to froth and should generally be avoided in lattes and cappuccinos.

Composed mostly of water and milled rice, rice milk features a mild yet sweet flavor.

However, when combined with coffee, it tends to dilute the beverage and can even impart a sour taste.

Additionally, it has been shown to contain higher arsenic levels compared to other non-dairy options.

For children under five, rice milk consumption is not recommended due to its arsenic content.

Miele also cautions against using commercial coffee creamers. Despite appearing creamy, many of these products contain little to no actual milk.

Instead, most coffee creamers consist of water, vegetable oils, and sugars that contribute to their distinctly sweet taste and smooth texture.

However, coffee creamers are usually over-processed and loaded with sugar.

Some leading brands may contain approximately 5g of sugar in just one tablespoon of creamer.

Aside from health concerns, while creamers might disguise the bitter notes in lower-quality coffee, they can also obscure the complex flavors in premium artisanal blends.