What kind of milk is in your latte?

October 11, 2025 •

3 min read

Globally, milk-based coffee drinks are immensely popular, with cow's milk being the core ingredient in about 91% of coffee beverages as of 2020. The answer to "What kind of milk is in your latte?" depends on your preferences for creaminess, texture, and dietary needs, with both dairy and plant-based options offering distinct experiences.

Quick Summary

This article explores the milk types used in lattes, examining traditional dairy options like whole and skim, alongside popular plant-based alternatives such as oat, soy, and almond, highlighting their impact on flavor and texture.

Key Points

Whole milk is the traditional standard: It creates a rich, creamy microfoam ideal for latte art due to its balanced fat and protein content.
Oat milk is a top plant-based alternative: It mimics dairy milk's creaminess and is easy to froth, especially barista-specific versions.
Almond milk is lower calorie but harder to foam: Its thinner consistency can make latte art challenging without a barista-grade formula.
Soy milk has distinct flavor and heating needs: It provides good foam but can curdle if overheated, requiring a lower steaming temperature.
Barista-grade milks improve foaming: For plant-based options, choosing a version labeled 'barista' is crucial for better performance in lattes.
Fat and protein determine foam quality: The balance of these two components directly impacts a milk's ability to create stable, creamy microfoam for your latte.

Traditional Dairy Milks

Whole milk is the classic choice for lattes, providing a balanced profile of fat, protein, and sugar that steams into a smooth microfoam perfect for latte art. Its fat content delivers a rich, creamy mouthfeel that complements espresso. Beginners often find whole milk the easiest to work with for frothing.

Skim milk has less fat than whole milk, resulting in a lighter foam and less creamy texture. It's a good option for a lower-calorie latte where the espresso flavor is more prominent.

2% milk offers a middle ground, providing some creaminess and decent foam for those who don't want the richness of whole milk.

Popular Plant-Based Alternatives

Oat Milk

Oat milk is a popular choice in coffee shops due to its creamy texture and slightly sweet taste, similar to dairy. Barista blends often include added ingredients to help create a rich microfoam suitable for latte art. It's considered one of the easier plant milks to froth.

Almond Milk

Almond milk has a subtle nutty flavor and is thinner than dairy. It's lower in fat and protein, making detailed latte art more difficult unless using a barista-specific version with added stabilizers. It's lower in calories and carbs than oat milk.

Soy Milk

Soy milk is a long-standing dairy alternative for coffee. Its protein content can produce stable foam for basic latte art. However, it can curdle if overheated, so steaming at a lower temperature (around 55°C/131°F) is recommended. Soy milk has a distinct flavor profile.

Coconut Milk

Coconut milk adds a tropical sweetness and rich feel to lattes. It steams well for creaminess, though its thickness can hinder detailed latte art. The coconut flavor can be strong, impacting the overall taste.

Making Your Choice

Selecting the best milk for your latte depends on your desired flavor, texture, and dietary needs. Whole milk is ideal for classic creaminess and latte art. Barista-grade oat milk is a great plant-based option that performs similarly to dairy. Almond, soy, and coconut milks offer unique flavors. Experimenting with different types and brands, especially for non-dairy options which vary widely, is key to finding your preference.

Milk Comparison Table


Milk Type	Best For	Flavor Profile	Creaminess	Foaming Ability	Considerations
Whole Milk	Classic Lattes, Latte Art	Rich, Sweet, Creamy	High	Excellent, Stable	Highest fat content, calories
Oat Milk	Plant-Based, Creamy Texture	Naturally Sweet, Mild	High	Excellent (Barista)	Great dairy substitute, higher carbs
Almond Milk	Light Lattes, Nutty Flavor	Subtle Nutty	Low to Moderate	Fair to Good (Barista)	Lower calories, needs barista version for best foam
Soy Milk	Plant-Based, Balanced Foam	Distinct, Slightly Sweet	Moderate	Good, Stable	Must be steamed at lower temp to prevent curdling
Skim Milk	Lower Calorie, Espresso Forward	Less Sweet, Watery	Low	Excellent (Less creamy)	Good for latte art, but less forgiving

Conclusion

Your milk choice significantly affects your latte's taste, texture, and look. Whether you prefer the classic richness of whole milk or the unique characteristics of plant-based alternatives, there's an option for everyone. Remember that brand and heating methods are important, particularly for non-dairy milks. Barista editions can help achieve cafe-quality results at home. Exploring different milks is key to perfecting your latte.

For more tips on choosing milk for latte art, refer to expert guides.

Getting the Best Results at Home

Achieving good milk foam at home requires practice. Start with cold milk and introduce air briefly before submerging the wand to create a vortex that refines the foam. For non-dairy milks, choose 'barista' versions designed for better steaming and less splitting. Use a thermometer to avoid overheating plant milks, which have lower heat tolerance than dairy.

The Role of Protein and Fat

Milk's ability to foam is determined by its protein and fat content. Protein molecules stabilize air bubbles when heated and aerated. Fat contributes to creaminess and texture. Whole dairy milk has an ideal balance. Plant-based milks perform differently based on their composition; barista versions often enhance protein or add stabilizers to improve foaming.

Frequently Asked Questions

For the creamiest, richest latte, whole dairy milk is the traditional choice due to its high fat content, which creates a silky and stable foam.

Oat milk, particularly barista-edition varieties, is widely considered the best plant-based option for frothing due to its creamy texture and ability to produce stable microfoam.

Soy milk can curdle in hot coffee if it is heated too high, as it has a lower heat tolerance than dairy milk. Steaming it to a maximum of around 55°C (131°F) can prevent this.

Yes, you can make a good latte with almond milk, but barista-blend versions are recommended. Standard almond milk is thinner and more difficult to froth, so the added stabilizers in barista blends significantly improve performance.

Barista milk, whether dairy or plant-based, is specially formulated with higher protein and fat content to make it more stable when heated. This helps create a better, longer-lasting foam for coffee drinks.

Yes, skim milk can be used for lattes and is great for practicing latte art, as its foam is more stable. It results in a less creamy, lower-calorie drink that lets the espresso stand out.

When milk is steamed, the protein molecules trap air bubbles to form the foam. A higher protein content generally leads to a more stable and robust foam structure.