Almond milk is even more watery, so compared to that it’s ok. You can maybe try pea or soy milk but I doubt they’ll be any creamier. I use plant-based milk for milktea, but for coffee I just go for either non-dairy creamer or lactose-free milk.

I generally drink either whole or 2% cow milk in my coffee. Never added sugar, but sometimes half and half or the occasional oat milk phase instead. When you switch exclusively to oat milk for a while, it grows on you. I like oat as the best overall plant milk for coffee, and the Planet Oat original unsweetened in particular as you’ve heard, but it’s definitely a different product with a different culinary experience than cow milk.

But of course it is. Goat milk is also a different culinary experience. It tastes like goat cheese, which is maybe unsurprising but also rather unwelcome in coffee. Each alternative is rather different.

I mostly drink coffee at home. I grind beans one or two scoops at a time immediately before use and brew hot concentrate with an aeropress then dilute to black (americano-ish), but my milk preferences are the same in an occasional expensive coffee shop latte. Oat is the best alternative option. You’re right that it’s not as potent, and I tend to use even more oat milk in coffee than my somewhat heavy pours of cow milk.

I haven’t done careful investigation, but I suspect oat milk has a better balance of impacts on personal health and environment than many of the plant-based options. Almond milk production, for instance, takes enormous amounts of water out of the aquifer under California’s Central Valley, whereas oats are widely grown. Soy milk is controversial health-wise. Oat also tastes better to me than both of them. Coconut is okay but has a somewhat strong flavor and thin texture.

As a highly-engineered food product, you should expect substantial variation from one brand to the next. Try several.

Try extra creamy oat milk. Works like a charm.

Oat milk is fine, or even just drinking it black unsweetened.

Though in the last few years I’ve gotten into the habit of having my cold brew concentrate with Ripple Unsweetened. And before that was using Silk Protein unsweetened… it was sort of Silk’s version of pea protein drink, I think it got discontinued haven’t seen it anywhere. Ripple goes well with my coffee… Silk’s version was especially good with coffee, I’d still be buying that if it was being sold anywhere. Silk’s was a bit creamier and thicker than Ripple so it sort of gave the coffee some extra flair if that makes sense.

For these type of drinks I mainly try to find unsweetened with a similar nutritional profile like dairy milk e.g. it should have a decent amount of protein, calcium, vitamin D, etc. Most oat milk I’ve seen doesn’t have that so I usually don’t buy it, it’s more something I’d use if I’m at a coffee shop or someone’s house.

Only one brand. I’ve found most oat milks to be watery and plain. I think it’s “Pacific” brand. Don’t quote me on that, I haven’t bought it in a while. I found it to be creamier and just slightly sweet. Pretty decent. I generally drink coffee black at home, so I just don’t buy it.

Adding to everyone else’s recommendations - Earth’s Own barista’s oat milk is amazing. It was the the one that helped my family stop buying cow’s milk.

I used to use milk, but shifted to cream because I use much less and the coffee stays hotter.

Silk is excellent and a bit cheaper than Oatley. Smooth, light Oatley flavor that feels just like milk to me. Also great with matcha. Califia regular oatmilk and its Barista variety are also very good.

I’ve also had some random “oil separated and you didn’t realize it” experiences with Oatley I’ve never seen in another brand. Just opened it and poured oil right out. Nope. That and the price keep me away from it.

1. Soymilk unsweetened
2. Oatmilk Extra Creamy
3. Black

I drink it with milk but my wife is lactose intolerant so she has it with oat. She prefers it to almond and soy milk, however there are vast differences between brands and types.

If you want to try something genuinely competitive, I found the “barista” Oatley to be very good. Typically if it’s marketed for barista use, it’s thick and uses a different binding that works better in coffee. It’s not good for cereal and stuff, though, it often feels like drinking half and half. Lol

We’ve switched to oat milk as lactose intolerance has become more of a thing with age. We usually get what’s on sale though, and have noticed a difference in quality, taste, and if it separates easily in the coffee. I prefer oat to almond (too watery) and soy (too nutty).

I prefer it, but only specific ones with a barista label or ones meant to replace milk. Cheap oat milk doesn’t cut it and separates too often for my liking.

Someone mentioned the Oatly Barista one. If you’re in a country with Alpro, I really like their “Not Mlk”.

Nope.

I’ve been disappointed by oat milk every time I tried it. To me it just tastes bad. At this point I’d rather take the coffee black.

Soy milk tastes differently from milk, but is passable at least.

Oatmilk is the only thing I’ll use for lattes or whatever, I prefer much more than regular milk. I use the full-fat Oatly or any of the barista oatmilks though, the regular ones definitely aren’t as good and do seem more watery

How do you milk oats?

I’m not trying to troll the vegans here, though I do feel a sense of sarcasm here. But it’s not because I consume animal products; it’s because I enjoy coffee and I’m wondering what… whatever “oat milk” is …adds to coffee.

For the record, straight up milk is nasty in coffee and I don’t understand why people do it. Creamer mixes milk and cream. Hot coffee does something to milk that just makes the whole cup gross. I think the thicker, heartier cream holds its own against the coffee.

So in my head I’m thinking you juice the oats somehow, but I’m not sure how you get cream without any cow’s milk. Soy?

I go to a local coffee shop and they do oat milk. I’m not vegan but I’m not opposed to vegan solutions. So I am curious about the oat milk. Can anyone explain without getting political, strictly on culinary basis, what oat milk brings to coffee?