Increasing numbers of individuals are opting to steer clear of cow’s milk. Some are unable to digest lactose, while others adhere to vegetarian lifestyles. This trend has paved the way for a plethora of options in supermarkets: plant-based milk substitutes.
As someone who struggles with lactose, I’ve explored numerous alternatives to cow’s milk. I’ve discovered favorites tailored for specific uses: soy milk works wonders in cappuccinos—especially since I’ve moved away from oat milk. Coconut milk enhances my matcha experience, and occasionally, I enjoy almond milk in my iced coffee.
Recently, I stumbled upon a surprising contender: potato milk. Indeed, you read that correctly. This humble tuber is not only scrumptious when fried, mashed, or snacked on as chips, but it also makes a delightful addition to coffee as a milk substitute.
Is potato milk the emerging plant-based superstar?
The first iteration of potato milk I sampled was an unsweetened, sugar-free option. Straight out of the container, the potato flavor was present but subtle. However, after frothing it for coffee, I was pleasantly surprised. The milk frothed well, boasting a creamy texture that was quite robust. What stood out the most was that when combined with coffee, the potato taste vanished entirely—I actually found that it enhanced the coffee’s flavor. The consistency was perfect: creamy instead of watery.
Next, to test its versatility, I opted for a “barista” version in an iced matcha latte. This variety was a touch sweeter and creamier, ideal for whipping up a cold foam, which I created using a milk frother. Once again, the potato milk highlighted the matcha essence while contributing little flavor of its own. I was sold!
So far, potato milk has impressed me not only with its flavor and texture but also with its nutritional profile. The unsweetened variant is devoid of sugar, lactose, soy, nuts, and gluten, making it a great choice for those with allergies. Another bonus? Potato milk is reportedly more environmentally friendly than many other plant-based alternatives. Producers assert that it entails 96% less water usage for cultivation compared to almonds, requires 50% less land than oats, and has a 67% lower carbon footprint in comparison to cow’s milk. It seems I may have finally found my go-to plant milk!
