Non-dairy milk used in coffee needs to function as close to actual dairy as possible. That means that it should foam easily for cappuccinos, not become oily when met with a hot liquid, and generally, not add an unpleasant taste. Right now, oat milk is leading this trend. Other top choices include soy, almond, rice, and cashew milk options. Popular coffee shop trends such as specialty drinks can benefit from the alternative textures of milk alternatives. The average Canadian drinks 2.3 coffees per day, which amounts to 14 billion cups of coffee per year.¹