Barista Nut Milk

Whole milk has a rich flavor profile, combining a number of subtle notes that need to be carefully balanced in order to get the right flavor, texture, thickness, and mouthfeel. If you taste a glass of whole milk, you can note hints of sweetness, saltiness, and even a touch of acidity. There’s a cool, smooth, creamy texture that pairs perfectly with a cookie. There’s the satisfying way it coats the inside of your mouth for a few seconds. When you pour it over a bowl of cereal, it doesn’t just soak everything and make it soggy like water would, it sort of coats the flakes.

All of these qualities need to be carefully included and balanced in a milk substitute, or else you get a weak experience: not creamy enough, too thin, no salt or acidity, etc. There’s little joy in drinking something that tastes like watered down cardboard. And many of the thickeners that are used amount to cheap tricks that don’t taste great and aren’t that good for you.

Over the years I’ve experimented with many ingredients and combinations, trying to nail the right balance. Eventually I settled on a combination that tastes great, feels right in the mouth, pairs well with cereal and cookies, and most importantly, delivers an excellent quality latte! I’ve made it hundreds of times, and at this point it’s my go to on a daily basis. It takes just a few minutes to make, and it lasts for up to a week in the fridge.

Part of what makes this recipe work where others fall short is that the nutritional profile closely mirrors whole milk — similar ratios of fat, protein, and carbohydrates, and a comparable salt content. That balance matters more than people realize. Oat milk, for example, is carbohydrate-heavy with minimal protein. Getting the macros right is half the battle.

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What Makes It Work

Two key ingredients do the heavy lifting here — and both happen to be superfoods.

Irish moss powder is a natural emulsifier and thickener derived from sea moss, a kind of seaweed. It gives this milk its characteristic body and creaminess — the secret weapon that sets it apart from thin, watery alternative milks. Beyond texture, Irish moss is packed with minerals, supports gut health, and acts as a natural preservative, extending the fridge life of this milk by a factor of 2–3x compared to most homemade alternatives.

MCT oil (medium-chain triglyceride oil, typically derived from coconut) contributes richness and that satisfying mouthfeel that makes whole milk coat your tongue. But its real magic is metabolic: MCTs are rapidly absorbed and converted into ketones, providing clean, fast-burning fuel for the brain. The cognitive boost is tangible — a glass of this in the morning or a latte made with it gives a noticeably clear-headed energy without the jitteriness of caffeine alone. MCT oil is widely used in ketogenic diets and intermittent fasting for exactly this reason.

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Barista Performance

The MCT oil and Irish moss combination makes this milk steam beautifully, producing microfoam comparable to “barista” alternative milks. While I wouldn’t compare this to whole milk for a cappuchino, any latte-style drink will be great. I regularly use it in espresso drinks like lattes and cortados, hot chocolate, and matcha lattes.

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Variations

Almond milk: Soak almonds overnight and/or blanch them before blending. You may be able to skip straining. Alternatively, make the milk, rest overnight, then re-blend.

Oat milk: Substitute 30g rolled oats for the cashews. Strain through a nut milk bag for best results.

Other nuts: Most work well. I’m particularly fond of pecan milk as a base for hot chocolate. Blend thoroughly and strain through a nut milk bag (pretty much anything besides cashews ends up gritty without this step).

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