Oat Milk Isn't the Only Dairy Alternative in Town

BY Etta Meyer | August 7, 2019 | Food & Drink Feature

Move over dairy, alternative milks made from plant sources are all the rage on the Aspen barista scene.

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Oats: They’re Not Just for Cookies
Even Paradise Bakery jumped on the alt-milk bandwagon in a big way this winter by being one of the first in town to offer oat milk alongside its almond and soy options. Oat milk was such a hit when it was introduced to cafes in Brooklyn in 2016, the city experienced a shortage that was documented in The New Yorker. Is oat gelato next? 320 S. Galena St.

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A Housemade Three-Nut Blend
Since its inception six years ago, Spring Cafe has been brewing housemade nut milk for use in its smoothies and lattes. After soaking overnight, a tri-nut mix of almonds, cashews and walnuts are blended with water for a protein-full brew with a creamy taste that would make half-and-half blush. (Technically cashews are legumes, but we aren’t complaining.) 119 S. Spring St.

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The Chicest Nut
The baristas at Local Coffee House take nondairy alternatives to the next level by offering the nectar of a trendier, more niche nut: the macadamia. The brand Milkadamia is used by Local in turmeric or matcha lattes to add intense creaminess with a hint of sweet. The nut product is sustainably farmed in Australia, and per the box, offers 50% more calcium than dairy milk. 614 E. Cooper Ave.

Photography Courtesy Of: spring cafe photo by jessie chaney | matcha photo by unsplash | oat milk photo by istock/ losinstantes