Milk choice has come a long way since the olden times of “third place” cafes, when maybe the most progressive shop in the neighborhood would carry soy milk alongside the gallon jugs of fully hormonized cow’s milk. Despite the subsequent boom in alternative milks, relatively little academic research has detailed the sensory and chemical differences in alt milk types when combined with coffee. Yet a recent study from researchers in South Korea that specifically looked at nut milks shows that liquids in the category may stand up favorably to cow’s milk, particularly on the human health front. Published July 7 in Scientific Reports, the study evaluated coffee beverages made with almond, cashew, hazelnut and walnut milks — both roasted and unroasted — against cow’s milk for espresso-based preparations using a roasted Brazilian arabica coffee. Cow’s milk was by a fair margin the overall favorite among the 17 trained sensory panelists, although various nut milks produced under laboratory ...