James Hoffmann and Rebel Kitchen create non-dairy Barista Mylk

Rebel Kitchen have created a plant-based Barista Mylk specifically for use in coffee, launching in time for Veganuary 2021. Their blend of organic ingredients was developed with the help of coffee expert – and World Atlas of Coffee author – James Hoffmann to make it taste and perform just like dairy milk in coffee, unlike other alternatives.

The project was driven by the insight that although 1 in 2 coffees on-the-go are now made with a dairy alternative, 43 per cent of coffee drinkers who haven’t tried a dairy alternative in coffee won’t consider the more sustainable option … unless it tastes of dairy milk.

The recipe took 146 iterations and countless hours of rigorous testing with Hoffmann to achieve the perfect balance of ingredients to ensure it both tasted like dairy in all types of coffee and performed as well as cows’ milk when foamed and poured. The final recipe contains organic ingredients which have been minimally processed, such as Oat for smoothness, Coconut Cream for creaminess and Faba Bean for savouriness, and is free from nuts, preservatives, thickeners, stabilisers and refined sugars.

“Dairy alternatives used to mean compromise, be it in taste or experience, or for the Barista in the texture of the drink or the latte art they pour. Working with Rebel Kitchen we’ve created a sustainable alternative that isn’t a compromise, which creates perfectly lasting latte art,” says Barista Champion Hoffmann: “I’m excited to get it into the hands of Baristas and into the cups of coffee drinkers everywhere”.

Rebel Kitchen is 100 per cent carbon neutral, donates 1 per cent of its revenue to projects that support regenerative organic agriculture, and is a certified B Corporation. It was voted the No.1 Dairy Alternatives brand for Sustainability in a “Whereform” consumer survey, scoring higher than Oatly & Alpro.

Rebel Kitchen Barista Mylk will launch 1 January 2021 and will be backed by nationwide sampling and a marketing campaign.