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Subscribe This Is the Only Plant-Based Milk You’ll Find in Our Coffee — And Here’s Why
The plant-based milk our editorial team swears by daily.
We like our coffee how we like our editorial team: a little different, perfectly balanced, and very good under pressure. So it’s no surprise that when it comes to our daily caffeine rituals — from oat matchas and iced chais to double-shot soy flat whites — there’s one brand we all reach for.
In a coffee-obsessed culture where oat is overtaking dairy and almond is the new default, MILKLAB stands out for all the right reasons. It’s not just the variety — though there’s plenty — it’s the flavour, the function, and the cafe cred. More than just plant-based milk, MILKLAB is the barista’s best-kept secret — and the Sitchu team’s not-so-secret obsession.
Its cafe-quality range is crafted to steam silky smooth, froth to perfection, and blend without a hint of separation. Honestly, it makes our kitchen brews taste like a $6.50 Melbourne latte (minus the small talk about bad weather).
Because these days, coffee is more than a morning essential — it is a ritual, a reward, and a personality test rolled into one. And whether we’re grabbing a flat white on the school run, sipping matcha on a deadline, or recreating our go-to drinks at home, MILKLAB’s barista-grade milks have earned pride of place in our mugs.
But don’t just take our word for it. From Sydney to Melbourne, here’s how the Sitchu editorial crew take their plant-based pick-me-ups — and which MILKLAB milk makes their mornings sing.
The Almond Latte Queen
Jess, National Editor
“Almond latte, always. There’s just something about the creaminess of MILKLAB Almond that hits right — especially when I grab one from our favourite cafe near the office, Story, on a chilly morning. It’s smooth, roasty, and never overshadows the coffee. I’ve tried others, but this is the one I keep coming back to.”
Why We Love It: MILKLAB Almond is roasted to perfection, giving it a rich, nutty profile that blends seamlessly with espresso. Made from Australian almonds, it’s carefully balanced to avoid bitterness or thinning — no curdling here. It stretches beautifully for latte art and never dominates the flavour. A true barista’s almond milk.
The Mood-Matching Matcha
Sarah, Sydney Editor
“I’m a bit of a chameleon when it comes to caffeine, but lately it’s been oat matchas on repeat — always with MILKLAB Oat. I love how velvety it is, how it doesn’t separate, and how it brings out the best in my matcha without any bitterness.”
Why We Love It: MILKLAB Oat is creamy, smooth, and subtly sweet with a soft mouthfeel — the ultimate matcha (or coffee) companion. It’s crafted from Aussie oats and designed to complement without overpowering. Rich enough for lattes, light enough for iced drinks, and endlessly drinkable in both.
“Psst… MILKLAB Coconut also works like a dream with matcha. I’ve been mixing things up lately and have gotten into the specialty Ube Matcha Iced Latte at Melbourne’s sweetest Filipino cafe, Hap. They use MILKLAB Coconut — and can confirm, it’s incredible.”
– Kelsey Harrington, Melbourne Editor
The 3pm Fix
Loz, Social Media Coordinator
“My 3pm slump is very real. An iced almond chai is the antidote — and MILKLAB Almond makes it sing. It’s not watery, not overpowering, just that perfect in-between texture. I usually make it at home with a sprinkle of cinnamon on top, and somehow, it feels like a treat and a lifeline.”
Why We Love It (Again): The beauty of MILKLAB Almond? It’s a performer in both hot and cold drinks. No weird separation, no thin mouthfeel. Just creamy, spiced-up deliciousness that plays well with chai, cardamom and cinnamon.
The Melbourne Classic
Kelsey, Melbourne Editor
“Melbourne cafes take milk seriously — and so do I. My go-to is a soy flat white with MILKLAB Soy. It’s robust, creamy, and holds its own with the bold espresso shots you get at places like The Observatory in the Royal Botanic Gardens. Honestly, it’s the only soy I’ll use at home, too. I’ve tried straying, but nothing else hits the same when I need my caffeine fix.”
Why We Love It: MILKLAB Soy is built for bold brews. It’s thick, rich, and balanced, with just the right touch of sweetness. While other soy milks can split or overpower, MILKLAB Soy enhances espresso and steams like a dream. Bonus? It’s packed with plant protein, too.
The Final Sip
Whether it’s part of a slow Sunday ritual, a pre-meeting pick-me-up, or an after-lunch indulgence, MILKLAB is our ride-or-die, ensuring a consistently premium coffee experience every time. It doesn’t split. It doesn’t foam weird. And it never messes with the beans.
Almond, oat, soy, coconut, macadamia — every option is crafted with barista precision and home-brew ease. It’s why MILKLAB has earned its cult status in Australia’s cafe scene… and a permanent spot in our mugs.
Find Your Plant-Based Soulmate
From silky soy to bold almond, there’s a MILKLAB milk for every kind of caffeine ritual — and every kind of coffee lover. Ready to level up your coffee ritual? Explore the full MILKLAB range and discover the plant-based milk that gets you.
Thirsty for more? Discover our go-to non-alcoholic drops and the Australian gins worth clearing shelf space for — all in our ultimate guides to what’s pouring now.
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