A new peer-reviewed study has highlighted the potential of almond, cashew, hazelnut and walnut milks to enhance both the nutritional profile and sensory appeal of coffee beverages, findings that could influence future product development in the plant-based and out-of-home sectors.

Researchers at Dongguk University in South Korea prepared roasted and unroasted nut-based milks, blending them with arabica espresso, and compared their physicochemical properties, fatty acid profiles, antioxidant activity, volatile compound composition, colour, viscosity, particle size and sensory acceptance against commercial dairy milk coffee.

Each nut milk was prepared from raw or roasted kernels and blended with espresso in a 3:1 ratio, with dairy milk coffee used as the control.

"Since the use of animal-based milk raises environmental concerns and health issues such as allergies and lactose intolerance, the demand for plant-based milk alternatives is growing," the study noted. "This study aimed to develop nut-based milks – almond, cashew, hazelnut and walnut – combined with arabica espresso and assess their physicochemical and sensory qualities."

Healthier fats, more antioxidants

The analysis revealed that nut-based coffees contained significantly higher levels of unsaturated fatty acids, particularly oleic, linoleic and linolenic acids, compared with the saturated fat-dominated profile of dairy milk coffee. These compounds are associated with improved cholesterol management and reduced cardiovascular risk.

Roasting further enhanced the nutritional profile, with roasted almond and hazelnut milks showing increased oleic acid, while roasted cashew and walnut milks displayed notable rises in linoleic and linolenic acids.

Antioxidant activity was also consistently higher in nut-based samples, especially hazelnut and walnut coffees, with roasted variants showing the greatest increases. Walnut milk coffee recorded the highest total phenolic content, a marker of bioactive compounds linked to anti-inflammatory benefits.

Aroma profiling using gas chromatography-mass spectrometry identified 33 volatile compounds across the samples. Nut-based coffees were characterised by higher concentrations of benzaldehyde, responsible for almond-like aromas, and nutty pyrroles such as 1-methylpyrrole-2-carboxaldehyde.

Dairy milk coffee, by contrast, was richer in caramel and floral compounds such as furfuryl alcohol and 5-methyl furfural, often intensified by heat treatments in milk processing. Roasting intensified Maillard-reaction-derived volatiles in nut milks, deepening roasted and nutty notes, but also reduced certain heat-sensitive aromatic compounds found in unroasted nuts.

From a physical perspective, nut-based coffees exhibited higher viscosity and larger particle sizes than dairy milk coffee, particularly in cashew and almond versions. These attributes may contribute to a richer mouthfeel but can also influence beverage stability. Roasting darkened the beverages and increased browning index values, with roasted walnut coffee showing the most pronounced change in colour.

Sensory findings and market potential

Sensory evaluation, conducted with 17 trained panellists, found cashew milk coffee to be the most preferred overall, praised for its smooth texture, balanced nuttiness and clean aftertaste.

Hazelnut milk offered a distinctive roasted flavour, walnut milk delivered a more pronounced earthy profile and almond milk’s character was shaped by its higher benzaldehyde content, contributing a bitter-almond note.

With the plant-based milk category continuing to expand and coffee operators seeking to differentiate through flavour and functionality, these findings offer valuable guidance for industry.

Roasted nut milks in particular appear to combine improved nutritional value with enhanced flavour complexity, providing opportunities for positioning products that meet both health-oriented and sensory-driven consumer expectations.

The study’s authors conclude that this work “can serve as a foundational resource for understanding the sensory attributes and physicochemical properties of nut-based milk coffee and analysing the correlations between these properties and overall preference”.

For coffee chains, ready-to-drink brands and plant-based dairy manufacturers, this research suggests a clear path for combining flavour innovation with functional nutrition, a proposition increasingly sought after in the premium beverage market.

The authors concluded: "Despite its lower preference than that of commercial milk, nut-based milk coffee demonstrated potential as a health-promoting beverage owing to its high unsaturated fatty acid content (eg, oleic and linolenic acid) and antioxidant effects".

"To improve the acceptability of nut-based milk coffee, further research is warranted to control the production of specific aldehydes responsible for undesirable flavors, and additional physical experiments should be conducted to enhance the texture of these beverages."