Coffee gets you going, and booze brings you down, but baristas and bartenders alike are smitten with nut milk, a dairy alternative you can manufacture even if there’s not a cow in sight. Recipes vary, but generally water, agave and nuts such as almonds, cashews or hazelnuts constitute the entirety of the ingredient list.
Sales of almond milk surged 40 percent between 2013 and 2014, according to Fortune Magazine, and the trend shows no signs of abating. The beverage’s popularity is attributed to the rise in veganism, lactose intolerance and the widely held belief that almonds are the ultimate health food. As early as 2010, cocktail writer Camper English reported receiving promotional come-ons from almond milk makers, who suggested stirring almond milk into hot toddies. “I am guessing they could do a lot more with the product,” he wrote.
Now, they do: Nut milks figure into white Russians and alcoholic horchatas, mixed by bartenders who appreciate the relative lightness of the dairy alternatives.
The coffee bar at Feathertop, 23 Ann St., 843-306-0101, scarecrowandco.com (Cashew pepita milk, $1.50)