I worked as a barista for years - these milk alternatives should never be put in coffee

Coffee shops now offer a seemingly endless list of alternative milks - including oat, almond and even hemp. And, according to alternative milk brand Alpro, it's a good thing there are so many non-dairy options, as research shows 48 per cent of Britons now use a plant-based milk in their brew. But while there are many milk substitutes out there, it seems only a few are worth splashing into your coffee.

A top barista has revealed the milks you should avoid adding to your morning cup of coffee - and her verdict might surprise you. Writing for The Tasting Table, Hunter Wren Miele has 12 years of culinary experience under her apron. The New-York based writer, who formerly worked as a barista, issued a coffee-oriented warning: 'You might not realise it, but what you've always put in your brew may not be doing it any favours.

'Certain ingredients can mask the naturally sweet, smoky, and flavourful notes in coffee and completely ruin it, leaving behind the sad remnants of what could have been the perfect morning treat.'. Topping Hunter's expert list of milks to avoid adding to your cuppa is coconut milk. Coffee shops now offer a seemingly endless list of alternative milks - from oat to almond, and even hemp (Stock Image). Unlike the subtle flavour of oat or almond milk, coconut milk has a very distinctive flavour profile.

Although this is ideal for curries or fruit smoothies, adding this milk to a steaming cup of coffee can drown out its original flavour. Instead of coffee's 'naturally sweet, smoky, and flavourful notes', the drinker receives a tropical punch to the face. High in fat and simple carbohydrates, coconut milk lacks the nutrients provided by other milk substitutes. In fact, just one cup of coconut milk makes up almost a quarter of the average adult’s daily saturated fat intake.

‘While coconut milk sold in a carton in the milk aisle is a more diluted product than the type of canned coconut milk used for cooking, it still can contain more fat than some other milk alternatives and is fairly low in protein,’ nutritionist Clarissa Lenherr previously told MailOnline. While a cup of skimmed milk contains roughly 8g of protein, the same amount of coconut milk contains none. ‘Coconut milk can sometimes contain gums that are used as thickeners, and if not, many brands add rice milk to it, so always check the labels,’ Lenherr adds.

Coconut milk can be hard for baristas to work up into a foam (Stock Image). Coconut milk is also a pain for baristas to work with and get a good foam if steaming or frothing is desired. So if you are in the market for latte art, you should avoid coconut milks at all costs. But some coffee connoisseurs clearly disagree with this verdict as the global coconut milk market is projected to grow to $3.3million USD by 2032, according to Fortune Business Insights.

Among Brits, coconut milk was the third most popular option (17 per cent) after almond milk (22 per cent) and oat milk (20 per cent), reported Ipsos. Next on Hunter's no-go list is rice milk. Those with multiple food allergies, such as nuts, dairy and soy, praise rice milk as their substitute of choice. While Hunter agrees that it is a great option for smoothies and cereal, she said it has 'no place whatsoever' in a cup of coffee.

She said the best milk to sweeten coffee is luscious and creamy whereas rice milk is watery and thin. Among Brits, coconut milk was the third most popular option (17 per cent) after almond milk (22 per cent) and oat milk (20 per cent), reported Ipsos. Much like coconut milk, it is a pain for baristas to froth and should be avoided in lattes and cappuccinos entirely. Made of mostly water and milled rice, its flavour is mild but naturally sweet.

But when added to coffee, rice milk only waters your brew down and gives it a sour taste. Plus, it has been found to contain higher levels of arsenic than other dairy alternatives. It is not recommended for children under the age of five to drink rice milk due to the small levels of arsenic that it contains. Hunter also warns against using coffee creamer. Despite its milky appearance, the sugary add-in often contains no milk at all.

Instead it is water, vegetable oil and sugar that give coffee creamer its sweet taste and silky smooth texture. But coffee creamer is often heavily-processed and filled to the brim with sugar. Some popular brands contain around 5g of sugar in a tablespoon of creamer. Health warnings aside, creamer may be able to mask bitter low-quality coffee - but it also hides intricate notes in more expensive artisanal coffee.