Beyond Dairy: Aquafaba's Creamy Potential in Your Coffee and Tea

Question: If I want to add a creamy texture to my coffee or tea without dairy, what’s a readily available ingredient to try?

For those seeking to enrich their daily coffee or tea ritual with a velvety smoothness without resorting to dairy products, a surprisingly accessible ingredient stands out: aquafaba. This liquid, often discarded, is the byproduct of cooking legumes, most commonly chickpeas and navy beans, and research suggests it possesses remarkable emulsifying and texturizing properties [6].

The Science Behind Aquafaba’s Creaminess

Aquafaba’s ability to mimic the creamy mouthfeel of dairy stems from its unique composition. It is essentially a complex mixture of water, proteins, and starches derived from the legumes. These components work synergistically to create a stable emulsion, which is crucial for achieving a smooth and rich texture in beverages. Studies have specifically investigated aquafaba’s suitability as a coffee creamer and foam enhancer, highlighting its potential to deliver a desirable sensory experience comparable to traditional dairy-based options [6]. The proteins in aquafaba, when agitated, can form stable foams and bind to fats and water, contributing to a thicker, more luxurious feel in the cup.

Practical Applications and Sensory Attributes

While the research on aquafaba as a coffee creamer is still emerging, its potential is significant. Its neutral flavor profile is advantageous, meaning it is unlikely to interfere with the nuanced aromas and tastes of coffee or tea. The volatile compounds in coffee, for instance, are crucial to its characteristic flavor, and while various processing methods like fermentation and honey processing can influence these [2, 4, 5], an additive should ideally complement, not overpower, these notes. The fact that aquafaba can also act as a foam enhancer is another appealing characteristic, potentially allowing for the creation of visually appealing and texturally satisfying beverages, akin to those made with dairy milk.

Exploring Other Dairy-Free Alternatives

Beyond aquafaba, other plant-based options have also been explored for their potential in coffee and tea. Nut-based milks, for example, have gained considerable traction, offering a range of textures and flavor profiles depending on the nut used [7]. However, these can sometimes introduce distinct nutty flavors that may not always align with the desired taste of a pure coffee or tea experience. Spent coffee grounds, while being an abundant byproduct of coffee production, have been investigated primarily for biocomposite materials and their impact on plant growth, rather than as a direct creamer for beverages [1].

In conclusion, for a readily available and effective dairy-free ingredient to add creaminess to your coffee or tea, aquafaba presents a compelling option. Its unique composition allows it to emulsify and thicken beverages, and its relatively neutral taste makes it a versatile addition to a wide range of hot drinks. Further exploration into its precise application and optimal use could unlock even greater potential for this humble legume byproduct in our daily brews.

References

[1] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [2] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [3] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [4] — Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi — Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments. — 2025-Jan — https://pubmed.ncbi.nlm.nih.gov/39974542/ [5] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [6] — Heba Sayed Mostafa, Omar Khaled — Is aquafaba suitable as a coffee creamer and foam enhancer in instant coffee? — 2024-Dec-30 — https://pubmed.ncbi.nlm.nih.gov/39582656/ [7] — Woorin Lee, Hyunwoo Ahn, Jonggab Yim, Yuri Kim, Kwang-Geun Lee — Physicochemical properties and sensory attributes of nut-based milk coffee. — 2025-Jul-07 — https://pubmed.ncbi.nlm.nih.gov/40624121/ [8] — Hatakeyama Shinichiro, Akiyama Masayuki, Yamaguchi Takuya, Yoshihara Daisho, Fujita Atsushige, Takahashi Kana, Maruya Miki, Kokawa Mito, Kitamura Yutaka — Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics. — 2024-Jun — https://pubmed.ncbi.nlm.nih.gov/38752394/