When you step into your favourite café, the smell of freshly ground coffee blends with the sounds of espresso machines and customer conversations. For many of us, a coffee shop is a place to relax, a part of our everyday routine. Today’s cafés are more than just a space for lovers of classic coffee with milk – they attract people who are looking for coffee alternatives adapted to their lifestyle, health and values.
Plant-based beverages are one of those small but essential additions that can transform the offer of the café. Not only do they respond to the needs of customers who are vegan, lactose intolerant or allergic, but they are also a nod to those who are environmentally conscious. Why should you go for plant drinks?
Introducing plant-based milk alternatives to coffee shops is a step that has both
environmental and economic benefits. Plant-based beverages such as oat drink, are
becoming increasingly popular among consumers, and their inclusion in the café’s menu is both a response to customers’ needs and a conscious pro-ecological choice.
Environmental benefits
The production of plant drinks has a lower environmental impact compared to cow’s milk. Replacing cow’s milk with oat drink provides a real environmental advantage – an oat drink requires 13 times less water, generates over 3 times less greenhouse gas and uses 11 times less land. Its production does not involve deforestation or contamination of water and soil by industrial farms. It’s a simple and sustainable choice that helps conserve resources and protect our planet.
Economic benefits
Growing consumer interest in plant drinks creates new opportunities for cafés. In Poland, more and more people choose oat drinks with their coffee, which is an opportunity for cafés to attract a wider group of customers. Plant drinks in the menu can make coffee shops more competitive and increase their revenue.
The use of plant-based beverages in a café
The versatility of plant drinks not only elevates the coffee menu, but also opens up
possibilities for a wide range of beverages, breakfasts and pastries that can enrich the café’s offerings and attract a broader group of customers.
Coffee: A good plant drink can turn your regular coffee into a comforting beverage for chilly days or even a dessert! In this article, we’ve compiled a selection of cosy and delicious ideas.
Matcha: Japanese tea powder has captured the hearts of customers in recent seasons.
Many of them pay attention to anti-oxidants, l-theainine and the health-promoting effect of their beverage, so they want it to be served with a high-quality drink. We have collected the recipes for matcha with add-ons on our blog.
Cocoa and Chocolate: Plant drink goes perfectly with cocoa, creating a tasty and healthy beverage for customers in search of a coffee alternative. It will warm you up and keep you cosy on winter days. If you haven’t heard of specialty cocoa and chocolate yet, be sure to check it out here.
Smoothies: Plant drinks are a great basis for a variety of fruit and vegetable smoothies, perfect for customers who take care of their health.
Breakfasts: Plant drinks can be a base for porridges served for breakfast. For example, oatmeal made with oat drink, topped with fresh fruits and nuts is a healthy and filling meal that will appeal to those who enjoy a healthy and nutritious start to their day, drawing more customers to your café.
Baked goods: Plant drinks are a great alternative to dairy in baked goods. They will enrich your offer with lactose-free and vegan-friendly cakes and desserts.
DRYK plant drinks are an excellent choice for café s which want to attract more and more conscious consumers. DRYK oat drink stands out for its simple composition, based on real oats, additionally enriched with calcium, vitamin D and vitamin B12. Thanks to its low sugar and saturated fat content, DRYK is a perfect choice for those who care about a healthy diet. It is also a favourite drink of baristas – it foams perfectly, making it ideal for latte art and preparing milk-based beverages such as cappuccino, flat white or matcha latte, which will be both delicious and visually appealing.
What is important, DRYK is also an ecological choice – their products have a low carbon footprint, and the brand ensures the respectful use of natural resources during production. A perfect option for people with gluten intolerance is pea drink. By choosing DRYK, the café gains a product that responds to the needs of modern consumers and supports sustainable development – a great way to stand out from the competition.
Adding plant drinks to the café menu is a step towards being more eco-friendly and adapting to the trends that customers have come to love. Less strain on the planet, greater guest satisfaction, and the ability to create delicious drinks and dishes – nothing but upsides. Give it a try and see that adding DRYK plant-based milk to your menu can enhance your café’s appeal to guests.
Plant-based breakfast inspirations
Creamy porridge with oat milk, cocoa and hazelnuts
Ingredients (1 serving):
● 1/2 cup oats
● 1 cup oat drink (e.g. DRYK Oat Drink)
● 1 tbsp natural cocoa
● 1-2 teaspoons maple syrup or honey
● handful of hazelnuts (roasted and chopped)
● 1/4 cup pomegranate seeds
● pinch of salt
Instructions (on the stove):
- In a saucepan, mix rolled oats, oat milk, cocoa and a pinch of salt. Bring to a boil over medium heat, stirring constantly.
- Reduce the heat and cook for about 5 minutes until the porridge thickens. If necessary, add more oat milk to get the desired consistency.
- Add maple syrup or honey.
- Put the porridge into a bowl and sprinkle with chopped hazelnuts and pomegranate
seeds.
Instructions (no cooking): - If you use instant oats, put them in a bowl.
- Pour hot oat drink over the rolled oats, add cocoa and a pinch of salt, then mix thoroughly to avoid lumps. Cover the bowl for 2-3 minutes for the oats to absorb the liquid.
- Then, add maple syrup or honey, mix and add chopped hazelnuts and pomegranate seeds on top.
Extra tip: If you want to add even more flavour, sprinkle your porridge with a bit of grated dark chocolate or cinnamon before serving.
Matcha smoothie bowl with a banana and plant drink
Ingredients (1 serving):
● 1 frozen banana
● 1/2 cup plant-based milk
● 1 teaspoon matcha
● 1/2 cup spinach (optional, for an extra dose of vitamins)
Additives:
● A handful of blueberries
● 1-2 tablespoons shredded coconut
● 1 tbsp granola or chopped nuts
Instructions:
- In a blender, combine frozen banana, plant drink, matcha powder and spinach (optional) until you get a smooth and creamy texture. If it’s too thick, add a splash of plant-based drink.
- Put the smoothie into a bowl.
- Decorate the top with blueberries, shredded coconut and granola or nuts. Serve
immediately.
