More and more people are actively avoiding cow’s milk. Naturally, this has opened plenty of space in the supermarket for an ever-growing range of products: plant-based milk alternatives. I like coconut milk in matcha and, sometimes, almond milk in my iced coffee. Apparently the tuberous plant is not only delicious fried, mashed, in the form of chips—but also as a milk added to coffee. Manufacturers claim that the drink uses 96% less water in cultivation than almonds, requires 50% less land than oats, and has a 67% lower carbon footprint compared to cow’s milk.