The Dairy-Free Tea Guide: Oat Milk, Coconut Blends, and Clear Brew Options

Barista-Grade Oat Milk: Formulated specifically for specialty cafes, our oat milk creates a velvety micro-foam without separating when in contact with acidic fruit or tannin-heavy oolongs. It adds a subtle toasted cereal note that pairs nicely with roasted teas.

Coconut Milk: Used predominantly in our Mango Coconut Jasmine Tea and Pistachio drinks, coconut milk provides tropical body and rich mouthfeel without the heaviness of dairy cream.

Avoid the Cloud Cream Series: The whipped foam contains real pasture-raised heavy whipping cream. Bloom Cup does not currently offer a vegan whipped cream alternative.

Avoid Salted Cream toppings: Similar to the Cloud series, salted foam is made with cow’s milk dairy.

Check on Pistachio series: While made with a coconut milk base, certain variations may be prepared in shared blender vessels.

If you prefer to avoid milk alternatives entirely, Bloom Cup’s fruit-led refreshers (such as the Jasmine Mango Smoothie or chilled clear Osmanthus teas) are naturally dairy-free and deeply hydrating.