More and more people are actively avoiding cow’s milk. Some can’t tolerate lactose; others follow a vegetarian diet. Naturally, this has opened plenty of space in the supermarket for an ever-growing range of products: plant-based milk alternatives.

I’m one of the ones who doesn’t tolerate lactose. In my search for cow’s milk alternatives, I have tested plenty of plant-based drinks. I’ve found a favorite for nearly every purpose: I think soy is great in cappuccino—especially since I no longer drink oat milk. I like coconut milk in matcha and, sometimes, almond milk in my iced coffee.

Recently, however, I discovered an unexpected alternative: potato milk. Yes, you read that right. Apparently the tuberous plant is not only delicious fried, mashed, in the form of chips—but also as a milk added to coffee.

Is potato milk the new plant-based It-milk?

The first potato milk I tried was an unsweetened version without added sugar. On its own, you could definitely taste the potato—but only very subtly. However, when I frothed it up to add to coffee, I was pleasantly surprised. The milk foamed really well and was both creamy and firm. What particularly impressed me, however, is that once the milk met the coffee, I couldn’t taste any notes of potato at all—in fact, I found the flavor of the coffee rather enhanced. Best of all, the consistency is creamy, not watery.

To find out if the potato milk was versatile, I next tried it a “barista” version in an iced matcha latte. This version is actually a little sweeter and a little creamier—perfect for a cold foam, which I made using a milk frother. Here too, the milk emphasized the matcha notes and had hardly a flavor of its own. Sold!

So far, potato milk has not only impressed me with its taste and consistency, but also with its nutritional properties. The unsweetened version is free from sugar, lactose, soy, nuts, and gluten, making it ideal for anyone with allergies. Another plus point? Potato milk is allegedly more climate-friendly than most other plant-based alternatives. 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. It seems I may have finally found my all-around favorite plant-milk.