Alternatives to Dairy for Your Coffee
Soy: Soy milk tastes (and steams) similar to skim milk, and has roughly the same protein content as dairy. There are concerns about plant estrogens found in soy milk, but the research is inconclusive and often contradictory. Some are also concerned with GMO soybeans used in many non-organic soy milks and creamers. Rice: Rice milk has a lower fat content, and is noticeably more watery in its taste and consistency, and has a "thinner" taste as well. It's not assertive, and tends to get somewhat lost in coffee, especially with darker roasts.
Almond: Almond milk -- especially if it's slightly sweetened -- compares quite well with dairy milk. It's also likely to become much more expensive. Almond crops are very water-intensive (it takes just over a gallon of water to produce one almond); since most of our almond crops come from drought-stricken California, that bodes ill for the affordability of all things almond-related.
Hemp: Hemp milk isn't psychoactive (which is either a good thing or a bad thing, we guess, depending on how you roll). It's made from the seeds of the plant, and can be a bit of an acquired taste; despite having a higher fat content, it's bland like rice milk, but has a somewhat chalky element to it that can be off-putting. It steams in much the same way that soy milk would.
Coconut: We've saved a personal favorite for last. Coconut milk is often found in better non-dairy creamers. That's because it has a genuinely milky taste, and more of a fat content than most of the rest of the options on this list. We suggest getting the unsweetened variety unless you want your coffee tasting especially coconutty. Best of all, coconut milk is versatile; it works in many Thai and Indian dishes, plus pina coladas, coquito, and plenty else. It's also less likely to be adulterated with thickeners, sweeteners, and other crap that's typically added to other plant milks and non-dairy creamers. Incidentally, there's no reason to fret if a cappuccino or flat white is more your speed. Most non-dairy "milks" will froth just like the stuff that came straight from a cow, though it's worth noting that there are variations in the texture and mouth feel of the foam in each case just the same as there are variations in taste. Even Dunkin' Donuts and Starbucks have jumped on the non-dairy bandwagon.
Our take: if you don't have a dietary or ethical opposition to milk or cream, buy organic and use in moderation. If milk isn't an option, that's okay too; you have plenty of others. Just be mindful that some (especially almond and coconut) work better with coffee than others (especially rice and hemp), and that it might take some taste testing to arrive at something that works best for you.
Learn More: For a different perspective, here's Lewis Black's rather NSFW take on milk versus soy milk: Mother Jones made waves a few months back with Lay Off The Almond Milk, You Ignorant Hipsters Go Dairy Free also has reviews of non-dairy creamers. Just bear in mind that some of these are more expensive, and can be more likely to have additives (sugars, colorants, and thickeners) than their "milk" counterparts. Always check your ingredients.