The Newest Milk Craze, And Why You Should Try It

Myles New

No sooner had we finally convinced our moms to switch from the whole milk they grew up guzzling (and forcing us to chug daily) to almond milk than a new milk appeared on the market. Following in the footsteps of trends touting the aforementioned almond milk, hemp milk, coconut milk, and a host of other dairy-free milks comes the unexpected debut of pea milk. Yes, you read that right—the newest trend in milk is made from this otherwise mostly overlooked legume.

According to the hype, this new milk blows its predecessors out of the water. Being free from dairy, soy, nuts, and gluten, it’s an incredibly allergy-friendly option. It’s also a great source of protein, with 8 grams per 8 ounces (which compares to 7 grams per 8 ounces of whole dairy milk and 2 grams of protein per 8 ounces of almond milk). It also has half the sugar and twice the calcium of animal milk, and is free of the GMOS and carrageenan (an emulsifier known to create stomach issues), found in soy and nut milks.

Beyond this, pea-based milk is allegedly more sustainable than other milk options—it purportedly takes 93% less water to make pea milk than it does dairy milk, and it takes 85% less water to grow peas than it does to farm almonds.

Luckily, this super milk doesn’t taste like the yellow peas from which it is made, and it’s purported to have a rich texture similar to that of dairy milk. The milk’s maker, a brand called Ripple, will start stocking shelves with its product starting on May 2nd. Find a nearby store here.