Milk: Shaken and Stirred

From dirty sodas and affogatos to cold foams and cream caps, dairy-forward drinks are striking a chord with Gen Z, Gen Alpha and millennial diners who crave layered textures, visual drama and nostalgic familiarity with a twist. For menu developers and foodservice operators, the message is clear: Milk is cool again, and the possibilities for innovation are ready to flow.

As it’s been some years since the rise of coffee chains started our love affair with milk-based lattes, cappuccinos, frappuccinos and macchiatos, milk is poised for renewed attention as a high-impact element in must-have drinks—especially by younger diners restless to embrace the next social media darling.

“Dairy in beverages has evolved from traditional and functional—milk in coffee, cream in cocktails—to creative, craveable and experiential,” says Katie Cameron, director, U.S. foodservice business development, California Milk Advisory Board/Real California Milk (CMAB/RCM). “Dairy has become a flavor and texture enhancer that adds richness and indulgence—and creates a sensory experience.” Coffee chains are, among other strategies, building on successful elements in their enduring favorites when identifying pathways to innovation, using milk and cream as essential ingredients in new non-alc sips that boast layers of color and texture, while delivering indulgent flavor. QSRs and fast-casuals are following suit, “using dairy to add value, transforming everyday drinks into special experiences,” Cameron continues.

These characteristics play well in the cocktail space, too. Bartenders are leaning into dairy’s versatility to soften bold spirits and amplify indulgence. Milk and cream are being applied in modern mixology as tools for visual drama, textural interest and nostalgic notes. Meanwhile, butter is getting in on today’s trend of fat-washing spirits.

DIRTY, DREAMY, DAIRY-DRIVEN

Dairy is a signature element in several on-trend spirit-free beverage builds whose skyrocketing popularity is fueled by TikTok. Among these are:

• Dirty Sodas: While dairy isn’t an exclusive mix-in option for this social media sensation, some contend that the “dirty” in the name tracks back to the creamy, cloudy swirl that comes from adding dairy to the base soda. No matter how it’s customized (often with flavored syrups or fruit purees), the result is a fizzy, sweet, creamy drink, similar in spirit to a float, but easier to mix and more portable.
• Floats: This retro classic is made by pairing soda with scoops of ice cream. Once relegated to the old-fashioned diner menu, floats are riding the nostalgia wave, elevated with a wider variety of customizable flavor combos.
• Affogatos: The traditional Italian-inspired dessert-drink hybrid sees hot espresso poured over cold ice cream. Today’s beverage innovators are playing with format flexibility to provide greater accessibility. Think affogato floats made with cold brew or nitro coffee instead of espresso or mini affogatos served in espresso cups for quick bites or tasting menus. Affogatos also are inspiring variations on iced lattes or frappes featuring gelato.
• Cream Caps: A thick, salted or sweetened cream layer floats atop iced teas or fruit drinks to deliver visually striking flavor and texture contrasts.
• Cold Foams: These frothed milk or cream elements are typically served chilled over cold brew or iced beverages. Because it’s aerated without heat, cold foam holds its structure and doesn’t melt into the drink right away, allowing diners to enjoy the silky, cloud-like layer longer.

Beverage concoctions made with real dairy tend to deliver an array of appealing flavor characteristics. Cameron cites, as example, the different contrasts in an affogato, or the sensory experiences inherent in the textural elements of cold foams and cream caps. Dirty sodas and floats offer nostalgia, echoed with a modern twist. And all of these beverages feel like a bona fide treat.

A Pinnacle sponsor at the 2025 Flavor Experience, Real California Milk presented a number of bites and sips, including the two non-alc drinks pictured above. Developed by Chef Barbara Alexander, CEC, a consulting chef for RCM, these beverages spotlight today’s dairy-forward trends and exude decadent indulgence:

• The California Dreamsicle Soda with Cream Cheese Whip is “an adult version of the dirty soda with a cocktail lounge vibe,” says Alexander. “Reminiscent of the frozen Creamsicle, it’s the epitome of the trending ‘hi-lo’ movement in beverage form.”
• The chef also wanted to create a mimosa that would speak to the popularity of brunch—and Flavor Experience’s Newport Beach, Calif., location. The Lemon Elderflower Mimosa & California Cheesecake Float screams summer, she says. “Fresh lemon juice, St. Germain-Elderflower apéritif and prosecco are taken to the next level with a scoop of homemade cheesecake ice cream. It’s elegant, luxurious and fun, as the mimosa foams ups when the ice cream is added.”

“Dairy products like ice cream and whipped cream are the original permissible indulgences—a treat with the added benefit of dairy’s nutrients and performance,” says Cameron. “The creaminess of dairy elevates any beverage and makes it feel special, like a reward or an escape. Operators can lean into this by marketing these drinks as affordable luxuries that elevate everyday moments.”

SPIRITED AND SUBLIME

Once seen primarily as dessert in a glass, dairy-based cocktails are enjoying a renaissance that signals sophistication and delivers flavor balance. This new wave of cocktails treats milk not as a novelty but a nuanced and impactful contributor.

“There are so many fun ways that dairy can be incorporated into cocktails,” says Cameron, citing inventive examples ranging from cheese-infused cocktails to flavored foams to herbed-butter fat washes. ”Dairy foams as cocktail toppers offer a creamy counterpart to strong, bitter or even citrus-forward drinks. It creates both visual appeal and a sensory richness.”

When applied as a fat-washer of spirits, “Butter adds unique depth and roundness, imparting creaminess, mouthfeel and subtle savory notes that other fats, like coconut oil or bacon fat, can’t quite match. It’s versatile, familiar and inherently comforting,” says Cameron.

Other spirited trends include refreshed takes on longstanding favorites, such as the clarified milk punch, which strains out all the milk solids to produce a clear liquid. And while the iconic White Russian continues to rely on its creamy milk base, it’s being modernized with 2.0 variations such as chai concentrate, salted caramel and espresso.

BEVERAGE BONANZA

There’s a long runway for beverage innovation with dairy. According to Cameron, “We’re also seeing global inspirations, such as lassi-style drinks, horchatas with cream foams and Southeast Asian-inspired milk teas.” Fermented and functional beverages are also trending, she says. Think kefir or cultured dairy in both mocktails and cocktails. “These add tang, a health halo and flavor complexity.”

Meanwhile, high-protein shakes and smoothies remain popular, checking boxes for both performance and health. “Consumers, especially Gen Z and millennials, turn to these as meal replacements, post-workout fuel supply and functional nutrition sources,” says Cameron. “Going forward, we’ll likely see more customization of these drinks. Think protein add-ons and functional layering with collagen, probiotics and adaptogens.”

Operators concerned about lactose anxiety among their customers can rest easy. “As consumers rediscover the natural benefits of real dairy, use of lactose-free dairy has gained traction,” reports Cameron. Lactose-intolerant or -sensitive diners can enjoy all the indulgent flavor (and nutrition) benefits of dairy without discomfort. “Lactose-free dairy also delivers flavor and performance benefits—foaming, steaming and richness—that plant-based alternatives can’t always replicate. Plus it adds a natural sweetness.”

Ready to explore the advantages of dairy’s resurgence on beverage menus? As consumers seek indulgent yet nutritious options, the creative use of dairy in drinks offers operators endless possibilities for innovation that will entice customers in the restaurant and at the bar.

Discover how California dairy brings flavor and function to modern beverage applications. Click here for menu ideas, recipes and more.