I am very blessed that my husband got me an espresso machine a couple years ago, because coffee shops are out: they offer soy milk as the only dairy alternative. Most mornings I have a vanilla latte at home made with either rice milk or almond milk, and now that I am used to the taste, I don't even miss the "real" milk. But since I had leftover coconut milk from my curry the other night, I decided to experiment, and the coconut mocha was born!
1/4 cup regular coconut milk + 1/2 cup water
1 shot espresso
1 heaping teaspoon unsweetened cocoa powder
sugar or agave nectar to taste (about 1-2 tsp)
Combine sugar and cocoa in coffee mug. Steam diluted coconut milk to 180 degrees; set aside. Prepare espresso shot and add to mug, stirring to dissolve sugar & cocoa. Add steamed coconut milk and stir.
If you don't have an espresso machine, I think regular coconut milk would make an excellent coffee creamer. I have tried adding rice or almond milk to regular coffee but they just don't have enough richness to stand up to the coffee, especially if you brew it strong.