At Rude Health we are all about making your drinks (and your days) a little more vibrant. We believe that food and drink should be made ofreal ingredients, with real taste. Our Barista range is designed specifically with coffee, matcha and chocolate drinks in mind.

Barista Oat: The ultimate all-rounder. It’s creamy,naturally sweet, and creates a silky micro-foam when frothed into hot coffee.It’s the one that’ll have your customers asking, "Is this reallyplant-based?"

Barista Coconut: For a tropical twist. It adds asubtle sweetness and a rich texture to lattes, matcha’s and chocolate drinks.Our desert island drink - It’s like a mini vacation in a cup.

Barista Soya: Made with sustainably sourced Soyabeans this drink will produce a thick foam every single time.

Barista Almond: Nutty, velvety, and creamy. Ourorganic, Mediterranean almonds are drenched in sun and drenched in rain. That’swhy our almond drinks are so delicious, and so sustainable.

It is super simple to create cafe quality drinks, here are afew tips to get you started:

1. Keep  it Cool: Always start with chilled milk. Cold milk gives you more time to introduce air and build texture before it reaches the ideal temperature.
2. The  "Paper Tear" Sound: When you start steaming, keep the tip of the wand just below the surface. You should hear a gentle "tss-tss" sound, like paper tearing. This is you "stretching" the plant-milk to create those tiny bubbles.
3. Texture  is Key: Once you have enough volume, bury the wand slightly deeper and tilt the jug to create a whirlpool. This breaks down larger bubbles into that silky micro-foam.
4. Don't Overheat: Aim for around 60-65°C. Any hotter and you risk burning the natural sugars in the oats or nuts, which can affect the flavour and the stability of the foam.

We are a proud B-Corp, which means we care as much about theplanet and our people as we do about our taste buds. We don't use artificialthickeners or emulsifier, instead, we rely on the quality of our ingredients.

Good food should rock your world! It should tantalise yourtastebuds and put a spring in your step. That’s what we believed when westarted mixing cereals in our kitchen in 2005, when we created gobsmackingdairy-free drinks in 2013, and it’s still true today. Live rude!

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