Sorghum Milk

Sorghum is Africa's great survivor: domesticated in the region of present-day Sudan around 5,000 years ago, it's still the fifth most important cereal on earth, prized for thriving where drought would fell other crops. Across Africa it becomes porridges, flatbreads and fermented drinks; in the American South, its pressed syrup once sweetened every table. As a milk it's barely out of the gate — Italy's Isola Bio makes an organic sorghum drink from Italian-grown grain, naturally free of gluten and lactose, with a sweet, velvety character. The flavour is soft and rounded, a little like oat milk's mellower cousin. Try it in smoothies, over granola, or anywhere you want a naturally gluten-free milk with gentle sweetness.

Emerging — few commercial brands yet