Milkman 2.0: Milkadamia Launches Plant-Based Drink Delivery Service Across U.S.

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Milkadamia has launched a new “Milkman 2.0” service to deliver its plant-based macadamia milks to customers’ doorsteps. Available in the U.S. nationwide, the service replicates old-school dairy deliveries to make it convenient for consumers to choose plant-based, and will also offer a subscription program. 

Chicago-headquartered Milkadamia has introduced its new e-commerce milkman concept to bring its macadamia plant-based dairy range directly to consumers. Called “Milkman 2.0”, the service is now available across the U.S. nationwide, giving customers the chance to purchase either one-off cases or sign up for a regular subscription of either three, six or twelve months.

“We are excited that we are now enabling you to purchase directly from us at Milkadamia,” said the company in a social media post. “This represents a new level of, direct from the source, closeness.” 

Products available include 32-ounce Lightly Sweetened and Unsweetened Milkadamia milk, as well as the brand’s macadamia-based 16-ounce Cinnamon Creamer and Latte de Milkadamia

Milkadamia plant-based milk range made with macadamia nuts.

This represents a new level of, direct from the source, closeness.


“What sets milkadamia apart from the plethora of plant-based milks and creamers is the creamy, slightly decadent taste of our macadamia nut non-dairy products and the rich mouth feel,” says Jim Richards, CEO of Milkadamia. 

“Because it blends perfectly with any dish, milkadamia helps create artful, delicious plant-based meals, desserts, smoothies and lattes.”

The brand first launched in 2015 in an Australian family macadamia farm, and has since expanded its presence to more than 3,000 coffee shops and cafés in the U.S. Milkadamia is also available in retailers in the country, including supermarket chain Walmart, as well as e-commerce majors like Amazon and specialty platform Thrive Market. 

Other products in Milkadamia’s range, which are not available in “Milkman 2.0”, include more varieties of creamers, a dairy-free buttery spread and a line of macadamia oils.

What sets milkadamia apart from the plethora of plant-based milks and creamers is the creamy, slightly decadent taste of our macadamia nut non-dairy products and the rich mouth feel.

Jim Richards, CEO, Milkadamia
Milkadamia Original Macadamia Milk

Milkadamia says its move to launch its own direct-to-consumer service is part of its goal to make plant-based choices more accessible and convenient, while also tapping into a fast-growing trend of online shopping. Amid the pandemic, e-commerce sites have seen sales surge double-digits, a trend that many experts see no sign of slowing down in the future. 

Plant-based online sales, in particular, are riding on two trends at once, given the major uptick in vegan food sales over the past year. The latest figures show that overall plant-based food retail in the U.S. has surpassed US$7 billion, growing twice as fast as conventional animal-based product categories.

And while oat milk appears to be leading the pack within the plant-based milk space, data suggests that all alternative dairy products are forecasted to see strong demand, especially as Covid-19 continues to accelerate what has been a long-term shift consumers were making away from traditional dairy even prior to the crisis. 

E-commerce sites that specialise in plant-based products, such as recently launched Vejii, vegan bulk wholesale platform VEDGEco and PlantX, which landed in the U.S. in late 2020, have all reported rising demand in the last months. 

All images courtesy of Milkadamia / lead image courtesy of Green Queen Media. 


  • Sally Ho

    Sally Ho is Green Queen's former resident writer and lead reporter. Passionate about the environment, social issues and health, she is always looking into the latest climate stories in Hong Kong and beyond. A long-time vegan, she also hopes to promote healthy and plant-based lifestyle choices in Asia. Sally has a background in Politics and International Relations from her studies at the London School of Economics and Political Science.

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