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We rotate between Almond and Coconut. Almond for stuff where the milk needs to be more neutral tasting. Coconut if we want a more creamy texture. We used to also like Oat (least wasteful on water during production vs almond), but it's high in carbs so we avoid it now. Also, we actually use 0% fat lactose-free milk as well for coffee because it just tastes better than the alternatives for coffee.
If you can ever find it, try the Vita-Coco original no sugar added 1L carton that has around 5g of carbs, its really incredible super coconut milk that beats all for cereal. Its a little pricier but its amazing stuff.