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@BringMeMyFix
If I'm careful (let it cool a little, pour slowly into soya milk, stir constantly) and use a coffee with less acidity, I get away with using sweetened soya milk - and I think it tastes better than white coffee with cow's/goat's milk.
As discussed before, I've found Lavazza Rosso does the job - lower acidity because it's a robusta/arabica blend (which also means higher caffeine content than 100% arabica).
Coffee snobs will probably gasp in horror, but they can take their rotten guts and foul-smelling breath, and fuck off.