A beverage whitening composition for whitening coffee, tea or hot chocolate is described. The composition replaces conventional milk in a reduced volume. The target volume for reduction is 45% to 95%. The composition comprises 0.5-80% by weight of cream having from 5-42% by weight fat; 15-97% by weight of milk having from 0.1-3.25% by weight fat; serum solids, such as skim milk powder; and optionally a stabilizer. When used in the amount of the target volume, the composition has the beverage whitening ability of the selected milk to be replaced. The composition is useful for replacing skim, 1%, 2% or whole milk in dispensers containing bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.
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