Well, you didn’t mention what you already tried and didn’t like, so expect useless suggestions here.

Now, while I don’t prefer it for coffee, and I doubt you’ll be able to source it steadily, goat milk is often less of a problem for lactose intolerant people. I just don’t like it in coffee at all.

My first pick would be oat milk. It’s liquid, it doesn’t taste weird in coffee, and it’s not expensive to buy or make.

Second choice would be one of the non dairy powder creamers. They aren’t exactly the most unprocessed thing you can get, but they’ve been around long enough that they’ve gotten the taste to where it works. I can’t say I keep it around, what with being able to handle milk and cream; but I’ll usually take some of it before sketchy milk or cream on the road or at hotels. Coffee mate is the brand I’d go with overall.

Third pick would be one of the liquid non dairy. Reason that’s not second is that the taste isn’t as consistent, imo. Not sure why that’s the case, but I’ve noticed more difference between batches. If you can’t tell the difference like that, then liquid is better overall because it doesn’t tend to be as prone to poor mixing.

Past that, you get into things that don’t really taste that close to milk. That’s where the other plant based “milks” come in. I’d rank them almond > soy > coconut > hemp for coffee. If you want reasons for that ranking, I’ll give it, but it’s so subjective compared to the simpler reasons behind the first three that it isn’t likely to be useful.

Beyond those, you go back to dairy with butter. Weird, and it doesn’t taste the same, but it is actually very yummy. Problem is when it comes out the other end. Coffee and its proclivity towards rapide action in that regard make drinking a lot of it with butter a horrible idea. Well, that and the potential higher calories for what it takes to get the job done.

Then there’s flavorings. While they’re a waste in good coffee, you can get various extracts and flavors that are either made for coffee, or work well with it. Chocolate syrup falls inch this category as well. But a half teaspoon of vanilla extract smooths out most mid tier to office rotgut very nicely.

Obviously, your favorite whiskey version is an option. I like a nice splash of bourbon in some coffee, but it isn’t something you should be doing regularly, or when leaving the house for much of anything.

Now, all of that is according to my taste buds, amazing and by my criteria of staying as close to whole milk or cream as possible in not only taste, but consistency, and mouth feel.