There's something about the acidity of coffee and tea that makes most veggie milks curdle; the result tastes something like cardboard. There were some soy-based (So Good or So Nice branded) coffee creamers that my first-year residence cafeteria offered years ago which stood up nicely in coffee, but I haven't seen them for sale since.
I’ve never had problems with almond milk, cashew milk, coconut milk, or soy milk not being able to stand up to coffee, which usually has a lot more acidity than tea.
For me, it’s been more about the taste of the non-bovine milk itself. And almond milk is by far the best thing I’ve found so far. I also like when it is mixed with other non-bovine milks, like cashew and coconut.
If you use cold-brewed coffee, that has a lot less acidity than hot-brewed coffee. So, it works even better with non-bovine milks.
