What kind of milk should I use?

I adore (!) tapioca pudding - ultimate comfort food, made by my mother when we were kids, using the recipe on the back of the box - but have a lot of problems with dairy during springtime gardening allergy season, so I'm going to make this pudding using vanilla scented almond milk, and raw sugar. Stay tuned. ;o)

Any kind of milk should work! I prefer 2% or whole milk for the flavor.