What kind of milk/cream do you put in your tea?

I rarely have teas in which it is appropriate to add milk. However, when I do, I’ve always been such a stickler for mouthfeel and creaminess. With that being said, through trail and error, I have discovered that the best ‘milk’ to use is either Whole Foods’ Unsweetened Almond Milk or Whole Foods’ Unsweetened Vanilla Almond Milk. For the latter, I use this in teas that go nicely with an addition of vanilla flavor. The texture for both almond milks is a tad viscous which gives the final result a nice creamy mouthfeel.

For a non-vegan perspective on this choice, I would like to note that my non-vegan significant other tends to really enjoy it when I add almond milk to his teas instead of his regular milk. He is a big flavored tea/Brittish cuppa drinker and tends to take his teas with milk.

In terms of creamer, I have used So Delicious’ Coconut Creamer before in
teas. The mouthfeel is nice, but I truly believe that the two almond milks that I listed above produce the best result. :)

How much milk are you using per liquid oz of tea?

I usually opt for a skimmed or semi skimmed milk but as my tea tastes have developed into appreciating the tea that I am drinking I am using milk less and less.

I’m not sure there is a right answer to this, purely personal preference but less is definitely more

I use milk or half and half or even coffeemate creamer in strong black teas. I use 1 tsp to 10 or so fluid ounces of tea or 2 tsp to a 16 oz cup.

Tea waters down a lot more than coffee and when I first tried lightener in tea, I found it awful. Overpowering and like milky water. I was using way too much. For me, the key is using a much smaller amount of milk than I would use for coffee. Even so, some black teas aren’t bold enough and can’t stand up to any at all.

The only tea that gets milk for me is chai. If you don’t like the taste of milk in tea, don’t feel obligated to do so! :)

I love the taste of real liquid creamers, by body~ not so much.
Milk messes up. My GI system giving me tummy aches.
I have tried Silk (Pumpkin Pie….watery and blech)
I have also tried a cononut milk with the same awful results.
If someone can recommend a non dairy creamer that tastes really good & creamy~
I will try it ;-)

I rarely use milk. If i do it is usually 2%, I regularly drink skim but I find that is too watery in coffee or tea. I will sometimes use coffee creamer or half and half depending what I have in the fridge. You just need to experiment and find what works best for you.

Ha! 18% cream…more often used in coffee, and I mostly drink strong blacks. Sugar I might be able to go without sometimes, though it’s doubtful, but definitely, definitely not going to have most of my tea without cream. I hate watery thin drinks.

I’m interested to try coconut milk with my tea. My only concern is its natural sweetness

I only add creamer to matcha lattes, thai iced tea, and kashmiri chai. For lattes and thai iced tea, I use either 2% or whole milk. I know that Thai tea in restaurants has evaporated milk or half & half added to it but that’s a little heavy for me and I find it mutes some of the tea’s natural flavor. Kashmiri or noon chai though needs whole milk or half and half to attain its characteristic pink color.

For me it depends on the tea. I do 2% at least for milk. Anything thinner than that makes me gag (sorry those who prefer skim.)

I sometimes will use half and half and or 18% coffee cream if we have it in the house, but I will use it sparingly.

For alternatives, I prefer to use almond milk or coconut milk beverage (not the one in the can) and I prefer to heat it up a bit, as you need a bit more to get that more creamy taste. For me it depends on the type of tea. I drink stronger blacks generally, so I take something in them at all times. Straight black tea is not my thing.

For greens and herbals – I take these straight.
For rooibus, if I make a latte, I will add cream, if not it’s straight.