Looking past the sacrilege some people see in adding milk to black tea, what do milkers use in theirs?
After trying half a dozen milk-replacement products over the year, I’ve found Barrista-spec oat milk is the winner.
In fact, we’ve now ditched buying cow milk entirely.
I wholeheartedly agree with the “Barrista Oat Milk”.
I find it easier to clean my frother as well.
Definitely agree on that. Forgetting to clean it after a latte is more “oh, I need some hot water” rather than “ewwww”.
What’s wrong with Atom Heart Mother? 🥲
It was the most iconic cow that came to mind.
I use coconut milk for black tea and hazelnut milk for coffee
Oat, macadamia, almond, soy, in that order. Congrats on ditching the dairy milk!
I have forsaken the juice of the cow for environmental reasons and a friend gave up because she was flirting with veganism. So we tested quite a few and Oatly’s barista style oak milk was the winner. Since then, Aldi started doing their own version and it’s very good (and cheaper), so I switched to that.
Non-barista oat milk. Barista is nice for coffee but it tastes too creamy (because it’s usually about 30% rapeseed oil) for my taste in tea.
Oatly brand oat milk is generally the best milk alternative for me. I prefer Oatly Semi in tea, as I find the Oatly Barista too rich for a standard cuppa (although it is excellent for sweet masala chai or for coffee).
We switched brands to Moma, mostly because that’s what Costco stock, and it’s decent value (about £1.20/L)
Also the oatly CEO comes across as a bit of a dick on the sides of the carton.
I’ll give Moma a go at some point, thanks for the recommendation!
The oatly one is the best alternative I know too. Sadly it’s so extreamly expensive here in Korea that I only bought it twice.
Don’t know if they’re available in the UK, but I really enjoy NutPods, especially the stevia sweetened variety, but the unsweetened flavors, and plain, as well. That’s coconut/almond. I shake it strongly especially when new, and try not to add it to extremely hot beverages, but I’ve never had any separation, except once or twice when a carton was on its last legs of freshness.
I sometimes do a splash of that, and unsweetened Silk almond milk in strong tea or coffee (to take the edge off, but not add too much richness), and unsweetened almond milk alone will do it for me in weaker tea, but the NutPods of any flavor is a nice treat for most things, and you can control any sweetness.
Do you use sugar, I did smack myself for saying that, in your oat milk tea? If yes, how does that work with the oat milk. I want to try oat milk so badly but I am such a picky eater. Tell me it will be okay.
I don’t, I’m afraid. But others who use it have been happy with the Moma barista.
Thank you for replying. I will give it a try.
the sacrilege some people see in adding milk to black tea
Isn’t the definition of black tea just tea that you’ve decided not to add milk to? Or do you mean fancy teas that you don’t normally add milk to?
Black tea is oxidized tea leaves as a means of preservation. I can see it being confused with black coffee but I am pretty sure the tea came first. If it helps, it is called red tea in china due to the red color of the tea.
My understanding is that a lot of people find the uk standard of milk in tea very strange.
I wonder if there is a japan or india focussed lemmy community we could bother for an opinion!
I can cope with going online and reading seemingly bizarre political opinions or crazy stuff the kids think is cool nowadays, but this is an unacceptable revelation!
I asked the other day in a thread that seems to have disappeared: which non-milks don’t change the taste of your tea compared to cow-milk? Happy to try any that won’t make it all sweet and weird!
Honestly, they all taste different, in different ways. For me, barrista oat was the most palatable.
I have found that cow milk in tea tastes unexpected to me (and as it is associated with an uncomfortable stomach, it doesn’t have the best association!)
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Fucking waste of pigeon space.
