HELP: Almond milk ALWAYS curdles in my tea/coffee

mbouf94

I am not supposed to be eating dairy (intolerance) but I have a little bit in coffee or tea a few times a week. I use almond milk for everything else and have tried to put almond milk in coffee but it curdles EVERY.SINGLE.TIME!

I've tried putting the milk into the mug first, I've tried adding the milk last...doesn't change the outcome.

Does anyone have any suggestions because I WILL NOT drink black coffee.

seena511

i don't think it's possible for almond milk to curdle??? i heat my coffee hotter before i ever add the almond milk to mine and i have no issues...how old is the almond milk you're using?

mbouf94

i don't think it's possible for almond milk to curdle??? i heat my coffee hotter before i ever add the almond milk to mine and i have no issues...how old is the almond milk you're using?

I have opened a brand new, fresh carton of almond milk and it happens. I use Earth's Own unsweetened almond milk.

Mandylynne1979

i tried the silk almond milk vanilla flavor in mine and didn't curdle...maybe it's your brand? Try silk or blue diamond maybe?

mbouf94

i tried the silk almond milk vanilla flavor in mine and didn't curdle...maybe it's your brand? Try silk or blue diamond maybe?

I've tried Blue Diamond and same thing happens, little chunks form and float on the coffee. I'll try with Silk next time.

laura0001

I know what you're saying, but I don't think it's curdling. Maybe try mixing it REALLY well before drinking and not letting it sit too long. If I let my coffee and almond milk sit for a little bit it gets a weird looking but not curdled.

sarahd150

I'm not familiar with almond milk specifically, but I do know that the acidity of coffee (combined with heat) cause soy milk and some other non-dairy milk items to curdle. It's not actually going bad, it won't make you sick, but it is icky to look at. If your almond milk is fine in tea or a hot chocolate, it may be that the acidity of your coffee is the problem. If you haven't had any luck with pouring the almond milk into the cup first, or adding a splash of coffee to the almond milk first before adding a whole glass, you could try a coffee variety with lower acidity. Again, this is a guess because all I'm familiar with is soy in coffee.

SwimFan1981

I have this problem with soy milk, I came to my own conclusion about it. I think it is because of the temperature of the water. Try this...I leave my tea (don't drink coffee) for a little while after boiling then add the milk quickly and stir quickly. My fiancé has just suggested heating the milk to the same temp as the tea/coffee.
Good luck! it is so annoying :laugh:

seena511

interesting, i mix protein powder with my almond milk before i add it and sometimes i do get little chunks floating around, but i thought that was the protein powder failing to dissolve. i guess you just have to try and drink it quickly. it doesn't seem to affect the taste in mine at all.

now_or_never13

I use Blue Diamond unsweetened and have never had an issue. Are you shaking the carton really well before using it? I find if I don't I get little piece in my coffee but it's not a curdle.

If that doesn't work, you can buy dairy free coffee whiteners (Coffee Mate for example). They are a powder and are good for people who are lactose intolerant among other dairy issues. It makes your voffee taste like you have cream in it. And it's not too bad on calories. I believe it's about 40cal a tbsp for the regular version and 15 cals a tbsp for the light version... but that will vary based on brand and where you live.

They also sell Soy creamer (I'm not sure if they have an almond version) at some stores. Since it's designed for coffee it may work... i find it far too expensive though.

neanderthin

I bet your putting the milk in your cup first....try adding later.

mbouf94

Thanks for the responses everyone.

I think you're all right about it not actually 'curdling' in a bad way, but the look of it freaks me out. I definitely do shake the carton well first so maybe I'll just have to stir the coffee and almond milk faster and then put my travel mug lid on and ignore any floaters.

HA HA.

now_or_never13

Thanks for the responses everyone.

I think you're all right about it not actually 'curdling' in a bad way, but the look of it freaks me out. I definitely do shake the carton well first so maybe I'll just have to stir the coffee and almond milk faster and then put my travel mug lid on and ignore any floaters.

HA HA.

If the look of it bugs you, try a creamer version.. There is a soy one (I can't remember the brand.. soy something... It's pretty good). Or try the dairy free whiteners.

trogalicious

yeeeah....acid and milk are awesome. Wanna make a barista gag? Go order a full fat milk lemon latte.

koko12

that happened to me and i didnt even care haha. just drank it

lgtahoe

Weird. I'm having my coffee right now with Silk Pure Almond and it looks totally normal (I keep looking into my cup to check). I've also used Blue Diamond with no issues. I have however seen that happen with Half and Half that has been frozen and then thawed. Not curdled or bad, but the cream just sits at the top of the cup in tiny clumps.

CADreaming09

i don't think it's possible for almond milk to curdle??? i heat my coffee hotter before i ever add the almond milk to mine and i have no issues...how old is the almond milk you're using?

It curdles! Has in cereal for me too. Sucks. Switched hubby to rice milk, but sooo many calories in it.

Lifting_Knitter

I'm not familiar with almond milk specifically, but I do know that the acidity of coffee (combined with heat) cause soy milk and some other non-dairy milk items to curdle. It's not actually going bad, it won't make you sick, but it is icky to look at. If your almond milk is fine in tea or a hot chocolate, it may be that the acidity of your coffee is the problem. If you haven't had any luck with pouring the almond milk into the cup first, or adding a splash of coffee to the almond milk first before adding a whole glass, you could try a coffee variety with lower acidity. Again, this is a guess because all I'm familiar with is soy in coffee.

I was going to suggest the same thing. Take some coffee and mix it in before,, your milk is too cold.

Sharonks

Blue Diamond unsweetened doesn't seem to do it as badly. I currently have some Pacific Foods unsweetened almond milk and no matter what I do it curdles. One of the coffee places around here uses coconut milk in their lattes so maybe it does better? I've tried stirring better but that doesn't help. I was thinking it had more to do with the acid content than heat but haven't tried it cold yet. I don't believe that it has anything to do with spoiling. If you have ever added lemon juice to cow's milk it does the same type of thing.

lauranell79

I haven't had it curdle but it tastes horrible. and I LOVE almond milk with everything else. Just can't do it with coffee.

Joeypox

I don't think its curdling. Its just separating. This happens to me when I put it in when the coffee is EXTREMELY hot and the milk is cold. U just have to stir it and it will go away and as it cools you won't notice any separated. Good luck!

My1985Freckles

I've never had an issue with Silk Almond Milk and any of the coffees or teas that I add it to.

museumeclectic

I work at a coffee shop and I know what you are talking about, but it isn't curdling it's actually just separating. What we do to keep it from doing this is to temper the ingredients or heat them up together. I don't know if it is possible for you to do that at home, but if you can figure out a way...I would try it.

NikkiSixGuns

I have had my almond milk curdle in my coffee, too. It only happens when I use certain flavored coffees, though. Can't think of the exact names offhand, but they were flavors like vanilla nut and toffee. When I use plain coffee grounds or chocolate flavors I don't have the problem.

haroon_awan

Try this:

Take the amount of almond milk you want for coffee and put it into your coffee mug and leave get it to room temperature either by microwaving it for 10-20 seconds or leaving it unchilled for an hour.

Also, remember not to pour boiling water onto the coffee, make it relatively hot.

Sharonks

I actually think it is the acid that causes the curdling, separation or whatever. The other day I went to have another cup of coffee later in the day. The coffee was room temp and the Pacific Foods almond milk was cold. It still curdled in the cup. I think brand can also affect it since this happens much less with the Blue Diamond that I usually have. Due to a busy schedule I bought the aseptically packaged stuff since I knew I wasn't going to have time to go to the store later for the refrigerated stuff.

jazikids

Even though I like Earth's Own Almond Fresh on its own in cereal, etc. it ALWAYS curdles in coffee... which to me is yuck...like drinking black coffee with crud in it...! Silk on the other hand does not...

summer8it

I always use either Silk PureAlmond or Blue Diamond almondmilk in my coffee, and haven't had any problems with separation, although I have with other brands.

What works really nicely for me is to froth the almondmilk first using a handheld, battery-operated frother. (I get them at IKEA for $2 or $3 each.) Froth the cold milk, pour the hot coffee in, and then I have a coffee with a lovely layer of froth on top.

jazikids

frothing it is great...just like having a latte or cappuccino!!!

carlysuzanne85

I've had this problem with soy but not so much with almond milk. I use Blue Diamond and put the almond milk in first. One thing I've done lately which might help you, is put the almond milk in a pot on the stove to heat it first and that also helps with keeping the coffee hotter longer!

jazikids

I agree that Silk and Blue Diamond are best overall ...