HELP: Almond milk ALWAYS curdles in my tea/coffee

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 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 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.

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:

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.

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

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.

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.

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.

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

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.

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.

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.

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!