British tea drinkers milk subs?

There are non-dairy "creamers" that are meant for hot drinks (but many can replace cream in recipes too).

I'm also an oat fan for this (a lot of the other products I've tried over the years break up with the heat).

Earth's Own Culinary Edition is oat-based.

http://earthsown.com

I'm in Canada (and this is produced here) so not sure of its availability in the States. Surely, there's bound to be many similar alternatives in urban/highly populated areas near you.

I also found oat much better than soy. Rice milks was ok but very thin, and I didn't like almond at all. Depending on whether you are avoiding dairy as such or just lactose, my preference is to get a lactose free cow's milk, as that is the closest in taste and texture.

Amanda_Brit_Expat wrote: »

Question about British-style tea to anyone anywhere - if you drink your tea in that way.
(not chai or anything fancy, just regular old black tea with milk)

Looking to substitute the milk in my hot tea with something nondairy.
What has worked well for you?
Which has the taste that is closest to milk in tea?
I would like to keep at least some protein, calcium, and Vit D, but if I can't find one that has all that, and that tastes right I would find other ways to get them.

I haven't found any of the non dairy milks to be very good...I just use 2% milk. Is there a particular reason you are avoiding dairy?

Nutritionally speaking, I'd say oat milk is probably has the best overall profile after dairy milk. I have found the other substitutes to be rather lacking in regards to a well rounded nutritional profile...but IMO, dairy still has the best overall profile.

janejellyroll wrote: »

Oat milk is the best thing I've found to put in my black tea. If you're in the UK, I don't know what options you might have there. In the US, I get Oatly unsweetened.

I second this. Im based in the US, and I occasionally put Planet Oat Extra Creamy oat milk in my coffee and it's sooo good (look out on those calories, though! 150 per cup!). I haven't put it in tea, but I have put regular oat milk in tea, so I'm thinking it would be amazing.

Runner up would be cashew milk.

(I hate the taste of regular milk so always exploring the alternatives)

ridiculous59 wrote: »

I decided to give up dairy for Lent one year. I tried all the non-dairy substitutions: soy, oat, cashew, almond, rice, and hemp, but I couldn't get used to any of them. I ended up drinking my coffee black (which I still do), and just totally stopped drinking tea till Lent ended ☹

Yeah, I've moved to black coffee and like it now, but I simply cannot get used to tea without milk.

Another vote for oat milk, simply because I think the texture and sweetness level are similar to dairy milk.

Just know though that the texture is achieved through the addition of fat. But as long as it fits in your calorie goal, no worries.

Something probably REALLY obvious but I hadn’t thought about properly before it was pointed out to me on a tea plantation is how different teas are better with and without milk. In the UK (I am also a Brit, but now living abroad), we traditionally favour quite strong teas (e.g. English breakfast or “builders’ tea). This suits milk (and at least in parts of the world where it isn’t as “shameful”) spoonfuls of sugar. However, lighter teas such as Darjeeling, Earl Grey etc - are nicer (or at least more palatable) without milk (or minimal milk).

Just might be worth an experiment.

I tend to find with any food “substitutions” - it will always tend to fall short as we are naturally prone to compare them to the original.

sgt1372 wrote: »

I've never had any milk (or sugar) w/tea. I gather this is an English custom but is it really necessary or just a "habit?"

I drink really strong English and Chinese tea and all of my tea (and coffee) "black" and I think they taste better that way but to each "their own."

It probably is just a case of what you're accustomed to. I've adapted to black coffee but, for some reason, no milk in tea isn't right. GrizzledSquirrel could be right about the stronger teas though. I don't like mine particularly strong (a few stirs and get the teabag out) but still find it quite bitter with no milk. I don't like Earl Grey but maybe I'll try others to see if it makes a difference. Still interested in whether perseverance with a milk substitution gets better with time, or not.

DancingMoosie wrote: »

I use silk organic unsweetened soy.

That is exactly what I use. I wish I knew what they put in it. I'm addicted to the stuff.

sgt1372 wrote: »

I've never had any milk (or sugar) w/tea. I gather this is an English custom but is it really necessary or just a "habit?"

I drink really strong English and Chinese tea and all of my tea (and coffee) "black" and I think they taste better that way but to each "their own."

For sure it is a tradition in some places BUT, like most traditions, is based in reason: I don’t know the science, but the milk counters some of that bitter, mouth-drying tannin in the tea. Lemon does a similar job.

Have you ever had a cup of black tea with a steak? Works like red wine - the tannins complement the meat really well. 😁

Sugar (I suspect) is just preference. My usual cuppa is strictly with milk but without sugar but I still swear by milky EARL GREY tea with sugar in it as my first port of call as a hangover comforter (tea-connoisseurs would punch me over that one).

Tea in Myanmar is often made with concentrated milk (I suspect due to fresh milk not being readily available). I couldn’t drink it everyday, but wow - it was dreamy! Necessity is the mother of invention!

Sorry....have gotten off topic.....