I simply began an office project, so I've been drinking a ton more tea. I have a 16 oz thermos, and also I simply realized I need to be making use of 2 bags rather of 1 to get the full flavor.

You are watching: Half and half in tea

Anymethod, I tried utilizing among those French Vanilla creamer pouches with a little of sugar, and it made a delicious brew. I tried the consistent fifty percent and fifty percent, and it tastes like warm milk through a bit of tea in it.

Normally I execute continual milk, however after the French Vanilla experiment, I'm wondering if others have any excellent flavored cream/tea combos worth trying. Also, what's the BEST method (in your opinions) to have actually English Breakquick tea (teabag)?


I choose unsweetened almond milk in my tea periodically. I'm not a large fan of placing milk in tea, but in chai tea almond milk is pretty yum.

Same here! Most teas I drink without milk, yet sometimes I'll make chai with unsweetened almond milk.

Well, recently I gained with some really cheap pu'erh by adding whipped cream, which turned out surprisingly lovely. I also drink Tetley through Bailey's, because I am sort of a boozehound like that.

Mostly I drink my tea straight, however I occasionally reap some condensed milk in English Breakquick, Orange Pekoe, or cheapie pu-erh for a thai sweet tea, and I occasionally put some almond or dairy milk in my chai. I've been meaning to try coconut milk for coconut chai.

The just time I ever before take my tea via milk or cream is as soon as I drink an Earl Grey, and also periodically once I have a Lady Grey.. somepoint about the bergamot just mixes extremely well with a small bit of warm milk. Then I'll include heated skim milk because I've found anything heavier overwhelms the flavor or alters it as well a lot. All various other teas I take without milk or cream (or sugar however that's a different concern entirely), I simply uncover that also simple milk/cream alters the tea too much. Part of it is also bereason I enjoy the astringency part of tea a lot.

I normally usage creamer, prefer I execute for my coffee. The flavor varies by what we have actually in the fridge. I normally try to save it neutral choose 'sweet cream' or simply simple, however if someone bought a wonky flavor I'll usage simple milk. Powdered creamer can actually store the tea from feeling watered down but they seem favor their more of a slippery slope into covering up the first flavor via the second if you obtain it flavored to complement your taste.

I'm a little of a tea purist, and won't put anything in it unmuch less I can't drink it directly for whatever factor...but a tiny dollop of sweetened condensed milk (as an occasional treat) is fun to experiment with to make a sort of milk tea. It really makes for excellent chai or various other flavored teas. Placed a spoonful of it in David's Tea's Red Velvet Cake/Salted Caramel, and you don't even require dessert. ;)

I mainly drink my teas right, I just put milk in some black teas (typically Assam, Earl Grey and also English Breakfast).

I will usage full-fat organic milk or organic almond/hazelnut milks (counts on which I have actually in the fridge).

I newly became lactose intolerant so I usage lactose free milk which I have uncovered that it tends to water down the tea a bit even more in comparison to continual milk. I normally double or triple the amount of tea leaves if I decide to execute "milk teas" with lactose free milk. Lactose cost-free milk often tends to be slightly sweet too so when you use Chinese black tea with lactose complimentary milk, it's choose a thin variation of Hong Kong style milk tea! __^

An alternative that I favor for sweeter days is condense milk. Sweet mom of sugary liquids through tapioca. Mmm...

See more: How Many Times Are We Going To Teach You Old Man, : Image Gallery (List View)


Tea! This subderekwadsworth.com is for discussion of beverages made from soaking camellia sinensis leaves (or twigs) in water, and also, to a lesser level, organic infusions, yerba mate, and also various other tisanes.