Last week my vegan friend John Plummer and I began a series of reviews on adding non-dairy “milks” to tea. Here is our latest in this series. Enjoy!
John’s Take: John describes the milk as “A bit thinner than the hazelnut [We reviewed hazelnut milk last week, ed.], very mild, pleasant, with a background nutty flavor.”.
Lainie’s Take: The almond milk is very different from the hazelnut milk: It has a nice consistency, but was not nearly as thick as the hazelnut milk. The hazelnut milk’s consistency is similar to whole milk, while the almond milk reminds me more of 1% milk.
The almond taste is not particularly: This is an unsweetened milk, so that may have had something to do with it. I did detect a faintly bitter almond note in the finish: Not a bad thing, actually, but also didn’t inspire me to drink the almond milk straight-up as I did the sweetened hazelnut milk.
The Tea: Choice Organic English Breakfast Tea
Check out our previous review for our opinions of this tea.
The Milk in the Tea:
John’s Take: John thinks that “The milk makes the tea smoother and milder, but not particularly milky in flavor or mouth feel.” He also added it cold to the hot tea and there was no breaking, separating, oil rising to the top, or sediment.
Lainie’s Take: The almond milk seemed less like milk in the tea and closer to a “flavoring”. This might be because the milk is relatively thin compared to the hazelnut milk. I am not sure. However, I actually preferred the almond milk to the hazelnut milk in the Choice Organic English Breakfast tea: The almond milk didn’t “over-soften” the edges of the tea and its slight bitterness complimented the tea well.
John’s Extra Tastings: John had some Almond Breeze brand unsweetened almond milk in the house, and noted that it was thicker, creamier and had a more pronounced almond taste than the Pacific milk, both on its own and in the tea (where it behaved/tasted more like milk as well). He did caution that the Almond Breeze will sometimes break and separate when added cold to hot tea, but that this can be avoided by warming it first.
(Incidentally, Lainie greatly prefers the flavor of Almond Breeze to the Pacific Organic almond milk.)
Lainie’s Extra Tastings: I also tried the almond milk in Harney & Son’s Organic English Breakfast Tea (which I reviewed at Jeff Cutler’s blog) and Teavana’s Formosa Nut Oolong. Unlike most English Breakfast teas, Harney & Son’s uses China black tea, rather than Indian/Sri Lankan teas. This results in a smoother cup which is complimented by the slight bitterness of unsweetened almond milk. The Formosa Nut Oolong, however, did not fare so well. The addition of the milk was overkill and masked the other flavors of that decadent, nutty tea.
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