Why Does Almond Milk Curdle in Tea?

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Almond milk is one of the few milk substitutes that is as well-known and as well accepted as other types of milk are. There are many other kinds of milk replacements available. Almond milk is widely regarded as one of the top milk replacements on the market due to the fact that it tastes and feels quite similar to cow’s milk. This is due to the fact that almond milk has a rich flavor and a pleasant mouthfeel, both of which are essential components of milk.

The issue is that almond milk has qualities that are distinct from those of cow’s milk, which means that there are instances in which it does not function in the same manner that cow’s milk does. After all, when compared on a molecular scale, they are two very distinct kinds of liquids.

The fact that almond milk has a propensity to get curdled when combined with tea is one of the most obvious shortcomings of this product. When you go to take a pleasant sip of tea in the morning and realize that there are small little curdles of milk in your drink, it may be really revolting. This can happen when there are little tiny curdles of milk in your drink.

You need to be familiar with the process of curdling and the factors that contribute to its occurrence before you can comprehend why almond milk has a propensity to behave in this manner. You may then start to understand why almond milk does this and what you can do to attempt to prevent it from occurring again so that you can continue to enjoy your tea in the manner in which you want to.

What Causes Milk to Curdle?

Milk that is derived from plants is distinct from milk that is derived from cows in a number of ways. To begin, it has a propensity to respond differently to various sources than cow’s milk would normally do, such as variances in acidity or temperature. This is one of its distinguishing characteristics.

These are some of the most likely explanations for why your almond milk separates into curds every morning when you add it to your cup of tea. Either the milk and tea have too great of a temperature difference for there not to be a chemical reaction, or the tea has a significant amount of acidity, though this is more commonly seen when you add almond milk to coffee. Another possibility is that the milk and tea are at different temperatures, which causes the chemical reaction.

When almond milk comes into touch with an acidic substance, the milk will begin to coagulate, which means that it will begin to cluster up into clumps that are recognized as curdles. This process is amplified when there is also a significant temperature differential between the milk and the tea, as is the case when pouring almond milk straight from the refrigerator into tea that has just come to a boil.

If you are drinking a tea with a low acidity, then the problem is probably only caused by the temperature difference between the milk and the drink, and all you will need to do to solve it is take an additional step to warm the milk up a bit before adding it to your hot beverage. If you are drinking a tea with a high acidity, then the problem is probably caused by the temperature difference between the milk and the drink.

This only applies if you are drinking hot tea or even tea that is only little warmer than room temperature, and the almond milk was a significant amount cooler than the tea. If both the tea and the milk are at a low temperature, this shouldn’t happen.

If you are drinking a tea with a high acidity, then you will need to take some additional steps to not only make sure that the milk and the tea are close to the same temperature, but you will also want to try and even out the acidity a bit, which might mean drinking a different kind of tea. If you are drinking a tea with a high acidity, then you will need to take some extra steps to make sure that the milk and the tea are close to the same temperature.

You might also attempt to drink the tea more quickly while keeping in mind that the process of curdling is significantly slowed down when the milk and the tea have temperatures that are somewhat near to one another.

Since you now have a solid comprehension of the factors that contribute to the separation of the almond milk in your refrigerator, you are in a position to tackle the issue using a variety of approaches to resolve it. In no time at all, you won’t have to worry about anything other than having a cup of tea that’s perfectly smooth whenever you want it.

Preventing the Milk From Curdling

Once you’ve poured the milk into your tea, there are a few various approaches you may take to stop it from turning into curds and whey. Your primary options are going to be to maintain a temperature that is near to that of the milk and the tea, to lessen the acidity of the tea, and to think about obtaining a new sort of almond milk.

Take for example the fact that baristas often use almond milk in hot beverages like tea and coffee since it does not curdle nearly as frequently as other milks do. This is because they utilize a unique kind of almond milk that has been specially developed to prevent the milk from becoming sour when it is combined with hot beverages like tea or coffee (and they heat it up).

Be aware that purchasing customized milk could turn out to be more costly in the end and isn’t always a viable alternative, even if this choice might be a nice one for you to consider if you know where you can get the specialized almond milk that you need.

Your finest bet is going to be to think about just warming the milk to a temperature that is a lot more comparable to that of the tea. This does not mean that you have to bring the milk to a boil; rather, you will simply want to heat it up for a short period of time so that the temperature difference is not quite as dramatic as it would be if you were to pour something that had been in the refrigerator into a cup of tea that was nearly boiling.

Before adding the remainder of the almond milk, you may also want to try stirring a minute quantity of tea into the milk already there. This may be an additional step that you are required to do, but it will assist to increase the temperature of the milk closer to that of the tea. As a result, there will be far less curdling when the remaining tea is added to the milk after you have completed this step.

You might also consider choosing a tea that has a low level of acidity in it. If you use a tea that has less acid, you should notice a significant decrease in the quantity of milk that curdles. This should be particularly true if the temperature of the milk is brought up to the same level as the temperature of the tea.

Because of this, it’s possible that you won’t be able to take as much pleasure in drinking your favorite tea with almond milk, but it also opens the door for you to try out other beverages that go well with almond milk.

In conclusion, in addition to bringing the milk to the desired temperature, you can also concentrate on consuming the tea with milk in a more expedient manner. If you consume all of the milk before it has a chance to curdle significantly, you won’t have to be concerned about the milk’s taste or texture after it has curdled since you will have consumed it before it had the time to do so.


How do you keep almond milk from separating in tea?

One strategy to lessen the likelihood that almond milk may separate as a result of temperature shock is to bring the temperature difference between the coffee and the almond milk down as much as possible. Before adding the almond milk to your coffee, one method to do this is to softly heat it in the microwave.

How do you stop non-dairy milk curdling in tea?

First, pour the plant milk into the cup, and then gradually add the coffee until you reach the appropriate strength. This will assist in taming the milk and bringing it up to the temperature of the coffee, which will help avoid any unwelcome curdling in your coffee.

Is it OK to drink curdled milk in tea?

“Curdled milk is an indication of deterioration, but it does not imply that all curdled milk is harmful to ingest,” adds Maeng. “Curdled milk may be safely consumed in small amounts.” Milk may get curdled for a number of reasons, one of which is when milk is added to a dish that also contains lemon juice or vinegar, or when it is coupled with very acidic coffee or tea. Consuming curdled milk is not harmful under these circumstances.

Why does almond milk curdle in hot drinks?

It would seem that the acid in the coffee causes the proteins in the almond milk to coagulate, a chemical process that is amplified by the significant temperature differential between the hot coffee and the cold almond milk.

Is it OK to drink curdled almond milk?

Is It Safe to Consume Almond Milk That Has Curdled? Even though almond milk that has been curdled may have an appearance that is peculiar and unappealing, it is safe to consume. In this particular situation, the curdling of the milk is not harmful; it is only a cause for concern when the milk itself is on the verge of developing germs.

Can I put almond milk in hot tea?

The secret is to begin with almond milk that has not been sweetened and a chai tea that is of the most basic kind. From that point on, you are free to add whatever amount of sugar and spice that you choose. For added flavour, you may also add cardamom or star anise. Simply add each spice in little increments and taste the dish as you go.

Why is my almond milk separating in my coffee?

The strong acidity of black coffee and the warmth are the two primary contributors to the curdling of soy and almond milk respectively. Because coffee is a coagulant, it causes the milk in the cup to separate and curdle when it is stirred.

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