Alternate title = “Am I the only one who does this?”
So, most of the time, my drink of choice is genmai-cha (Japanese green tea with toasted rice) or mugi-cha (roasted barley tea). No sweetener, no milk. Unadulterated tea. Even when I do drink black teas, I still tend to drink them plain. I’m very fond of drinking Irish Breakfast or Orange Pekoe black.
Now, I have nothing against milk teas. In fact, I love hitting up a Taiwanese styled tea shop on occasion for sweet milk tea. (No boba though, it’s too filling.) (And I don’t go too often. Even when requesting reduced sugar, it’s still a lot of calories.) It’s more than I seldom satisfied with any milk tea that I prepare at home. I know a few people so love black tea with sweetened condensed milk, but there’s something in the mouth-feel texture I don’t like. If just milk is added, it just dilutes the tea flavor. I’ve tried heating the milk and letting it be part of the steeping, but it feels like such a hassle.
A couple of months ago, I realized that I had an opened bag of dry milk that was going to go bad if I didn’t use it up. (I couldn’t even remember which recipe I had originally used it for.) It led to much searching on the internet for ideas for use, which eventually led me to this:
I like this combo so much so that I used up the bag, and then went and bought a new bag of dry milk. Right now, It’s part of my weekend morning routine**. (Mornings of national holidays also apply.) I think I use about 2 teaspoons per cup of black tea, but that’s just my preference.
How do you like your tea?
** = oh, I should pack up some and bring it to work