A dairy-free Black Tea latte sounds simple, but tea and plant milk have a habit of splitting into grey flecks. The fix is in the method: brew Teapigs Everyday Brew strong but short, let it cool for a moment, and use barista oat or soya, which is made to hold up. Done that way it stays smooth and creamy.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Dairy-Free Black Tea Latte (Without the Curdling) recipe. Canonical: https://teas.co.uk/recipes/black-tea/dairy-free-black-tea-latte-without-the-curdling/
It is a good, caffeine-carrying alternative to a Coffee latte, with a clean malty backbone. Ten minutes, one big cup.
You'll need
- 2 Teapigs Everyday Brew tea temples
- 120ml just boiled water, for a strong concentrate
- 200ml barista oat or soya milk (barista versions froth and resist splitting)
- 1 teaspoon maple syrup or sugar, to taste
- A pinch of cinnamon, optional
Method
- Make a concentrate: steep 2 tea temples in just 120ml of just-boiled water for 4 minutes, then squeeze and remove them. Strong but short keeps it from going bitter under the milk.
- Let the concentrate cool for a minute. Adding plant milk to fiercely hot, tannic tea is what makes it curdle.
- Heat the plant milk to about 60C, steaming not boiling, then froth it. Barista-grade oat or soya holds foam best.
- Stir the maple syrup into the tea, then pour the warm milk in slowly while stirring, rather than the other way round.
- Spoon the foam on top and dust with cinnamon. If it ever flecks, a barista milk and that brief cooling step sort it out.
Want the background, not just the brew?
Brewed with: Teapigs Everyday Brew, 15 Tea Bags 50g
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