I do this more for cocoa or other drink powders that tend to clump/not dissolve easily. Mostly cocoa powder when mixing it with cold soy milk before microwaving.
But first I put the powder in the bottom of the mug.
(If using any sugar add that and stir it through, taking the chance to crush out any lumps between the back of the spoon and the side of the mug. The rough granules both help to break lumps up mechanically and also the dispersion/dissolvability helps the liquid permeate the dry powder.)
Then add a small amount of the hot water/milk/liquid and stir it into a thick smooth paste, continuing to crush out any lumps. Keep adding small amounts and stirring until it’s thin and smooth, then add the rest of the hot water/milk/liquid.
(Then heat the drink in microwave if it needs to be heated, continuing to crush and stir. This catches any strays and prevents hot spots, or hotter liquid settling at the top with colder at the bottom.)
I don’t use powdered milk and haven’t done this with tea. But maybe if you do the paste method first then chuck the teabag in it might still steep like normal. (I add the milk immediately and leave the teabag in because I’m not waiting around to forget about the tea.)
Long life/UHT milk is good for six months even after opening and doesn’t need to be refrigerated. And is much nicer in a cuppa. Could be a better option?
Okay idk about you but I would absolutely not drink UHT milk six weeks after opening, let alone six months… I’m 100% sure it goes bad once the seal’s been broken…??!
Yeah, I use UHT soy milk and keep extras in the cupboard but it does need to go in the fridge after opening and all opened milks should be used within a certain number of days.
A better idea would be the little single serve shots of milk/creamer (unless waste is a concern)
Flour is too expensive. If it did happen it’d probably be melamine.
Fuck I hope we don’t have to worry more about food fraud due to shortages or cost cutting measures. Like it’s already long been happening with honey, and we’re all seeing the shrinkflation, but it would really suck if we had to deal with something genuinely dangerous like the melamine.
Growing up all we ever used was milk powder, you got the best results by putting the milk powder in the mug, pouring a bit of hot tea (brewed separately in a pot) onto the powder to dissolve it, then adding the rest of the hot tea. Although not sure how that works with a tea bag. Personally I refuse to add a teabag to milk (liquid or reconstituted from powder)
I just had a thought - maltodextrin is added to milk powder to help dissolvability etc. so maybe check whether that’s included in yours. You might need one that has more of it (though it is a filler agent and can spike blood sugar)
My milk powder isn’t dissolving in my tea. What’s its problem? (Don’t use liquid milk, not worth it for only 2 cups of tea a week)
I do this more for cocoa or other drink powders that tend to clump/not dissolve easily. Mostly cocoa powder when mixing it with cold soy milk before microwaving.
But first I put the powder in the bottom of the mug.
(If using any sugar add that and stir it through, taking the chance to crush out any lumps between the back of the spoon and the side of the mug. The rough granules both help to break lumps up mechanically and also the dispersion/dissolvability helps the liquid permeate the dry powder.)
Then add a small amount of the hot water/milk/liquid and stir it into a thick smooth paste, continuing to crush out any lumps. Keep adding small amounts and stirring until it’s thin and smooth, then add the rest of the hot water/milk/liquid.
(Then heat the drink in microwave if it needs to be heated, continuing to crush and stir. This catches any strays and prevents hot spots, or hotter liquid settling at the top with colder at the bottom.)
I don’t use powdered milk and haven’t done this with tea. But maybe if you do the paste method first then chuck the teabag in it might still steep like normal. (I add the milk immediately and leave the teabag in because I’m not waiting around to forget about the tea.)
Will test !!
Long life/UHT milk is good for six months even after opening and doesn’t need to be refrigerated. And is much nicer in a cuppa. Could be a better option?
Okay idk about you but I would absolutely not drink UHT milk six weeks after opening, let alone six months… I’m 100% sure it goes bad once the seal’s been broken…??!
Yeah, I use UHT soy milk and keep extras in the cupboard but it does need to go in the fridge after opening and all opened milks should be used within a certain number of days.
A better idea would be the little single serve shots of milk/creamer (unless waste is a concern)
I hear Big Powder Milk is cutting it’s product with flour /s
Flour is too expensive. If it did happen it’d probably be melamine.
Fuck I hope we don’t have to worry more about food fraud due to shortages or cost cutting measures. Like it’s already long been happening with honey, and we’re all seeing the shrinkflation, but it would really suck if we had to deal with something genuinely dangerous like the melamine.
Growing up all we ever used was milk powder, you got the best results by putting the milk powder in the mug, pouring a bit of hot tea (brewed separately in a pot) onto the powder to dissolve it, then adding the rest of the hot tea. Although not sure how that works with a tea bag. Personally I refuse to add a teabag to milk (liquid or reconstituted from powder)
Do you have one of those little cheap battery powered milk frothers? They’re great at mixing powders into liquids. $1.75 at IKEA or $2.25 at Kmart.
That’s a good idea or Mittens could buy a tiny whisk.
Sounds like it’s time to wean yourself off milk and start drinking your tea black
I just had a thought - maltodextrin is added to milk powder to help dissolvability etc. so maybe check whether that’s included in yours. You might need one that has more of it (though it is a filler agent and can spike blood sugar)