Herbal Tea With Milk: Which Herbs Pair Best
Some herbal teas turn soft and creamy with a splash of milk, while others clash with it or even make it curdle. Here is how to choose, how to brew strong enough, and what to know about milk itself.
Milk in tea is a habit in many parts of the world, from a builder's brew in Britain to spiced chai in India and milk tea in Hong Kong. Most of those cups start with black tea, but plenty of people now want the same cozy, creamy drink without caffeine.
Herbal teas can do that, but not all of them. Some taste rich with milk, others turn flat or sour, and a few acidic ones split the milk in the cup. Here is how to choose and how to brew a cup that stands up to milk.
Herbs that love milk
Rooibos is the easiest place to start. It comes from a South African plant, Aspalathus linearis, and Memorial Sloan Kettering describes the tea as low in caffeine. Its sweet, woody, slightly honeyed taste is often compared to black tea, which is why it works so well with milk. You may also see it sold as redbush tea.
Warm spices are the other natural partners. Cinnamon, cardamom, ginger, cloves and vanilla grow rounder with dairy or oat milk, which is the whole idea behind chai. Add them to rooibos for a caffeine free chai style drink.
Chamomile is a gentler option. Its apple and hay notes soften with warm milk and a little honey. Brew it stronger than usual, or the milk will hide it.
Creamy Rooibos Vanilla Milk Tea
You need
- water200 ml (3/4 cup + 1 tbsp)
- loose rooibos, or 2 rooibos tea bags2 tsp
- small piece of cinnamon stick, about 3 cm (1 inch), optional1
- green cardamom pods, lightly crushed, optional2 to 3
- milk or unsweetened oat drink100 ml (scant 1/2 cup)
- vanilla extract1/4 tsp
- honey or sugar, to taste1 tsp
Method
- Put the water, rooibos and any spices in a small pan and bring to a boil.
- Lower the heat and simmer gently for 5 minutes. The longer brew gives a flavor strong enough to carry the milk.
- Pour in the milk and heat until steaming, but do not let it boil hard, especially if you use a plant drink.
- Take the pan off the heat and stir in the vanilla and honey.
- Strain into a mug and let it cool to a comfortable sipping temperature.
Tips
- The rule for any milky herbal tea is to use about twice as much herb as you would for a plain cup, or brew it longer.
- For a chamomile version, steep 2 tablespoons of dried chamomile flowers in 150 ml (2/3 cup) just-boiled water, covered, for 5 to 7 minutes, then add warm milk.
Herbs that clash with milk
Sharp, sour teas are the main problem. Hibiscus, rose hip and anything with plenty of lemon or citrus peel are acidic, and acid makes milk proteins clump together. In a hot cup that can look like curdling. It is not harmful in itself, but the texture is unpleasant.
Fresh, green herbs such as peppermint, lemon verbena and lemongrass are not dangerous with milk, but the flavors tend to fight. Their bright taste goes flat and grassy. Delicate flowers like linden simply disappear under milk.
Choosing your milk
Whole cow's milk gives the creamiest result, but any milk can work. The NHS says unsweetened, calcium-fortified plant drinks made from soya, oats or coconut are a good alternative to dairy. Oat drinks tend to be the most neutral. Soya can separate in very hot or acidic tea, so let the tea cool for a minute first.
If you get tummy pain, bloating, wind or diarrhea after dairy, the NHS explains that this may be lactose intolerance, usually caused by the body not making enough of an enzyme called lactase. Symptoms can start minutes to hours after milk. A plant drink avoids lactose completely.
What the evidence says
Herbal tea with milk is a comfort drink, not a remedy. For rooibos, Memorial Sloan Kettering says lab and animal studies have looked at its antioxidants, but studies in humans are very limited and those effects have not been confirmed in people.
Chamomile is traditionally used as a calming evening drink, and NCCIH says it is likely safe in the amounts found in teas. But NCCIH also says there is very little information on chamomile for insomnia, and one study it reviewed found no benefit. Adding milk does not change that either way. Enjoy the cup for its flavor and warmth, and do not rely on it to treat any health problem.
Questions people ask
Why did my herbal tea curdle when I added milk?
The tea was probably acidic. Hibiscus, rose hip and citrus blends make milk proteins clump. Choose rooibos, chamomile or warm spices instead, or let the tea cool a little before adding a plant drink.
Which plant milk works best in herbal tea?
Oat drinks are usually the creamiest and most stable. Choose an unsweetened, calcium-fortified one, which the NHS lists as a good dairy alternative.
Can I make a caffeine free chai?
Yes. Simmer rooibos with cinnamon, cardamom, a slice of ginger and two cloves, then add milk.
Sources
- Rooibos Tea (About Herbs) — Memorial Sloan Kettering Cancer Center
- Chamomile: Usefulness and Safety — NCCIH
- Lactose intolerance — NHS
- Dairy and alternatives in your diet — NHS
This article is for general information only and is not medical advice. Herbs can interact with medicines and health conditions. Talk to a doctor or pharmacist before trying a herbal remedy, especially if you are pregnant, breastfeeding, giving it to a child, or taking any medication.
