Looking past the sacrilege some people see in adding milk to black tea, what do milkers use in theirs?
After trying half a dozen milk-replacement products over the year, I've found Barrista-spec oat milk is the winner.
In fact, we've now ditched buying cow milk entirely.
Non-barista oat milk. Barista is nice for coffee but it tastes too creamy (because it's usually about 30% rapeseed oil) for my taste in tea.