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.
Honestly, they all taste different, in different ways. For me, barrista oat was the most palatable.
I have found that cow milk in tea tastes unexpected to me (and as it is associated with an uncomfortable stomach, it doesn't have the best association!)