Certainly, making tea with milk powder can be a bit finicky, but with a few tweaks you can definitely get it right. The trick to avoiding clumps is all in the order and technique. With your current method, you’re getting those lumps because milk powder needs to be mixed with a small amount of water before adding it to the mixture. Here’s what you can try:
First, boil water and let it reach a rolling boil. Add your tea leaves directly to this, similar to how you would with any regular tea preparation. Once the water is boiling and tea leaves are steeping, take a separate cup and mix a small amount of milk powder with a little warm water to form a paste or smooth slurry. This step is key, as it ensures the milk powder dissolves uniformly without any lumps. Once the slurry is smooth, you can mix it into the brewed tea gradually, stirring continuously.
As for the timing, once you’ve made the slurry with enough water and it’s well-mixed, just pour the tea into it and stir well. This sequences helps blend everything smoothly. In terms of which teas work best with milk powder, black tea and some herbal teas could handle the flavor well. Green tea isn’t as ideal since its light flavor might be overwhelmed by the creaminess.
Keeping your dosha in mind, if you’re more of a kapha constitution, consider using a little less milk powder as excessive milk can be heavy for kapha. It might also be enriching to add spices like cardamom or cinnamon to balance the taste and improve agni, or your digestive fire, especially if you’re vata or kapha dominant. This should give you a more satisfying cup.
For anyone with a specific issue like lactose intolerance or a sensitive stomach, using a milk powder substitute that agrees with your digestion is wise. Stay mindful of your body’s response, and adjust accordingly. It’s all about finding the proper balance that aligns with your constitution.
