With the weather turning cooler, most people turn to hot cocoa, PSLs and other cozy drinks. Personally, though, I prefer a piping hot cup of tea—whether it’s green, herbal or black, I can’t think of a better way to wake up for the day. Plus, it has tons of health benefits.
The one thing I can’t get behind though, is adding milk to my tea—despite my family’s love of chai. However, it got me thinking—why put milk in tea, anyway? Turns out, it’s a very British thing to do. And it has nothing to with the taste.
Why Put Milk in Tea?
The Brits’ habit of putting milk in tea extends all the way back to the 18th century, from the time when tea was brewed in pots. Tea was a big deal at the time, and people tended to drink it out of china cups. However, most people couldn’t afford fancy fine bone china, and the cups available would crack from the heat of the boiling hot tea.
The solution? Pour milk into the cup first, then add the tea. The cold milk cooled down the tea enough to keep the china from breaking, and well, the reduced bitterness was just an added benefit! According to some sources, tea was also incredibly valuable at the time, so families who couldn’t afford large amounts would add a large amount of milk and a splash of tea, while well-off families tended to do the opposite.
This is Queen Elizabeth’s favorite tea—and where to find it.
Is There a Right Way to Drink Your Tea with Milk?
Not really. You can add as little or as much as you please—though adding milk first and then pouring the tea on top might make it taste better. This is because when you add hot tea to cold milk, you’re bringing the milk to the temperature of the tea, distributing the flavor more evenly. However, if you add milk to tea, you’re cooling the tea down, and it may not taste as good.
And if you want to make your tea a little prettier, grab one of these tea bombs!
Dainty Recipes to Serve for Afternoon Tea
Luscious Blueberry Jam
This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet seasonal flavor. —Karen Haen, Sturgeon Bay, Wisconsin
Go to Recipe
There are different time-honored tea traditions of English tea. Get yourself familiarized with the concept of
high tea.
Savory Cucumber SandwichesItalian salad dressing easily flavors this delicious cucumber sandwich recipe. Serve them as an appetizer for a holiday party or with tea as a snack. —Carol K Henderson, Chagrin Falls, Ohio
Looking for some more inspiration for your upcoming tea party? Use our curated list of the best
tea sandwiches that are sure to leave an impression on your guests.
Traditional SconesMaking scones is very simple—I learned from my wife, and I even hosted an English tea. These are light and very tasty. —Chuck Hinz, Parma, Ohio
Homemade Lemon CurdLemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. —Mark Hagen, West Allis, Wisconsin
Hazelnut Chocolate Chip SconesChocolate, hazelnuts and the tangy taste of buttermilk —these delicious scones are easy to make, come together fast, and taste so good with your morning coffee. —Trisha Kruse, Eagle, Idaho
Turkey Tea Sandwiches with Basil MayonnaiseBasil mayonnaise is the secret to these tasty little sandwiches. Keep any extra mayo in the fridge to spread on other sandwiches, stir into egg salad or layer on pizza crust before topping it with other ingredients. —Lara Pennell, Mauldin, South Carolina
Wild Plum JellyI've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mt. Horeb, Wisconsin
Soft Honey CookiesThese old-fashioned honey cookies have a subtle honey-cinnamon flavor and a tender texture. This recipe has been a favorite in my family for years and now it can be one at your house, too. —Rochelle Friedman, Brooklyn, New York
Dried Cranberry SconesI go on vacation with my best friend to Michigan every July. Her cousin is allowed to come, too—but only if she brings her special cherry scones! I make them with cranberries for the holidays. Don't try to double this recipe. If you need more than 12, make two separate batches of dough. —Sherry Leonard, Whitsett, North Carolina
Lemon Spiced TeaCinnamon and honey really perk up the flavor of basic lemon tea. Add a splash of lemon extract to take this drink delightfully over the top. —Adeline Russell, Hartford, Wisconsin
Rose Petal HoneyThis delicious recipe is a perfect topping for toast or English muffins. It is so simple to make and will impress guests at tea.—Mary Kay Dixson, Decatur, Alabama
Mini Blueberry Bundt CakesThese pretty berry cakes are perfectly portioned and topped with a yummy lemon-flavored glaze. —Cathy Isaak, Rivers, Manitoba
Sunburst Spiced TeaOur home economists use oranges and lemon to lend a lovely citrus flavor to ordinary black tea. —Taste of Home Test Kitchen
Mini Rum CakesMy mother and I tried many different types of rum cake to find the best one, and finally hit on this cake that doesn't dry out and imparts the most flavor. For a really moist cake, brush rum over the individual sponge cakes before topping them with the filling. —Dona M. Hoffman, Addison, Illinois
Very Berry SpreadTwo kinds of berries make this jam deliciously different. I always keep some on hand. —Irene Hagel, Choiceland, Saskatchewan
Strawberries ‘n’ Cream SconesThis strawberry scones recipe is rich with cream and packed with berry goodness. If you are like me, you won't be able to eat just one! —Agnes Ward, Stratford, Ontario
Earl Grey Tea CookiesBiscuit-like Earl Grey cookies are a wonderful addition to holiday cookie swaps because they are truly unique. —Veronica Callaghan, Glastonbury, Connecticut
Cucumber CanapesI always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, Massachusetts
Apricot Amaretto JamThis thick, chunky apricot jam was my grandma's recipe; it's lovely to make something for my family and friends that she made for hers! —Linda Wegner, Robinson, Illinois
Apple & Cheddar Mini SconesBecause cheese and sage go so well with apples, I decided to put them all in scones. These mini treats make a fall weekend brunch, tailgate or party even more fun. —Sue Gronholz, Beaver Dam, Wisconsin
Winnie’s Mini Rhubarb & Strawberry PiesEvery spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
Spiced Apple TeaI love to try new recipes for my husband and our friends. This spiced apple tea is one of our favorites. I like to serve it warm or refrigerate and serve it cold, too. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Tea CakesI’ve baked many batches of cookies through the years, but family and friends tell me these southern treats are the best. The simple buttery flavor appeals to all. —Doris McGough, Dothan, AL
Carrot Cake JamFor a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! —Rachelle Stratton, Rock Springs, Wyoming
Orange Dream Mini CupcakesThe bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. —Jen Shepherd, St. Peters, Missouri
Lemon Basil TeaInfused with basil and lemon, this oh-so-drinkable recipe tastes as good as it smells. —Taste of Home Test Kitchen
Mint-Cucumber Tomato SandwichesI jazzed up the quintessential teatime cucumber sandwich to suit my family's tastes. This was my absolute go-to sandwich last summer when I was pregnant. It hit all the right spots! —Namrata Telugu, Terre Haute, Indiana
Lemon Blueberry Drop SconesI enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than most other scones, so you can indulge with little guilt. —Jacqueline Hendershot, Orange, California
Finger-Licking Good Mini Cream PuffsThis recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one…they are so addicting and they're perfect for satisfying any sweet tooth! —Jennifer Erwin, Reynoldsburg, Ohio
Cranberry Orange SconesMoist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter. —Karen McBride, Indianapolis, Indiana
Ginger Blueberry JamWhen I was very young, I watched my grandma make this jam in the kitchen. As I sneaked blueberries to snack on, she picked me up and told me that if I wanted any more, I'd need to learn to make this jam! —Jill Drury, River Forest, Illinois
Citrus Mini CakesThese moist, bite-size muffins are melt-in-your-mouth good. The recipe makes a big batch, so there's plenty to please a crowd. —Linda Terrell, Palatka, Florida
Violet JellyFor a beautiful jelly to give as gifts, I make this recipe. Not only is it delicious but it will impress all! — Bernard Bellin, Franklin, Wisconsin
Pecan Shortbread Tea CakesMy Grandma Ellis made her shortbread cookies only at Christmas because the ingredients were so indulgent. The results are, too! —Trisha Kruse, Eagle, Idaho
Bourbon Peach JamBourbon has been popular at our house since we visited the Kentucky Bourbon Trail a few years ago. Every bite of this jam reminds me of that fun trip. —Katie Ferrier, Houston, Texas
Mini Lemon Cheesecake TartsDainty and light, these tartlets feature two of my favorites —lemon and cheesecake —in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. —Gwyn Brandt, Hibbing, Minnesota
Kumquat MarmaladeI didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! —Faye Robinson, Pensacola, Florida
