Re: *BEER* shouldn't be 'cold cold'
No, adding milk to the cup (and not the tea) keeps the first few drops of milk from potentially curdling. Because of fluid dynamics and surface tension, the leading edge always breaks into small droplets that can suffer from a thermal shock when you pour milk into tea. You can avoid this by adding milk to the cup, and tea to the milk. Or by using heavy cream, which flows differently.
Using powdered "creamer" is not a solution to anything human consumable.
Biting the hand that feeds IT
