Just a quick shake blends it again. It may be a fat-water issue. It won't curdle like milk, so you can add it to many things like teas. I love it in smoothies One thing I have learned, is to appreciate raw food for its own value, and not expect it to take the place of something else (like cow's milk). When your body feels so much better eating right, it learns to appreciate and crave those things that are healthy. Have fun on your adventure in raw foods.
To avoid that your almond (or other nuts/seeds) milk separates, you can also add some lecithin (sunflower or non GMO soy) while blending.
Your are completely right Pat, it's an issue of water/fat miscibility and lecithin enables to stabilize the emulsion.
Otherwise, I usually give a quick shake before using.
The fact that your almond milk curdles in your tea should be something similar to what happens with cow milk: the tannins of the tea (same thing with coffee) precipitates some milk proteins (by lowering the pH as does for example lemon juice or lactic bacteria). The well kown French 'cafe au lait' (latte coffee) is thus said to be not easily digestible.
Both will work well. Just avoid the granules because it will not mix very well (or you will have to mix a long time).
And lecithin has to be stored in a cool area (I store it in the fridge in a glass container), otherwise it will become rancid and have a bad taste.
Pat, I am glad you like your almond milk with lecithin.