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Tea latte
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| Artist: |
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| Categories: |
Beverages, Diabetic |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 8
| | English Breakfast tea bags | | 4
| cup | Water | | 2
| tbsp | Almond syrup (orgeat syrup | | | -see note) | | 1
| | Whole milk | | 1
| | Ground nutmeg or chocolate | | | -optional garnish |
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Procedures:
| 1 | Prepare a strong tea with 8 english breakfast tea bags in 4 cups boiling water. | | 2 | Steep for 5 minutes, gently squeeze tea bags and remove. | | 3 | Pour ?cup plus 2 tablespoons of hot tea into each tea cup, add 1 teaspoon of almond syrup and stir. | | 4 | Steam whole milk with the steamer of an espresso machine, add 1 tablespoon steamed milk and top with foamed milk. | | 5 | Garnish with ground nutmeg or chocolate if desired. | | 6 | Note: orgeat syrup can be found in liquor stores or in the bar supplies section of your supermarket. | | 7 | Per serving: 24 calories (11 percent from protein, 64 per-cent from carbohydrate, 25 percent from fat), 1 gram protein, 4 grams carbohydrate, 1 gram fat, 3 milligrams cholesterol, 18 milligrams sodium. | | 8 | Exchanges: 0. | | 9 | Makes 6 servings |
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