Title: Tea Latte
Categories: Beverages Diabetic
Yield: 6 Servings

		Stephen Ceideburg
8		English Breakfast tea bags
4	c	Water
2	tb	Almond syrup (orgeat syrup, see note)
1		Whole milk
1		Ground nutmeg or chocolate, optional garnish

Prepare a strong tea with 8 English Breakfast tea bags in 4 cups boiling water. Steep for 5 minutes, gently squeeze tea bags and remove. Pour 1/2 cup plus 2 tablespoons of hot tea into each tea cup, add 1 teaspoon of almond syrup and stir. Steam whole milk with the steamer of an espresso machine, add 1 tablespoon steamed milk and top with foamed milk. Garnish with ground nutmeg or chocolate if desired.

Note: Orgeat syrup can be found in liquor stores or in the bar supplies section of your supermarket.

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.

Exchanges: 0.

Makes 6 servings

Posted by Stephen Ceideburg

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