| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Beverages, Diabetic |
6 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”