Prep time – 5mins
Cooking time – 5mins
Serves – 4
| Ingredients | Qty | Protein | Fat | CHO |
| Almond milk (unsweetened) - 1 L | 1000ml | 5 | 12 | 3 |
| Chai Tea (loose leaf) - 2 TBS | 2 TBS | 0 | 0 | 0 |
| Erythritol - 4 teaspoons | 4 tsp | 0 | 0 | 0 |
| Cinnamon powder | n/a | 0 | 0 | 0 |
| Star Anise flower - 4 | 4 | 0 | 0 | 0 |
| Total per serve | 1 | 0 | 0 |
SERVES – 4
per Serve – main ingredients only: 4 cal / 16 kJ
This tea can be made out of any milk you choose. This recipe uses almond milk and erythritol and is suitable for a ketogenic diet, but others milks, such as: oat, soy or cows milk can be used if you’re not concerned about the carbohydrate content and tolerate them.
- Add the almond milk to a saucepan and bring to the boil.
- Reduce to a simmer and stir in the chai spice tea. Turn off the heat and let the tea brew for a few minutes.
- Pour the tea, using a strainer, into cups or mugs.
- Sweeten to taste. Sprinkle with cinnamon power and a star anise flower.
NOTE:
- Concerned about erythritol? Headlines linking erythritol to blood clots caused quite a stir — but the reality is less alarming. The main study behind these claims involved very high doses in lab settings that don’t reflect normal use, and most evidence comes from animal research, not people. This is a classic example of media exaggerating early science — so occasional use of erythritol as a plant-based sweetener is not considered a proven health risk
