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Keto Chai Spice and Coffee Latte Recipe


Atkins Keto Chai Spice and Coffee Latte
3g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:Indian
Cook Time:30 Minutes
Phase:Phase 1
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

7.9g

Protein

4.7g

Fat

4.7g

Fiber

107.5cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 26gramsGinger Root
  • 0 1/2teaspoonWhole Black Peppercorns
  • 3gramsALLSPICE Ocho Rios Miami, Inc.
  • 1eachAtkins Cafe Au Lait Shake
  • 1 19/24gram(s)Cardamom pods (1 pod= 0.2 g)
  • 2 29/48gramsCinnamon stick (1 stick= 1.3 g)
  • 0 19/24gram(s)Cloves, whole (1 clove= 0.2 g)

DIRECTIONS

Ingredient note: all spices used in this recipe should be in their whole form, including the allspice (3 g whole allspice= 1 teaspoon).
  1. In a small saucepan over medium low heat, warm the shake until steaming, but not simmering (roughly 145°). Thinly slice the ginger and gently crush the cardamom pods. Add the spices to the steaming shake and stir to distribute. Cover, reduce heat to the lowest setting (remove from heat if simmering) and steep over very low heat for 20 minutes. 
  2. Remove from heat and steep for another 20 minutes. Strain out the spices, evenly divide between two mugs and enjoy!

The art of making chai tea typically uses spices in their whole forms as described in this recipe, however you can simplify and speed up this recipe by warming the shake to steaming, removing from heat, adding one or more chai tea bags (such as Bigelow Spiced Chai) and steeping, covered, for 5-10 minutes. Note that using prepared tea bags will add to the overall caffeine content.

Cooking Tip

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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