Recipe - Tea Latte

Stephen Ceideburg
8 English Breakfast tea bags
4 cup Water
2 tablespoon 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 percent 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