Lately I’ve been toying around with making Keto Chai Latte. I have a true love for coffee.. but I can only have so much in a day before I get the jitters. It’s one of the drawbacks of getting older I think. Regardless occasionally, especially when it’s cold out, I want to drink something hot. Sometimes an (almost) Keto Hot Buttered Rum will hit the spot.. but sometimes I just want something different (and less alcoholic). Enter the Keto Chai Latte.
Initially I tried this with 100% heavy cream. It was super tasty but also super high in calories. I tried making it from 100% almond milk and found that it was kind of thin (and honestly kind of had a gritty quality). Finally I settled on a mix of almond milk with just enough heavy cream to give it a lovely mouth feel.
When I first started making this I’d heat the milk mixture in a sauce pan with loose leaf 500 mile chai, strain it and then transfer it to my mug. After doing this a few times I ran out of the loose leaf tea mixture and noticed that my microwave has a “Reheat Tea” setting on it (which would just scandalize any proper tea drinker). I tried the recipe using that to heat the milk and a Twinings Chia tea bags to fill the place of the loose leaf 500 mile chai and I’m sold. It’s simpler… it’s slightly less good (I mean come on, the 500 mile chai mix is fabulous) but it’s also one less dish to wash and a lot less fuss. Sadly a whole herd of tea aficionados just sniffed at me. Whatever.
Lastly, when I first made this I used 1 tablespoon of granulated Swerve as the sweetener. It worked very well but has the weird Swerve side effect of making everything taste sweet for about 20 minutes after you drink it. Not bad.. but disconcerting. Recently I’ve changed over to using Sweet-N-Low packets which are my preferred coffee sweetener.
Finally, although technically I think this might more correctly be called a “Low Carb Almond Chai Creama” (since it’s made with almond milk and heavy cream rather than milk) .. I plan to continue to refer to this as my Chai Latte.
- 1 cup almond milk
- 1/4 cup heavy cream
- 1 tea bag spiced chai tea preferred
- 1 packet sweet-n-low or sweetener of choice
Combine almond milk and heavy cream in a microwavable mug. Microwave until hot but not boiling. Add tea bag and steep for 4-6 minutes. Remove tea bag. Add sweetener and sprinkle with cinnamon, ground ginger, cardamom, ground cloves as desired.