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Pamela Rice Hahn
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Spiced Chai-Style Creamer Mix |
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Spiced Chai
 Tea
is a delicious, refreshing beverages. Unfortunately, many of the
supermarket "mixes" available for such drinks contain artificial preservatives and fillers. Some are high in fat.
Thank goodness it isn't necessary to rely on those expensive, less healthy alternatives. This mix is low in fat (less than a gram per serving) and, even with the sugar, falls within what's acceptable for many diabetics.
When made with WheyLow or
Splenda, it's a delicious low-carb alternative! (Always consult with your dietician or other medical professional regarding any recipe you find on
this site or elsewhere. Your health is too important for you to risk to chance.)
Yield: 39 teaspoons
Ingredients:
1/2 cup nonfat dry milk
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg*
1/4 teaspoon ground cloves
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 cup sugar
or WheyLow D
Mix all ingredients together and store in a covered container. (As you can see by the picture, I just measure mine into a decorative half-pint canning jar; then all I have to do is screw on the lid and shake it to mix it up.)
Use 1 teaspoon to 1 tablespoon of mix to a cup of hot tea or coffee. If you use non-instant nonfat dry milk,
this mix will dissolve better if it is vigorously stirred into a hot liquid.
*Nutmeg can sometimes cause an irregular
heartbeat or have an adverse affect on those on high blood
pressure medications. Consult with your physician or dietician if
you have any such concerns.
Nutritional Analysis per teaspoon:
Calories per serving: 8.45
PCF Ratio:
84-15-1
Protein per serving: .31 g
Carbohydrate per serving:
1.75 g
Fat per serving: 0.01 g
Sat. Fat: 0.0
Sodium: 4.81
Nutritional Analysis per TABLEspoon:
Calories per serving: 25.34
PCF Ratio:
84-15-1
Protein per serving: .92 g
Carbohydrate per serving:
5.24 g
Fat per serving: 0.02 g
Sat. Fat: 0.01
Sodium:
14.43
Exchange Approximation: 1 Sugar (Confirm with your dietician)
Nutritional Analysis Made with Whey Low®, per TABLEspoon:
Calories per serving:
15.07
PCF Ratio: 84-15-1
Protein per serving: 0.92 g
Carbohydrate per serving:
5.09 g
(Net Carb. per serving: >1 g)
Fat per serving: 0.02 g
Sat. Fat: 0.01
Sodium: 14.39
Nutritional Analysis done using Nutribase 2001 software.
Recipe, photo, and recipe tips copyright © 2001-2006 Pamela Rice Hahn
Disclaimer: Diabetes is a serious disease requiring professional medical attention. The information and recipes on
CookingWithPam, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care team.
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