Skinny Pumpkin Chai Latte Recipe Jeanettes Healthy Living

This Skinny Pumpkin Chai Latte, scented with cloves, allspice, cinnamon, cardamon and star anise, has just 143 calories. It’s perfect for fall or winter, made with warm spices, pumpkin and maple syrup. Made with real ingredients, no artificial flavors like so many store-bought versions.

Skinny Pumpkin Chai Latte Recipe - there are just 143 calories in a serving in this warm, cozy pumpkin chai latte

Fall is one of my favorite times of the year in New England. Leaves turn brilliant red, oranges and yellow, mornings are chilly but often warm up by the afternoon. On cool days, I sometimes crave warm, cozy drinks. I had my first chai latte several years ago and loved the warm spices and aroma. The only thing I didn’t like was how overly sweet it was. I’ve recreated a lighter chai latte in a lighter recipe, adding pumpkin because I’m kind of obsessed with pumpkin this time of year.

What makes this chai latte lighter? I used unsweetened non-dairy milk (there are many types available these days – choose the unsweetened versions with the lowest calories, whether it’s almond milk, cashew milk, or coconut milk). Plant based milk has no cholesterol, so I like to use it in place of dairy. I used unsweetened cashew milk (25 calories/cup), so each serving comes out to just 143 calories.

If you like this Skinny Pumpkin Spice Chai Latte, then you’re going to love my Skinny Pumpkin Spice Latte, made with coffee and pumpkin pie spice. Both are warming and perfect for chilly Fall days.

Skinny Pumpkin Spice Chai Latte Recipe

Ingredients

  • 1 star anise
  • 12 whole cloves
  • 1/8 teaspoon ground allspice
  • 2 three-inch sticks cinnamon
  • a few dashes ground white pepper
  • 1 green cardamon pod cracked open
  • 1 cup water
  • 4 cups unsweetened non-dairy milk
  • 4 black tea bags I used English breakfast tea
  • 1/2 cup pureed pumpkin
  • 1/4 cup maple syrup
  • 2 tablespoons double vanilla extract
  • light whipped cream or cashew cream optional

Instructions

  1. Place star anise, whole cloves, allspice, cinnamon sticks, white pepper, green cardamon pod and water in a small saucepan. Bring to a boil, then remove from heat; let steep, covered, for 20 minutes.
  2. Add non-dairy milk to saucepan and bring to a boil; remove from heat, and add tea bags, pumpkin, maple syrup and vanilla. Let steep, covered, for 10 minutes. Strain into serving mugs. Top with whipped cream or cashew cream if desired.

Recipe Notes

This is not too sweet, so adjust the amount of maple syrup to suit your taste if you like it sweeter.
For vegan version, use cashew cream in place of whipped topping.

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Source: Jeanettes Healthy Living

Macadamia Nut Milk Recipe – Jeanette’s Healthy Living

Macadamia Nut Milk is a creamy and delicious dairy-free milk alternative. It’s wonderful blended into smoothies and creamy soups when you don’t want to use milk or other dairy products. This nut milk is so easy to make, and requires no straining.

Macadamia Nut Milk - a rich and creamy dairy-free milk that doesn't require any straining. Wonderful in smoothies and creamy pureed soups

Macadamia Nut Milk - a rich and creamy dairy-free milk that doesn't require any straining. Wonderful in smoothies and creamy pureed soups

Recently, I tried making macadamia nut milk because I was looking for a dairy-free milk alternative that was higher in calories. Macadamia nuts, pecans, pine nuts, brazil nuts and walnuts are the highest in calories, in descending order. Nut milks are becoming more readily available in supermarkets, but I’ve yet to see macadamia nut milk in local stores.

There are situations where people need to gain weight, but want to do it in a healthy way. I mentioned nut milks in my post on Healthy Calorie Boosting Ingredients for Cancer Patients. Eating nuts or drinking nut milks is one way to increase calories in smoothies and soups when you want to avoid dairy.

How To Make Macadamia Nut Milk

Making macadamia nut milk is simple. There is no need to soak macadamia nuts before making it into nut milk. Also, no straining is needed as macadamia nuts blend smoothly with water to make nut milk. This is a big plus since there’s no waste.

The ratio of macadamia nuts to water will determine the number of calories per cup. Blending macadamia nuts with water in a 3:1 ratio will achieve 241 calories per cup. To reach 481 calories per cup, use a ratio of 1:1 macadamia nuts to water. As a point of reference, I found an online macadamia nut milk product that has 50 calories per cup. That would equate to 2-3 macadamia nuts per cup of water.

Nut milks can be flavored with vanilla extract or sweetened by blending in dates, maple syrup or honey. However, I like to leave it plain so it can blended into both sweet and savory recipes such as smoothies and creamy pureed soups.

The nice thing about making your own nut milk is that you can control the calorie count to suit your needs. Macadamia nuts are expensive, but macadamia nut pieces are less expensive and a more economical way to make macadamia nut milk at home.

Macadamia Nut Milk

Macadamia nut milk is rich and creamy, and a wonderful substitute for milk or other dairy products in smoothies and creamy soups.

Ingredients

  • 1 cup macadamia nuts
  • 3 cups water

Instructions

  1. Place macadamia nuts and water in a high speed blender. Blend until smooth. Refrigerate until ready to use.

Place macadamia nuts and water in a high speed blender. Blend until smooth. Refrigerate until ready to use.

If you like this recipe, you might also like this Cashew Cream recipe.

Source: Jeanettes Healthy Living