Thursday, July 1, 2010

Chai Lattes & Hearty Pumpkin Bread

I love chai tea lattes but I rarely treat myself to one when we are out because they are so expensive. Now I won't have to worry about the expense of it because I've found a delicious recipe that enables me to make them on the cheap at home. It's also a healthier recipe that cuts back on fat and calories - always a plus!

Chai Lattes
from Eat What You Love
makes 2 servings

1/2 C. lowfat evaporated milk
1 1/2 C. water
2 TBSP Splenda (3 packets)
2 individual chai tea bags (I used vanilla chai tea)
1 tsp honey

In a small pot, whisk together milk, water and Splenda. Bring to a low simmer.

Carefully add the tea bags and return to a low simmer. Continue simmering for 3 minutes.

Remove from heat and remove tea bags. Stir in honey.

Serve hot or cool down and serve over ice.

Here it is served hot

This chai latte paired wonderfully with this old-fashioned pumpkin bread

Also a lower fat, lower version of a traditional pumpkin bread.

Old Fashioned Pumpkin Bread

1/4 C. canola oil
1 C. canned solid pumpkin
1 large egg
2 large egg whites
1/2 C. low-fat buttermilk
2 TBSP molasses - I didn't have any so I subbed honey
1 C. Splenda granules
1 C. all purpose flour
3/4 C. white whole wheat flour - I used 100% stone ground
whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon - I used 2 TBSP because we like a lot of spice flavor
1 tsp ginger
1/2 tsp allspice (optional) - I didn't use it
1/4 tsp cloves - I didn't use it
1/4 tsp salt

Preheat oven to 350*. Lightly coat a 9x5 loaf pan with cooking spray - I used a pan that holds 4 mini loaves.

Whisk together oil, pumpkin, whole egg, egg whites, buttermilk, molasses, and Splenda.

In a separate bowl, combine the flours, baking powder, baking soda, spices and stir. Make a well in the center and pour in the pumpkin mixture. With a large spoon or spatula, stir just until combined. Do not over mix.

Spoon the batter in the loaf pan and smooth tops.

Bake for 40 - 45 minutes or until cracks appear dry or until a toothpick inserted into the middle of the loaf comes out clean - my mini loaves baked from 34 minutes. Cool on a rack for 15 minutes and then remove the loaf from the pan. I cooled the loaves for about 5 minutes before removing them from the pan.

I sliced one loaf while it was still warm and served it with honey butter. It was delicious.

Store in a tightly sealed container. Can be frozen.

1 comment:

Stacey said...

Wow! You've been holding out on me! YUM!

Wanted you to know that you won the Family Time Fun Pizza Night game on! Claim it at imalazymom(at)

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