Aromatic Keto-Friendly Spanish Milk Punch

Allergens

Nuts (almond)

Ingredients

• 2 cups unsweetened almond milk
• 1 cup unsweetened coconut cream
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 1 cinnamon stick
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• 2 cups brewed Spanish chai tea, cooled
• Ground cinnamon and nutmeg, for garnish

Instructions

1. In a medium saucepan over low heat, combine almond milk, coconut cream, erythritol, vanilla extract, cinnamon stick, orange zest, and lemon zest. Stir until the erythritol is fully dissolved.
2. Simmer gently for about 5 minutes to infuse flavors.
3. Remove from heat and let it steep for another 10 minutes.
4. Strain the mixture through a fine mesh sieve into a large pitcher, discarding the solids.
5. Allow the mixture to cool completely, then refrigerate until chilled.
6. Once chilled, add the brewed Spanish chai tea and stir gently.
7. Serve in glasses, garnished with a dash of ground cinnamon and nutmeg.

Chef’s Insight

This keto-friendly Spanish milk punch is not only delicious but also versatile, as you can adjust sweetness according to personal preference by adding more or less erythritol.

Notes

This milk punch is a delightful and decadent addition to any gathering, and its rich flavors will transport you straight to Spain with each refreshing sip.