Starbucks Copycats

Sugar-free version: 8oz boiling water, 2 chai tea bags, 1 TBSP sugar-free vanilla syrup, ¼ tsp cinnamon, ¼ cup milk of choice (I use unsweetened almond milk) heated.   Sweetened version: ½ cup Tazo chai syrup, ½ cup milk of choice. Both versions can be mixed in a blender or frothed using an electric frother (I prefer this method).

Sugar-free version: 2 Earl Grey tea bags, 8oz boiling water, ¼ cup milk of choice (I use coconut milk for this one), 1TBSP vanilla Skinny Syrup.    Original version: in place of vanilla syrup, use 2 TBSP brown sugar and 1 tsp vanilla extract.

Low-Sugar version: ¾ cup Tazo passion tea bags steeped for 20 mins. and cooled, ½ cup sparkling water like Perrier, ¼ cup frozen strawberries, 1 TBSP vanilla Skinny Syrup, ¼  cup coconut milk, pour over ice.    Original version: ½ cup Tazo iced passion tea concentrate, ¼ cup white grape juice, ½ cup Sparkling water, ¼ cup frozen strawberries, ¼ cup coconut milk or milk of choice, pour over ice.

Original recipe: 2 cups ice, 4 shots espresso, ½ cup chocolate syrup (plus extra for topping), ¼ cup heavy cream, 3 tablespoons granulated sugar, whipped cream for topping (recipe adapted from iambaker.net)  Lower Carb Version: sub chocolate syrup and sugar for mocha Skinny Syrup, sub sweetened whipped cream for heavy cream whipped with sugar-free sweetener of choice). Blend all ingredients in the blender and top with your whipped cream and a drizzle of ...