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"When my sister introduced me to iced coffee, I didn't think I'd like it," says Jenny Reece of Lowry, Minnesota. "Not only did I like it, I decided I could make my own. My fast-to-fix version is a refreshing alternative to hot coffee."
This recipe is:
Quick
Diabetic Friendly
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Facts 1 cup (prepared without sugar substitute) equals 80 calories, trace fat (trace saturated fat), 2 mg cholesterol, 60 mg sodium, 15 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat-free milk.
Originally published as Iced Coffee in Quick Cooking November/December 1998, p49
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Reviewed on Jun. 16, 2012 by HeyJulieBaby
My boss at the library mixes up a big container of this delicious recipe for us each summer. It's wonderful!
Reviewed on Aug. 25, 2011 by Motorhomegal
And to make this "over the top GOOD" try adding a scoop of Hagen-daz Vanilla Bean of Coffee ice cream. WOW !!
Reviewed on Aug. 25, 2011 by Kerry Amundson
Why not use COFFEE CUBES instead of ice cubes?? It will make your drink more coffee-e! and when they start to melt you just have more coffee not a watered down drink. I have one ice cube tray that is dedicated just for leftover coffee. I do the same for ice tea and lemonade (ah ~ it's endless)!
Reviewed on Aug. 25, 2011 by nsmom
I used some leftover coffee from this morning. It was very good.
Reviewed on Jul. 23, 2010 by cbheatwole
this was excellent. I loved it. Had really good flavor.
Reviewed on Jul. 07, 2010 by 1DomesticGoddess
Excellant iced coffee!! I halved the recipe to make for one person, but still added the 1/8 teaspoon of vanilla extract. If I were to make as written, making 2 servings, I will add 1/4 teaspoon of the vanilla. I also used 2% milk, plus after taking a few sips, I topped my coffee with some Reddi Whip Whipped Topping, and drizzled with some chocolate syrup for a tasty treat. I highly reccommend this recipe, and look forward to making it again. Thanx for the recipe, Jenny, it's very good!!
Reviewed on Sep. 21, 2009 by cdtraywick
I used this recipe and made some changes until we found the perfect way for our taste. Followed the recipe exactly using all fat free items and also added 1/2 cup french vanilla creamer. Saves me money now on iced coffees for my boys.
Reviewed on Mar. 13, 2008 by pddd1993
Reviewed on Jan. 08, 2008 by bakingmad
I use leftover Starbucks from our morning pot of coffee, but omit the sugar and vanilla. Sometimes I purposely make extra coffee and store it in a covered pitcher in the refrigerator so we have plenty on hand to make this refreshing drink (especially during the hot summer months). Just a tip: If making this with cold coffee from the refrigerator, it is easier to stir the chocolate syrup into the milk and then add the coffee, than it is to stir it into the coffee first. You can easily adjust the amount of coffee to milk ratio to make it the strength you want. We think this tastes every bit as good as the iced coffee from Starbucks, and it can be made for a LOT less!
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