100% would make again
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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."
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Nutrition Facts: One 1-cup serving (prepared without sweetener) equals 79 calories, 76 mg sodium, 2 mg cholesterol, 15 g carbohydrate, 5 g protein, trace fat. Diabetic Exchanges: 1/2 skim milk, 1/2 starch.
Iced Coffee published in Quick Cooking November/December 1998, p49
Dark and tantalizing, this espresso coffee recipe is perfect for breakfast or after dinner.RELATED…
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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 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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