For a cool and creamy breakfast beverage, try this quick recipe from our Test Kitchen. Freezing leftover coffee in an ice cube tray ahead of time will give you coffee cubes to keep your drink chilled without diluting the flavor. Healthy Cooking Test Kitchen
- 1 cup strong brewed coffee, chilled
- 1/4 teaspoon vanilla extract
- 1/2 cup vanilla yogurt
- 3 tablespoons sugar
- 1 to 1-1/2 cups ice cubes
- In a blender, combine the coffee, vanilla, yogurt and sugar; cover and process until smooth. Add ice; cover and process until blended. Pour into chilled glasses; serve immediately. Yield: 2 servings.
Originally published as Cool Coffee Refresher in Healthy Cooking August/September 2008, p25
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Reviewed Aug. 23, 2008
"just wondering why Splenda or another sugar substitute wasn't used. Does it have to be sugar for the outcome to be right?"