Iced Coffee Recipe
Iced Coffee Recipe photo by Taste of Home

Iced Coffee Recipe

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When my sister introduced me to iced coffee, I didn't think I'd like it. 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. —Jenny Reece, Lowry, Minnesota
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:2 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 2 servings


  • 4 teaspoons instant coffee granules
  • 1 cup boiling water
  • Sugar substitute equivalent to 4 teaspoons sugar, optional
  • 1 cup fat-free milk
  • 4 teaspoons chocolate syrup
  • 1/8 teaspoon vanilla extract
  • Ice cubes

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.


  1. In a large bowl, dissolve coffee in water. Add sweetener if desired. Stir in the milk, chocolate syrup and vanilla; mix well. Serve over ice. Yield: 2 cups.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Iced Coffee in Quick Cooking November/December 1998, p49

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Reviewed Jul. 5, 2015

"I just made this tonight for the first time, and it is so good. I will no longer buy it in the mornings before work. I can just whip this up at night so it can be nice and cold for the morning."

Reviewed Nov. 16, 2014

"This is so much better than store bought. I had no chocolate syrup on hand so I used Nestle Quick. It turned out great. Love this recipe."

Reviewed Oct. 4, 2014

"Super easy to make and to adjust to your taste."

Reviewed Apr. 10, 2014

"I think I drink this every day since I tried the recipe! I will have to try the coffee ice cubes to make it even better."

Reviewed Oct. 17, 2013

"I also used "coffee" ice cubes but with decaf so I could enjoy it after dinner. Delicious!!"

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