Iced Coffee Recipe
- 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
- 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.
1 cup: 80 calories, 0 fat (0 saturated fat), 2mg cholesterol, 60mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat-free milk.
Reviews for Iced Coffee
"Made this for my daughter, a Starbucks addict, and it was a big hit. Bye Starbucks!!"
"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."
"Super easy to make and to adjust to your taste."
"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."
"I also used "coffee" ice cubes but with decaf so I could enjoy it after dinner. Delicious!!"
"My boss at the library mixes up a big container of this delicious recipe for us each summer. It's wonderful!"
"And to make this "over the top GOOD" try adding a scoop of Hagen-daz Vanilla Bean of Coffee ice cream. WOW !!"
"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)! "
"I used some leftover coffee from this morning. It was very good."
"this was excellent. I loved it. Had really good flavor."
"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!!"
"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."
"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!"