Berry Iced Coffee
- Brewed coffee
- 8 ounces brewed coffee
- 1/2 teaspoon raspberry extract
- Almond milk
PreparationFirst, brew a few cups of your favorite coffee; let cool, then pour into an ice cube tray and freeze. When you want a drink, brew another 8 oz. coffee; let stand for a couple of minutes, then pour into a glass. Stir in raspberry extract and a splash of almond milk. Drop in 4 or 5 coffee ice cubes (they won't water down your drink when they melt!) and enjoy.
I love a steaming-hot cup of coffee but find it unappealing in the summer heat. My solution: Make an iced--but just as flavorful--version instead.
- Yield: Serves 1
|Calories per serving:||13|
|Fat per serving:||0.0g|
|Saturated fat per serving:||0.0g|
|Monounsaturated fat per serving:||0.0g|
|Polyunsaturated fat per serving:||0.0g|
|Protein per serving:||0.0g|
|Carbohydrate per serving:||0.0g|
|Fiber per serving:||0.0g|
|Cholesterol per serving:||0.0mg|
|Iron per serving:||0.0mg|
|Sodium per serving:||0.0mg|
|Calcium per serving:||0.0mg|
Good to Know
This low-sugar drink swaps raspberry extract flavoring for sweetener, for a slight berry taste. Almond milk is a low calorie option and is a good alternative for those who can't eat dairy. Perk? Coffee ice cubes won't water down your drink.