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I have officially made the switch to iced coffee season! Once the daily temperatures are in the 90’s, I switch from my morning hot coffee habit and drink only iced coffee until the temperatures begin to recede in the fall. Every two weeks I make a big batch of cold brew coffee concentrate using my Toddy Cold Brew System (watch this video to see my process – it’s very simple!). I love that it’s always ready whenever I need a cup…or two. 🙂
Because I prefer iced coffee to be a little sweeter than hot coffee, in the past I’ve used almost a 1:1 ratio of coffee concentrate and creamer in every cup. Now that I’m watching my calories a lot more closely, I needed an alternative that wasn’t so indulgent. 🙂 I found that using coconut milk with just a splash of creamer meets all the taste and calorie requirements on my list. Here’s how I make my coffee each morning:
Guilt-Free Iced Coffee (100 Calories)
- 1/2 Cup Cold Brew Coffee Concentrate*
- 1/2 Cup Original Coconut Milk
- 1/2 Cup Cold Water
- 1 Tablespoon Coffee Creamer
You can also use Almond Milk, but I really like the taste of coconut with my coffee. I have used both the original and the vanilla coconut milk and find I don’t need quite as much creamer with the vanilla.
*This recipe uses cold brew concentrate, which is much stronger than regular coffee! 🙂
Do you drink coffee every day? I’ve been drinking at least one cup a day since I was fourteen!