I developed my own iced coffee after becoming tired of paying exorbitant prices for them, and I keep it on hand in the refrigerator for summer mornings when I want coffee but not HOT coffee. Keep the refrigerator stocked.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 2 |
| Yield: | 1 quart |
Ingredients
- 2 cups skim milk
- 2 cups coffee, at room temperature
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ice cubes
Instructions
- Mix skim milk, coffee, sugar, vanilla extract, and almond extract together in a 1-quart container. Refrigerate until ready to serve. Pour over ice.
- Room-temperature coffee can be substituted with cold brew.
- You can also use a sugar substitute (such as Sweet ‘N Low(R)).
- Recipe can easily be doubled in a 2-quart pitcher.
Reviews
Nice!!!
Easy and yummy. Don’t really like the almond extract, so i used half. Subbed with whole milk. Also if u ever have extra coffee, (instead of dumping it out) pour it into an ice tray and freeze. That way your coffee won’t dilute as ice cubes melt! 🙂
I liked this! The almond flavoring really comes through, making it taste like a flavored coffeehouse coffee. I used stevia rather than sugar and saved a few calories. This is a good recipe for left-over coffee from the pot.
Since the recipe calls for almond extract I decided to use almond milk instead of skim milk. I also substituted Truvia for the sugar. It was tasty.