How to make a low-carb Starbucks Iced Coffee

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My daughter, Brittany

    Wow.  My daughter, Brittany, just made a super delicious vanilla-chocolate iced coffee! It may seem like a strange combination, but the chocolate isn't strong enough to overpower the vanilla, and it's the perfect marriage of flavors! 

    Be sure to add your own creative flavors to your coffee to make it just how you like it. To make this into a frappuccino, put it in the blender with even more ice.  For those of you following the Trim Healthy Mama lifestyle eating plan, you'll love this frugal, yummy recipe!

Perfect Low-Carb Mock Starbucks Iced Coffee!

Ingredients:

• fresh ground coffee beans
• ice
• your choice of flavors:

• chocolate extract
• Torani sugar-free vanilla syrup (if desired) or pure vanilla extract or Totonac stevia-sweetened vanilla syrup
• chocolate liquid stevia, if desired
• heavy cream
• cocoa powder

1. Make one strong cup of coffee in a French Coffee Press. (I like the quality of coffee made in French Presses. If you're not familiar with French Coffee Presses, you can find some here.)  If you don't have a French Press and don't want to wait to order one, just make a very strong cup of coffee!  Do not remove the coffee grounds. Pour a little under 2/3 of the coffee in a large cup that has been completely filled with ice to cool it down.

2. Remove about half of the ice once it is cold, and pour the coffee and remaining ice into the cup you'd like to serve your iced coffee in.

3. Back to the French Press:  with the used grounds still remaining, grind one heaping scoop of coffee and put it in the French Press with the remaining coffee. Wait 3 minutes, then press down the French Press' handle and filter to make the coffee.

4. Pour that ultra-strong coffee into a syrup pitcher. Set aside. Then, add about 1/8 - 1/2 tsp. or to taste of chocolate extract, vanilla or vanilla syrup to taste, 4-8 drops chocolate liquid stevia, about 1-4 Tbsp. heavy cream to taste, and the ultra-strong coffee. Mix with a straw, stir stick, or spoon. Top with whipped cream and dust with cocoa powder.

    Voilà! Perfect vanilla-chocolate iced coffee!

    Now you can enjoy delicious cold, sweet coffee without paying an arm and a leg at Starbucks, or guzzling all those carbs! I know Torani has Splenda in it, so you may omit it and use vanilla extract instead, and add more chocolate stevia to make up for the Splenda. It would be just as yummy, if not better!

    Thanks, Brittany, for sharing a homemade, frugal way to enjoy a Starbucks-type of iced coffee beverage in our own homes!

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