It’s so humid in Chicago right now that walking to work feels like walking through a swimming pool. With this level of humidity, the heat feels excruciating and the thought of drinking hot coffee (outside my arctic air-conditioned office, that is) is almost unbearable. Our brick and timber loft soaks in heat in the summer, so on weekend mornings I’ve been craving iced coffee. I never used to drink iced coffee, but this summer I decided to give iced lattes a try and I immediately fell in love with them. That said, getting a daily beverage from Starbucks is way too expensive for me, so I decided to make my own.
I’ve actually been really into the hazelnut flavoring that Starbucks and the Keurigs at my work have in stock, but in my local grocery store the only sugar-free sweetener I could find was vanilla, which turned out well. I might try ordering more sugar-free syrups in different flavors. As it turns out, homemade iced lattes are incredibly easy to make and way cheaper than going to Starbucks. I just use cold brewed coffee rather than espresso–unless you’re a true coffee snob you probably won’t be able to tell the difference. At least I can’t.
When I bought the syrup, I also hit my grocery store’s cookware aisle to grab a pack of multicolored straws. I’ve been enjoying using them for iced coffee and also for iced tea. It’s a nice bit of summery flare to add to a drink.
Homemade Skinny Vanilla Iced Latte
Servings: 1 · Calories: 95
Fat: 1 g · Cholesterol: 5 mg · Sodium: 142 mg · Carbs: 12 g · Fiber: 0 g · Sugar: 12 g · Protein: 9 g
- 1 cup non-fat milk
- 12 oz. brewed coffee
- 1 cup ice cubes
- 2-3 Tbsp sugar-free vanilla syrup
Brew 12 ounces of coffee and chill. I make my coffee in a French press and use 27 grams of coffee and 14.5 ounces of boiling water–I use a food scale to measure these out. I like to do this ahead of time in big batches and store the coffee in canning jars in the fridge.
Add ice cubes, syrup, and milk to the coffee and stir to combine. Enjoy!