Prep 5 mins
Cook 0 mins
This is lovely but some may find that it needs a bit more coffee flavor. I use a rounded tbsp of the coffee when I make it. I'm partial to hazelnut flavor coffee and I like to add a pinch of cinnamon as well. This amount will make 2 smaller drinks or one tall glass serving.
- 1 tablespoon flavored sugar-free instant coffee (any variety)
- 1 cup ice cube
- 1⁄2 cup nonfat milk
- 2 tablespoons Splenda sugar substitute (optional)
- Place all ingredients in blender container; cover.
- Blend on high speed until ice is crushed.
- Pour evenly into 2 glasses.
The only instant coffee I had on hand was instant espresso powder so in place of a flavored instant coffee, I used that with 1 TBL of sugar free chocolate syrup. I'm not very fond of most sugar free products so I was surprised I liked this as much as I did, though by the end the aftertaste was starting to bother me. I will have my DH try this too, as he is diabetic and it would be a great treat for him.
I made this today for a quick breakfast as I was on my way out the door. Tasty! I used SF Mocha coffee. I also used about a quarter of a TBS of Splenda. Easy drink! A little too icey for me though but definitely could work with that:) Thanks Annacia!
This is the recipe that I make a lot in the summer.Sometimes adding some flavored syrup,usually caramel.DH likes some icecream in it,too.