Iced Espresso Latte Recipe - Cooking Index
You may substitute any other flavored syrup -- almond or hazelnut is best. Or you may omit it. Nutritional Analysis Per Serving: Calories 85; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 1; Sodium (milligrams) 90; Protein (grams) 3; Carbohydrate (grams) 18; Fiber (grams) 0.
Type: Low Fat2 cups | 474ml | Brewed decaffeinated espresso coffee |
2 tablespoons | 30ml | Light brown sugar |
1 1/2 cups | 355ml | Whole milk |
2 tablespoons | 30ml | Sugar-free almond syrup |
Ice cubes - as needed | ||
1 cup | 237ml | Fat-free whipped topping |
1 teaspoon | 5ml | Ground espresso beans |
Cool the espresso. Mix with sugar, milk and syrup in a pitcher. Refrigerate until cold. Fill glasses with ice. Stir coffee mixture until well blended. Pour coffee over ice. Top with whipped topping. Sprinkle with ground espresso.
This recipe yields 4 servings.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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