This recipe is adapted from The South Beach Diet's Taste of Summer cookbook. Adjust the Splenda to your taste.
1 tablespoon boiling water
1 heaping teaspoon instant coffee
1-2 teaspoons sugar or sweetener
3/4 cup cold water
1 teaspoon vanilla extract
1/3 cup 1% milk (dairy-free milk for vegan)
1-2 tablespoons whipped topping (or whipped coconut milk for vegan)
ground cinnamon and cinnamon stick (optional)
In a measuring cup, mix water, coffee and sugar to dissolve. Stir in cold water and vanilla. Stir in milk. Pour into a large glass over ice cubes. Garnish with Cool Whip, cinnamon (I forgot) and a cinnamon stick.
- Iced Vanilla Coffee Milk -