Skinny Iced Vanilla Almond Coffee


  • 1½ cups cold brewed coffee (see Tips)
  • ½ cup unsweetened almond milk (I prefer Almond Fresh; the Almond Breeze brand tends to curdle in drinks.)
  • ¼ tsp vanilla or other extract (e.g., peppermint, almond)
  • 1 packet stevia blend, or to taste
  • Few shakes cinnamon (optional)
  • Coffee ice cubes (see Tips)


  1. In a shaker bottle or jar, add coffee, milk, vanilla, stevia and cinnamon.
  2. Shake! Pour into a tall glass over ice. Serves 1.
  3. Enjoy with Two-Minute Banana Bread or Pumpkin Spice Pancakes for a better-than-Starbucks breakfast!

Per serving: 25 calories, 2 g fat (0 g sat, 0 g trans), 97 mg sodium, 1 g fibre, 0 g sugar, 1 g protein

Tips & Variations:

  • Keep a pitcher of brewed coffee in the fridge. I use 1 heaping tablespoon dark roast ground coffee to 1 cup water.
  • Fill ice cube trays with cold coffee and freeze. This way you won’t dilute the coffee.
  • Mocha version: Use chocolate almond milk or add 1-2 teaspoons cocoa powder before blending; sweeten to taste.
  • For a pumped-up shake, add ½ scoop (2 Tbs) vanilla or chocolate protein powder before blending.
  • Like it hot? Whisk hot coffee, steamed almond milk (heat in microwave or on stove) and desired extras.

Meg’s Skinny Iced Vanilla Almond Coffee


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