When you are trying to avoid caffeine, but still love iced Lattes AND you’re living the low-carb way, these little beauties are hard to come by. In fact, I have never found them anywhere other than in my own kitchen!
And the good thing about that is that you can make them anyway you like, they are way cheaper and you know exactly what’s in it!
First of all, let’s make
The coffee concentrate:
Place one cup of decaf, dark roast espresso ground coffee in a container.
Add 4 cups of cold water and stir to combine. You can also use a french press if that is what you have handy. In that case, depress the plunger to make sure the grounds are soaked with water, then remove the plunger and cover with tinfoil.
Leave the coffee mix either out on the counter or in the refrigerator for several hours. I usually do about 8, leaving it out over night. More steeping time produces stronger coffee, but after a while it starts to get unpleasantly bitter.
Filter the coffee concentrate through a double layer of coffee filter paper.
Or put the plunger back in, and filter the espresso concentrate.
Decant it into a bottle with a lid. I usually use an empty sugar-free syrup bottle.
This concentrate will be good for about 2 weeks in the refrigerator.
If you are a regular Iced Latte drinker, you may want to double or triple the concentrate recipe!
Of course you can make this with regular coffee too, it doesn’t have to be decaf!
Now you’re all set for a while. All you have to do is put your Latte together whenever you like, until it is time to make more coffee concentrate or milk!
Low-Carb, Decaf Iced Latte
1/3 cup of coffee concentrate, refrigerated
1 cup of low-carb milk, refrigerated
1 tbsps. Monin sugar-free Chocolate Syrup (not the Sauce! - unless that’s what you like) - or to taste
1 cup of ice cubes
Place in a cup and stir. Enjoy!
The carb count depends on what kind of low-carb milk you are using and the amount you’re drinking!
Mine usually runs around 1-2 g of carbs.Pin It