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I love to keep this Refrigerator Iced Coffee in the fridge as a special treat for my husband. He has a sweet tooth and enjoys bottled iced coffees and fruit juices (which are full of sugar), but he’s conscious of his sugar intake so he’s delighted when I make a sugar-free, low-calorie version for him instead! This iced coffee recipe is a THM Fuel Pull and doesn’t contain any significant carb or fat sources so it can be used with a meal or snack of any fuel type. This drink is not a sipper that you can swig all day long (due to the cashew milk and half and half it contains), but my husband is trim so it really doesn’t matter when he drinks this. It’s way better for him than the storebought options! If you’d like to use the iced coffee on its own as a snack, add some collagen for protein!
This Refrigerator Iced Coffee is a great way to use leftover coffee! If there’s coffee left in the pot when my husband leaves for work, I just pour it into a container in the fridge and use it to make iced coffee when I have enough leftover coffee saved up.
Check out the recipe below for lots of customization ideas to change the flavor of this iced coffee or make it suit your allergy needs!
A Note on Sweetness:
I like to use a combination of THM Pure Stevia Extract Powder and THM Super Sweet Blend to get a nice rounded sweetness for a good price. If you’re sensitive to the taste of stevia, feel free to substitute both of the sweeteners with a less concentrated sweetener (such as THM Gentle Sweet) to taste. Neither Ryan nor I like things to be overly sweet, so many of you may want to add more sweetener than I used in the recipe. Just taste and adjust to your own personal preference. I recommend increasing the THM Super Sweet Blend or adding some THM Gentle Sweet instead of increasing the stevia amount. If the sweetness doesn’t taste quite right to you, let the iced coffee mellow overnight in the fridge – that might fix the problem.
Note: Recipes posted here on my blog after May 2018 will not be in my second cookbook coming out soon, so if you like hard copies, print them for reference. 🙂 The second cookbook is made up of 50% cookbook exclusive recipes and also includes the recipes published on my blog from August 2016 (where Necessary Food stopped) through May 2018.
You may also enjoy:
my recipe index
recipe index by fuel type/allergy/theme
all my coffee recipes
Instant Frozen Coffee Pudding
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
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- 6 cups strongly-brewed coffee*
- 3 cups unsweetened cashew milk**
- ½ cup half and half
- 1 tablespoon THM Super Sweet Blend (or more, to taste)
- 2 teaspoons vanilla extract
- ¼ teaspoon THM Pure Stevia Extract Powder
- 2 dashes caramel extract (or more, to taste)
- Dash salt
- Whisk the ingredients together, then taste and adjust. Add more sweetener, caramel extract, cashew milk, or coffee to get the balance you want. Store in the refrigerator and drink it cold on its own or over ice.
- This drink is not an all-day sipper due to the nut milk and half and half. Enjoy it with a meal or add some collagen to turn it into a snack with a protein source of its own.
**You can use unsweetened almond milk as well, but I was trying out some cashew milk since a lot of people say it's creamier. Found it at Walmart! I couldn't tell a lot of difference from almond milk...maybe a little milder and rounder in flavor.
-Use more of a less concentrated sweetener if you don't care for stevia. THM Gentle Sweet would be a good option.
-Feel free to experiment with different extracts such as hazelnut and maple!
-For a THM S version with a little more body, feel free to replace some of the cashew milk with half and half or heavy whipping cream. (This will make the iced coffee more calorie dense.)
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