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Coffee Time! Sugar-Free Hazelnut Iced Coffee with Hazelnut Cold Foam

I make myself a fun coffee drink every morning for breakfast, and I do it from home to save money and carbs. As a diabetic, I have to be careful of my carb intake, and to be frank, I'd rather eat my carbs than drink them!




Coffee drinks have been around for a long while, even back in the early 15th century in Yemen. Roasted and brewed coffee beans were left at shrines giving evidence of the use of coffee as a drink.  Public coffee houses called quaveh khaneh were popular social places, much like Starbucks and locally-owned shops are now.




I love seeing how different parts of the world make their coffees.  When Korean coffee made its big debut on Instagram a couple of years ago, I made a few for myself. I loved the whipped texture. Believe it or not, I am a latecomer to the coffee game, just within the last 2-3 years.  I still need my coffee weak with lots of doctoring, which is why I am loving this coffee drink I am sharing with you.

Why are you using instant coffee?

I've learned that instant coffee is very good when made the proper way, which includes time for it to "bloom."  Simply allowing the instant coffee to bloom in a bit of hot water before adding it to the rest of the hot water allows it to fully develop its flavors.

What is the nutritional information on this coffee?

The way I make it, using Aldi products, the coffee has about 175 calories, 2 g carbs, 1 g of which is sugar, 10 g saturated fat, and 250 g sodium.


Sugar-Free Hazelnut Iced Coffee with Hazelnut Cold Foam
Yield
1
Author
Terri Steffes
Prep time
5 Min
inactive time
2 Min
Total time
7 Min

Sugar-Free Hazelnut Iced Coffee with Hazelnut Cold Foam

This yummy drink is less than a dollar to make and every bit as delicious as a coffee shop drink.

Ingredients

  • 1 teaspoon Hazelnut freeze-dried coffee
  • 1 cup hot water
  • 1/2 cup almond milk, sugar-free vanilla
  • 3 tablespoons heavy whipping cream
  • 1 tablespoon sugarfree hazelnut coffee creamer
  • 1 cup ice

Instructions

  1. In a 16 ounce cup, pour 2 tablespoons of hot water.  
  2. Add in the instant coffee, stir and let rest for 2 minutes.
  3. Add in the almond milk.
  4. Add in ice.
  5. Pour cream and creamer into a separate cup.  
  6. Using a hand frother, beat the cream/creamer mixture until it doubles in volume.
  7. Pour on top of iced coffee.
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Would you like to comment?

  1. I'm not big on flavored coffees or iced coffees but the teen loves them and, using instant coffee, makes it possible for me to make her this treat while still enjoying my pot of hot brew.

    ReplyDelete
  2. I use instant coffee and espresso in cooking all the time. Never really thought about using it for drinks. Can't wait to try this.

    ReplyDelete
  3. Yummm, super tempting, love the combo of hazelnut and coffee. Interesting to know that instant coffee should be bloomed. A good tip.

    ReplyDelete

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