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Cool Coffee Latte

Yield 8 servings (serving size: about 1 cup)
"The Kitchenses drink coffee all day. Because the milk and coffee mixtures need to sit in the fridge overnight, start this the night before the big breakfast. This is best if you drink it within two days." -KKD


  • 1 3/4 cups (5 ounces) good-quality medium roast coffee beans
  • 5 cups cold water
  • 4 1/2 cups 1% low-fat milk
  • 1/2 cup fat-free sweetened condensed milk
  • 1 vanilla bean, split lengthwise

Nutrition Information

  • calories 114
  • caloriesfromfat 12 %
  • fat 1.5 g
  • satfat 0.9 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 6.1 g
  • carbohydrate 18.6 g
  • fiber 0.0 g
  • cholesterol 8 mg
  • iron 0.1 mg
  • sodium 91 mg
  • calcium 221 mg

How to Make It

  1. Place coffee beans in a food processor; process 45 seconds or until coffee is coarsely ground and no whole beans remain. Combine coffee and 5 cups cold water in a medium bowl, stirring to combine. Cover and refrigerate 8 hours or overnight.

  2. Combine low-fat milk and condensed milk in a medium saucepan over medium heat. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook 8 minutes or until thoroughly heated (do not simmer), stirring occasionally. Remove from heat; let cool to room temperature. Cover and refrigerate 8 hours or overnight.

  3. Strain coffee mixture through a cheesecloth-lined fine sieve into a bowl. Discard cheesecloth and solids. Pour coffee mixture into a pitcher. (Yield is approximately 3 cups coffee extract.) Remove vanilla bean from milk mixture, and discard. Add milk mixture to coffee mixture just before serving; stir well to combine.