I grew up on a small farm in Stillwater, MN. When I wasn’t up to my elbows in a glittery art project, I was either knee deep in the pond or on the back of my buckskin pony, Daisy Mae. I’m now raising my 3 kids; Jack, June, & Della in a sweet old farmhouse in the country alongside my husband, Nick. I’m a hunter’s wife, a child wrangler, the owner & curator of The Bluebell Mercantile & Co., and an antique & wildflower picker; fueled by coffee & daydreams.
I quit sugar a little over a year ago and the hardest part for me was giving up my morning drive-thru iced coffee & lattes. The breakup was physical & a little emotional, so I had to quickly come up with a solid, guilt-free rebound. After lots of desperate experimenting in the kitchen, I now have a handful of healthier drink options, including this one, which is my favorite. I make this almost every morning & it takes just seconds. It not only tastes better than my old coffee shop habits, but it’s so much healthier too.
What I use:
Starbucks UNSWEETENED iced coffee, over ice
A splash of unsweetened almond milk OR
unsweetened coconut milk OR
heavy whipping cream
A few drops of pure vanilla extract, to taste.
(I store my vanilla in an old stevia bottle with an eyedropper)
& liquid stevia, to taste.
For this 20 oz jar – I typically use half an eyedropper of vanilla & 1-2 eyedroppers of liquid stevia.
This is so simple to make, there isn’t any measuring – it’s all made to taste.