In the summertime, I like my coffee cold and my tea iced. There’s just nothing better on a hot day than a cold java or tea in my hand. When I make my every day iced coffees, I generally keep it simple with just some cold milk added, no extra flavors, but once in a while it’s nice to liven things up a bit and add some extra zing. Chocolate and caramel are some of my favorite additions, and when I make this frozen mocha cappuccino, it feels like I treated myself to a visit to my local barista.

And whether you like your coffee hot or cold, using lowfat lactose-free milk for those with lactose-intolerance makes a great cup of coffee and saves some calories, too. I’ve used lactose-free milk for a while now, and it has the same great taste I love about milk and all the essential nutrients. It’s real milk, just without the lactose, so it’s very easy to substitute for regular milk. Make sure to check out the National Dairy Council’s social media pages for more information and great recipes with lactose-free milk, and check back here for more lactose-free recipes coming soon.

Recipe Notes

When I make iced coffees, I either use my cold coffee concentrate or make a strong coffee early in the morning and let it cool down before using. I like Italian espresso for this easy iced mocha cappuccino.

Veganize it: If you cannot tolerate dairy at all, try coconut, almond, or soy milk.

Low-glycemic version: Use sugar-free chocolate syrup.