Refreshing Iced Coffee and Frappuccinos – They CAN be low acid and enjoyable!

It is an undeniable fact that a cup of coffee offers comfort to millions of people. From its luscious aromas to the reassuring warmth of a cup held by cold hands on a frosty morning, coffee holds a special place in our hearts. But when the heat of summer arrives, it is the cold, iced coffee and frothy frappuccino that help us get through the day or provide a sweet reward for a job well done.

Of course, if you struggle with acid sensitivity, the thought any coffee drink might be terrifying. Remember that not all coffees are the same. Coffee acidity is determined by three factors: the elevation the bean is grown at (the lower the better), the roasting method (air roasting produces less acid) and (3) the brewing method (cold brews release fewer acids than hot brews) . So, for those who are extremely sensitive, try a low acid, air roasted, cold brewed coffee. We suggest Bella Rosa dark roast decaf because it is air roasted and has the lowest levels of chlorogenic acid in the industry. Then, of course, you can brew it using a cold brew method, such as the Toddy Cold Brew System. It’s under $40 and absolutely worth it. If the bean isn’t your thing, then you can also make some wonderful summer drinks using herbal coffees, such as: Teecino, Kaffree Roma or Pero!

Getting back to summer! Cold brews are generally served over ice. The latest trend is to top your brew with a small layer of almond milk, coconut milk, oat milk, sweet cream and even chocolate or caramel milk flavors. Pour gently on top and enjoy the rich sweetness with comparatively few calories.

The frappuccino is a different beast all together. It consists of plentiful crushed ice, a shot or two of espresso and, of course, the milk or cream of your choice. The more the ice used, the lighter and more refreshing the drink! What makes it all the more fun are the flavors that you can play with.

Caramel Frappuccinos are incredibly popular, especially when topped with white cream and, perhaps, cinnamon, caramel drizzle, toasted coconut or salted caramel chips.

If chocolate is your thing, mocha frappuccinos are fabulous especially when topped with a wee bit of chocolate syrup. For the chocolate sensitive, you can try using carob instead. It’s fabulous!

For the family members who don’t enjoy coffee, you can always make a light, refreshing fruit frappuccinos sans espresso.

Here are some recipes that we hope you’ll enjoy making that cost the fraction of what you might pay at your local coffee shop. Remember, if the acid does bother you, 2 caplets of Prelief will reduce more than 90% of the acid in a typical cup of coffee.

Simple Iced Latte

1/3 cup hot espresso (or 2 shots)
2 tsp sugar, honey or maple syrup
ice
1/2 cup milk

Mix the hot espresso with the sugar until it dissolves. Fill a glass with ice. Pour coffee mixture and stir. Pour cream slowly over the top to a thickness you prefer. Enjoy!

Caramel Frappuccino

1.5 cups strongly brewed coffee or espresso, cooled
1 cup your choice of milk, cold
3 tbsp. caramel syrup (45ml)
Crushed ice
Whipped cream
Caramel sauce

Add coffee, milk, caramel sauce and syrup to a blender and fill, to the brim, with ice. Top with whipped cream and a drizzle of caramel sauce.

Vanilla Frappuccino

1.5 cups brewed coffee or espresso, chilled
1 cup your choice of milk, cold
1 tsp. vanilla extract
1/3 cup sweetened, condensed milk
Crushed Ice
Whipped cream

In a blender, add coffee, milk, sweetened condensed milk and vanilla. Fill the remaining space in the blender with ice. Blend until smooth and icy. Serve in a glass with whipped cream on top.

Mocha Frappuccino

12 oz. fluid very strong brewed coffee or espresso, chilled
1 cup milk of your choice
1 tsp. vanilla extract
1/4 c. chocolate syrup
1/2 c. semi-sweet chocolate chips (more if desired!)
Crushed Ice
Whipped cream

In a blender, add coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup. Fill the remaining space in the blender with ice. Blend until smooth and icy. Serve in a glass with whipped cream on top. To spice it up, top with a drizzle of chocolate syrup.

By | 2020-07-19T01:10:08+00:00 July 19th, 2020|Beverages, Flavor Fun, Uncategorized|Comments Off on Refreshing Iced Coffee and Frappuccinos – They CAN be low acid and enjoyable!

About the Author:

Jill Osborne is the president and founder of the Interstitial Cystitis Network, a health education company dedicated to interstitial cystitis, bladder pain syndrome and other pelvic pain disorders. She is the editor of the IC Chef Cookbook (2015) and serves as editor of the IC Optimist quarterly magazine. She spends the majority of her time developing new, internet based educational and support tools for IC patients, including the “Living with IC” video series currently on YouTube and the ICN Food List smartphone app! My Google Profile+