• 2 cups brewed decaffeinated espresso coffee, cooled
  • 2 tablespoons golden brown sugar
  • 1 1/2 cups fat-free milk
  • 2 tablespoons sugar-free almond syrup
  • Ice cubes
  • 1 cup fat-free whipped topping
  • 1 teaspoon ground espresso beans

Directions:
In a pitcher, combine the espresso, brown sugar, milk and syrup. Stir to mix evenly. Refrigerate until cold.
Fill 4 glasses with ice cubes. Pour coffee over ice. Add 1/4 cup whipped topping to each drink and sprinkle with ground espresso beans.

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