4 oz of brewed coffee (I use decaf in the afternoon)
4 oz of 1% fat milk
3/4 tablespoon of Agave syrup
1 teaspoon of vanilla extract
In a glass mug, mix the Agave syrup into the warm coffee (if the coffee is warm, the syrup with distribute evenly, making it possible to use less sweetener). Fill a 16 oz glass with approximately 8 ounces of ice, and pour the sweetened coffee into the glass. Add the milk and vanilla extract then stir.
Sugar: 17.5 grams or 4.3 teaspoons
Compared to a typical Iced Vanilla Latte at a coffee shop:
Sugar: 36 grams or 9 teaspoons