2 cups brewed decaffeinated espresso coffee
2 Tbs light brown sugar
1 1/2 cups whole milk
2 Tbs sugar-free almond syrup
Ice cubes, as needed
1 cup fat-free whipped topping
1 tsp ground espresso beans


Cool the espresso. Mix with sugar, milk and syrup in a pitcher. Refrigerate until cold. Fill glasses with ice. Stir coffee mixture until well blended. Pour coffee over ice. Top with whipped topping. Sprinkle with ground espresso.
Comments: You may substitute any other flavored syrup -- almond or hazelnut is best. Or you may omit it.