Yield: approximately 13+ cups

I admit it…I’m a Starbucks junkie. But the cost of their drinks can do some serious damage to a teacher’s budget. So, I limit myself to one of their dream drinks three times a week. And, during warm weather months, I fill in with this concoction. To create my recipe, I experimented with ingredients and proportions that I thought would come close to the SB iced mocha soy latte. My version more than does the trick for me–I crave this drink when the temperatures rise–but feel free to experiment to suit your own taste.

1 1/2 cups instant decaffeinated or regular coffee crystals
2 cups cold water
8-12 packages Splenda (or the sweetener of your choice to taste)
1/3 cup lite or regular flavored coffee syrup (amaretto, hazelnut, etc)
3 cups lite or regular chocolate soy milk (I use lite)
8 cups unsweetened soy milk (plain or even regular or lite vanilla would work fine)

Whisk together coffee in water to dissolve. Whisk in Splenda and syrup, followed by milks. Chill in a covered pitcher in the refrigerator. Serve in glasses over ice. This drink also makes a delicious float poured over a scoop of soy ice cream.