I’ve never been a fan of bottled iced coffee. Most options on the market are too sweet, filled with artificial ingredients, additives, and preservatives (such as maltodextrin and ascorbic acid), or simply too expensive. I approach any and all new varieties with a heavy dose of skepticism.
But I’ve totally fallen for Coffee So Good, a line of dairy-free cold brews made with organic and non-GMO ingredients. The secret is the raw cashew milk, which makes the beverage ultra-creamy. All the flavors taste decadent, but instead of refined cane sugar, they’re sweetened with agave nectar (sweeter than sugar, but lower on the glycemic index—and dissolves easily into coffee because of its liquid form). A pinch of salt balances out every variety.
All the flavors are made with five base ingredients: cashews, cold-press coffee, agave, filtered water, and sea salt. Raw cacao is added to create the Mocha Cashew, vanilla is added for the Vanilla Nutté (like a latte, but with nuts), French lavender is added to the Lavender Nutté, and cardamom, cinnamon, and clove are stirred in to create the spicy Cashew Chai. Their petite 10 oz. size makes the coffees easy to stash into your purse, or pile into the fridge. Plus, the bottles are made from 100 percent recyclable materials and are BPA-free. Every flavor has 4 grams of protein, 160 calories, and 9 grams of sugar. For comparison, an 11 oz. Starbucks Vanilla Iced Coffee has 1 gram of protein and 20 grams of sugar.
If you typically drink your iced coffee black, or just with a splash of milk, try adding half a 10 oz. bottle to your morning cold-brew. This is my favorite way to enjoy them, because they act as a flavorful creamer rather than my cup of coffee itself. Plus, it saves you money because you’re only going through half a bottle per day.