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<\/center><\/p>\nIf you’re like me, you consider coffee a necessary evil but you can only drink it iced and if it tastes like ice cream. So how do you do this? Well…<\/p>\n
My standard order at a coffee chain: iced vanilla latt\u00e9 made with whole milk.<\/p>\n
My standard way of drinking it at home: iced coffee with whole milk and Torani vanilla syrup. (Avoid the sugar-free stuff — it tastes horrible and is a chemical _____storm.)<\/p>\n
Why do I not do the commercial coffee creamers? Many of them have gluten in them as a thickener. The vanilla soy milk creamer my mom uses says gluten-free on the label and we were laughing at it until I found out *WHY* they very clearly state that. (It was actually pretty good too.)<\/p>\n
So how about baked goods? Well, it’s all about labelling and knowing who made things and how they were made. I know that It’s A Grind <\/a> frequently had locally-made goodies and some of them were gluten-free or egg-free (my other dietary restriction). $tarbux<\/a> has marshmellow dream bars which are effectively rice krispies treats, except not as sweet at as the Kellogg commercial ones, and that’s my go-to order if I order food there. <\/p>\n","protected":false},"excerpt":{"rendered":" If you’re like me, you consider coffee a necessary evil but you can only drink it iced and if it tastes like ice cream. So how do you do this? Well… My standard order at a coffee chain: iced vanilla … Continue reading