Summer cool down

Caffe Latte Milkshake
About 10 servings.1/4 cup instant coffee1/4 cup sugar2 tablespoons vanilla extract1 cup boiling water 1 cup whole milk 1 pint vanilla ice creamWhipped cream for garnishIn the bowl of a blender, pour boiling water over coffee, sugar and vanilla.    Blend on low speed until coffee is dissolved. Add milk and ice cream and purée. Top with whipped cream.Apricot Peach Iced Tea7 cups cool water2 (5.5-ounce) cans apricot nectar2 tablespoons sugar6 tea bags steeped in 1 cup boiling water (use either regular or peach flavored tea)1 (10-ounce) bag frozen, sliced peaches or 1 pound sliced fresh peaches In a large pitcher, stir together cool water, apricot nectar and sugar. Add tea and peaches. Pour over ice and serve. Tropical Smoothie2 cups soy milk or skim milk2/3 cup roughly chopped firm tofu (about 2 1/2-ounces)1/2 cup frozen roughly chopped papaya1/2 cup frozen roughly chopped pineapple1/2 cup frozen roughly chopped mango3 tablespoon honey, plus more to taste3 tablespoons sugar1/4 teaspoon vanilla extractPlace all the ingredients in a blender. Blend, pulsing the machine if necessary, until smooth. Make sure the honey is dissolved. Serve immediately.These recipes were brought to you by www.gourmetkoshercooking.com Follow @JPost_Lifestyle