Caffe Latte Milkshake
About 10 servings.1/4 cup instant coffee
1/4 cup sugar
2 tablespoons vanilla extract
1 cup boiling water
1 cup whole milk
1 pint vanilla ice cream
Whipped cream for garnish In 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.
2 (5.5-ounce) cans apricot nectar
2 tablespoons sugar
6 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. if(window.location.pathname.indexOf("656089") != -1){console.log("hedva connatix");document.getElementsByClassName("divConnatix")[0].style.display ="none";}
2/3 cup roughly chopped firm tofu (about 2 1/2-ounces)
1/2 cup frozen roughly chopped papaya
1/2 cup frozen roughly chopped pineapple
1/2 cup frozen roughly chopped mango
3 tablespoon honey, plus more to taste
3 tablespoons sugar
1/4 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