Summer cool down

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 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 water
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. Tropical Smoothie2 cups soy milk or skim milk
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