LIGHT SUMMER DRINKS

Steps:

• Frosty Mochas 1 1/2 cups 2% or skim milk 1/3 cup chocolate syrup 2 tablespoons instant coffee 3 1/2 cups ice cubes In a blender, place all ingredients except and blend on medium speed until well mixed. Add ice cubes a few at a time, blending after each addition until smooth. Pour into 4 glasses. Serve immediately. Notes: I included this recipe for those that might not have brewed coffee on hand.
• Caramel Iced Latte 1 1/2 cups strong coffee 2 cups almond milk or vanilla soy milk 2 teaspoons caramel fat-free topping Ice cubes, as desired Stir together coffee and milk. Drizzle topping into 2 large glasses. Fill glasses with ice cubes. Pour milk mixture over ice
• Quick Frappé For One Ingredients: 1/2 cup of milk 2 Tablespoons Hershey's chocolate syrup 1 Tablespoon of granulated sugar 1/2 cup coffee, cooled (I used leftover) 1 cup ice (4-5 cubes) Add all the ingredients to the blender and process until all is mixed and frothy. The ice cubes can be a little chunky if you wish. Notes: I use low fat chocolate milk sometimes, and skip the sugar, which is really good too. This makes one bigger glass, and is SO good on a hot day.
• Berry Tea Cooler Ingredients: 2 cups boiling water 2 strawberry or blueberry tea bags 4 cups Diet Cherry 7-Up Lime or lemon slices for garnish Pour the water over the tea bags and brew for 10 minutes or so. Cool. Combine the tea and 7-Up in large pitcher. Serve tea over ice. Notes: I used strawberry flavored black tea, but you can use any variety you wish.
• Lemonade Iced Tea for a Crowd 2 cans (12 ounces each) frozen lemonade concentrate, thawed 1 cup boiling water 4 tea bags, black, green or fruit flavored 3 quarts cold water Make lemonade as directed on cans in a punch bowl or large beverage jar. Pour the cup of boiling water over the tea bags and brew for 5-10 minutes, then cool. Stir in the cold water and the brewed tea with the lemonade. Serve over ice.