When the weather heats up, turn to Frozen Chocolate Milk in a Glass, Frozen Iced Coffee or Double Mint Soda for refreshing drinks with an Israeli twist.

Chocolate milk in a bag is a favorite of many Israeli kids; they drink the ready-to-go, cold beverage right out of the pouch in which it is sold. Frozen Chocolate Milk in a Glass is a more adult version.

Frozen Ice Coffee is inspired by a drink from an Israeli coffee-shop chain.

Double Mint Soda has its roots in the seltzer-and-syrup gazoz drinks now undergoing an artisan revival in Israel. For best results, choose herbal tea bags that contain only mint.

All recipes are dairy-free, parve and vegan.

Frozen Chocolate Milk In a Glass

Serves 2

• 3 oz. (½ cup) parve semisweet chocolate chips
• 1½ cups liquid nondairy creamer, divided
• 2 Tbs. cocoa
• 3 Tbs. confectioner’s sugar
• ⅛ tsp. salt
• ½ tsp. vanilla extract
• 1 tsp. (regular, granulated) sugar, or to taste
• 3 cups ice cubes, divided
• Nondairy whipped topping (defrosted if frozen)

Melt chocolate with 1 cup creamer in small saucepan over low heat, stirring continually. Whisk in cocoa, confectioner’s sugar and salt until dissolved. Stir in vanilla and granulated sugar. Taste and add more granulated sugar if needed. (Should be slightly sweeter than desired.) Remove from heat. Cool to room temperature. (Can be made ahead and chilled but is best the same day.) When ready to serve, place half of the chocolate mix in blender with ¼ cup of creamer and half the ice. Process on high until ice is well blended and the drink is the consistency of a slushie, turning off blender and scraping down as needed. Pour into large glass. Repeat. Garnish with whipped topping.

Frozen Iced Coffee

Serves 2

• 3 cups brewed espresso or strong, dark-roast coffee (decaffeinated is fine)
• 1½ cups liquid nondairy creamer, divided
• 3 Tbs. simple syrup, or flavored syrup (see notes), or to taste, divided
• Nondairy whipped topping (defrosted if frozen)

Pour espresso into ice cube trays and freeze until solid. If desired, pop cubes out of trays and store airtight in freezer until ready to use. When ready to serve, place half the cubes in blender with half the creamer and half the syrup. Process until well blended and drink is the consistency of a slushie, turning off blender and scraping down as needed. Pour into large glass. Taste. Add syrup if needed. Repeat. Garnish with whipped topping.

Notes: Prepared simple syrup is available in supermarkets and liquor stores in mixer section. To make, bring ½ cup sugar and ½ cup water to a boil. Reduce heat to simmer uncovered until sugar has dissolved, stirring occasionally. Let cool and store airtight in refrigerator for a month. Or use flavored sugar or sugar-free syrup, such as vanilla or almond, available in the coffee section of most supermarkets and speciality stores.

Double Mint Soda

Makes about 3 cups of syrup

• 2 cups boiling water
• 8 mint tea bags
• 2 cups sugar
• 1 bunch fresh mint (leaves only)
• Ice
• Unflavored seltzer or sparkling water
• Lemon wedges

Pour boiling water over tea bags in small saucepan. Let brew for 3 to 4 minutes. Remove bags from pan, squeezing out any liquid back into pan. Discard teabags, Add sugar and fresh mint to pan. Bring to boil then simmer uncovered, stirring occasionally, until sugar is dissolved. Let cool in pan. Strain into airtight container, discarding mint leaves. Refrigerate for up to a month. For each drink, put into a tall glass 1 to 3 Tbs. syrup, then add ice and seltzer to taste and gently stir. Serve with lemon wedge.