Now here’s an idea: iced coffee cocktail as dessert, served with a selection of cookies and treats. Great because it’s a lighter way to end a meal in warmer months.

I envision an elegant platter of mini biscotti, dried apricots, honey-glazed nuts and chocolate covered coffee beans. And the best part? Minimal effort for the host because the elements of the stylish cookie tray can be purchased at the local grocery store. I like to search the international section of the market for fun and interesting cookies and candies from other countries.

Kahlua recently teamed up with two baristas to develop a few iced coffee cocktails. This one was created by Cora Lambert of RBC NYC and is available at Olives New York. But you can channel your inner barista/mixologist and give this one a whirl at home. -alyce eyster