Top secret recipes_ sodas, smoothies, sp - Todd Wilbur [13]
ARBY’S JAMOCHA SHAKE
Okay, wash out the blender; this one’s been begging to be cloned for years now. Arby’s famous Jamocha Shake was one of the first frozen coffee drinks to gain popularity, even before Starbucks pummeled us with Frappuccinos. This thick drink is actually more milk shake than coffee drink, but if you like the original, you’ll love this easy-to-make clone that serves two.
1 cup cold coffee
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup
1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
2. Add the ice cream and chocolate syrup, then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses and serve.
• MAKES 2 LARGE DRINKS.
BASKIN-ROBBINS B.R. BLAST
Burt Baskin and Irv Robbins’ idea to franchise their ice cream stores for rapid growth was so inspired that the company’s former milk shake machine salesman, Ray Kroc, adopted the technique to successfully expand his new chain of McDonald’s hamburger outlets.
Ice cream is this chain’s staple. So this coffee drink, unlike the Frappuccino made famous by Starbucks, requires adding ice cream for a creamy texture and rich taste. If you’ve got a blender you can clone either of the two varieties of this refreshing coffee beverage. For chocoholics bent on everything mocha, just add some chocolate syrup to the mix.
CAPPUCCINO
1 cup cold espresso or double strength coffee (see Tidbits)
1 cup milk
cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes
GARNISH
whipped cream
cinnamon
1. Combine the espresso, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice, then blend on high speed until smooth and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon.
• MAKES 2 LARGE DRINKS.
MOCHA
For this version, add 2 tablespoons of chocolate syrup to the recipe above and prepare as described.
TIDBITS
Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe.
CINNABON ICESCAPE
In a blender, Cinnabon adds concentrated flavoring, some ice and a curious secret ingredient referred to only as a “dairy product.” When blended smooth, out come these thick, refreshing drinks that look and taste like they were made with ice cream. For this clone we just need a little half-and-half to give our version the exact same creamy consistency as the original with that custom “dairy” ingredient. Strawberry is the most popular of the flavors, but the other two are tasty as well. The Mochalatta version uses the TSR clone of the Mochalatta Chill (following this recipe on page 56) and produces a thicker blended version of the drink, similar to Starbucks’ popular frozen Frappuccino.
STRAWBERRY
1 cup water
¼ cup granulated sugar
3 cups crushed ice
½ cup frozen whole strawberries
(4 large strawberries)
½ cup half-and-half
¼ cup lemon juice
¼ cup Hershey’s strawberry syrup
1. Combine the water and sugar in a cup and stir until the sugar is dissolved.
2. Combine this sugar syrup with remaining ingredients in a blender. Blend on high speed until the drink is smooth. Serve in two 16-ounce glasses.
• MAKES 2 LARGE DRINKS.
ORANGE
3 cups crushed ice
1 cup water
cup orange juice
½ cup half-and-half
3 tablespoons Tang orange drink
mix
Mix all ingredients in a blender set on high