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• MAKES 2 LARGE DRINKS.

MOCHALATTA

3 cups crushed ice

1½ cups TSR version of

Mochalatta Chill (found on

page 56)

½ cup half-and-half

2 tablespoons chocolate syrup

Mix all ingredients in a blender set on high speed until smooth and creamy. Serve in two 16-ounce glasses.

• MAKES 2 LARGE DRINKS.

CINNABON MOCHALATTA CHILL

If you want your refreshing caffeine buzz kicked up with a nice chocolate rush, try this clone for Cinnabon’s Mochalatta Chill. Brew some strong coffee and let it cool off, then get out the half-and-half and chocolate syrup. The real thing from Cinnabon is made with Ghirardelli chocolate syrup, but Hershey’s syrup, which can be found everywhere, works great for this delicious duplicate.

1 cup double-strength coffee, cold

(see Tidbits)

1 cup half-and-half

½ cup Hershey’s chocolate syrup

GARNISH

whipped cream

Combine all ingredients in a small pitcher. Stir well or cover and shake. Pour over ice in two 16-ounce glasses, and top with whipped cream.

• MAKES 2 LARGE DRINKS.

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.

DAIRY QUEEN BLIZZARD

It’s Dairy Queen’s most successful product ever. Over 175 million Blizzards were sold in the year following the product’s debut in 1985. Such a sales phenomenon was the new creation that other fast food chains invented their own versions of the soft-serve ice cream treats with mixed in chunks of cookies and candies and fruit. McDonald’s McFlurry is one popular example. Today there are over a dozen varieties of the frozen treat to choose from at Dairy Queen, and I’ve got all of the most creative and tasty versions cloned right here. Even though Oreo Cookie, Reese’s Peanut Butter Cup, Butterfinger, and M&M’s are four of the top five most-requested varieties at Dairy Queen, I’ve left those versions out of this section, and included them instead in the McFlurry clones on pages 65-67.

The biggest challenge we face when making our Blizzard replicas at home is keeping the ice cream from going all soft and runny on us when the other ingredients are stirred in. To solve that problem, we’ll use a special technique inspired by marble slab ice cream stores.These outfits mix your choice of chunky ingredients with your choice of ice cream on a slab of frozen stone.This method keeps the ice cream cold and firm while mixing, until it’s served to a drooling you.

To incorporate this technique at home you need to put a glass or ceramic bowl in the freezer for at least 30 minutes (while you’re at it you may also want to freeze the glass you’re going to serve the thing in).An hour or more is even better.Then, we simply mix our ingredients in the icy bowl, while the ice cream stays frosty cold. Just be sure to use plain vanilla ice cream (not French vanilla) for these clones, if you have a choice.

BABY RUTH

1 Baby Ruth candy bar

2½ cups vanilla ice cream

¼ cup milk

3 tablespoons caramel topping

1. Before you start to make this clone, freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes.

2. When the bowl is frozen, mince the Baby Ruth into small bits with a big knife.

3. Measure the ice cream into the bowl, and add the milk. Stir the ice cream and milk together until smooth and creamy. Add the candy bar pieces and caramel and stir to combine. Pour into a 20-ounce glass and serve with a long spoon.

• MAKES 1 20-OUNCE SERVING.

BANANA PUDDING

Amaze everybody with this one that tastes just like homemade banana pudding with Nilla Wafers in it.

1 ripe banana

8 Nilla Wafers

2½ cups vanilla ice cream

¼ cup milk

1. Before you start to make this clone, freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes.

2. Mash the banana in a separate small bowl.

3. Crumble the Nilla Wafers into small pieces.

4. Measure the ice cream and milk into the frozen bowl. Stir with a spoon until smooth and creamy.