by Wilbur, Todd
4 cups water
1 tea bag
¼ cup Ocean Spray cranberry/
raspberry juice
2 tablespoons concentrated white
grape juice, thawed
2 tablespoons Knott’s Berry Farm
raspberry syrup
1 tablespoon Knott’s Berry Farm
seedless blackberry jam
1 teaspoon lemon juice
2 cups ice
1. First brew the tea by bringing 4 cups of water to a rapid boil. Turn off the heat, drop in the tea bag, and let the tea steep for an hour or so. Remove the tea bag and put the tea into the refrigerator to chill.
2. When the tea is cold, make your drink by pouring juices, raspberry syrup, blackberry jam, andcup of tea into a blender.
3. Add 2 cups of ice and blend on high speed for 20 to 30 seconds or until the drink is smooth and all ice has been crushed.
• MAKES 1 16-OUNCE SERVING.
TAZOBERRY & CREAM
Some folks like their Tazoberry a little creamier. It’s an easy variation that includes adding just 2 tablespoons of cream to the blender with the other ingredients in the recipe above. Blend as described in Step 3, and top the drink off with whipped cream if you’ve got it.
T.G.I. FRIDAY’S TROPICAL OASIS SMOOTHIE
I remember when the menu at T.G.I. Friday’s used to include over half a dozen smoothies, but in many Friday’s restaurants today the list has been trimmed to just the top few sellers.This is a clone for one of those three favorites. The other two—Gold Medalist and Tropical Runner—are cloned in Top Secret Restaurant Recipes.
¼ cup pineapple juice
¼ cup papaya juice
½ cup canned peaches
1 scoop orange sherbet
½ cup ice
GARNISH
orange slice
maraschino cherry
1. Combine all ingredients in a blender and mix on high speed until smooth.
2. Pour into a 14-ounce glass, add an orange slice and maraschino cherry on a toothpick. Serve with a straw.
• MAKES 1 DRINK.
SHAKES
To make a milk shake you must use ice cream. I don’t care what they say in Rhode Island and parts of Massachusetts where a milk shake is just milk shaken up with flavored syrup. To those folks, when you add ice cream it’s called a cabinet. And I don’t care what they say in other parts of New England where milk shakes are called velvets or frappes. A milk shake, according to the ultimate food reference guide, Food Lover’s Companion, “consists of a blended combination of milk, ice cream, and flavored syrup, fruit or other flavorings.”
Milk shakes became very popular in the 40s and 50s when machines were developed to dispense a perfectly frozen creamy product. Busy soda fountains and drive-in restaurants welcomed the extra convenience and consistency offered by these handy machines. Ray Kroc, the man who made McDonald’s a household name, was once the exclusive distributor of a milk shake machine called the Multimixer. While on his route he heard about a thriving hamburger stand in San Bernardino, California, that was using a row of eight Multimixers at a time to serve lines of people. His initial pitch to the McDonald brothers for franchise rights was motivated by his dream of selling each new store a bunch of these milk shake machines.
In the last decade or so the most popular milk shakes are more than just thin, lightly colored desserts served with a straw. With the success of Dairy Queen’s Blizzard, milk shakes have become much thicker and chunkier. Bits of fruit, candy, cookies, and cereal are added to the mix, making for a treat that can no longer be sucked through a straw without collapsing a lung.
The beauty of all these excellent desserts-in-a-cup is that they can be re-created at home without having to go out and get a Multimixer. For most of them, just get out the blender. For the thicker, chunkier shakes (such as the Blizzard and McFlurry clones), you won’t even need a blender. Instead you’ll use a custom technique developed for this book that incorporates a frozen glass or ceramic bowl. When the ice cream is mixed with milk and other ingredients in the frozen bowl, the ice cream won’t melt, creating a thick and creamy finished product that will hold up a spoon.
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 unti
l 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 speed until smooth and creamy. Serve in two 16-ounce glasses.
• 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.
5. Add the banana and Nilla Wafers to the ice cream and stir to combine.
6. Pour into a 20-ounce glass and serve with a long spoon.
• MAKES 1 20-OUNCE SERVING.
BANANA SPLIT
Tastes like a banana split with all the toppings.Yum city.
1 ripe banana
2½ cups vanilla ice cream
¼ cup milk
3 tablespoons strawberry topping
3 tablespoons pineapple topping
2 tablespoons chocolate syrup
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. Measure the ice cream and milk into the frozen bowl. Stir with a spoon until smooth and creamy.
4. Add the banana, strawberry topping, pineapple topping, and chocolate syrup and stir to combine.
5. Pour into a 20-ounce glass and serve with a long spoon.
• MAKES 1 20-OUNCE SERVING.
BERRY BANANA
With strawberry ice cream topping, banana, and crumbled Vienna Fingers you can’t go wrong.
1 ripe banana
2 Vienna Fingers cookies
2½ cups vanilla ice cream
¼ cup milk
¼ cup strawberry 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. Mash the banana in a separate small bowl.
3. Crumble the Vienna Fingers into small pieces.
4. Measure the ice cream and milk into the frozen bowl. Stir with a spoon until smooth and creamy.
5. Add the banana, Vienna Fingers, and strawberries to the ice cream and stir to combine.
6. Pour into a 20-ounce glass and serve with a long spoon.
• MAKES 1 20-OUNCE SERVING.
CHOCOLATE CHIP
Use Magic Shell topping here, which will harden into little bits while mixing to create chocolate chips.
2½ cups vanilla ice cream
¼ cup milk
3 tablespoons chocolate Magic
Shell 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. Measure the ice cream and milk into the frozen bowl. Stir with a spoon until smooth and creamy.
3. Add the chocolate Magic Shell and stir gently to combine.
4. Pour into a 20-ounce glass and serve with a long spoon.
• MAKES 1 20-OUNCE SERVING.
CHOCOLATE CHIP COOKIE DOUGH
The dough comes from a tube of Pillsbury cookie dough. It’s simple and sinfully good.
¼ cup Pillsbury cookie dough
2½ cups vanilla ice cream
¼ cup milk
¼ cup fudge 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. While the bowl is freezing, separate the cookie dough into pea-sized pieces and keep the dough pieces in the refrigerator.
3. Measure the ice cream and milk into the frozen bowl. Stir with a spoon until smooth and creamy.
4. Add the cookie dough and
fudge topping and stir to combine.
5. Pour into a 20-ounce glass and serve with a long spoon.
• MAKES 1 20-OUNCE SERVING.
HAWAIIAN
If you like riding a wave of tropical flavors, you’ll love this blend of pineapple ice cream topping and shredded coconut. Aloha, baby.
1 ripe banana
2½ cups vanilla ice cream
¼ cup milk
3 tablespoons pineapple topping
3 tablespoons shredded coconut
1. Before you start to make this clone, freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes.