Baskin-Robbins Milkshake Copycat Recipe
Four parts ice cream to one part milk, blended briefly. Ninety seconds, and the only real mistake is over-blending.
Coffee-shop syrups, iced coffees and blended drinks.
Coffee-shop syrups, iced coffees, blended drinks and shakes. The economics here are the starkest on the site: a flavoured latte sold for four pounds is built from perhaps thirty pence of ingredients, and the syrup that does most of the flavouring costs pennies a serving to make.
Most of these are two recipes stacked. Make the syrup or the sauce once, keep it in the fridge, and the drink itself becomes a ninety-second assembly. The syrup recipes in this group are written to be made on their own for exactly that reason.
Four parts ice cream to one part milk, blended briefly. Ninety seconds, and the only real mistake is over-blending.
Dark coffee, condensed milk stirred in hot, evaporated milk poured over ice. Five minutes and about thirty pence a glass.
A blended iced coffee built on coffee ice cubes, so it gets stronger as it melts instead of weaker.
Two ristretto shots, 130 ml of milk steamed to a wet paint texture, no foam cap. The dark-roast bean is what makes it…
Hot-brewed at double strength, chilled fast, and sweetened with syrup rather than granules. Five minutes plus chilling.
Vanilla syrup, milk, espresso poured last so it marks the foam, and a caramel drizzle. Two minutes once the syrup is made.
Coffee ice cubes, mocha sauce and a pinch of xanthan gum - the ingredient that stops it splitting. Three minutes.
Cocoa, sugar and condensed milk cooked into something that clings. Eight minutes, and the reason home mochas taste thin.
A pumpkin spice sauce made in fifteen minutes that keeps two weeks, and the drink built from it in ninety seconds.
Coffee steeped in cold water for sixteen hours, and a frothed vanilla cream that cascades through it. Five minutes of work.
Sugar, water, vanilla. Four minutes on the hob for a bottle that costs about forty pence and replaces a shelf of them.