Cinnabon Strawberry Lemonade & Mochalatta Chill

Cinnabon gives lemonade a twist by adding strawberry syrup. It's a simple clone when you snag some Hershey's strawberry syrup (near the chocolate syrup in your supermarket), and a few juicy lemons.

But if it's a bit of a caffeine buzz you're looking for -- enhanced by a killer chocolaterush -- it's the Mochalatta Chill you'll want to whip up. Brew some double-strength coffee (see Tidbits) and let it cool off, then get out the half & half and chocolate syrup. Man, these sippers recipe are just too dang easy!

Strawberry Lemonade

1/2 cup lemon juice (from 3-4 fresh lemons)

1/4 cup sugar

2 cups water

2 tablespoons Hershey strawberry syrup

1. Mix ingredients together in a pitcher. Serve over ice.

Makes 2 drinks.

Mochalatta Chill

1 cup double strength coffee, cold (see Tidbits)

1 cup half and half

1/2 cup Hershey's chocolate syrup

Topping

whipped cream

1. 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.

Cinnabon Icescape

In a blender, Cinnabon adds concentrated flavoring, some ice and a curious secret ingredient referred toonly as a "dairy product." When blended smooth, out comes 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 (that's half cream and half milk for those of you across the pond). It gives this version the exact same creamy consistency as the original with its custom"dairy" ingredient. Strawberry is the most popular ofthe flavors, but the other two are tasty as well.

The Mochalatta version recipe uses the TSR clone of the Mochalatta Chill from last week and produces as thicker blended version of the drink, similar to Starbuck's popular blended Frappuccino.

Strawberry

1 cup water

1/4 cup granulated sugar

3 cups crushed ice

1/3 cup frozen whole strawberries (about 4 large strawberries)

1/2 cup half-and-half

1/4 cup lemon juice

1/4 cup Hershey strawberry syrup

1. Combine the water and sugar in a cup and stir until the sugar is dissolved.

2. Add this sugar syrup to other 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

2/3 cup orange juice

1/2 cup half-and-half

3 tablespoons Tang orange drink mix

1. 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

1 1/2 cups TSR version of Mochalatta Chill

1/2 cup half-and-half

2 tablespoons chocolate syrup

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

Makes 2 large drinks.

Baskin-Robbins B.R. Blast

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 double-strength coffee (see Tidbits)

1 cup milk1/3 cup granulated sugar

1 heaping cup vanilla ice cream

2 cups crushed ice or ice cubes

Garnish

whipped cream

cinnamon

1. Combine the strong coffee, 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.

This recipe makes 2 large drinks.

Applebee's Bananaberry Freeze

Applebee's Bananaberry Freeze

Ah, if only kitchen cloning was an exact science. While working on this one I saw the same bartender make the drink two different ways on two differentdays. Only after a firm grilling did I get her admitting to her personal "improvement" to the chain's secret recipe. The official clone includes the ingredients found below.

But if you want to add a little pineapple juice -- as some independent thinking bartenders are apt to do -- you might discover you have indeed created a tastier version of this refreshing smoothie. On that day the cloning gods shall be lookingthe other way.But, for heaven's sake, be sure your banana is soft and ripe. This is a detailed ingredients of the recipe:

1 10-ounce box frozen sweetened sliced strawberries, thawed

1/3 cup pina colada mix

2 cups ice

2 ripe bananas

Garnish

whipped cream

2 fresh strawberries

1. Use a blender to puree the entire contents of the thawed box of frozen strawberries.

2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.

3. Cut the end off end banana -- set these pieces aside to use later as a garnish -- then put the bananas into the blender.

4. Blend on high speed until the ice is crushed and the drink is smooth. Pour into two tall stemmed glasses, such as daiquiri glasses.

5. Slice each strawberry halfway up through the middle and add one to the rim of each glass.

6. Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top with whipped cream and serve with a straw.

Makes 2 servings.