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Drinks

Welcome. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host, Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. See if Todd has hacked your favorite drinks here. New recipes added every week.

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    Snapple was selling juices for five years, since 1982, before the fruity line of teas was rolled out. Just five years after that, Snapple was selling more tea in the U.S. than Lipton or Nestea. Today, even though Snapple sells over 50 different bottle beverages, the iced teas are still the most successful products in the line. But not all the fruity flavors of tea were hits. Cranberry, strawberry, and orange are now extinct, so those flavors can only be enjoyed by making versions of your own at home with these simple formulas.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    For five thousand years tea was served hot. But when a heat wave hit the World’s Fair in St. Louis in 1904, tea plantation owner Richard Blechynden couldn’t give the steamy stuff away. So he poured it over ice, creating the first iced tea, and the drink became the hit of the fair. Today Nestlé’s drink division, which markets Nestea, produces somewhere in the area of 50 percent of the world’s processed tea. That’s huge business when you consider that tea is second only to water in worldwide beverage consumption.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    It was in 1953 that the now-famous “31 Flavors” sign was introduced, burdening customers with the dilemma of having to decide which of so many great ice cream flavors they would choose. The number 31 was picked to suggest that a new flavor could be selected every day of the month. The company has come up with around one thousand flavors so far. And as with their most famous flavor, Rocky Road, many other original Baskin-Robbins flavor creations would be often imitated—among them Pralines and Cream and Jamoca Almond Fudge. For this great smoothie, you may want to chop up those frozen strawberries (especially the big ‘uns) to make measuring easier and more accurate.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    Baskin-Robbins has become known for creating flavors representing the events of the day. When the Brooklyn Dodgers moved to Los Angeles, the chain introduced “Baseball Nut.” When James Bond films were popular in the 60s, the chain rolled out “0031 Secret Bonded Flavor.” When the TV show Laugh-In became a big hit, the company created “Here Comes the Fudge”. And when Americans landed on the moon, Baskin-Robbins celebrated with “Lunar Cheesecake."

    This smoothie clone uses raspberry sherbet along with the vanilla frozen yogurt. It’s the most complex of Baskin-Robbins smoothie selections, but worth every bit of extra effort.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    Soda and citrus flavors were combined in 1938 to create a grapefruit-lemon soft drink that would later inspire Coke to make Fresca. Fresca was popular when it was introduced in the 60s since it was artificially sweetened and contained no calories. That was back when diet drinks were just catching on. Nowadays just about every soda comes in a diet version, and Fresca sales have slipped, despite a tweaking of the formula in the early 90s.

    Squirt continues to hold on to a loyal cult following, with many who claim the soda is the only true cure for a hangover. To clone it, just add real bottled white grapefruit juice, along with a little Kool-aid mix for a lemony zing, to the simple syrup recipe. Chill the syrup and soda water until cold and get ready to make a dozen cups worth of citrus soda at home.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    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. The new creation was such a sales phenomenon that other fast food chains created their own 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 Blizzards to choose from at Dairy Queen. 

    The biggest challenge when making Blizzard replicas at home is keeping the ice cream from getting soft when the other ingredients are stirred in. To solve that problem, we’ll use a special technique inspired by marble slab ice cream stores. Servers 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. We 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), if you have a choice.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    The world’s most famous melon liqueur can be imitated at home by pureeing fresh honeydew melon. After the liqueur sits for a week or so, strain out the melon, put on your drinking cap, and thoroughly enjoy.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    The secret to re-creating many of Applebee’s drinks is to stay away from the bottled cocktail mixers and make your own from scratch. The recipe for the pina colada mix is a simple 2-to-1 ratio of pineapple juice to cream of coconut. You’ll be making two drinks here, so have a companion ready.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    The blue curacao is drizzled over the top of the white frozen pina colada-like drink, then it sinks down the inside of the glass with groovy lava lamp flair.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    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. The new creation was such a sales phenomenon that other fast food chains created their own 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 Blizzards to choose from at Dairy Queen. 

    The biggest challenge when making Blizzard replicas at home is keeping the ice cream from getting soft when the other ingredients are stirred in. To solve that problem, we’ll use a special technique inspired by marble slab ice cream stores. Servers 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. We 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), if you have a choice.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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