Cinnabon Strawberry Lemonade and Mochalatta Chill copycat recipe by Todd Wilbur
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Cinnabon Mochalatta Chill and Strawberry Lemonade

Score: 5.00. Votes: 3
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Cinnabon gives lemonade a twist by adding strawberry syrup. Its a simple clone when you pick up some Hershey's strawberry syrup near the chocolate syrup in your supermarket, and a few juicy lemons. But if it's a caffeine buzz you're looking for, you'll want the Mochalatta Chill hack. Brew some double-strength coffee (see Tidbits), let it cool, then get out the half-and-half and chocolate syrup. Man, these are easy.

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

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Strawberry Lemonade
  • 1/2 cup lemon juice (from 3 to 4 fresh lemons)
  • 1/4 cup granulated sugar
  • 2 cups water
  • 2 tablespoons Hershey's strawberry syrup
Mochalatta Chill
  • 1 cup double-strength coffee, cold (see Tidbits)
  • 1 cup half-and-half
  • 1/2 cup Hershey's chocolate syrup
  • Whipped cream
  • Chocolate syrup
  • Do This
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    • Instructions

      Strawberry Lemonade
      Mix ingredients together in a pitcher. Serve over ice.
      Makes 2 drinks.

      Mochalatta Chill (photo)
      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 and chocolate syrup.
      Makes 2 large drinks.

      Tidbits: Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow the coffee to chill in your refrigerator before using it in this recipe.

Average rating:

Score: 5.00. Votes: 3
Rating of votes (3)
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Molly in WI
Oct 19, 2006, 22:00

Love the Mochalatta chill, almost too good. I want to drink it all the time.

Jamie in OR
Aug 2, 2005, 22:00

Yeah, this is brilliant. I love the Mochalatta, but usually have to make a special trip for it. Now, I can have it far more often. It's also good to drizzle some chocolate syrup on top (it's tasty and gives it a fancy look if you're serving friends).

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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