When we had the coffeehouse we had (still have, to be precise) one of those 'slushy' machines- a double-barrelled one. One and usually both sides were filled initially with a commercial mix that was euphemistically called 'mocha latte frappuchino' until SWMBO and I decided to experiment and devise our own recipie for the stuff that was a much superior product that was incidentally much less expensive to put together. The main ingredients were whole milk, about a quart of espresso, a good bit of sugar and a special chocolate syrup that would hold up without breaking down under low temperature. Rural East Texans would buy the stuff by the carload. The stuff flat SOLD! We'd end up making maybe 6 plus gallons a day...on weekdays, more on Fridays and the weekend. It took a little time to perfect the stuff, though. Using Half-and -Half or heavy cream tended to turn it into a butter churn which was a little odd, but hey, nowadays folks buy crap with tapioca balls in it (icky!). We figured there was something like 1500 calories in an 8 oz. cup of it, not to mention the caffeine load. Folks came back for the 'coffee crack' as they soon came to call it. It'll really get you going on a hot, otherwise lazy afternoon.
Bubba was always stopping in asking if we had 'them frappycheenies' he'd been hearin' 'bout.
Vietnamese coffee, with sweetened condensed milk is also a treat unto itself in the summer. Ever tried it on snowcones? Yum.
Regards,
Rabbit.
