Catcher smoothie’s powder is a mixture of vanilla, natural pectin, flavor, fructose and nondairy creamer. Everybody deserves to enjoy healthy and robust lifestyle and also a taste which neither milk shake nor ordinary smoothie drinks could provide. Moreover, it may be mixed with milk, ice cream or yogurt as you like to provide smoother and mellower taste with aromatic vanilla flavor flirting with your taste buds as well as appetite.
Catcher Premium Smoothie can match with any fruit and blended together with variety of fruity smoothie, like mango smoothie, strawberry smoothie, kiwi smoothie and etc. Alternatively, Catcher smoothie premix powder can blended with fresh milk to become milkshake frappe. It is a ice blended base that can use to develop a variety of tasty beverage.
This recipe given to us by author and former Gramercy Tavern managing partner Nick Mautone can be used to sweeten iced tea, limeade, or just about any cocktail or highball made with rum, gin, vodka, or whiskey, like this Tea and Whiskey Highball.
Game plan: Refrigerate the syrup in a container with a tightfitting lid for up to 2 weeks.
1 bunch fresh mint, ends trimmed
2 cups granulated sugar
1 cup water
Place all of the ingredients in a small saucepan, stir to combine, and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the sugar has completely dissolved and the syrup has slightly thickened, about 5 minutes.
Remove from the heat and let cool to room temperature, about 1 hour. Strain through a fine-mesh strainer set over a 2-cup container with a tightfitting lid; discard the solids. Cover and refrigerate until ready to use.
Are you the president of the Mango Appreciation Society? Do you count mangos to fall asleep? Then welcome to paradise. We blend heaps of mangos and passion fruit-mango juice topped off with pineapple sherbet to make your dreams come true.
The notion of the frappe and the smoothie should be taken up by all catering outlets, not just coffee stores, suggests wholesaler after the Bean.
And help is at hand in Summer beverages arranged, a recipe booklet of signs and tips for making the best of frappes and smoothies released by the wholesaler to the coffee-house trade.
The smoothie is a broad blended crop drink, and whereas expert juice extract bars make them from new fruit, it is now widespread to find a liquid ‘smoothie groundwork’ which can simply be combined with water and ice.
The frappe is a Greek creation (although Americans claim it for their own). It was created in 1957 when Nestlé was encouraging a sweets drink for children which was made by mixing with milk and agitating. A Nescafé worker improvised with instant coffee, milk, ice and a cocktail shaker, and invented what was later to be called ‘Greece’s nationwide drink’.
The modern frappe uses a coffee dust, ice and a blender, and after being championed by Starbucks, has become a staple part of the menu of all high-street coffee houses… but inquiringly has not come to wider into the catering part.
“Frappes and smoothies are mostly discovered in the coffee-shop part, where they have become a must-have list item,”confirmed by Coffee Catcher. “However, any location that is family-friendly can advantage from sales of smoothies and frappes, and the benefit is that parents like a alternative away from fizzy drinks or fruit sugary things!
“A caffeine-free vanilla frappe is a large groundwork for all sorts of things, and can be lower than utilising ice cream in milkshakes, particularly when you take the wastage, transport and storage issues into account. The sweets frappe is furthermore caffeine-free and large for children.
“For bars, a shot of Kahlua in a mocha frappe works a treat on a cocktail menu, as does Mangorita – mango smoothie, lime syrup and tequila. Hotels who start to offer these beverages would decisively be giving themselves a issue of difference!”
The booklet gives several suggestions of how frappes and smoothies can be conceived utilising flavoured syrups.
The 12oz dimensions is the most well liked in the café part for both frappes and smoothies. The expected trading price for a benchmark drink can be between RM8.00 and RM15.00, of which the cost is probably RM1.20 for the base blend, in addition to milk and ice.
One unusual recipe is for smoothie into which a triple-choc fudge cookie is blended.
“It’s not for dieters,” says Coffee Catcher, “but they combine easily and you get the delicious chocolateness of the biscuit coming through.”