Every so often I give in to my craving for an Arby’s Jamocha shake. If you’ve never had one before, it’s a tasty lttle ice cream concoction with a subtle coffee/mocha flavor. We gave this copycat recipe for a Jamocha shake a try at our house yesterday to see if this could be an economical way to get the same flavors in our own kitchen.
It Has To Be Thick
The first thing we noticed was that while the flavor was really close, our consistency was off. This is an important part of a good shake. If it’s not thick and creamy, it just doesn’t work. Maybe our ice cream was too soft, or maybe we ran the blender too long. I was almost wishing I had skipped the blender completely and just stirred it up in a mixing bowl!
The recipe also calls for a cup of cold coffee. I’m not much of a coffee drinker and I think my coffee may have been a smidge too weak. This recipe might do even better with a good strong brew. The original recipe I followed also called for 3 tablespoons of sugar. That seemed excessive to me. I left the sugar out completely on the first taste test, but then decided it could use a little bit and added 1 tablespoon. Here’s the recipe I used:
HOMEMADE JAMOCHA SHAKE
3 cups vanilla ice cream
1 cup cold coffee
1 cup milk
1 tablespoon sugar
3 tablespoons chocolate syrup
Combine the coffee, milk, and sugar in a blender. Then add the ice cream and the chocolate syrup and blend until creamy.
- To keep this shake thick and creamy, you may want to skip the blender. A watery shake is disappointing.
- A little more ice cream might also help the consistency.
- The stronger the coffee you use, the more intense your “mocha” flavor will be.
The flavor of this recipe is a close match to the real thing, but you need to be very mindful that it stays thick.
Final Grade: B+