Start to Finish: 7 minutes
Arby’s jamocha milkshakes are almost as well-known as the restaurant chain’s roast beef sandwiches. The jamocha flavor comes from blending coffee, chocolate and vanilla. The taste is bittersweet and rich. This recipe is adapted from ones by Todd Wilbur’s Top Secret Recipes and Briana Thomas.
- 1 cup crushed ice
- 2 cups half-and-half
- 1 cup milk
- 1 tablespoon instant coffee
- 3 tablespoons hot cocoa mix
- 3 cups vanilla ice cream
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
Combine the ice, milk, half-and-half, hot cocoa mix and instant coffee in a blender, and blend on High for 15 seconds. Pulse blend if necessary to break up as much of the ice as possible.
Add the ice cream, maple syrup and vanilla extract to the blender and blend until the mix is smooth and creamy.
Taste and add extra maple syrup, extract, coffee or hot cocoa as desired. Thin out the milkshake with extra milk if it is too thick.
Pour the milkshake into two large glasses and serve immediately with straws.
Chocolate and coffee syrups can be used in place of the cocoa mix and instant coffee. Choose high-quality ingredients, such as dark chocolate syrup, to make a more upscale version of the milkshake.
Flavor the milkshake with a dash of ground cinnamon or nutmeg to give it a spicier taste.
In place of the milk, half-and-half and ice cream, use soy or nut milks and soy or coconut milk ice cream for a vegan variation.
Garnish the milkshake with whipped cream or a dollop of Greek yogurt for a more decadent presentation.
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Cynthia Au has studied at the Cordon Bleu in Paris and currently works as a chef instructor specializing in food styling. She has worked as a writer and editor with a focus on food and food science since 2007 and regularly teaches both adults and young children about the joys of home cooking.