Blended frappés & milkshakes
Applies to: any blended iced coffee frappé or ice-cream milkshake.
Target: under 90 seconds.
- Keep a second blender jar staged so one is always clean and rinsed between drinks.
- Hold ice cream at scooping temperature and portion by weight or a sized scoop, not by eye.
- Have toppings, drizzle, and whipped cream prepped and dated.
- Add liquids to the jar first — milk, then any sauce, syrup, or espresso — to protect the blades and blend evenly.
- Liquid-first loading prevents a dry clump seizing at the bottom around the blade.
- Add ice cream (for a milkshake) or ice (for a frappé), weighed or scoop-portioned per recipe.
- Blend on the recipe's cycle length until velvet-smooth, with no ice shards and a spoon-resistant body.
- Pour to just below the rim and finish with whipped cream, drizzle, or crumb per recipe, edge to edge.
- Straw-test a milkshake: the straw should stand a moment in a correctly thick body — if it falls, re-blend with a touch more base.
- No visible ice fragments on a frappé's surface.
- No splatter above the fill line and topping covers edge to edge.
Portion the base (ice cream or ice) by weight, not by eye — it is the single biggest driver of a consistent thickness across a shift, and it keeps cost per drink predictable.