Just wondering how many shops out there serve frozen drinks and what kind of mix do you use. What have you had elsewhere that you like. What to you hate more than the power of a ten thousand suns. Well at least over 9000!!!!!!!

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At our shop, we use the Ghirardelli white chocolate frappe powder as a base/emulsifier for all of our blended beverages. We use additional sauces and syrups to creat various flavors. It works really well and it is not too sickeningly sweet like some mixes we have sampled. However, more so than the mix you use, I feel that the quality of your ice and blender are important. Nobody wants a crunchy ice crystal beverage.
Ghirardelli white chocolate powder seems to be the set standard. I'd say the same for Big Train for blended mochas and chai latte powder. At a roaster/distributer I worked for in Seattle, a customer of ours created their own mocha powder called "humzinger." It tasted really good, but, after a while the sales declined - probably because it wasn't Big Train! Now that I live in San Diego, it's all about Ghirardelli and Big Train.

Also, I completely agree with Kathryn
"...more so than the mix you use, I feel that the quality of your ice and blender are important. Nobody wants a crunchy ice crystal beverage."
We use the Pacific Barista Series. The soy version is almost as good as the dairy. They are shelf stable and don't cost too much. We haven't tried their fruit bases.
Big Train along with Pacific Naturals Bev Base seem to do the trick here in NH. I think the key is the coffee that is added. Try a great Iced Sumatra along with about an ounce of toddy. We have expanded to David Rio Chai's too... great stuff. Invest in a GREAT blender
try two shots of espresso, a couple tablespoons of raw sugar, five ounces of organic milk, and a good scoop of ice. blend. far cheaper than prepackaged mixes, and darn tasty to boot.

oh yeah and i recommend one of those 2hp two speed vita-mixes. those things are tanks. i didn't want to have a blender, but it seems necessary in the south during the summer. the vita-mixes were by far the most economical and powerful.
If anyone knows of any vegan alternatives as well that would be super. I am in the process of trying to figure out which blended mixes I would like to use. Personally I am not dead set on using them BUT I plan on opening in summer and with the competition around it could could help launch us. My shop however is focusing on fine coffee's and I feel frozen beverages takes away from the image of specialty coffee. It is is never ending, never winning argument in my head on whether I should sell them. *sigh*
You should offer them. You can make them interesting and provocative yet with a high profit margin.

Pacific Natural Barista Series Frappe Base comes in dairy or soy. The soy is really good and blends well.

Get some gourmet chocolate and/or look at Monin's new Fruit Puree's. They are shelf stable as well.

I personally would avoid powdered products. Once you use those, you're no longer providing a 'premium' beverage.

Shuanna said:
If anyone knows of any vegan alternatives as well that would be super. I am in the process of trying to figure out which blended mixes I would like to use. Personally I am not dead set on using them BUT I plan on opening in summer and with the competition around it could could help launch us. My shop however is focusing on fine coffee's and I feel frozen beverages takes away from the image of specialty coffee. It is is never ending, never winning argument in my head on whether I should sell them. *sigh*

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