Freaking Out Has Never Been This Good - Rich Products Corporation Africa

Rich’s e k a h s k a re F collection Freaking out has never been this good Delight your customers with a dessertshake combo that is out of this world.

OVER THE TOP has a whole new meaning! More and more customers are choosing to bypass dessert in favour of an indulgent beverage. At Rich’s we’re always proud to share ways in which our products can help you and satisfy your customers. Our culinary team have had a fun time developing some super ‘freakylicious’ and moreish milkshakes, that easily bank margin and keep customers happy. These on-trend milkshake marvels are known as FreakShakes and can be defined as “An over-the-top, overindulgent and highly elaborate gourmet milkshake that is topped with crème, delicious dessert components and sweet treats”. A host of recipes is provided within to ensure you’re serving up sipping satisfaction. We invite you to have fun with the Rich’s FreakShake collection.

Caramel e t a l o c Cho Chip M ad e w it h

Caramel Chocolate Chip SHAKE INGREDIENTS 180g (3 large scoops) Vanilla Ice Cream 80ml Milk 50ml Rich’s Caramel Flavoured Bettercreme ½ Mrs Rich’s Chocolate Chip Cookie 5 Pretzels GARNISH INGREDIENTS 75g Rich’s Vanilla Flavoured Bettercreme Pre-Whip OR Rich’s European Style Whip Topping 20g Rich’s Dark Chocolate Ganache ½ Mrs Rich’s Chocolate Chip Cookie 2g Caramel Nibs 2g Chocolate Nibs 5 Round Pretzels 5-10g Caramel Popcorn METHOD 1. Dip the rim of the glass in the chocolate ganache, allowing the ganache to drip down the sides of the glass. 2. Smear some more ganache on the inside walls of the glass. 3. Attach bits of crushed pretzels and caramel popcorn to the chocolate rim on the glass. Pro Tip: For best results, refrigerate decorated glass whilst making the shake. 4. In a blender, combine the ice cream, milk, pretzels, chocolate chip cookie and Caramel Flavoured Bettercreme . Blend until smooth. 5. Pour shake into the glass and top with a large dollop of Rich’s Vanilla Flavoured Bettercreme Pre-Whip or Rich’s European Style Whip Topping . 6. Finish garnishing with remaining pretzels, caramel and chocolate chips and the left-over half of the chocolate chip cookie and caramel popcorn. Serve with a straw.

rry Strawbe e k a c e s e Che M ad e w it h

Strawberry Cheesecake SHAKE INGREDIENTS 180g (3 large scoops) Vanilla Ice Cream 70ml Milk 75ml Rich’s Strawberry Flavoured Bettercreme 40g Rich’s Cream Cheese Icing 1(16g) Rich’s Coconut Biscuit Dough 2 Fresh Strawberries GARNISH INGREDIENTS 70g Rich’s Vanilla Flavoured Bettercreme Pre-Whip OR Rich’s European Style Whip Topping 10g Rich’s Dark Chocolate Ganache 1 Rich’s Homestyle Donut Ring 5-10ml Strawberry Milkshake Syrup 1 Fresh Strawberry 5-10g Strawberry Popcorn METHOD 1. Begin by drizzling chocolate ganache and strawberry milkshake syrup on the inside walls of the glass. 2. In a blender, combine the ice cream, milk, strawberries, cream cheese icing, coconut biscuit and Strawberry Flavoured Bettercreme . Blend until smooth. 3. Pour shake into the glass and top with a large dollop of Rich’s Vanilla Flavoured Bettercreme Pre-Whip or Rich’s European Style Whip Topping . 4. Place a Rich’s Homestyle Donut Ring on top of the crème, topping the donut with an extra dollop of crème. 5. Finish garnishing with remaining strawberries, strawberry popcorn and a drizzle of chocolate ganache over the top. Serve with a straw.

Red t e v l Ve

Red Velvet SHAKE INGREDIENTS 60g (1 large scoop) Chocolate Ice Cream 120g (2 large scoops) Vanilla Ice Cream 150ml Milk ½ Rich’s Baked Red Velvet Cupcake 35g Rich’s Cream Cheese Icing GARNISH INGREDIENTS 50g Rich’s Vanilla Flavoured Bettercreme Pre-Whip OR Rich’s European Style Whip Topping 10g Rich’s Dark Chocolate Ganache ½ Rich’s Baked Red Velvet Cupcake 1 Rich’s Homestyle Donut Hole 1 Maraschino Cherry METHOD 1. Dip the rim of the glass in the chocolate ganache and smear some more ganache on the inside walls of the glass. 2. Garnish the chocolate rim with red velvet crumbs from the remaining half of the red velvet cupcake. 3. In a blender, combine the ice cream, milk, cupcake and cream cheese icing. Blend until smooth. 4. Pour shake into the glass and top with a large dollop of Rich’s Vanilla Flavoured Bettercreme Pre-Whip or Rich’s European Style Whip Topping . 5. Place a Rich’s Baked Red Velvet Cupcake on top of the crème, topping the cupcake with an extra dollop of crème and red velvet crumbs. 6. Finish garnishing by skewering a Rich’s Homestyle Donut Hole through a straw and add a maraschino cherry. Serve with a straw.

Salted l e m a r Ca el Pretz

Salted Caramel Pretzel SHAKE INGREDIENTS 180g (3 large scoops) Vanilla Ice Cream 125ml Milk 80g Caramel Treat 5 Grinds of Sea Salt 5 Pretzels ½ tsp Vanilla Extract GARNISH INGREDIENTS 75g Rich’s Vanilla Flavoured Bettercreme Pre-Whip OR Rich’s European Style Whip Topping 20g Rich’s Dark Chocolate Ganache 1 Rich’s Baked Chocolate Cupcake 1 Sugar Cone 25g Caramel Treat (cupcake and glass garnish) 2g Caramel Nibs 2g Chocolate Nibs 5 Pretzels METHOD 1. Begin by smearing the inside walls of the glass with chocolate ganache. 2. In a blender, combine the ice cream, milk, caramel treat, sea salt, pretzels and vanilla extract. Blend until smooth. 3. Pour shake into the glass and top the shake and the sides of the glass with Rich’s Vanilla Flavoured Bettercreme Pre-Whip or Rich’s European Style Whip Topping . 4. Over the top of the crème, randomly sprinkle caramel and chocolate nibs. 5. For the cupcake, spread a thin layer of caramel treat on the top of the cupcake placing a few snapped pretzels on top. 6. For the sugar cone, spread chocolate around the lip of the cone, sticking a few snapped pretzels around the side. 7. Carefully place the cupcake inside the sugar cone and place on top of the crème at a slight angle. Serve with a straw.

e t a l o Choc Cherry

Chocolate Cherry SHAKE INGREDIENTS 180g (3 large scoops) Chocolate Ice Cream 125ml Milk 35g Black Cherry Pie Filling or Canned Black Cherries (stems & pips removed) 15g Dark Chocolate GARNISH INGREDIENTS 70g Rich’s Vanilla Flavoured Bettercreme Pre-Whip OR Rich’s European Style Whip Topping 10g Rich’s Dark Chocolate Ganache 50g Rich’s Chocolate Fudge Brownie (With or without nuts) 7g Black Cherry Pie Filling 3 Maraschino Cherries ½ bar Flake Chocolate Bar METHOD 1. Begin by smearing the inside walls of the glass with black cherry pie filling. 2. In a blender, combine the ice cream, milk, black cherry pie filling and dark chocolate. Blend until smooth. 3. Pour shake into the glass and top with a large dollop of Rich’s Vanilla Flavoured Bettercreme Pre-Whip or Rich’s European Style Whip Topping . 4. Over the top of the crème, drizzle chocolate ganache ensuring some ganache runs down the sides of the glass. 5. Layer the top of the crème with a rectangular shaped brownie topped with an extra dollop of crème followed by placing three maraschino cherries on top. 6. Finish off with a half bar of Flake placed on top. Serve with a straw.

tter u Peanut B BBrriotwtnliee

Peanut Butter Brittle Brownie SHAKE INGREDIENTS 180g (3 large scoops) Chocolate Ice Cream 125ml Milk 30-40g Peanut Butter 20g Peanut Brittle GARNISH INGREDIENTS 70g Rich’s Vanilla Flavoured Bettercreme Pre-Whip OR Rich’s European Style Whip Topping 15g Rich’s Dark Chocolate Ganache 50g Rich’s Chocolate Fudge Brownie (With or without nuts) 1 Rich’s Baked Vanilla Cupcake 30g Peanut Butter 8g Peanut Brittle 5g Nut Nibs 1 Maraschino Cherry METHOD 1. Begin by smearing the inside walls and the outside rim of the glass with chocolate ganache. Pro Tip: For best results, refrigerate decorated glass whilst making the shake. 2. In a blender, combine the ice cream, milk, peanut butter and peanut brittle. Blend until smooth. 3. Pour shake into the glass and top with a large dollop of Rich’s Vanilla Flavoured Bettercreme Pre-Whip or Rich’s European Style Whip Topping . 4. Place a rectangular shaped brownie on top of the crème and top the brownie with an extra dollop of crème. 5. For the cupcake, spread a layer of peanut butter over the top and cover with crushed peanut brittle and a maraschino cherry. 6. Place the cupcake on top of the brownie and follow with a drizzle of chocolate ganache – ensuring some ganache runs down the sides of the glass. 7. Finish garnishing with a few nut nibs around the sides of the glass and on top of the crème. Serve with a straw.

Chocolate w o l l a m h s r a M S’mores

Chocolate Marshmallow S’mores SHAKE INGREDIENTS 180g (3 large scoops) Chocolate Ice Cream 125ml Milk ½ Mrs Rich’s Chocolate Chip Cookie 10g Mini Marshmallows GARNISH INGREDIENTS 40g Rich’s Vanilla Flavoured Bettercreme Pre-Whip OR Rich’s European Style Whip Topping 10g Rich’s Dark Chocolate Ganache ½ Mrs Rich’s Chocolate Chip Cookie 3 Marshmallows – blow torched 5-10 Mini Marshmallows METHOD 1. Dip the rim of the glass in the chocolate ganache, allowing the ganache to drip down the sides of the glass. 2. Smear some more ganache on the inside walls of the glass. 3. Attach the mini marshmallows to the chocolate rim on the glass. Pro Tip: For best results, refrigerate decorated glass whilst making the shake. 4. In a blender, combine the ice cream, milk, chocolate chip cookie and mini marshmallows. Blend until smooth. 5. Pour shake into the glass and top with a large dollop of Rich’s Vanilla Flavoured Bettercreme Pre-Whip or Rich’s European Style Whip Topping . 6. Break up and crumble the remainding half of the chocolate cookie over the crème followed by placing 3 blow torched marshmallows around the top of the crème. 7. Finish by drizzling chocolate ganache over the top – ensuring some ganache runs down the sides of the glass. Serve with a straw.

Banoffee m a e r C Pie

Banoffee Cream Pie SHAKE INGREDIENTS 180g (3 large scoops) Chocolate Ice Cream 100ml Milk 70g Caramel Treat 1 Large Banana 1 (16g) Rich’s Chocolate Biscuit Dough GARNISH INGREDIENTS 40g Rich’s Vanilla Flavoured Bettercreme Pre-Whip OR Rich’s European Style Whip Topping 10g Rich’s Dark Chocolate Ganache 1 (16g) Rich’s Chocolate Biscuit Dough 1 Rich’s Individually Wrapped Caramello Muffin OR Banoffee Filled Muffin OR Premium Banana Chocolate Nut Muffin 5-10g Dried Banana Chips 1 Twix Chocolate Stick 1 Mini Stroopwafel METHOD 1. Dip the rim of the glass in the chocolate ganache, allowing the ganache to drip down the sides of the glass. 2. Smear some more ganache on the inside walls of the glass. 3. Attach the dried banana chips to the chocolate rim on the glass. Pro Tip: For best results, refrigerate decorated glass whilst making the shake. 4. In a blender, combine the ice cream, milk, caramel, banana and chocolate biscuit. Blend until smooth. 5. Pour shake into the glass and top with a large dollop of Rich’s Vanilla Flavoured Bettercreme Pre-Whip or Rich’s European Style Whip Topping . 6. Place a caramello muffin (or other chosen muffin) on top of the crème. 7. Garnish by placing a stroopwafel and a Twix chocolate stick in the crème. 8. Finish off by placing a straw through the top of the muffin and a small drizzle of caramel treat on top of the muffin.

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