I’m trying to figure out why the blended-type iced coffee drinks I get at the local java hut (or SBC, or Starbucks, etc) stay better blended, with the ice crystals staying in suspension for much longer, than the imitations I make here at home in my blender. Is it the quantity of milk used? The chocolate? The toddy they use? The ones I make at home are typically separated into ‘pulverized ice mass’ and ‘coffee flavored liquid’ before I even pour them out of the blender, and there’s very few ice crystals that come up the straw. The ones from the java hut are more like coffee flavored milkshakes, very uniform.
Does anybody have any ideas?