CosMc’s at Home
CosMc's is McDonald's newest concept restaurant located in Bolingbrook, IL. So, living in Chicago, I figured it was my duty to make pilgrimage. First we're headed to the beverage-centric drive-thru spot to grab any and every wacky item we can get our hands on. I'm talking frappes, cold brews, boba, donuts, sandwiches, the works. Then, it's back to the crib for a taste test before dissecting each item and rebuilding them from the ground up. Let's cook. 🤘🏼 Adam
Cookie Butter McPops
Yield: 30 McPops
Cookie Butter McPops
Ingredients
Dough
Cookie Butter
Instructions
Dough
- Heat butter, vegetable oil, and whole milk in a pot over low to medium heat until it reaches 100-110°F. Transfer to the stand mixer bowl. Add the beaten eggs and active dry yeast, mixing to combine.
- In a separate bowl, combine bread flour, granulated sugar, kosher salt, and optional diastatic malt powder.
- With the stand mixer on low speed, gradually add the dry ingredients to the wet, one spoonful at a time. Once all ingredients are added, increase the mixer speed to 7 out of 10, mixing for about 20 minutes. The dough should become elastic and start to pull away from the sides.
- Cover the dough with plastic wrap and refrigerate for 60 minutes to make it easier to handle.
- Lightly flour the surface and roll out the dough to a half-inch thickness. Use a ring mold to cut out the donuts to your preferred shape.
- Place the cut donuts on lightly greased parchment or waxed paper to proof, covered. Lightly spread the top of each donut to prevent sticking to the plastic wrap. Let them rise until doubled in size.
- Heat oil in a fryer to the manufacturer's recommended temperature for donuts. Fry the donuts in batches, ensuring they do not overlap and have enough room to double in size. Fry until each side is amber in color with a nice blonde band in the middle.
- Allow the donuts to rest for about 15 minutes after frying. If desired, apply a doughnut glaze while they are still slightly warm.
Cookie Butter
- Blitz the cookies in a food processor until it’s sand consistency.
- With the motor running, add the hot water to the machine adjusting the amount as needed (see video). Add the honey, cinnamon and a pinch of salt.
- Slowly drop the butter in, piece by piece, until it’s all emulsified into the cookie.
- Transfer the mixture to a ziploc or piping bag and chill the cookie butter in the fridge for 30 minutes before piping.
Adam's Notes
- The doughnuts are described as having a slightly chewy texture, similar to brioche, and are very moist and pillowy.
- Diastatic malt powder is optional but helps the dough rise faster and improves texture.
- This recipe emphasizes the importance of gluten development in preventing oil absorption during frying, resulting in a less soggy, healthier donut.
- The process is meant to be enjoyable, even if perfection isn't achieved on the first attempt.
Chai frappe burst
Yield: 3-4 Drinks
Chai Frappe Burst
Ingredients
Horchata
Chai Whipped Cream
Chai Boba
Cinnamon Sprinkles
Instructions
Horchata
- Soak rice, almonds and cinnamon in 4 cups of water for 6 hours to overnight.
- To a blender, add the rice mixture, removing any cinnamon that is still hard. Pour in the sweet condensed milk, sugar, chai-infused milk and a small pinch of salt. Blend on high until smooth then strain.
- Optionally freeze half or all of the base to ensure a smoother, creamier frappe for the final blend.
Chai Whipped Cream
- Warm the cream up until it just begins to steam. Add the tea bags and a pinch of salt then cut the heat. Transfer the cream to the fridge until it cools down.
- Add the whipped cream to an iSi container or whip it to stiff peaks. Store in the fridge until needed.
Chai Boba
- Blend the chai tea with the sodium alginate on low for 5 minutes. Pour into container and let chill in the fridge until the bubbles have subsided, about 1 hour but for best results store overnight.
- Add the distilled water to a large bowl and dissolve the calcium chloride.
- Use a spoon to lower the chai alginate mixture into the calcium chloride bath.
- Once all your boba is made, transfer to an ice bath to wash off the calcium chloride. Use as needed.
Cinnamon Sprinkles
- Stir everything together. Store at room temperature in a sealable container until needed.
creamy avocado tomatillo sandwich
Yield: 3 sandwiches
Creamy Avocado Tomatillo Sandwich
Ingredients
Instructions
- In a dry skillet over medium heat, lightly toast the rice and almonds until they are fragrant. Be careful not to burn them.
- In a large bowl, combine the toasted rice, almonds, and cinnamon sticks with 4 cups of water. Cover and let them soak for at least 5 hours, or overnight for better flavor extraction.
- While the rice mixture is soaking, infuse 2 cups of milk with chai. Heat the milk without boiling, add your preferred chai tea (tea bags or loose leaf secured in a tea infuser), and let it steep until the milk has taken on a strong chai flavor. Once infused, remove the tea and let the milk cool. Refrigerate if you're soaking the rice mixture overnight.
- After soaking, add the rice, almonds, cinnamon sticks, and their soaking water to a blender. Blend until the mixture is as smooth as possible.
- Use a fine mesh sieve or cheesecloth to strain the blended mixture into a large pitcher or bowl. Press or squeeze to extract as much liquid as possible, then discard the solids.
- To the strained liquid, add the can of sweet condensed milk and ½ cup of sugar. Stir well until both are completely dissolved. Add a splash of vanilla extract to taste and mix again.
- Pour the chai-infused milk into the pitcher with the rice mixture and stir well to combine.
- Refrigerate the horchata until it's completely chilled. Use as needed. It's honestly great on it's own
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