4 Course Meal CHALLENGE .Part

Ingredients

• 1 cup Coconut Milk (for the pink drink base)
• 2 tablespoons Strawberry Acai Base (or use strawberry syrup)
• 0.25 cup Freeze‑Dried Strawberries (adds texture and flavor)
• 0.5 cup White Grape Juice (sweetens the pink drink)
• 2 cups Ice Cubes (for chilling)
• 0.5 cup Brewed Espresso (strong coffee for the frappuccino)
• 1 cup Milk (whole milk preferred)
• 1 teaspoon Vanilla Bean Paste (real vanilla flavor)
• 2 tablespoons Raspberry Syrup (for the raspberry‑vanilla frappuccino)
• 2 cups Fresh Cheese Curds (the star of the Culver's appetizer)
• 1 cup All‑Purpose Flour (for batter)
• 0.25 cup Cornstarch (creates a light crisp)
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 cup Milk (for batter) (whole milk)
• 1 Egg (large, room temperature)
• 0.5 cup Light Beer (adds carbonation to batter)
• 4 cups Vegetable Oil (for deep‑frying, high smoke point)
• 1 cup Brown Rice (cooked, for Chipotle bowl)
• 1 cup White Rice (cooked, for Chipotle bowl)
• 4 oz Barbacoa (shredded beef) (store‑bought or homemade)
• 4 oz Chicken Breast (grilled and sliced)
• 2 tablespoons Queso Sauce (store‑bought or homemade)
• 0.5 cup Corn Kernels (canned, drained)
• 2 tablespoons Sour Cream
• 0.5 cup Shredded Lettuce
• 2 tablespoons Mild Salsa
• 1 Lime Wedge (optional garnish)
• 2 cups Milk Chocolate Ice Cream (softened)
• 2 cups Vanilla Ice Cream (softened)
• 0.5 cup Heavy Cream (for extra creaminess)
• 0.25 cup Strawberry Puree (for strawberry Frosty)
• 2 tablespoons Chocolate Syrup (for chocolate Frosty swirl)

Instructions

1. Make Starbucks Pink Drink

   Combine coconut milk, white grape juice, strawberry acai base, and freeze‑dried strawberries in a tall glass. Add ice and stir until well mixed.

   Time: PT5M

2. Prepare Vanilla‑Bean Raspberry Frappuccino

   In a blender, blend brewed espresso, milk, vanilla bean paste, raspberry syrup, and ice until smooth. Pour into a glass and top with optional whipped cream.

   Time: PT5M

3. Prepare Cheese Curds Batter

   In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. In another bowl, combine milk, egg, and beer. Slowly whisk the wet mixture into the dry ingredients until a smooth batter forms.

   Time: PT10M

4. Deep‑Fry Cheese Curds

   Heat vegetable oil in a deep fryer or large pot to 350°F. Pat cheese curds dry, then dip each piece into the batter, letting excess drip off. Fry in batches for 2‑3 minutes until golden and crisp. Remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

5. Cook Rice and Warm Proteins

   If rice is not pre‑cooked, simmer brown and white rice according to package directions (about 15 minutes). Warm barbacoa and grilled chicken in a skillet over medium heat for 3‑4 minutes.

   Time: PT10M

6. Assemble Chipotle Burrito Bowl

   In a bowl, layer brown rice, white rice, barbacoa, chicken, corn, queso sauce, sour cream, shredded lettuce, and salsa. Squeeze lime over top if desired.

   Time: PT5M

7. Blend Wendy's Frosty Base

   In a blender, combine softened milk chocolate ice cream, vanilla ice cream, and heavy cream. Blend until smooth. Divide the mixture into two bowls; stir strawberry puree into one for strawberry Frosty and chocolate syrup into the other for chocolate Frosty.

   Time: PT5M

8. Serve All Courses

   Plate the cheese curds with a side of ketchup, present the pink drink and frappuccino side‑by‑side, serve the Chipotle bowl, and finish with the two Frosty flavors in small cups.

   Time: PT5M

Nutrition Facts

Calories

2100

Protein

85 g

Carbohydrates

210 g

Fat

95 g

Fiber

12 g