![]() ![]() ![]() Of course, Mint Frangos are by far the most popular, so that's why I used it the title of my recipe. I happened to have Rum, which is my favorite and one of the originals, now only available in the Fall season. ![]() You can make this with any type of Frango's that you like. I have also eaten Midwest Frango's and Northwest Frango's side by side and I know which is best, because they ARE slightly different. I worked for a certain department store, so I do know. 6 Nutrition information Advertisement ingredients Units: US 18 ounces chocolate chips 1 tablespoon mint extract 1 cup butter 2 cups powdered sugar 2 eggs directions Melt chocolate chips over low heat. I refuse to get into the age old argument of who really 'owns' the recipe. I don't really care if you remember Frango's from your childhood in Seattle, or Chicago. I used to take you there all dressed up in your blue coat for lunch". Garrett Popcorn, as synonymous to Chicago as, well Frango Mints, has decided to put these two iconic Windy City confectionery brands under one umbrella its own. I am sure this is the part where my Mom will call me up and tell me "of course you've had one. I'd like to point out that I might be too young to remember, but I have a vague nagging sense that I have had one way back then. Frango mints were created on the West Coast in 1918, but were acquired by Chicago department store Marshall Fields in 1929, and long were made at their flagship State Street store. It's weird there are very few recipes out there for them, in fact, I didn't find anything except articles of people talking about the famous milkshakes served at Fredrick & Nelson's department store "back in the day". I’m still waiting for a Portillo’s Italian Beef collaboration with someone.I've been meaning to do a recipe for a Frango milkshake for a very long time. While I appreciated the uniqueness of that beer, Minted is more drinkable and the ingredients used play off each other better. It’s not too minty, like toothpaste, and not too sweet either.Ĭhicago has seen its fair share of collaborations with unique ingredients including Noon Whistle’s collaboration with Planters Peanuts when they made a peanut IPA. The beer is nicely balanced with chocolate and a hint of mint on the aroma translating to similar flavors on the taste but the mint shines a lot more. Hop Butcher and Garret Brands created a beer that tastes really nice and is perfect for December in Chicago. They were sold in tea houses and sold frozen to emphasize the sharp mint flavor. I probably don’t need 16 ounces of a 10.5% ABV beer, but that’s any beer at that percentage. Frango Mints, perhaps the first chocolate mints, were first patented in 1918. While some collaborations seem forced and more of a gimmick, with the beer quality reflecting that, this collaboration works. The iconic Frango Mints are now at the Little Traveler We carry the 8oz boxes with individually wrapped mints. It was released last week and flew off the shelves at beer stores all over the city. The oil is incorporated into the Stout, which features big notes of chocolate and roasted malt. Minted, a 10.5% ABV Imperial Stout, features the mint oil that is used in Frango Mints. And being able to take what we do with beer and infuse it with that spirit is a bit of a dream come true for everyone here at Hop Butcher.” Whether they’re a gift given to friends or family or a delicious treat enjoyed by one’s self, they’re synonymous with this time of year. It’s a pairing that both beer and chocolate fans have been waiting for. “And anyone who grew up or spent any amount of time in the greater Chicagoland area has a connection to them. Hop Butcher and Frango Mints has teamed up to again create a unique blend for a beer. Add cooled chocolate, vanilla and flavoring. “Frango Mints are as much a part of the holiday season as Christmas trees and wrapping presents,” Hop Butcher co-founder Jeremiah Zimmer said. 1 18 cups powdered sugar 2 eggs 2 teaspoons imitation vanilla 14 teaspoon peppermint extract or 1/4 teaspoon rum extract Melt the chololate over hot water, then cool. Traditionally flavored with mint and widely popularized by the Marshall Field and Company department store, they were later produced and distributed by Macys department stores. Hop Butcher and Garrett Brands, owner of Frango Mints and Garrett’s Popcorn, collaborated on a beer that screams Chicago. Frango mints are a brand of chocolate truffles first created for the Frederick & Nelson department stores. The chocolate mints, bought at Marshall Field’s, were always around my house and now they’ve found a way into my beer. If you grew up in the Chicagoland area, the iconic green box of Frango Mints was most likely a staple in your household. Put all your measured ingredients (accept melted frango mints) together in a bowl and mix them by using a mix master or a hand mixer until blended.
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