Beep Drink Recipe

Ah, Beep.

I didn’t know it was specific to Canada when I was growing up, or that it was *HIGHLY* regional within Canada – put out by a Nova Scotia Dairy, but licensed out to other dairies for production. I just knew that it was a fun tasting “juice”, and that it basically tasted like childhood.

It came about in the 1960s, was served at Canadian breakfasts and in Canadian lunch boxes for decades, then was discontinued in 2010. People lost their minds, started up campaigns, and eventually it was brought back in 2012… but then discontinued again in 2015. RIP, “Beep”!

When I was developing “More Than Poutine: Favourite Foods from My Home and Native Land”, I received a bunch of requests for replicating Beep in the book. (The recipe is in there, but is not called “Beep” – much like how every other trademarked / brand name is swapped out for something else!).

If you’re new here, one of my “big autistic super powers” is the ability to replicate foods by taste. It comes in really handy when you move far away from your favourite Indian restaurant and the dish you always ordered there (Chicken Shahi Korma), or are living in a country that doesn’t have your favourite wing sauce (Honey garlic sauce) . Sometimes, I can get REALLY wild with it, and replicate based on ingredient list, nutritional info, and VERY detailed description of tastes and textures, as was the case with a friend of mine and Trader Joe’s Tofu Edamame Nuggets.

Anyway. When it comes to replicating, I don’t necessarily need the source material at hand, if it’s something I’ve very familiar with, as I have a great sense of taste memory. It really comes in handy when you’re an expat craving the foods from home, let me tell you!

Anyway, yes, I had a bunch of requests for coming up for a recipe for Beep, and on the surface, I thought it would be relatively easy – it’s just a juice blend, right? Well, the complete lack of recent exposure to the source material was a minor – but easily remedied – obstacle, but then there was the issue of source material ingredients.

… I had no idea that it was only 25% juice, or that it contained both canola oil and modified corn starch. Bizarre!

So, while I couldn’t bring myself to design a recipe for a juice drink that includes oil and modified corn starch in it (ick), I could – and DID – put together a juice blend that tastes extremely similar, and will definitely scratch that itch.

I did include citric acid in place of ascorbic acid (vitamin C), as it’s a more common kitchen ingredient. This brightens the taste up, but isn’t necessary, if you don’t already have some on hand.

Of course, if the subject of Canadian food interests you, be sure to check out my book, “More Than Poutine: Favourite Foods from My Home and Native Land”, which is available from that link, or through any major bookseller!

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

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