Ingredients:
1/2 oz. (1 Tbsp.) Torani Creme de Cacao syrup
1/4 oz. (1 1/2 tsp.) Torani Coffee syrup
1/4 oz. (1 1/2 tsp.) Torani Mandarin Orange syrup
3/4 cup brewed coffee
Torani flavored whipped cream, for topping

Instructions:
Combine ingredients in a footed coffee glass. Stir gently. Top with Torani Creme de Cacao flavored Whipped Cream and dust with nutmeg. Serving/Yield: 1-12oz.

Ingredients:
1 1/4 -750 ml. Torani Coffee syrup
2-750 ml Torani Almond Roca® syrup
10 shots espresso
1 gallon 2% milk

Instructions:
Add ingredients to your commercial granita machine and freeze according to manufacturers instructions.

Ingredients:
2 cups ice
2 oz. Caffioco Sugar Free Crème
1 oz. Torani Sugar Free French Vanilla syrup
3 oz. milk
1-2 oz. chilled espresso

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
2 cups ice
2 oz. Caffioco Crème
1 oz. Torani Vanilla Bean syrup
3 oz. milk
1-2 oz. chilled espresso

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
2 cups ice
2 oz. Caffioco Crème
1 oz. Torani Vanilla Bean syrup
3 oz. milk
1-2 oz. chilled espresso

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
1 cup ice
1 oz. (2 Tbsp.) Torani Blueberry syrup
1/2 oz. (1 Tbsp.) sweetened condensed milk
2 oz. (1/4 cup) half and half
1-2 shots (1/4 cup) espresso or strong brewed coffee

Instructions:
Combine ingredients in a blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:
2 cups ice
1 1/4 oz. (1 1/2 Tbsp.) Torani Creme Caramel syrup
3 shots (1/4 cup plus 2 Tbsp.) espresso or strong brewed coffee
1 oz. (2 Tbsp.) sweetened condensed milk
splash half & half

Instructions:
Combine ingredients in a commercial blender in the order shown and blend until smooth (about 20 seconds). Yields one 16-oz. drink. Garnish with Whipped Cream drizzled with Torani Caramel sauce (optional).

Ingredients:
2 cups ice
2 oz. Caffioco Latte
1 oz. Torani Toasted Marshmallow syrup
2 oz. milk
1-2 shots espresso

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
2 cups ice
1 oz. (2 Tbsp.) Torani Raspberry syrup
2-4 shots (1/4 cup-1/2 cup) espresso or strong brewed coffee
1/2 oz. (1 Tbsp.) sweetened condensed milk
2 oz. (1/4 cup) half & half

Instructions:
Combine ingredients in a commercial blender in the order shown and blend until smooth (about 20 seconds). Yields one 20-oz. drink.

Ingredients:
2 cups ice
1 oz. (2 Tbsp.) Torani Raspberry syrup
1 oz. (2 Tbsp.) Torani Chocolate sauce
2-4 shots (1/4 cup-1/2 cup) espresso or strong brewed coffee
1/2 oz. (1 Tbsp.) sweetened condensed milk
2 oz. half & half

Instructions:
Combine ingredients in a commercial blender in the order shown and blend until smooth (about 20 seconds). Yields one 20-oz. drink.

Ingredients:
2 cups ice
2 oz. Caffioco Crème
1 oz. Torani Chocolate sauce
3 oz. milk
1-2 oz. chilled espresso

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
2 cups ice
2 oz. Caffioco Crème
3 oz. milk
1-2 oz. chilled chai concentrate

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
2 cups ice
4 oz. milk
2 oz. Torani Chocolate sauce
2 Reese's® Peanut Butter Cup
1-2 shots espresso

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
2 cups ice
2 oz. Caffioco Crème
3 oz. milk
1-2 oz. chilled espresso

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
1 oz. Torani White Chocolate sauce
1/2 oz. Torani Caramel syrup
1 shot espresso
6 oz milk
1/3 cup chocolate chips
2 cups ice

Instructions:
Blend all ingredients in a commercial blender.

Notes:
The chips add great texture and visuals!

Ingredients:
2 cups ice
2 oz. Caffioco Crème
3 oz. milk
1-2 oz. chilled espresso

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
2 cups ice
2 oz. Caffioco Crème
3 oz. unsweetened chilled peppermint tea

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
3/4 oz. (1 1/2 Tbsp.) Torani Coffee syrup
1 oz. (2 Tbsp.) Torani Crème Caramel syrup
1-2 shots (1/8-1/4 cup) chilled espresso
1 1/2 cups ice
1/2 cup milk

Instructions:
In a blender pitcher, combine all ingredients and blend until smooth.

Write a complete answer to the most frequent questions that your customers might have, such as important product information, shipping policies, payment issues or returns.Ingredients:
1 cup ice
1/4 oz. (1/2 Tbsp.) Torani Orgeat (Almond) syrup
1/4 oz. (1/2 Tbsp.) unsweetened cocoa powder
5 oz. (1/2 cup plus 2 Tbsp.) cold milk
1 shot (2 Tbsp.) espresso or strong brewed coffee
Vanilla ice cream for topping

Instructions:
Combine first 5 ingredients in a commercial blender in the order shown and blend until smooth (about 20 seconds). Pour into a 16-oz. glass and top with a scoop of vanilla ice cream. Yields one 16-oz. drink.

Ingredients:
2 oz. (1/4 cup) Torani Praline syrup
2 oz. (1/4 cup) milk
2 oz. (1/4 cup) chilled chamomile tea
2 cups ice

Instructions:
In a blender, combine all ingredients and blend until smooth. Serve in a tall glass, topped with whipped cream. Serving/Yield: 1-16oz.

Ingredients:
2 cups ice
1/4 oz. (1/2 Tbsp.) Torani Almond Roca® syrup
2.6 oz. (1/3 cup) sweetened condensed milk
2-3 shots (1/4 cup-1/4 cup plus 2 Tbsp.) espresso or strong brewed coffee

Instructions:
Combine ingredients in a commercial blender in the order shown and blend until smooth (about 20 seconds). Yields one 16-oz. drink.

Notes:
Finalist in "Flavor Fanatic" contest.

Ingredients:
2 cups ice
2 oz. Caffioco Crème
4 oz. unsweetened chilled green tea

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
1 oz. Torani Sugar Free Caramel sauce
2 oz. milk
8 oz. sugar free vanilla ice cream
1 tsp. ground espresso
1 cup ice

Instructions:
Combine all ingredients in a commercial blender and blend until smooth.

Ingredients:
2 cups ice
2 oz. Caffioco Sugar Free Crème
1 oz. Torani Sugar Free English Toffee syrup
3 oz. milk
1-2 oz. chilled espresso

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
2 cups ice
2 oz. Caffioco Sugar Free Crème
3 oz. milk
1-2 oz. chilled espresso

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
1 cup ice
1/2 oz. (1 Tbsp.) Torani Coconut syrup
1/2 oz. (1 Tbsp.) Torani Raspberry syrup
4 oz. (1/2 cup) pineapple juice
1 oz. (2 Tbsp.) rum

Instructions:
Combine ingredients in a commercial blender in the order shown and blend until smooth (about 20 seconds). Yields one 8-oz. drink.

Ingredients:
1 1/2 cups ice
1/2 oz. (1 Tbsp.) Torani Creme de Menthe syrup
1/4 oz. (1 Tbsp.) Irish cream liqueur
1/4 oz. (1/2 Tbsp.) Irish whiskey
2 shots (1/4 cup) espresso

Instructions:
Combine ingredients in a commercial blender in the order shown and blend until smooth (about 20 seconds). Yields one 16-oz. drink. Garnish with Whipped Cream (optional).

Ingredients:
1 cup ice
1 oz. Torani Coconut syrup
1/2 oz. Torani Ginger Spice syrup
1/2 oz. Torani Coffee syrup
4 oz. milk
4 oz. vanilla ice cream



Instructions:
Combine all ingredients in a blender pitcher and blend until smooth. Yields 1 16-oz. drink.

Ingredients:
1/2 oz. Torani Caramel sauce
1/2 oz. Torani Chocolate sauce
1/2 oz. Torani Toasted Marshmallow syrup
10 oz. milk



Instructions:
Combine Torani and milk in a tall glass. Serves 1.

Ingredients:
1 1/2 oz. Torani Apple syrup
1/2 oz. Torani Cinnamon syrup
2 oz. milk
8 oz. vanilla ice cream

Instructions:
Combine all ingredients in a blender pitcher and blend until smooth. Yields 1 16-oz. drink.

Ingredients:

2 cups vanilla ice cream
2 oz. Caffioco Latte
1/2 oz. Torani Creme de Banana syrup
4 oz. milk

Instructions:
Combine ingredients in a commercial blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:
2 cups ice
2 oz. Torani Puree Frusia Banana
4 oz. milk

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:

2 cups ice cream
4 oz. milk
2 oz. Caffioco

Instructions:
Combine ingredients in a commercial blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:
3/4 cup ice
1/2 oz. (1 Tbsp.) Torani Cherry syrup
1/2 oz. (1 Tbsp.) Torani Orgeat/Almond syrup
6 oz. chocolate milk
1 shot (2 Tbsp.) espresso or strong brewed coffee

Instructions:
Combine ingredients in a commercial blender in the order shown and blend until smooth (about 20 seconds). Yields one 12-oz. drink.

Ingredients:

2 cups vanilla ice cream
2 oz. Caffioco Latte
1/2 oz. Torani Almond Roca® syrup
4 oz. milk

Instructions:
Combine ingredients in a commercial blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:
1 oz. (2 Tbsp.) Torani Blueberry syrup
12 oz. (1 1/2 cups) vanilla ice cream
2 oz. (1/4 cup) milk

Instructions:
Combine ingredients in a blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:
1 oz. Torani Crème de Banana syrup
1/2 oz. Torani Strawberry syrup
1/2 oz. Torani Vanilla syrup
4 oz. milk
4 oz. vanilla ice cream

Instructions:
Combine ingredients in a commercial blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:

2 cups vanilla ice cream
4 oz. milk
2 oz. Torani Caffioco Latte
1/2 oz. Torani Caramel sauce or syrup

Instructions:
Combine ingredients in a commercial blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Notes:
*Also known as Caramel Shake

Ingredients:
1 cup ice
1 oz. Torani Caramel sauce
1 cup vanilla ice cream
2 oz. milk
2 oz. malt powder

Instructions:
Combine ingredients in a commercial blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Notes:
Optional garnish ideas: Top with Whipped Cream and sprinkle with malt powder combined with cocoa, dust with crumbled or whole malted milk balls, or top with chocolate shavings.

Ingredients:
1 cup ice
1 oz. Torani Cheesecake syrup
1 oz. Torani Cherry syrup
4 oz. milk
4 oz. vanilla ice cream

Instructions:
Combine ingredients in a commercial blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:
2 cups ice
2 oz. Torani Puree Frusia Banana
1 oz. Torani Chocolate sauce
4 oz. milk

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
1 cup ice
1 oz. Torani Chocolate sauce
1 cup vanilla ice cream
2 oz. milk
2 oz. malt powder

Instructions:
Combine ingredients in a commercial blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Notes:
Optional garnish ideas: Top with Whipped Cream and sprinkle with malt powder combined with cocoa, dust with crumbled or whole malted milk balls, or top with chocolate shavings.

Ingredients:
2 cups ice
4 oz. milk
2 oz. Torani Chocolate sauce
1 Reese's® Peanut Butter Cup

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
2 cups ice
2 oz. Caffioco Crème
1 oz. Torani Vanilla syrup
3 oz. milk

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:

2 cups ice
2 oz. Caffioco Latte
4 oz. milk
3 Oreos®/ 8 mini Oreos®/ 2 oz. Oreo crumbs®

Instructions:
Combine all ingredients in a blender pitcher and blend until smooth. Yields 1 16-oz. drink.

Ingredients:
3/4 oz. Torani Vanilla syrup
1/2 oz. Torani Chocolate Biscotti syrup
3 oz. milk
8 oz. vanilla ice cream
3 Oreos®/ 8 mini Oreos®/ 2 oz. Oreo crumbs®

Instructions:
Combine ingredients in a commercial blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:
1 oz. Torani Coconut syrup
1/2 oz. Torani Ginger Spice syrup
1/2 oz. Torani Coffee syrup
2 oz. milk
8 oz. vanilla ice cream

Instructions:
Combine all ingredients in a blender pitcher and blend until smooth. Yields 1 16-oz. drink.

Ingredients:
1 1/4 oz. Torani Toasted Marshmallow syrup
1 Tbsp. creamy peanut butter
2 oz. milk
14 oz. vanilla ice cream

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
1 cup ice
1 oz. Torani Chocolate sauce
4 oz. milk
4 oz. vanilla ice cream

Instructions:
Combine all ingredients in a blender pitcher and blend until smooth. Yields 1 16-oz. drink.

Ingredients:
2 cups ice
2 oz. Caffioco Crème
1 oz. Torani Chocolate sauce
3 oz. milk

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
1 cup ice
1 oz. Torani White Chocolate sauce
1 oz. Torani Blueberry syrup
1 cup vanilla ice cream
2 oz. milk

Instructions:
Combine ingredients in a commercial blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:
1 cup ice
1 oz. Torani White Chocolate sauce
1 oz. Torani Huckleberry syrup
1 cup vanilla ice cream
2 oz. milk

Instructions:
Combine ingredients in a commercial blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:
[Sorry, Torani Puree Frusia is available to the trade only].

1 1/2 oz. Torani Puree Frusia Mango
4 oz. milk
8 oz. premium vanilla ice cream

Instructions:
Combine all ingredients in a blender pitcher and blend until smooth. Yields 1 16-oz. drink.

Ingredients:
[Sorry, Torani Puree Frusia is available to the trade only].

1 1/2 oz. Torani Puree Frusia Pina Colada
4 oz. milk
8 oz. premium vanilla ice cream

Instructions:
Combine all ingredients in a blender pitcher and blend until smooth. Yields 1 16-oz. drink.

Ingredients:
[Sorry, Torani Puree Frusia is available to the trade only].

1 1/2 oz. Torani Puree Frusia Raspberry
4 oz. milk
8 oz. premium vanilla ice cream

Instructions:
Combine all ingredients in a blender pitcher and blend until smooth. Yields 1 16-oz. drink.

Ingredients:
[Sorry, Torani Puree Frusia is available to the trade only].

1 cup ice
2 oz. Torani Puree Frusia Strawberry
4 oz. milk
4 oz. vanilla ice cream

Instructions:

Combine all ingredients in a blender pitcher and blend until smooth. Yields 1 16-oz. drink.

Ingredients:
[Sorry, Torani Puree Frusia is available to the trade only].

1 1/2 oz. Torani Puree Frusia Strawberry
4 oz. milk
8 oz. premium vanilla ice cream

Instructions:
Combine all ingredients in a blender pitcher and blend until smooth. Yields 1 16-oz. drink.

Ingredients:
[Sorry, Torani Puree Frusia is available to the trade only].

2 oz. Torani Puree Frusia Strawberry
2 oz. milk
8 oz. vanilla ice cream

Instructions:
Combine all ingredients in a blender pitcher and blend until smooth. Yields 1 16-oz. drink.

Ingredients:

2 cups vanilla ice cream
4 oz. milk
2 oz. Caffioco Latte
1 oz. Torani Hazelnut syrup

Instructions:
Combine ingredients in a commercial blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:
1 cup ice
1 oz. (2 Tbsp.) Torani Huckleberry syrup
1/2 oz. (1 Tbsp.) sweetened condensed milk
2 oz. (1/4 cup) half and half

Instructions:
Combine ingredients in a blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:
1 oz. (2 Tbsp.) Torani Huckleberry syrup
12 oz. (1 1/2 cups) vanilla ice cream
2 oz. (1/4 cup) milk

Instructions:
Combine ingredients in a blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:

2 cups vanilla ice cream
4 oz. milk
2 oz. Torani Caffioco Latte
3/4 oz. Torani Creme de Menthe syrup

Instructions:
Combine ingredients in a commercial blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:
2 cups ice
1 oz. Caffioco Sugar Free Crème
1 oz. Torani Puree Frusia Banana
* oz. Torani Chocolate Biscotti syrup
4 oz. nonfat milk

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
2 cups ice
2 oz. Torani Sugar Free Lime syrup
1 oz. Torani Sugar Free Coconut syrup
2 oz. whipping cream
2 oz. milk

Instructions:
Combine ingredients in a commercial blender and blend until smooth, about 20 seconds. Yields 1 16-oz. drink.

Ingredients:
2 cups ice
2 oz. Caffioco Sugar Free Crème
1 oz. Torani Sugar Free White Chocolate sauce
3 oz. milk

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
2 cups ice
1 oz. Caffioco Sugar Free Crème
1 oz. Torani Puree Frusia Strawberry
4 oz. nonfat milk

Instructions:
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.

Ingredients:
2-4 Tbsp. Torani Caramel syrup
1 pint heavy whipping cream



Instructions:
Whip cream until soft peaks forrm. Add Torani and continue whipping until syrup is incorporated.

Ingredients:
3/4 oz. Torani Maple Flavor syrup
1/2 oz. Torani Praline Pecan syrup
1 pint heavy whipping cream



Instructions:
Whip cream until soft peaks forrm. Add Torani and continue whipping until syrup is incorporated.

Ingredients:
1 oz. Torani Maple Flavor syrup
1/2 oz. Torani Ginger Spice syrup
1 pint heavy whipping cream

Instructions:
Whip cream until soft peaks forrm. Add Torani and continue whipping until syrup is incorporated.

Ingredients:
1 egg, separated
1/4 cup Torani Caramel syrup (see note)
3/4 cup sugar
1 teaspoon salt
3 cups pecans (or walnuts or a mixture of both)

Instructions:
Preheat oven to 250 and line a baking sheet with parchment paper. In a medium sized bowl whisk egg white (save yolk for another use or discard) until light in color and foamy, about 2 minutes. Add Torani syrup, sugar, and salt and continue to whisk until well mixed. Stir in nuts and mix until they are evenly coated. Spread nuts in a single layer on parchment-lined baking sheet. Place baking sheet in the oven. Using a spatula, stir nuts twice during cooking time to allow the nuts to have an even candied coating and bake until nuts are a very light golden, and all of the liquid has dried, about 45 minutes. Let cool completely and store in an airtight container. Makes 3 cups.

Notes:
You may use Vanilla syrup instead of Caramel if desired. These nuts make a delicious snack or addition to a salad.

Ingredients:
2 tsp. Torani Cinnamon syrup
2 Tbsp. butter
2 cups Basmati or long grain rice
3 cups chicken broth (heated)
1/4 cup finely minced onion

Instructions:
Melt butter in a medium saucepan; add rice, onion and salt. Cook, stirring for five minutes. Add chicken broth and Torani Cinnamon syrup. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat. Let sit five minutes. Fluff with a fork and serve.

Ingredients:
2-4 Tbsp. Torani syrup
1 pint heavy whipping cream

Instructions:
Whip cream until soft peaks form. Add Torani and continue whipping until syrup is incorporated. Try it with the following flavors: Caramel Raspberry Almond Vanilla Peppermint Or choose your own favorite!

Notes:
Use Torani flavored Whipped Cream to top waffles, desserts, hot chocolate and coffee.

Ingredients:
4 apples, cored and sliced into 1/4 inch slices
use cooking apples such as Golden Delicious
1/2 cup Torani Apple syrup
4 Tbsp. butter

Instructions:
Heat butter in a saute pan and cook the apples in a single layer until brown, approximately 2-3 minutes per side. Add the syrup and turn heat to high. Cook for another 2-3 minutes until apples are glazed. Serve as an accompaniment to roast pork.

Ingredients:

1 oz. Torani Maple Flavor syrup 1/2 oz.

Torani Ginger Spice syrup

1 pint heavy whipping cream.

Ingredients:
2 cups peeled and grated garnet or jewel yams
1 cup peeled and grated russet potato
1 egg
1 tsp. curry powder
2 scallions, finely minced
1 Tbsp. minced parsley
Salt and pepper to taste
Vegetable oil for frying

Instructions:
Blanch the yam and potato in boiling water for 1 minute. Drain well. Mix with all remaining ingredients except oil. Pour oil into heavy skillet to depth of 1/8 inch and heat over medium heat. Drop the batter by tablespoons into the skillet and flatten with a spatula. Fry until crisp, about 4 minutes per side. Serve immediately topped with Banana Jam (see recipe).

Notes:
Delicious served with Banana Jam

Ingredients:

2 cups ice
2 oz. Torani Puree Frusia Mixed Berry
4 oz. half & half
Whipped Cream for garnish

Instructions:
Combine ingredients in a commercial blender in the order shown and blend until smooth (about 20 seconds). Garnish with Whipped Cream (optional). Yields one 16-oz. drink.

Ingredients:
1/4 cup Torani Mandarin Orange syrup
1 cup black beans (soaked overnight in water)
2 garlic cloves, peeled
2 dried red chilies
1 inch slice of orange peel, white pith removed.
1/4 cup olive oil
1/2 cup chopped red onion
1/4 cup chopped cilantro
1/2 tsp. salt
1 tsp. orange zest
2 Tbsp. cider vinegar



Instructions:
Cook black beans with garlic, chilies and orange peel, until tender; about an hour. Drain; discard garlic, chilies and orange peel. Slice and mix with remaining ingredients. Serve at room temperature.

Ingredients:
1/4 cup Torani Praline syrup
1 Tbsp. peanut oil
1/2 lb. pecan halves
1 tsp. sugar
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. salt
Pinch cayenne



Instructions:
Preheat oven to 250 F. In a small saute pan, heat oil and Torani Praline syrup; add pecans. Cook over medium heat for about 5 minutes or until syrup has reduced and coats the nuts. Remove from heat and spread nuts out on a sheet of aluminum foil. Mix sugar, spices and salt together and toss with nuts. Bake for 45 minutes, until lightly golden and dry. Let cool and serve. Delicious as a snack with cocktails, or tossed in a salad.



Notes:
Also delicious with Almond Roca syrup.

Ingredients:
3/4 cup Torani Melon syrup
1 Tbsp. unflavored gelatin
1/2 cup boiling water
1 cup cold water
mint leaves



Instructions:
Combine ingredients and mix well. Pour in a mold and let set.Top with cream and garnish with Mint

Ingredients:
1/2 cup Torani Puree Frusia Raspberry
1/4 cup Torani Ginger Spice syrup
2 cups tomatoes, peeled & chopped
1/3 cup sugar
6 slices ginger
1 Tbsp. balsamic vinegar
salt & pepper



Instructions:
Combine ingredients in a saucepan and heat until thick. Remove from heat and blend.

Ingredients:
1/4 cup Torani Mandarin Orange syrup
1/4 cup rice vinegar
1 tsp. grated orange zest
1/2 tsp. kosher salt
Freshly ground pepper
1lb. asparagus
1/4 cup pine nuts, toasted*



Instructions:
In a small saucepan, combine Torani Mandarin Orange and vinegar. Over medium heat, bring to a simmer and reduce by half. Remove from heat and stir in orange zest, salt and pepper. Cook asparagus in boiling salted water for 2-3 minutes or until crisp-tender. Drain well and toss with dressing. Top with toasted pine nuts and serve immediately.



Notes:
Preheat oven to 325 F degrees. Spread pine nuts on a baking sheet and bake until just lightly colored--about 10-15 minutes. Pine nuts burn easily, so be sure to watch them carefully!

Ingredients:


Yams:
1/2 cup Torani Praline syrup
6 medium sized yams, peeled and sliced 1/4- inch thick
1 tsp. salt
4 Tbsp. butter



Streusel Topping:
1/4 cup Torani Praline syrup
1/2 cup pecan pieces
1/4 cup flour
1/4 cup brown sugar
2 Tbsp. butter, chilled and cut into small pieces
1/2 tsp. ground cinnamon



Instructions:
Preheat the oven to 375 F. Butter a casserole dish and layer the yams inside, sprinkling with salt. Dot the top with butter and pour syrup over. Cover and bake for 30 minutes, basting occasionally. Meanwhile, mix the streusel topping ingredients together. When casserole has baked for 30 minutes, sprinkle topping over casserole. Bake, uncovered for another 30 minutes.



Notes:
This southern-style rendering of holiday yams tastes almost like a dessert.

Ingredients:
1/4 cup Torani Praline syrup
1 Tbsp. Torani Cinnamon syrup
2 1/2 lbs. butternut squash, peeled and cut into 2-inch cubes
2 Tbsp. peanut oil
2 Tbsp. bacon grease
Salt and pepper to taste

Instructions:
Preheat oven to 450 F. Toss the squash with oil, salt and pepper in a roasting pan and bake for 15-20 minutes. When squash begins to brown, add the Torani Praline syrup and Torani Cinnamon syrup and stir to coat. Bake for 10-20 minutes more until squash pieces are caramelized. Re-season with salt and pepper. Sprinkle with a little more syrup if you want the squash a little sweeter. Serve at once.

Ingredients:
2 tsp. Torani Cinnamon syrup
2 Tbsp. butter
2 cups Basmati or long grain rice
3 cups chicken broth (heated)
1/4 cup finely minced onion

Instructions:
Melt butter in a medium saucepan; add rice, onion and salt. Cook, stirring for five minutes. Add chicken broth and Torani Cinnamon syrup. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat. Let sit five minutes. Fluff with a fork and serve.

Ingredients:
1/4 cup Torani Orgeat (Almond) syrup
1 Tbsp. peanut oil
1/2 lb. blanched almonds
1 tsp. sugar
1 tsp. curry powder
1/2 tsp. salt

Instructions:
In a small saute pan, heat oil and Torani Almond syrup; add almonds. Cook over medium heat for about 5 minutes or until syrup has reduced and coats the nuts. Remove from heat. Remove from heat and spread nuts out on a sheet of aluminum foil. Mix together sugar, curry powder and salt and toss with almonds, using a fork to separate nuts. Let cool, and serve.

Ingredients:
2-4 Tbsp. Torani syrup
1 pint heavy whipping cream

Instructions:
Whip cream until soft peaks form. Add Torani and continue whipping until syrup is incorporated. Try it with the following flavors: Caramel Raspberry Almond Vanilla Peppermint Or choose your own favorite!

Notes:
Use Torani flavored Whipped Cream to top waffles, desserts, hot chocolate and coffee.

Ingredients:
1 cup Torani Hazelnut syrup
4 lbs. fresh Brussels sprouts, outer leaves removed
8 Tbsp. butter
1 cup sliced shallots
1/4 cup slivered orange zest
1 Tbsp. dried thyme
1/2 cup toasted and chopped hazelnuts

Instructions:
Preheat the oven to 350F. Lightly butter a casserole dish. Cut an "x" into the root end of each Brussels sprout. Drop into boiling, salted water and cook for 5 minutes. Drain and refresh in ice water. Melt the butter in a sauté pan and cook shallots for few minutes, until soft. Add Brussels sprouts and syrup and cook over medium heat until well glazed, about 3-5 minutes. Remove from the heat, add the zest, thyme, and nuts, and bake in the casserole dish for 15 minutes, or until tender and heated through.

Notes:
Even non-lovers of Brussels sprouts will go for this dish,where the vegetable is cooked in a mixture of orange, herbs, and hazelnuts.

Ingredients:
1/4 cup Torani Lemon syrup
2 cups water
1 tsp. salt
1 cup Basmati rice
1 Tbsp. chopped parsley
1 tsp. grated lemon zest

Instructions:
Bring the syrup and water to a boil in a medium saucepan. Add the salt and rice. Simmer over low heat, covered, for 20 minutes. Remove from the heat and let sit for 5 minutes. Add the parsley and lemon zest and fluff with a fork.

Notes:
Basmati is an aromatic rice from India and Pakistan. Its name means "queen of fragrance." We add a tangy twist to this nutritious staple.

Ingredients:
1/4 cup Torani Mandarin Orange syrup
1/4 cup rice vinegar
Few drops toasted sesame oil
1 lb. sugar snap peas
2 Tbsp. toasted sesame seeds

Instructions:
In a small saucepan, simmer the syrup and vinegar until reduced by half. Remove from heat and add sesame oil. Cook the snap peas in boiling, salted water until just tender. Toss with glaze and top with sesame seeds.

Notes:
Mandarin Orange syrup provides a flavorful accompaniment to crisp snap peas, complementing the freshness of the vegetable.

Ingredients:
1 lb. Bellwether Crescenza cheese
1/2 cup of Torani Hazelnut syrup
1/2 cup olive oil
1/2 cup chopped dried apricots

Instructions:
Place the crescenza cheese on a garnished platter. Pour syrup over, then olive oil. Sprinkle the chopped apricots on top of the cheese. Serve.

Ingredients:
1 cup Torani Apricot syrup
1/2 lb. dried apricots, coarsely chopped (see note)
1 cup peeled and diced apples
1/4 cup raisins
1/2 cup diced red onion
2 cloves garlic, minced
1 Tbsp. minced ginger root
1/2 jalapeno pepper, minced
3/4 cup apple cider vinegar
1 tsp. ground coriander
2 tsp. mustard seeds
1 tsp. salt
Cayenne to taste

Instructions:
For the chutney: In a heavy saucepan, combine chutney ingredients and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally. The mixture should have reduced and thickened. Let cool, cover, and refrigerate. Preheat the oven to 350F. Line a baking sheet with parchment paper. Pastry: Place a sheet of phyllo on the parchment and brush it lightly with melted butter. Place a second sheet horizontally across the center of the first and brush it with butter. Place a third sheet diagonally over the stack and brush it with butter. Place a fourth sheet on the stack, laying it on the opposite diagonal so that the third and fourth sheets form an X. Brush the fourth sheet lightly with butter. Place the Brie on top and spread chutney over the Brie. Bring the phyllo sheets up and over the edge of the cheese. Cover the top of the wheel with the remaining 4 sheets of phyllo, each placed in same pattern as above, and brushed with butter. Fold the ends of the pastry under the bottom of the Brie and bake for 20 to 30 minutes, or until golden brown. Allow to sit for at least 30 minutes before slicing. Serve with baguettes and apples. Note: Use the moist-pack variety of apricots, if possible.

Notes:
A great dish for entertaining. Place on a large round platter and decorate like a wreath with fresh fruit and nuts.

Ingredients:
1 cup Torani Melon syrup
1 cup fresh orange juice
1 tsp. orange zest
1 Tbsp. cornstarch dissolved in 1/4 cup water
4 cups chopped honeydew melon
chopped mint leaves for garnish

Instructions:
Heat the Torani Melon syrup, orange juice and orange zest in a small saucepan. Add the cornstarch mixture and bring to a boil. Remove from heat and strain to remove orange zest. Let cool. In a blender or food processor, puree juice mixture with chopped melon. Chill again and serve ice cold topped with mint.

Ingredients:
2 Tbsp. Torani Coconut syrup
1 cup dried red kidney beans, soaked overnight
1 cup long grain rice
1 clove garlic, minced
1 stick cinnamon
1/2 tsp. salt
1/2 Tbsp. butter
1 small onion, chopped
1 bay leaf
1 small sprig thyme, or 1/4 tsp. dried
Pepper, to taste

Instructions:
Drain the beans and cover with 8 cups of cold water. Bring to a boil in a large pot, then simmer for an hour, or until cooked. Mix in the remaining ingredients, adding more water if too dry. Simmer for 20 minutes. Cover and simmer for another 10 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes. Fluff with a fork and serve.

Notes:
This makes a simple and tasty side dish for any barbecue.

Ingredients:
1 cup Torani Strawberry syrup
2 pints strawberries
2 cups white wine
1 Tbsp. lemon juice
2 Tbsp. cornstarch dissolved in 1/2 cup water
Sour cream or creme fraîche for garnish

Instructions:
Reserve 4 strawberries. In a medium saucepan, heat remaining strawberries and white wine for 10 minutes. Using a blender or food processor, purée mixture and return to saucepan. Add Torani Strawberry syrup, lemon juice and cornstarch mixture and bring just to a boil. Remove from heat, strain and chill for several hours. Before serving, thinly slice reserved strawberries and add to soup. Serve ice cold with a swirl of sour cream or creme fraîche on top.

Ingredients:
1/2 cup Torani Boysenberry syrup
1 head red cabbage about 2-3 lbs.
1/4 cup butter
2 cups thinly sliced red onion
1 cup peeled and thinly sliced Granny Smith apples
1/4 cup red wine vinegar
1/4 cup red wine
1/2 cup chicken broth
1/2 tsp. salt

Instructions:
Shred the cabbage into 1/4 inch pieces. In a medium saute pan melt the butter. Add the onions and apples and cook for 2-3 minutes. Add the cabbage and the remaining ingredients, stirring to coat. Cover and simmer for 30 to 45 minutes, stirring occasionally.

Notes:
Torani Boysenberry syrup helps keep the cabbage red while adding plenty of fruit flavor.

Ingredients:
1 papaya, peeled, seeded and cut into chunks (about 2 cups)
1/2 cup Torani Mango syrup
1/4 cup Torani Lime syrup
1 cup orange juice
1 cup diced mango
1 cup diced jicama
1 cup diced avocado
1/2 cup finely diced red onion
1 teaspoon finely minced jalapeno, seeds removed
1/2 tsp. salt
1/2 cup crumbled queso fresco* or feta cheese
Chopped cilantro

*may be found in Latin American markets
or specialty food stores.

Instructions:
In a blender, puree the papaya with the Torani syrups. In a bowl, combine puree with all remaining ingredients except for the cheese and cilantro. Chill well. Serve in bowls or small shot glasses topped with cheese and cilantro. Serves 4.

Ingredients:
1 lb. shrimp, peeled and deveined
1 cup Torani Lime syrup
1 Tbsp. olive oil
1 cup red onion, finely minced
1 avocado, peeled and diced
1/4 cup roughly chopped cilantro
2 Tbsp. cider vinegar
2 tsp. jalapeno, finely minced, seeds removed
1 tsp. grated lime zest
1 tsp. salt
Dash of hot pepper sauce
Corn tortilla chips

Instructions:
Marinate the shrimp in 1/2 cup of Torani Lime for one hour. Season with salt, grill over charcoal, cool and cut into dice. Heat oil in a saute pan, add half the onions and saute for 3 minutes. Add the remaining 1/2 cup Torani Lime and let simmer 3 minutes more. Let cool. Mix the cooked onions and shrimp with the remaining onions, avocado, cilantro, vinegar, jalapeno, lime zest, salt, and hot pepper sauce. Chill well. Serve on tortilla chips.

Ingredients:
Dumplings:
1 lb. ground beef
4 scallions, minced
2 Tbsp. Torani Mandarin Orange syrup
1 Tbsp. finely minced ginger root
1 tsp. grated orange zest
1/2 tsp. Asian Chile paste
1 tsp. dry sherry
1 tsp. soy sauce
1/2 tsp. sesame oil
1 tsp. salt
1/2 tsp. pepper
50 Shao Mail skins or won ton skins cut into circles (approx. 1/2 pkg.)
Frozen peas or diced carrots for garnish (optional)

Dipping Sauce:
1/2 cup Torani Pineapple syrup
2 Tbsp. soy sauce
2 tsp. finely minced shallot
1 tsp. grated ginger root
2 Tbsp. rice wine
1/2 tsp. Asian Chile paste

Instructions:
Mix first 11 ingredients. Place 1 or 2 teaspoons in the center of each noodle skin and press the sides up around filling, leaving the top open. Garnish each dumpling with a pea or carrot if desired. Steam over simmering water in a bamboo steamer for about 5 minutes or until cooked through. Serve with Torani Pineapple Dipping Sauce. Torani Dipping Sauce: Mix all the ingredients together and serve in individual dipping bowls. Note: Sake or sherry may be substituted for the rice wine.

Notes:
The Torani Mandarin Orange lends a fresh, citrusy sweetness to these bite-sized dumplings. Add a touch more of the Chile paste if you prefer a little more spice. An all-purpose dipping sauce for egg rolls, won tons, or steamed dumplings.

Ingredients:
1/2 cup Torani Pineapple syrup
2 Tbsp. olive oil
1 cup finely diced onion
1 clove garlic, minced
1/2 pound ground beef
1/2 pound ground pork
1 1/2 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. cayenne
1/8 tsp. allspice
1/2 cup finely diced pineapple
3 packages refrigerator crescent roll dough
1 egg, lightly beaten with 1 teaspoon water

Instructions:
Preheat oven to 375 degrees. Heat olive oil in a saute pan and add the onions and garlic. Cook until soft but not colored, 3-4 minutes. Add the ground meat, salt and spices. Continue cooking for another five minutes, stirring often, until meat is brown. Add syrup and cook for 5 minutes to reduce. Remove from heat, mix in pineapple and let cool. Cut the roll of dough into 1/2 inch slices. Flatten each slice into a 2 1/2 to 3 inch circle, fold into half moons and seal with the tines of a fork. Brush each with egg mixture and bake on a lightly greased cookie sheet for 15 minutes or until golden brown.

Ingredients:
1 Tbsp. Torani Tamarindo syrup
1 Tbsp. Torani Macadamia Nut syrup
1/4 yellow onion
2 garlic cloves
1 Tbsp. minced ginger root
1 Tbsp. soy sauce
Juice of 1 lemon
2 Tbsp. ground cumin
1 tsp. ground coriander
1 lb. lean pork, thinly sliced

Instructions:
In a blender, combine all ingredients except pork and blend until smooth. Pour into a shallow glass baking dish. Skewer the pork and marinade for 1 hour, keeping refrigerated Grill over charcoal or under broiler for 3 to 4 minutes. Serve with Coconut-Macadamia sauce (See recipe)

Notes:
Chicken, beef, or lamb may be substituted for the pork.

Ingredients:
1/4 cup Torani Lemon syrup
1 lb. sea scallops
2 Tbsp. lime juice
1 small jicama, peeled and sliced
Olive oil spray
Salt and Pepper

Instructions:
Rinse scallops and pat dry. Mix together lime juice and Torani Lemon syrup and let scallops marinate for 20 minutes. Spray a nonstick skillet with olive oil spray and heat to medium. Sear scallops for 1 minute per side and season with salt and pepper. Serve with jicama slices and Torani Tropical Salsa (see recipe).

Ingredients:
2 Tbsp. Torani Toasted Walnut syrup
1 cup raw wild rice
4 cups chicken stock or water
1/2 cup finely chopped walnuts
1 Tbsp. chives
1 tsp. grated orange zest
Salt and pepper to taste

Instructions:
Rinse the rice thoroughly. In a saucepan, bring stock or water to a boil. Add the rice and simmer for 30 minutes or until done. It should still have a little firmness to it. Drain the rice. Add remaining ingredients and mix well. Serve at once.