Torani Asparagus with Torani Mandarin Orange Glaze and Toasted Pine Nuts 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: Combine Torani Mandarin Orange and vinegar in a small saucepan and reduce over medium heat by half. Remove from heat and stir in the orange zest, salt and pepper. Cook asparagus in boiling salted water for 2-3 minutes or until crisp and tender. Drain well and toss with syrup mixture. Top with toasted pine nuts and serve immediately.   Torani Banana Jam Ingredients: 1 Tbsp. Torani Vanilla syrup 2 Tbsp. Torani Creme de Banana syrup 6 bananas Juice of 2 limes 1 cup water 3 cups sugar Instructions: Cut the banana into 1/4 inch slices and toss with the lime juice. Bring the water and sugar to a boil, stirring to dissolve the sugar. Add the bananas and cook 20 to 25 minutes, or until thick. Remove from the heat and stir in the syrups. Notes: Use it on pancakes, or toast for breakfast, or on ice cream with hot fudge and nuts.   Torani Black Beans with Torani Mandarin Orange Ingredients: 1/4 cup Torani Mandarin Orange syrup 1 cup black beans (soaked overnight in water) 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 2 garlic cloves 2 dried red chilies 1 inch slice of orange zest Instructions: Cook black beans with garlic, chilies and orange zest slice, until tender; about an hour. Drain; discard garlic, chilies and orange zest. Slice and mix with remaining ingredients. Serve at room temperature.   Torani Black Currant Mustard Ingredients: 1/2 cup Torani Black Currant syrup 1/2 cup whole-grain mustard Instructions: In a small saucepan, simmer the Black Currant syrup until reduced by half. Add to the mustard and mix well. Notes: You can use this fruit-flavored mustard on sandwiches or in salad dressings.   Torani Mango Chutney Ingredients: 1 cup Torani Mango syrup 2 large, semi-ripe mangos, peeled and diced 1 cup cider vinegar 1 clove garlic, pressed 1/2 tsp. salt 1/2 cup raisins 1/4 tsp. ground allspice 1/2 tsp. ground cumin 1/2 tsp. ground ginger 1/2 tsp. mustard seeds 1/2 jalapeno pepper, minced 1/2 cup crystallized ginger Instructions: Combine all of the ingredients in a saucepan. Bring to a boil, then simmer about 1 hour, or until thickened. Notes: Use this as a condiment for grilled pork or chicken, spread on a wheel of Brie cheese, or as part of an East Indian banquet.   Torani Sugar snap peas with Mandarin Orange-Sesame Glaze 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 the heat and add the sesame oil. Cook the snap peas in boiling, salted water until crisp but tender. Toss with the glaze and top with sesame seeds. Notes: Mandarin Orange syrup provides a flavorful accompaniment to crisp snap peas, complimenting the freshness of the vegetable. Be sure to cook the peas al dente.   Torani Tropical Salsa Ingredients: 1/4 cup Torani Passion Fruit 1/2 cup finely minced red onion 1/4 cup chopped cilantro 1/2 tsp. lime zest 2 Tbsp. lime juice 1 small papaya, peeled and diced 1 Anaheim pepper roasted, peeled and diced 1/2 tsp. salt 1 small mango, peeled and diced 1 small avocado, peeled and diced Instructions: Mix all ingredients and serve at once.   Torani Chile Pecans Ingredients: 1/4 cup Torani Praline syrup 1/2 lb. pecan halves 1 Tbsp. peanut oil 1 tsp. sugar 1/2 tsp. cumin 1/2 tsp. chili powder 1/2 tsp. salt Pinch cayenne Instructions: Heat oil and Torani Praline syrup in a saute pan and add pecans. Stir over medium heat for about 5 minutes or until syrup has reduced and coats the nuts. Remove from heat. Mix sugar, spices and salt together and toss with nuts. Let cool and serve.   Torani Lime Shrimp Ceviche Tostadas Ingredients: 1 lb. shrimp, peeled and deveined 1 cup Torani Lime syrup 1 Tbsp. olive oil 1 cup finely minced red onion 1 avocado, peeled and diced 1/4 cup roughly chopped cilantro 2 Tbsp. cider vinegar 2 tsp. finely minced jalapeno, 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 the 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 fro 3 minutes. Add the remaining 1/2 cup Torani Lime and simmer for 3 more minutes. Let cool. Mix the cooked onions, and shrimp wit the remaining onions, avocado, cilantro, vinegar, jalapeno, lime zest, salt, and hot pepper sauce. Chill well and serve on tortilla chips.   Torani Pineapple Empanadas 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 3 to 4 minutes. Add the ground meats, salt and spices. Continue cooking for another five minutes, stirring often, until meat is brown. Add the Torani Pineapple and cook for 5 more minutes to reduce the syrup. 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.   The Handsome Praline Ingredients: 2 oz. (1/4 cup) Torani Butter Rum syrup 2 shots chilled espresso 12 oz. (1 1/2 cups) pralines and cream ice cream Instructions: Add ingredients to blender in sequence shown and blend until smooth. Serving size: 16 oz., serves 2 Notes: If espresso is not available, follow this recipe: 12 oz. (1 1/2 cups) coffee ice cream 2 oz. (1/4 cup) Torani syrup 2 oz. (1/4 cup) milk Add ingredients to blender in sequence shown and blend until smooth.   Torani Almond Joy Ingredients: 1 oz. (2 Tbsp.) Torani Chocolate Mocha Sauce 2 oz. (1/4 cup) Torani Coconut syrup 1 oz. (2 Tbsp.) Torani Orgeat (Almond) syrup 1 1/2 cups ice 5 oz. (10 Tbsp.) milk Instructions: Combine all ingredients in a blender, blend until smooth. Top with whipped cream. Serving/Yield: 1-16oz.   Torani Almond Roca®Float Ingredients: 1-1/2 oz. (3 Tbsp.) Torani Almond Roca® syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk 1 cup ice Scoop of chocolate ice cream Instructions: Combine ingredients in a blender; blend until smooth. Top with scoop of chocolate ice cream. Serving/Yield: 1-16oz.   Torani Almond Roca Mocha Italian Milkshake Ingredients: 2 oz. (1/4 cup) Torani Almond Roca syrup 12 oz. (1 1/2 cups) chocolate ice cream 16 oz. (2 cups) ice 2 shots (1/4 cup) chilled espresso Instructions: Add ingredients to blender in order shown and blend for approximately 20 seconds or until smooth. Notes: Coffee ice cream replaces espresso in this alternative recipe: 16 oz. (2 cups) ice 2 oz. (1/4 cup) half & half or milk 2 oz. (1/4 cup) Torani syrup 12 oz. (1 1/2 cups) coffee ice cream Serving size- 20 oz   Torani Balinese Bop Smoothie-Dairy Alternative Ingredients: 2 oz. (1/4 cup) Torani Passion Fruit Syrup 1/2 oz. (1 Tbsp.) Torani Lemon Syrup 1/2 cup light coconut milk 1/4 cup silken tofu 1 1/2 cups ice Large wedge of lemon, for garnish Instructions: Combine all ingredients in blender, blend until smooth. Garnish with wedge of lemon. Recipe Alternative: In place of coconut milk, use 1/2 oz. Torani Coconut syrup. Reduce Passion Fruit to 1 1/2 oz. and add 2 oz. sparkling water to help liquefy. Serving/Yield: 1-16oz.   Torani Banana Bramble Smoothie- Dairy Alternative Ingredients: 3/4 oz. (1 1/2 Tbsp.) Torani Black Currant Syrup 3/4 oz. (1 1/2 Tbsp.) Torani Blackberry Syrup 1/2 cup low fat soy milk 1/4 cup silken tofu 1 tsp. honey 1/2 banana 1 1/2 cup ice Instructions: Combine all ingredients in blender, blend until smooth Serving/Yield: 1-16oz.   Torani Banana Strawberry Freeze Ingredients: 1 1/2 oz. (3 Tbsp.) Torani Strawberry syrup 1/4 oz. (1 1/2 tsp.) Torani Creme de Banana syrup 1 cup ice 4 oz. (1/2 cup) un-sweetened pineapple juice 1/2 banana 4 fresh strawberries Instructions: Fill a blender with ingredients and blend until smooth. Serving/Yield: 1-16oz.   Torani Berries and Cream Ingredients: 1 1/2 oz. (3 Tbsp.) Torani Raspberry syrup 1 oz. (2 Tbsp.) Torani Vanilla syrup 4 oz. (1/2 cup) milk 4 fresh strawberries 2 cups ice Instructions: Blend all ingredients in a blender until smooth. Serving/Yield: 1-16oz.   Torani Butterscotch Tango Ingredients: 1 oz. (2 Tbsp.) Torani Raspberry Syrup 1 1/2 oz. (3 Tbsp.) Torani Butterscotch Syrup 2 oz. (1/4 cup) espresso 8 oz. (1 cup) milk 1 cup ice Instructions: Place the ingredients in a blender and blend until smooth. Serve in a 16 oz. glass. Serving/Yield: 1-16 oz.   Torani California No-Moo Mango Smoothie-Dairy Alternative Ingredients: 1 oz. (2 Tbsp.) Torani Mango syrup 1/2 oz. (1 Tbsp.) Torani Orgeat (Almond) syrup 1/2 cup mango nectar 1/4 cup silken tofu 1 1/2 cups ice Large wedge of lime, for garnish Instructions: Combine all ingredients in blender, blend until smooth. Squeeze the wedge of lime on top. Recipe Alternative: If mango nectar is hard to find, substitute 1/2 cup sparkling water and increase the amount of Mango syrup to 2 1/2 oz. Serving/Yield: 1-16oz.   Torani Carmen Miranda Ingredients: 1/4 oz. (1 1/2 tsp.) Torani Pineapple syrup 1/4 oz. (1 1/2 tsp.) Torani Creme de Banana syrup 1 1/2 cups ice 4 oz. (1/2 cup) un-sweetened pineapple juice, chilled 2 oz. (1/4 cup) orange juice, chilled 1/4 cup fresh pineapple chunks 1 banana, peeled and sliced Pineapple wedges, for garnish Instructions: Combine the ice, juice, syrups, and fruit in a blender and blend until smooth. Garnish each glass with a pineapple wedge. Serving/Yield: 1-16oz.   Torani Cherry Delight Italian Milkshake Ingredients: 1 oz. (2 Tbsp.) Torani Cherry syrup 1 oz. (2 Tbsp.) Torani Amaretto syrup 16 oz. (2 cups) ice 2 shots (1/4 cup) chilled espresso 12 oz. (1 1/2 cups) coffee ice cream Instructions: Add ingredients to blender in order shown and blend for approximately 20 seconds or until smooth. Notes: Coffee ice cream replaces espresso in this alternative recipe: 16 oz. (2 cups) ice 2 oz. (1/4 cup) half & half or milk 2 oz. (1/4 cup) Torani syrup 12 oz. (1 1/2 cups) coffee ice cream Serving size- 20 oz   Torani Chocolate Biscotti Italian Milkshake Ingredients: 1 oz. (2 Tbsp.) Torani Chocolate Biscotti syrup 1 oz. (2 Tbsp.) Torani Hazelnut syrup 16 oz. (2 cups) ice 2 shots (1/4 cup) chilled espresso 12 oz. (1 1/2 cups) chocolate ice cream Instructions: Add ingredients to blender in order shown and blend for approximately 20 seconds or until smooth. Notes: Coffee ice cream replaces espresso in this alternative recipe: 16 oz. (2 cups) ice 2 oz. (1/4 cup) half & half or milk 2 oz. (1/4 cup) Torani syrup 12 oz. (1 1/2 cups) coffee ice cream Serving size- 20 oz   Torani Citrus Peach Smoothie Ingredients: 3 oz. (6 Tbsp.) Torani Peach syrup 4 oz. (1/2 cup) orange juice 1/2 banana 1 1/2 cup ice Instructions: Combine all ingredients in a blender and blend until smooth. Serving/Yield: 1-16oz.   Torani Classic Root Beer Float Ingredients: 1 oz. (2 Tbsp.) Torani Classic Root Beer Syrup 6 oz. (3/4 cup) sparkling water 6 oz. (3/4 cup) scoop of premium vanilla or chocolate ice cream Instructions: Blend the syrup and 6 oz. sparkling water set aside. Add the scoop of ice cream to a 12 oz. glass and pour in the root beer soda. Serving/Yield: 1-12oz.   Torani Coco-Banana Smoothie Ingredients: 2 oz. (1/4 cup) Torani Coconut Syrup 1 1/2 (3 Tbsp.) cups ice 4 oz. (1/2 cup) plain yogurt 2 oz. (1/4 cup) low-fat milk 1/2 banana Creme de Banana flavored whipped cream, for topping Chocolate powder, for dusting Instructions: Combine the ice, yogurt, milk, syrup, and banana in a blender and blend until smooth. Top each glass with the whipped cream and dust with the chocolate powder. Serving/Yield: 1-16oz. Notes: You can substitute milk for the yogurt.   Torani Coco-Berry Italian Milkshake Ingredients: 1 oz. (2 Tbsp.) Torani Coconut syrup 1 oz. (2 Tbsp.) Torani Raspberry syrup 12 oz. (1 1/2 cups) chocolate ice cream 2 shots chilled espresso Instructions: Add ingredients to blender in sequence shown and blend until smooth. Serving size: 16 oz., serves 2 Notes: If espresso is not available, follow this recipe: 12 oz. (1 1/2 cups) coffee ice cream 2 oz. (1/4 cup) Torani syrup 2 oz. (1/4 cup) milk Add ingredients to blender in sequence shown and blend until smooth.   Torani Coco-Divine Italian Milkshake Ingredients: 1 oz. (2 Tbsp.) Torani Coconut syrup 1 oz. (2 Tbsp.) Torani Amaretto syrup 16 oz. (2 cups) ice 2 shots (1/4 cup) chilled espresso 12 oz. (1 1/2 cups) vanilla ice cream Instructions: Add ingredients to blender in order shown and blend for approximately 20 seconds or until smooth. Notes: Coffee ice cream replaces espresso in this alternative recipe: 16 oz. (2 cups) ice 2 oz. (1/4 cup) half & half or milk 2 oz. (1/4 cup) Torani syrup 12 oz. (1 1/2 cups) coffee ice cream Serving size- 20 oz   Torani Cool Berry Smoothie Ingredients: 1 oz. ( 2 Tbsp.) Torani Strawberry syrup 1 oz. (2 Tbsp.) Torani Blackberry syrup 4 oz. (1/2 cup) apple juice 3-4 strawberries 2 cups ice Instructions: Add ingredients to blender and blend until smooth.   Torani Creamy Frozen Almond Roca® Ingredients: 2 oz. (1/4 cup) Torani Almond Roca® syrup 1 1/2 cups ice 4 oz. (1/2 cup) soda 2 oz. (1/4 cup) whipping cream Instructions: Combine in a blender; blend until smooth. Top with chopped Almond Roca Butter crunch candy. Serving/Yield: 1-16oz.   Torani Dublin Ditty Ingredients: 1 oz. (2 Tbsp.) Torani Vanilla Syrup 1 oz. (2 Tbsp.) Torani Irish Cream Syrup 1/2 oz. (1 Tbsp.) Torani Coffee Syrup 2 oz. (1/4 cup) espresso 8 oz. (1 cup) milk 1 cup ice Instructions: Place the ingredients in a blender and blend until smooth. Serve in a 16 oz. glass. Serving/Yield: 1-16 oz.   Torani European Java Chiller Ingredients: 1 oz. (2 Tbsp.) Torani Chocolate Milano Syrup 1 oz. (2 Tbsp.) Torani Tiramisu Syrup 1/2 oz. (1 Tbsp.) Torani Hazelnut Syrup 2 shots (1/4 cup) espresso 8 oz. (1 cup) milk Instructions: Place the ingredients in a blender and blend until smooth. Serve in a 16 oz. glass. Serving/Yield: 1-16 oz.   Torani Frozen Cherry Bomb Latte Ingredients: 1 oz. (2 Tbsp.) Torani Amaretto syrup 1/2 oz. (1 Tbsp.)Torani Cherry syrup 1-2 shots (2 Tbsp.-1/4 cup) espresso 5 oz. (1/2 cup + 2 Tbsp.) milk 1 1/2 cups ice Whipped cream and cherry, for topping Instructions: Blend until smooth. Top with whipped cream and a cherry.   Torani Frozen Mocha Ingredients: 3 oz. (6 Tbsp.) Torani Chocolate Milano syrup 1 oz. (2 Tbsp.) Torani Coffee syrup 2 shots (1/4 cup) espresso 8 oz. (1 cup) milk 2 cups ice Instructions: Combine in a blender and blend until smooth. Serving/Yield: 1-16 oz.   Torani Frozen Vanilla Mocha Ingredients: 1 oz. (2 Tbsp.) Torani French Vanilla syrup 1 oz. (2 Tbsp.) Torani Chocolate Mocha Sauce 2 oz. (1/4 cup) espresso 4 oz. (1/2 cup) milk 2 cups ice Instructions: Blend all ingredients in a blender until smooth. Serving/Yield: 1-16oz.   Torani Georgia Jitters Ingredients: 2 oz. (1/4 cup) Torani Vanilla Syrup 1 oz. (2 Tbsp.) Torani Peach Syrup 2 oz. (1/4 cup) espresso 8 oz. (1 cup) milk 1 cup ice Instructions: Place the ingredients in a blender and blend until smooth. Serve in a 16 oz. glass. Serving/Yield: 1-16 oz.   Torani Golden Gate Apricot Smoothie Ingredients: 2 oz. (1/4 cup) Torani Apricot syrup 4 oz. (1/2 cup) orange juice 1/2 banana 1 1/2 cups ice Instructions: Add ingredients to blender and blend until smooth.   Torani Hazelnut Chocolate Biscotti Freeze Ingredients: 2 oz. (1/4 cup) Torani Chocolate Biscotti 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk 1 1/2 cups ice Splash of Torani Hazelnut Instructions: Combine ingredients in blender and blend until smooth. Serving/Yield: 1-16oz.   Torani Heavenly Sin Ingredients: 1 1/2 oz. (3 Tbsp.) Torani Praline syrup 1 1/2 oz. (3 Tbsp.) Torani Caramel syrup 6 oz. (3/4 cup) milk 1 1/2 cups ice Instructions: Combine all ingredients in blender, blend until smooth. Top with whipped cream. Serving/Yield: 1-16oz.   Torani Irish Coffee Italian Milkshake Ingredients: 2 oz. (1/4 cup) Torani Irish Cream syrup 2 shots chilled espresso 12 oz. (1 1/2 cups) coffee ice cream Instructions: Add ingredients to blender in sequence shown and blend until smooth. Serving size: 16 oz., serves 2 Notes: If espresso is not available, follow this recipe: 12 oz. (1 1/2 cups) coffee ice cream 2 oz. (1/4 cup) Torani syrup 2 oz. (1/4 cup) milk Add ingredients to blender in sequence shown and blend until smooth.   Torani Java Nut Ingredients: 1 oz. (2 Tbsp.) Torani Praline syrup 1/2 oz. (1 Tbsp.) Torani Orgeat (Almond) syrup 1/2 oz. (1 Tbsp.) Torani Hazelnut syrup 2 shots (1/4 cup) espresso 8 oz. (1 cup) milk Instructions: Place the ingredients in a blender and blend until smooth. Serve in a 16 oz. glass. Serving/Yield: 1-16 oz.   Torani Jumpy Banana Smoothie-Dairy Alternative Ingredients: 1 oz. (2 Tbsp.) Torani Chocolate Milano Syrup 1/2 oz. (1 Tbsp.) Torani Coffee Syrup 1/4 oz. (1 1/2 tsp.) Torani Cinnamon Syrup 2 shots (1/4 cup) espresso 1/2 cup low fat soy milk 1 banana 1 1/2 cups ice Instructions: Combine all ingredients in blender, blend until smooth. Serving/Yield: 1-16oz.   Torani Kiwi Berry Frost Ingredients: 2 oz. (1/4 cup) Torani Kiwi syrup 1 oz. (2 Tbsp.) Torani Lime syrup 2 oz. (1/4 cup) soda water 2 oz. (1/4 cup) milk 1 1/2 cups ice 1/2 cup fresh strawberries Instructions: Blend all ingredients in a blender until smooth. Serving/Yield: 1-16oz.   Torani Kiwi Pleaser Ingredients: 1 oz. (2 Tbsp.) Torani Kiwi syrup 2 oz. (1/4 cup) Torani Melon syrup 2 cups ice 2 oz. (1/4 cup) plain yogurt 2 oz. (1/4 cup) low-fat milk 1 kiwi, peeled kiwi slice, for garnish Instructions: Combine the ice, yogurt, milk, syrups, and kiwi in a blender and blend until smooth. Garnish each with a kiwi slice. Serving/Yield: 1-16oz. Notes: You can substitute milk for the yogurt.   Torani Loopy Lemonade Freeze Ingredients: 1 oz. (2 Tbsp.) Torani Strawberry syrup 1 oz. (2 Tbsp.) Torani Kiwi syrup 1 1/2 cups ice 6 oz. (3/4 cup) Lemonade 3 fresh strawberries Instructions: Put all of the ingredients into a blender and mix well. For extra loopiness: Place a kiwi slice on the rim of the glass and decorate with a colorful straw and umbrella. Serving/Yield: 1-16oz.   Torani Mango Sunrise Ingredients: 1 1/2 oz. (3 Tbsp.) Torani Mango syrup 1 1/2 oz. (3 Tbsp.) Torani Orgeat (Almond) syrup 1 1/2 cups ice 6 oz. (3/4 cup) plain yogurt 1/2 oz. (1 Tbsp.) fresh lime juice Instructions: Blend all ingredients in a blender until smooth. Serving/Yield: 1-16oz. Notes: You can substitute milk for the yogurt.   Torani Minted Coffee Ingredients: 2 oz. (1/4 cup) Torani Chocolate Mint syrup 1 oz. (2 Tbsp.) Torani Coffee syrup 2 shots (1/4 cup) chilled espresso 6 oz. (3/4 cup) Half & Half 1 cup ice Instructions: Fill Blender with ingredients and blend well. Top with Torani Creme de Menthe whipped cream. Serving/Yield: 1-16oz.   Torani Minty Raspberry Italian Milkshake Ingredients: 1 oz. (2 Tbsp.) Torani Raspberry syrup 1 oz. (2 Tbsp.) Torani Crème de Menthe syrup 2 shots chilled espresso 12 oz. (1 1/2 cups) vanilla ice cream Instructions: Add ingredients to blender in sequence shown and blend until smooth. Serving size: 16 oz., serves 2 Notes: If espresso is not available, follow this recipe: 12 oz. (1 1/2 cups) coffee ice cream 2 oz. (2 Tbsp.) Torani syrup 2 oz. (1/4 cup) milk Add ingredients to blender in sequence shown and blend until smooth. *Be sure to use coffee ice cream in place of espresso.   Torani Roca® Mocha Granita Ingredients: 1 750 ml. bottle Torani Almond Roca 1 750 ml. bottle Torani Creme de Cacao syrup Splash of Torani French Vanilla 8-10 shots of espresso 2 gallons of 2 % milk Instructions: Add ingredients to your commercial granita machine.   Torani Savannah Sip Ingredients: 1 oz. (2 Tbsp.) Torani Coconut syrup 1 oz. (2 Tbsp.) Torani Pineapple syrup 1 1/2 cups ice 6 oz. (3/4 cup) un-sweetened pineapple juice 1/4 cup fresh pineapple Instructions: Fill a blender with the ingredients and blend until smooth. Serving/Yield: 1-16oz. Notes: For an alcoholic version of this drink, add 2 oz. rum.   Torani Toucan Fruit Freeze Ingredients: 2 1/2 oz. (5 Tbsp.) Torani Lemon syrup 1 oz. (2 Tbsp.) Torani Mango syrup 1/2 oz. (1 Tbsp.) Torani Pineapple syrup 2 oz. (1/4 cup) nonfat milk 2 oz. (1/4 cup) soda water Ice Instructions: Blend all ingredients in a blender until smooth. Serving/Yield: 1-16oz.   Torani Triple Berry Ingredients: 1 oz. (2 Tbsp.) Torani Cherry syrup 1 oz. (2 Tbsp.) Torani Blackberry syrup 1 1/2 cups ice 2 oz. (1/4 cup) plain yogurt 4 oz. (1/2 cup) low-fat milk 2 oz. (1/4 cup) fresh raspberries Instructions: Combine the ice, yogurt, milk syrups, and raspberries in a blender and blend until smooth. Serving/Yield: 1-16oz. Notes: You can substitute milk for the yogurt.   Torani Tropical Blend Ingredients: 2 oz. (1/4 cup) Torani Lemon syrup 1/2 oz. (1 Tbsp.) Torani Mango syrup 2 oz. (1/4 cup) nonfat milk 2 oz. (1/4 cup) seltzer 1 1/2 cups ice Instructions: Combine ingredients in a blender and blend until smooth. Serving/Yield: 1-16oz.   Torani Tropical Mango Smoothie Ingredients: 2 oz. (1/4 cup) Torani Lemon syrup 1/2 oz. (1 Tbsp.) Torani Mango syrup 2 oz. (1/4 cup) non-fat milk 2 oz. (1/4 cup) seltzer 1 1/2 cups ice Instructions: Combine all ingredients in a blender and blend until smooth.   Torani Vanilla Baci (kiss) Ingredients: 1 oz. (2 Tbsp.) Torani Vanilla syrup 4 oz. (1/2 cup) brewed coffee, chilled 2 oz. (1/4 cup) milk 1 Tbsp. un-sweetened cocoa powder 1 1/2 cups ice Instructions: Blend all ingredients in a blender until smooth. Top with whipped cream. Serving/Yield: 1-16oz.   Torani Vienna Frost Ingredients: 1 oz. (2 Tbsp.) Torani Amaretto syrup 1 oz. (2 Tbsp.) Torani Coffee syrup 2 shots (1/4 cup) chilled espresso 3/4 cup Half & Half 1 1/2 cup ice Instructions: Fill blender with ingredients and blend well. Top with Torani Vanilla or Torani Coffee whipped cream. Serving/Yield: 1-16oz. Notes: Alternative Beverage name: Torani Brownstone Frost   Torani "Would You Be Mine" Tropical Berry Smoothie Ingredients: 1 oz. (2 Tbsp.) Torani Raspberry syrup 1 oz. (2 Tbsp.) Torani Lemon syrup 8 oz. (1 cup) pineapple juice 2 cups ice Instructions: Add ingredients to blender and blend until smooth.   Torani 5th Avenue Indulgence Ingredients: 1/2 oz. (1Tbsp.) Torani Almond Roca® syrup 1/4 oz. (1 1/2 tsp.) Torani Raspberry syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2 inch below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Servings/Yield: 1 -12oz.   Torani Almond Cacao Latte Ingredients: 1/2 oz. (1 Tbsp.) Torani Orgeat (Almond) syrup 1/4 oz. (1 1/2 tsp.) Torani Creme de Cacao syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Top with slivered almonds, and garnish with cocoa powder. Serving/Yield: 1-12oz.   Torani Black & White Ingredients: 1/2 oz. (1 Tbsp.) Torani Chocolate Milano syrup 1/4 oz. (1 1/2 tsp.) Torani Chocolate Bianco syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-12oz.   Torani Caramel Almond Turtle Ingredients: 1/2 oz. (1 Tbsp.) Torani Caramel syrup 1/2 oz. (1 Tbsp.) Torani Orgeat (Almond) syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-12oz.   Torani Caramel Apple Latte Ingredients: 1/2 oz. (1 Tbsp.) Torani Caramel syrup 1/4 oz. (1 1/2 tsp.) Torani Apple syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Ground cinnamon, for dusting Slice of apple, for garnish Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Dust with cinnamon and garnish with a slice of apple. Serving/Yield: 1-12oz. Notes: For a better beverage with more staying power, preheat your cup or glass with hot water before introducing the beverage.   Torani Catwalk Skinny Ingredients: 1/2 oz. (1 Tbsp.) Torani Sugar Free English Toffee syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Pour 2 shots espresso and Torani SF syrups into a 12 oz. glass. Steam the 6 oz. of milk in a pitcher. Then pour into glass. Stir well. Dust with vanilla powder. Serving/Yield: 1-12oz.   Torani Cherry Cheesecake Latte Ingredients: 1/2 oz. (1 Tbsp.) Torani Vanilla syrup 1/4 oz. (1 1/2 tsp.) Torani Irish Cream syrup 1/4 oz. (1 1/2 tsp.) Torani Cherry syrup Splash of Torani Orgeat (Almond) syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Variation: Raspberry or Strawberry may be substituted for Cherry. Serving/Yield: 1-12oz. Notes: One of the Barista Cup finalist recipes. This recipe is also great iced.   Torani Chocolate Pecan Pie Ingredients: 1/2 oz. (1 Tbsp.) Torani Chocolate Milano syrup 1/4 oz. (1 1/2 tsp.) Torani Praline syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-12oz.   Torani Classic Irish Latte Ingredients: 1/2 oz. (1 Tbsp.) Torani Irish Cream syrup 1/2 oz. (1 Tbsp.) Torani Coffee syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-12oz.   Torani Coco-Mocho Latte Ingredients: 1/2 oz. (1 Tbsp.) Torani Coconut syrup 1/4 oz. (1 1/2 tsp.) Torani Creme de Cacao syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Shaved coconut, for topping Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Garnish with shaved coconut. Serving/Yield: 1-12oz.   Torani Creme Caramel Latte Ingredients: 1/2 oz. (1 Tbsp.) Torani French Vanilla syrup 1/4 oz. (1 1/2 tsp.) Torani Caramel syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-12oz.   Torani Dark Chocolate Raspberry Truffle Latte Ingredients: 1/2 oz. (1 Tbsp.) Torani Chocolate Milano syrup 1/4 oz. (1 1/2 tsp.) Torani Raspberry syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-12oz.   Torani Double Chocolate Mint Milano Ingredients: 1/2 oz. (1 Tbsp.) Torani Chocolate Milano syrup 1/4 oz. (1 1/2 tsp.) Torani Chocolate Mint syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-12oz.   Torani English Skinny Ingredients: 1/2 oz. (1 Tbsp.) Sugar Free English Toffee syrup 1/4 oz. (1 1/2 tsp.) Sugar Free Vanilla syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Vanilla powder Instructions: Pour 2 shots espresso and Torani SF syrups into a 12 oz. glass. Steam the 6 oz. of milk in a pitcher. Then pour into glass. Stir well. Dust with vanilla powder. Serving/Yield: 1-12oz.   Torani Hazelnut Biscotti Latte Ingredients: 1/2 oz. (1 Tbsp.) Torani Chocolate Biscotti syrup Splash Torani Hazelnut syrup 2 shots (1/4 cup) hot espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-12oz.   Torani Mocha Latte Ingredients: 1/2 oz. (1 Tbsp.) Torani Coffee syrup 1/8 oz. (1/2 tsp.) Torani Creme de Cacao syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk 1/8 oz. (1/2 tsp.) cocoa powder (un-sweetened) Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Top with cocoa powder and garnish with a chocolate covered espresso bean. Serving/Yield: 1-12oz.   Torani Morning Aphrodisiac Ingredients: 1/2 oz. (1 Tbsp.) Torani Vanilla syrup 1/4 oz. (1 1/2 tsp.) Torani Creme de Cacao syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-12oz.   Torani Raspberry Skinny Latte Ingredients: 1 oz. (2 Tbsp.) Torani Sugar Free Raspberry Syrup 1-2 shots (2 Tbsp-1/4 cup) espresso 8 oz. (1 cup) skim milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 16 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 16 oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-16 oz.   Torani Raspberry White Truffle Ingredients: 1/2 oz. (1 Tbsp.) Torani Chocolate Bianco syrup Splash Torani Raspberry syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-12oz.   Torani Skinny Almond Ingredients: 1/2 oz. (1 Tbsp.) Torani Sugar Free Almond syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk powdered cinnamon Instructions: Pour 2 shots espresso and Torani SF syrups into a 12 oz. glass. Steam the 6 oz. of milk in a pitcher. Then pour into glass. Stir well. Dust with powdered cinnamon. Serving/Yield: 1-12oz.   Torani Skinny Hazelnut Ingredients: 1 oz. (2 Tbsp.) Torani Sugar Free Hazelnut syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) low fat milk Instructions: In a 12 oz. glass, combine espresso and Torani Sugar Free syrup. Steam milk and add to 12 oz. glass. Stir well. Dust with powdered chocolate. Serving/Yield: 1-12oz.   Torani Toasted Joe Ingredients: 1/2 oz. (1 Tbsp.) Torani Toasted Walnut syrup 1/4 oz. (1 1/2 tsp.) Torani Coffee syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-12oz.   Torani Toffee Delight Latte Ingredients: 1/2 oz. (1 Tbsp.) Torani Buttered Rum Syrup 1/2 oz. (1 Tbsp.) Torani English Toffee Syrup 1-2 oz. (2 Tbsp.-1/4 cup) espresso 8 oz. (1 cup) milk Butter Rum flavored whipped cream, for topping (see recipe) Crushed toffee, for garnish Instructions: Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 16 oz. glass. Add espresso and top with a thin layer of foamed milk. Top with Butter Rum flavored whipped cream and crushed toffee. Acceptable method: Combine Torani and espresso in a 16 oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-16 oz.   Torani Vanilla Royale Iced Coffee Ingredients: (1 Tbsp + 1 tsp.) Torani Vanilla syrup 6 oz. (3/4 cup) strong brewed coffee, chilled 1/4 cup milk 8 oz. (1 cup) ice 3/4 cup Torani Vanilla syrup 6 cups strong brewed coffee, chilled 2 cups milk Ice Instructions: Fill 16 oz. glass about 3/4 full with ice. Add chilled coffee, milk and Torani. Stir well. Yield: 1 serving In a gallon-size pitcher, blend together chilled coffee, milk and Torani. Refrigerate until ready to use. Serve in 16 oz. glasses about 3/4 full of ice. Yield: 8 servings Recommended Iced coffee flavors: Caramel, Hazelnut, Vanilla, Almond Roca®   Torani White Chocolate Macadamia Latte Ingredients: 1/2 oz. (1 Tbsp.) Torani Chocolate Bianco syrup 1/4 oz. (1 1/2 tsp.) Torani Macadamia Nut syrup 2 shots (1/4 cup) espresso 6 oz. (3/4 cup) milk Instructions: Preferred method: Steam together Torani and milk. Pour steamed to about 1/2" below the top of a 12 oz. glass. Add espresso and top with a thin layer of foamed milk. Acceptable method: Combine Torani and espresso in a 12oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-12oz.   Mango Saketini Ingredients: 3/4 oz. (1 Tbsp. +1 tsp.) Torani Mango syrup 4 oz. (½ cup) cold dry sake Ice Instructions: Place ingredients in a shaker. Shake well and serve in a martini glass. Notes: Flavored martinis made with cold dry sake taste different and delicious.   Martini Bellini Ingredients: 1 oz. (2 Tbsp.) Torani Peach syrup 1-2 shots (1/8-1/4 cup) vodka Juice of lemon wedge Lemon twist, for garnish Ice Instructions: Shake well and serve in a martini glass. Garnish with lemon twist.   Peach Saketini Ingredients: 3/4 oz. (1 Tbsp. +1 tsp.) Torani Peach syrup 4 oz. (½ cup) cold dry sake Juice of lime wedge Ice Instructions: Place ingredients in a shaker. Shake well and serve in a martini glass. Notes: Flavored martinis made with cold dry sake taste different and delicious.   Strawberry Saketini Ingredients: 3/4 oz. (1 Tbsp. +1 tsp.) Torani Strawberry syrup 4 oz. (½ cup) cold sake Ice Instructions: Place ingredients in a shaker. Shake well and serve in a martini glass. Notes: Flavored martinis made with cold dry sake taste different and delicious.   Torani Cachasa Zombie Ingredients: 1/2 oz. (1 Tbsp.) Torani Orgeat (Almond) syrup 1/2 oz. (1 Tbsp.) Torani Grenadine syrup 1 1/2 oz. (3 Tbsp.) Cachasa 1 cup Orange juice 3/4 cups Ice Lime slice, for garnish Combine all ingredients. Garnish with lime. Single Serving: 1/2 oz. (1 Tbsp.) Torani Orgeat (Almond) syrup 1/2 oz. (1 Tbsp.) Torani Almond Roca 1 1/2-2 oz. (3 Tbsp.-1/4 cup) Kahlua 4 oz. (1/2 cup) milk 3/4 cup Ice Whipped Cream Instructions: Combine all ingredients in a blender until smooth.   Torani Mango Fandango Ingredients: 1 oz. (2 Tbsp.) Torani Mango syrup 1 oz. (2 Tbsp.) rum 1 oz. (2 Tbsp.) Anejo Puerto Rican rum 1/2 oz. (1 Tbsp.) fresh lime juice 1 1/2 oz. (3 Tbsp.) fresh orange juice Instructions: Pour ingredients in a tall glass filled with ice. Stir and garnish with a slice of fresh mango or lime wedge. Serving/Yield: 1-16oz.   Torani Melon Margarita Ingredients: 1 oz. (2 Tbsp.) Torani Melon syrup 1 cup ice 3 oz. (6 Tbsp.) Margarita mix 1 oz. (2 Tbsp.) tequila Instructions: Combine all ingredients in a blender until smooth.   Torani Metropolitan Ingredients: 3/4 oz. (1 1/2 Tbsp.) Mandarin Orange syrup 1/2 oz. (1 Tbsp.) fresh squeezed lime juice 1 oz. (2 Tbsp.) cranberry juice 2 oz. (1/4 cup) vodka Instructions: Combine all ingredients in a shaker glass with ice. Shake until chilled and blended. Strain into a cocktail glass.   Torani Pina Colada Ingredients: 2 oz. (1/4 cup) Torani Coconut Syrup 2 oz. (1/4 cup) pineapple juice 1/2 banana 1 oz. (2 Tbsp.) rum Ice Instructions: Combine all ingredients in a blender until smooth.   Torani Raspberry Mimosa Ingredients: 1/2 oz. (1 Tbsp.) Raspberry syrup 4 oz. (1/2 Tbsp.) champagne 1 oz. (2 Tbsp.) fresh orange juice raspberry for garnish Instructions: Add all ingredients to a champagne flute and garnish with a single fresh raspberry.   Torani Shanghai Shimmy Ingredients: 1 oz. (2 Tbsp.) Torani Mango syrup 1/2 oz. (1 Tbsp.) Torani Lime syrup 2 oz. (1/4 cup) vodka 1 tsp. grated ginger Ice Twist of lime Instructions: Fill a martini shaker with ice. Add remaing ingredients and shake. Serve in a martini glass garnished with lime twist.   Torani Strawberry Margarita Ingredients: 1 oz. (2 Tbsp.) Torani Strawberry syrup 1 cup ice 3 oz. (6 Tbsp.) Margarita mix 1 oz. (2 Tbsp.) tequila Instructions: Combine all ingredients in a blender until smooth.   Torani Almond Roca® Ice Cream Pie Ingredients: First Layer 1 package almond toast cookies 1/2 cup slivered almonds 1/2 cup butter or margarine 1/4 cup sugar Second Layer 1/2 cup Torani Almond Roca® syrup 1/2 cup slivered almonds 2 oz. (1/4 cup) semisweet chocolate pieces, broken 1/2 cup crushed butter toffees 2 qts. of ice cream Instructions: To prepare the bottom layer Preheat the oven to 350 degrees and butter a 9-inch pie plate. Place the cookies, 1/2 cup almonds, butter or margarine, and sugar into a food processor and process until the mixture resembles the consistency of oatmeal. Reserve 1/4 cup of the mixture for the topping and pat the rest into the bottom of the pie plate. Bake for 10 to 15 minutes. Let cool. To prepare the middle layer Place the remaining 1/2 cup of almonds, chocolate, and toffees in the food processor and blend until the mixture is crumbly. Reserve 1/4 of the mixture for the topping. Combine the remaining mixture with the ice cream and the syrup by gently mixing them together until just blended. Over-mixing can cause ice and crystallizing after freezing. Mound the mixture into the cooled pie crust. Combine the reserved cookie mixture with the reserved nuts and candy mixture and sprinkle them over the ice cream pie. Place in the freezer until firm. Notes: For a cool, summer, make-ahead dessert, try a delicious mix of butter crunch, almonds, and ice cream.   Torani Amaretto and Peach Pie Ingredients: Pie Crust Pastry for a double crust 9-inch pie (see recipe) 1/4 cup Torani Amaretto syrup 4 lbs. ripe peaches, peeled and sliced 2 Tbsp. flour 1 egg yolk 1 Tbsp. milk Instructions: Preheat the oven to 400 degrees. Roll out half of the pastry dough and line a 9-inch pie plate. Mix the peaches with the syrup and flour and fill the pie crust with the mixture. Roll out the other half of the pastry dough and form the top crust over the pie. Beat the egg yolk with the milk and brush this over the top of the crust. Cut several slits in the top of the pastry to allow steam to escape. Bake for 1 hour. Allow to cool for 1 hour before serving. Notes: The flavors of almond and peach are a winning combination anytime. This twist on the all-American pie is a perfect example.   Torani & Betty’s Blueberry Pie Ingredients: 1/2 cup Torani Blueberry syrup 4 cups frozen blueberries 1/4 cup powdered tapioca pudding Instructions: Mix tapioca powder and Blueberry syrup in large bowl. Thaw blueberries and add to mixture in bowl. Pour into pie crust (prepare your own home made crust from your favorite cookbook). Cook for 30 to 45 minutes at 425Ý or until crust is browned.   Torani & Betty’s Coconut Cream Pie Ingredients: 1/2 cup Torani Coconut syrup 5 oz. (1/2 cup + 2 Tbsp.) Vanilla Jell-O® pudding powder 2-1/4 cups nonfat milk 1/4 cup coconut Instructions: Pour mixed ingredients into graham cracker pie crust. Cook at 425Ý for approximately 30 minutes or until filling appears to be done. Cool and garnish with toasted coconut. (Alternatively, you may prepare banana cream pie by substituting Torani Banana syrup and a freshly cut banana for the Coconut syrup and coconut).   Torani Classic Fudge Mint Brownies Ingredients: 8 oz. (1 cup) Bittersweet chocolate 1/3 cup oil 1/4 tsp. salt 1/2 tsp. vanilla extract 1/2 cup Torani Creme de Menthe Syrup 2 large eggs 1/2 cup sifted all-purpose flour Instructions: Adjust a rack 1/3 up from the bottom of the oven and preheat to 325 degrees. Butter and line a nonstick 8-inch square cake pan with parchment paper or aluminum foil and set aside. Place chocolate along with the oil in a microwavable container and heat for approximately 1 minute, stirring ever 30 seconds, until melted. Transfer to a mixing bowl and stir in salt, vanilla, sugar and then the eggs, one at a time, making sure each addition is incorporated. Add flour in 3 parts and stir briskly until incorporated and the mixture is smooth and shiny. Pour thick mixture into pan and smooth top. Bake for 50 minutes or until a toothpick inserted gently into the middle comes out clean and dry. Remove from oven. Cool in pan for an hour, then place pan in freezer for about a half hour until the cake is firm. Cover with a cutting board or cookie sheet and turn the pan and board over. Remove pan. Carefully peel off the parchment paper or foil and turn the cake over again. Cut into 16 brownies with a long, thin, sharp knife or a long, finely serrated knife. Serve warm or at room temperature. Notes: These brownies have a traditional moist cake-like consistency. For a chewier version: When adding eggs one at a time, discard one egg white. Continue with recipe. These brownies have a dense caramel candy consistency.   Torani Fresh Strawberries with Strawberry and Balsamic Sauce Ingredients: 1 cup Torani Strawberry syrup 2 pt. fresh strawberries, cut into quarters 3/4 cup balsamic vinegar Cracked black pepper, for garnish Creme fraîche (optional) Instructions: Divide the strawberries into four sherbet or parfait glasses. Heat the syrup with the vinegar in a small saucepan and simmer until reduced by half. Let cool completely, pour over the strawberries and garnish with the cracked pepper and creme fraîche, if desired, and serve. Notes: We’ve sweetened it up a little and enhanced the fruit flavor with Torani Strawberry syrup. You’ll love the results.