Ingredients:
- 1 oz. Torani Chocolate sauce
- 1/2 oz. Torani Cinnamon Vanilla syrup
- 2 shots of Midnight Lotus Espresso
- 8 oz. Milk
Tips:
Garnish with whipped cream and chocolate shavings.
Sugar & Spice Mocha by Torani
February 3rd, 2012Berry Gingerbread Latte
November 16th, 2011
Ingredients:
- 1 oz. Monin Gingerbread Syrup
- 1 oz. Monin Raspberry Syrup
- 2 shots of Midnight Lotus Espresso
- milk
- whipped cream
- cinnamon sugar
- raspberries
Procedure:
1. Combine ingredients, except milk, in serving cup.
2. Stir and set aside.
3. Steam milk in pitcher.
4. Pour steamed milk into serving cup, stirring gently.
5. Garnish with whipped cream, cinnamon sugar & raspberries.
Frosted Gingerbread Latte
November 1st, 2011
– Ice
– 1 oz. Monin Chai Tea Concentrate
– ½ oz. Monin Gingerbread syrup
– Milk
– 2 shots SGC Espresso Milano
Directions: Fill glass with ice. Add Monin Chai Tea concentrate and Monin Gingerbread syrup. Fill with milk and shake to mix. Garnish with whipped cream and cinnamon powder.
Ghirardelli Hot Chocolate
October 5th, 2011Ingredients
3 Tbsp. Ghirardelli Sweet Ground Chocolate & Cocoa
8 oz. Milk
Preparation Instructions:
In a carafe steam together 3 Tbsp. Ghirardelli Chocolate with 8 ounces of milk. Add 1-2 fresh espresso shots (optional) and stir gently. Top with whip cream and Ghirardelli Barista Dark Mini-Chips or 1-2 crushed Ghirardelli Peppermint Bark Squares.
Yields 1-12oz. drink
Peach Cobbler Frozen Creme
September 26th, 2011INGREDIENTS:
– 1 oz. Torani Crème Blended Beverage Base
– 1 oz. Torani Peach Purée Blend
– 3/4 oz. Torani Brown Sugar Cinnamon syrup
– 4 oz. milk
– 2 cups ice
INSTRUCTIONS:
Combine milk, ice and Torani in a blender pitcher and blend until smooth
