Recipes

Hot Drink Recipes

50-50 Bar Latte*

Ingredients:

  • 1 1/2 tbsp (3/4 oz) Torani Orange Syrup

  • 1 tbsp (1/2 oz) Torani Vanilla Syrup

  • 2 shots espresso*

  • 1 cup (8oz) milk

Instructions:

Steam together milk and Torani. Pour into a tall glass and add brewed espresso*. *Can substitute 1/2 cup strong brewed coffee.

Creme Brulee Latte*

Ingredients:

  • 1 Tbsp (1/2 oz) Torani Caramel Sauce

  • 1 Tbsp (1/2 oz.) Torani French Vanilla Syrup

  • 1 cup (8 oz.) half n half

  • 2 shots espresso*

  • whipped cream for garnish (optional) raw sugar for garnish

Instructions:

Add Torani Sauce and Syrup to half n half and steam together. Pour over espresso. Add whipped cream to the top and garnish with a drizzle of Torani Caramel Sauce and a sprinkle of raw sugar for added crunch.

Chestnut Praline Latte*

Ingredients:

  • 1 1/2 Tbsp (3/4 oz) Torani Marron (Chestnut) Syrup

  • 1 Tbsp (1/2 oz) Torani Brown Sugar Cinnamon Syrup

  • 1 cup (8 oz) milk

  • 2 shots espresso*

Instructions:

Steam milk and Torani together. Pour into tall glass and add espresso. Spoon a thin layer of foamed milk over the top of the beverage. *Espresso can be substituted with 1/2 cup strong brewed coffee.

Salted Caramel Pumpkin Latte**

Ingredients:

For the coffee:

  • 1 1/2 cups of milk (any percentage of dairy milk or any non-dairy milk)

  • 4 tablespoons pure pumpkin spice puree

  • 2 tablespoons Ghirardelli caramel sauce

  • 1 teaspoon vanilla extract

  • 1 teaspoon pumpkin pie spice

  • 1 cup hot brewed strong coffee or espresso

For Topping:

  • Whipped cream

  • Ground cinnamon

  • Ghirardelli caramel sauce for drizzling

  • Ghirardelli Milk Chocolate Caramel SQUARES, for garnish

Instructions:

  1. ​In a small saucepan, combine the milk, pumpkin, sugar, caramel, spice, and vanilla over medium-high heat.

  2. Bring to a rolling boil, stirring constantly. Whisk vigorously until it starts to froth, about 1 minute. For a frothier consistency, use an immersion blender or electric mixer to beat the milk mixture until the desired frothy consistency if made.

  3. Divide the milk mixture between two large mugs. Slowly, pour about 1/2 cup of coffee into each mug.

  4. Top with whipped cream, a drizzle of caramel, and a sprinkling of cinnamon. Serve.

Mocha**

Ingredients:

For the coffee:

  • 1 cup hot brewed strong coffee or espresso

  • 1 tablespoon unsweetened cocoa powder

  • 1-2 tablespoons sugar

  • splash of milk (optional)

Instructions:

  1. Combine a cup of coffee with a tablespoon of Ghirardelli unsweetened cocoa powder, a tablespoon or two of sugar, and a little milk if you’d like.

TIP: For a little extra indulgence, drop your favorite Chocolate & Caramel SQUARE into your coffee and let it melt into your beverage. 

Chocolate Caramel Coffee***

Ingredients:

  • 0.5 oz DaVinci Gourmet Classic Caramel Syrup

  • 0.5 oz DaVinci Gourmet Classic Chocolate Syrup

  • 10.0 ozs Freshly brewed black coffee

Directions:

Add syrup to a freshly brewed cup of coffee, top off with cream (optional) or coco powder (optional). Can also be added to iced coffee. Always add the sweetener or sugar to black coffee before you add milk or a milk alternative.

Vanilla Slim Latte***

Ingredients:

  • 1.25 ozs DaVinci Gourmet Sugar Free Vanilla Syrup

  • 2.0 ozs Espresso

  • 13.0 ozs steamed milk (non-fat)

Instructions:

Pour syrup into a cup. Add freshly pulled espresso shots & pour in steamed milk.

Almond Roca® Brewed Coffee*

Ingredients:

  • 2 tbsp (1 oz) Torani Almond Roca® Syrup

  • 1 cup (8oz) dark brewed coffee

Instructions:

In a glass or mug, add Torani Almond Roca® syrup to strong brewed coffee and stir gently. Add milk or cream to taste.

Cinnamon Latte***

Ingredients:

  • 1.0 oz DaVinci Gourmet Classic Cinnamon Syrup

  • 2.0 ozs Espresso

  • 6.0 tbsp.s DaVinci Gourmet® Iced Blended Base Mix – Vanilla Freeze

  • 12.0 ozs Steamed milk

  • 1.0 oz whipped cream

Instructions:
Dissolve 1.5-2 scoops (3-6 tbsp.) of Vanilla Base Mix into 12 oz of steamed milk & add 2 oz of espresso & 2-4 pumps of DaVinci Cinnamon Syrup. Top with whipped cream & cinnamon powder.

Iced Drink Recipes

Iced White Chocolate Banana Mocha***

Ingredients:

  • 1.0 oz DaVinci Gourmet Classic Banana Syrup

  • 1.0 oz DaVinci Gourmet White Chocolate Sauce

  • 2.0 ozs espresso

  • 5.0 ozs milk

  • 16.0 ozs Ice

Instructions:

Pour sauce & syrup into a cup. Add freshly pulled espresso shot(s). Pour in milk & add ice.

Iced Caramel Latte with Sea Salt*

Ingredients:

  • 2 Tbsp (1 oz) Torani Caramel Syrup

  • 1 cup (8 oz) milk

  • 2 shots espresso, chilled

  • Garnish: Caramel Sauce + Sea Salt (use sauce to rim 1/4 of glass w/ sea salt)

Instructions:

Rim your glass using Torani Caramel Sauce and sea salt. Combine chilled espresso*, milk and Torani in a tall glass filled with ice and stir well. *Can substitute 1/2 cup strong brewed coffee.

Sparkling Raspberry Cream Coffee****

Ingredients:

  • Ice

  • 2 shot(s) espresso

  • 2 pump(s) Monin Raspberry Concentrated Flavor

  • 1⁄4 fl oz Monin Pure Cane Syrup

  • 3 fl oz sparkling water

  • Glass: 475 oz.

  • Garnish: Raspberries

Instructions:

  1. Combine ingredients, except sparkling beverage in serving glass.

  2. Stir well to combine.

  3. Top with a sparkling beverage.

  4. Garnish.

Iced S’more Mocha***

Ingredients:

  • 0.5 oz DaVinci Gourmet Chocolate Sauce

  • 1.0 oz DaVinci Gourmet Classic Toasted Marshmallow Syrup

  • 2.0 ozs Espresso

  • 6.0 ozs milk

  • 16.0 ozs ice

Instructions:

Pour sauce & syrup into a cup. Add freshly pulled espresso shot(s). Pour in milk & add ice.

Cookie Butter Iced Coffee****

Ingredients:

  • 1 fl oz Monin Cookie Butter® Syrup

  • 4 fl oz strong (double-brewed) coffee, chilled

  • 3 fl oz half & half

  • Glass: 475 oz.

  • Garnish: Cinnamon Powder, Whipped Cream

Instructions:

  1. Fill serving glass with ice.

  2. Add remaining ingredients.

  3. Cap and shake vigorously, or transfer from serving glass to other glass and back.

  4. Garnish.

Iced Sugar Free Brown Sugar Cinnamon Latte*

Ingredients:

  • 2 ½ tbsp (1 ¼ oz) Torani Sugar Free Brown Sugar Cinnamon Syrup

  • 1 cup (8oz) nonfat milk

  • 2 shots espresso*, chilled

  • ice

Instructions:

Combine chilled espresso*, milk and Torani in a tall glass filled with ice and stir well. *Can substitute 1/2 cup strong brewed coffee

Blended Drink Recipes

Brown Sugar Cinnamon Frappe*

Ingredients:

  • 2 oz. Torani Crème Blended Beverage Base

  • 1/2 oz. Torani Brown Sugar Cinnamon Syrup

  • 3 oz. milk

  • 2 shots espresso*, chilled

  • 2 cups ice

Instructions:

Combine espresso*, milk, ice and Torani in a blender pitcher and blend until smooth. *Can substitute 1/2 cup strong brewed coffee

Dark Mint Mocha Frappe*

Ingredients:

  • 1 Tbsp Torani Dark Chocolate Sauce

  • 1 Tbsp Torani Peppermint Syrup

  • 1/4 cup espresso

  • 1/4 cup milk

  • 1 cup chocolate ice cream

Instructions:

In a blender pitcher, combine Torani Syrups, espresso, milk, ice cream and ice. Blend until smooth. Fill bottom 1/3 of cup w/ mocha mixture. Add a layer of whipped cream. Add final layer of mocha mixture. Garnish with whipped cream and dark cocoa powder, 

Frozen Toffee Mocha***

Ingredients:

  • 1.0 oz DaVinci Gourmet Classic English Toffee Syrup

  • 6.0 tbsp.s Davinci Gourmet Mocha Blended Ice Coffee Mix

  • 5.0 ozs milk

  • 16.0 ozs ice

Instructions:

Add blended ice coffee mix, syrup, milk & ice. Blend thoroughly until smooth. Top with whipped cream & chocolate drizzle.

Frappe Alaska*

Ingredients:

  • 1/2 oz. Torani Almond (Orgeat) Syrup

  • 1 Tbsp. unsweetened cocoa powder

  • 6 oz. cold milk

  • 2 shots espresso or strong brewed coffee

  • 1 1/2 cups ice

Instructions:

Combine all ingredients in a blender pitcher and blend until smooth.

Blended White Chocolate Mocha***

Ingredients:

  • 1.0 oz DaVinci Gourmet White Chocolate Sauce

  • 6.0 tbsp.s Davinci Gourmet Coffee Blended Ice Coffee Mix

  • 5.0 ozs milk

  • 16.0 ozs ice

Instructions:

Add blended ice coffee mix, syrup, milk & ice. Blend thoroughly until smooth. Top with whipped cream & chocolate drizzle.

Caramel Nut Crunch Frappe****

Ingredients:

  • 2 shot(s) espresso

  • 1 scoop(s) vanilla frappe powder

  • 3 fl oz cold milk

  • 1⁄2 fl oz Monin Caramel Sauce

  • 1⁄2 fl oz Monin Toffee Nut Syrup

  • ice

  • Glass: 475 oz.

  • Garnish: Monin Caramel Sauce, Monin Toffee Nut Syrup, Whipped Cream

Instructions:

  1. Fill serving glass full of ice.

  2. Pour ingredients into blender cup in order listed.

  3. Add ice from serving glass, cap, and blend until smooth.

  4. Pour back into serving glass, add garnish, straw, and serve.

Candy Bar Frappe*

Ingredients:

  • 1 cup (8 oz) Torani Real Cream Plain Frappé Base

  • 2 cups ice

  • 2 chocolate peanut butter cups

  • 1-2 shots espresso (optional)

  • 1 tbsp (0.5 oz) Torani Dark Chocolate Sauce

  • Garnish: whipped cream, Torani Dark Chocolate Sauce and crushed candy

Instructions:

Pour all ingredients into blender and blend until smooth. Pour into a cup with straw. Garnish, if desired.

Double Chocolate Dream Blended***

Ingredients:

  • 1.0 oz DaVinci Gourmet Chocolate Sauce

  • 6.0 tbsp.s Davinci Gourmet Mocha Blended Ice Coffee Mix

  • 5.0 ozs milk

  • 16.0 ozs ice

Instructions:

Add milk to blender, then scoop in blended ice coffee mix, add sauce & ice. Blend thoroughly until smooth. Top with whipped cream & chocolate drizzle.

Spiced Pumpkin Frappe****

Ingredients:

  • 2 shot(s) espresso

  • 1 scoop(s) vanilla frappe powder

  • 1 1⁄2 fl oz Monin Spiced Pumpkin Fruit Purée

  • 3 fl oz milk

  • 2 cup(s) ice

  • Glass: 475 oz.

  • Garnish: Cinnamon Powder, Whipped Cream

Instructions:

  1. Fill serving glass full of ice.

  2. Pour ingredients into blender cup in order listed.

  3. Add ice from serving glass, cap, and blend until smooth.

  4. Pour back into serving glass, add garnish, straw, and serve.

The Skinny Turtle Recipe***

Ingredients:

  • 4.0 ozs milk

  • 3.0 tbsp.s DaVinci Gourmet® Iced Blended Coffee Mix – Skinny Mocha Freeze

  • 16.0 ozs ice

  • 0.5 oz DaVinci Gourmet Sugar Free Caramel Syrup

  • 0.5 oz DaVinci Gourmet Sugar Free Hazelnut Syrup

Instructions:

Pour Skinny Mocha, caramel syrup, hazelnut syrup, skim milk (or water) & ice into blender. Blend 30 seconds or until smooth.

The Frankenstein Frappe*

Ingredients:

  • ½ oz Torani Crème de Menthe Syrup

  • 5 oz. Torani Real Cream Coffee Frappe Base

  • 2 cups ice

  • 2 Tbsp. whole coffee beans

  • Garnish: whipped cream + drizzle of caramel sauce

Instructions:

Add Torani Syrup, Torani Frappé Base and ice to a blender. Blend until smooth. Add coffee beans and pulse 3 times or until beans are broken up into small flecks. Garnish with whipped cream and a drizzle of caramel sauce.

*Original recipe from Torani. www.torani.com

**Original recipe from Ghirardelli Chocolate. www.ghirardelli.com

***Original recipe from Kerry Food Service. www.kerryfoodservice.com

****Original recipe from Monin. www.monin.com

*****Original recipe from Maui Beverages. www.mauibeverages.com

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