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*
SPECIAL ADVERTISING SECTION
All Torani products are available for you to purchase on www.torani.com.
*
SYRUPS
RECIPES
THAT
BRING
JOY TOYOUR HOLIDAYS.
*
*
HAVE A
DAY
ALMOND (ORGEAT)
ALMOND ROCA®
AMARETTO
APPLE
BLACKBERRY
BLOOD ORANGE
BLUEBERRY
BLUE CURACAO
BLUE RASPBERRY DF
BOURBON CARAMEL NEW!
BROWN SUGAR CINNAMON
BUTTER PECAN
BUTTER RUM
BUTTERSCOTCH
CANE SUGAR SWEETENER
CARAMEL
CARAMEL, CLASSIC
CHAI TEA SPICE
CHEESECAKE
CHERRY
CHERRY LIME
CHOCOLATE CHIP COOKIE DOUGH
CHOCOLATE MACADAMIA NUT
CHOCOLATE MILANO (CHOCOLATE)
CHOCOLATE MINT
CINNAMON
COCONUT
COFFEE
CRÈME CARAMEL
CRÈME DE CACAO
CRÈME DE BANANA
CRÈME DE MENTHE
CUPCAKE
ENGLISH TOFFEE
FRENCH VANILLA
GINGER
GINGER LEMONGRASS
GINGERBREAD
GRAPE
GREEN APPLE
GRENADINE
GUAVA
HAZELNUT
HAZELNUT, CLASSIC
HIBISCUS
HONEY VANILLA
HUCKLEBERRY
IRISH CREAM
ITALIAN EGGNOG
KIWI
LAVENDER
LEMON
LEMON TEA FLAVOR NEW!
LIME
LYCHEE
MACADAMIA NUT
MANGO
MANGO TEA FLAVOR NEW!
MAPLE FLAVOR
MARRON (CHESTNUT)
MOJITO MINT
ORANGE DF
PASSION FRUIT
PEACH
PEACH TEA FLAVOR NEW!
PEANUT BUTTER
PEPPERMINT
PINEAPPLE
POMEGRANATE
PUMPKIN PIE
PUMPKIN SPICE
RASPBERRY
RASPBERRY TEA FLAVOR NEW!
RED RASPBERRY DF
ROOT BEER (CLASSIC)
ROSE
RUBY RED GRAPEFRUIT
SALTED CARAMEL
SHORTBREAD
SPICY KOLA NUT
STRAWBERRY
SWEET HEAT
TANGERINE
TIRAMISU
TOASTED HAZELNUT
TOASTED MARSHMALLOW
VANILLA
VANILLA BEAN
WATERMELON
WHITE CHOCOLATE
(CHOCOLATE BIANCO)
SUGAR FREE
SYRUPS
SIGNATURE SYRUPS
ALMOND
BLOOD ORANGE
ALMOND
CARAMEL
ALMOND ROCA®
HAZELNUT
BELGIAN COOKIE
(SPECULOOS)
IRISH CREAM
BLACK CHERRY
LIME
BROWN SUGAR CINNAMON
MANGO
CARAMEL
RASPBERRY
CARAMEL, CLASSIC
STRAWBERRY
CHOCOLATE
VANILLA
CHOCOLATE CHIP
WHITE PEACH
COOKIE DOUGH
CHOCOLATE MACADAMIA NUT SAUCES
CINNAMON VANILLA
DARK CHOCOLATE
COCONUT
CARAMEL
COFFEE
PEPPERMINT BARK *
ENGLISH TOFFEE
PUMPKIN PIE *
FRENCH VANILLA
SALTED CHOCOLATE NEW!
GINGERBREAD
CARAMEL
HAZELNUT
WHITE CHOCOLATE
HAZELNUT, CLASSIC
IRISH CREAM
LEMON
LIME
MANGO
ORANGE
PEACH
PEANUT BUTTER
There are endless
PEPPERMINT
ways to add flavor
PUMPKIN PIE
with Torani.
RASPBERRY
Add it over oatmeal,
RED RASPBERRY DF
SALTED CARAMEL
on top of pancakes,
S’MORES
mix it with plain
STRAWBERRY
yogurt, add it to
VANILLA
marinades, use it in
VANILLA BEAN
vinaigrettes and
WATERMELON
flavored whipped
WHITE CHOCOLATE
cream. The choices
are endless!
Visit us on-line at
www.torani.com to
search for delicious
* Product only available seasonally
recipe ideas.
Flavorful
Additions
DF - Dairy Friendly flavor that has
been formulated to use in dairy.
©2015 R. Torre & Company. All rights reserved. Torani and the Torani label are registered trademarks.
*
*
4
5
2
6
1
3
1 Hot Cocoa:
Brew up a pot of hot cocoa and
keep warm in thermos or carafe.
TORANI HOT COCOA FOR A CROWD:
1 cup Torani Dark Chocolate
Sauce
8 cups milk
Combine ingredients in a microwave
safe bowl and heat until hot. Whisk
until contents are well mixed and
transfer to a serving carafe.
/ cup cornstarch
/ cup powdered sugar
1/4 cup gelatin, or 3 - 1/4 oz. envelopes
3/4 cup cold water
2 1/4 cups Torani Tiramisu Syrup, divided
2 egg whites
1/4 teaspoon fine sea salt
1 2
3 4
2 Spike It:
Offer a few libations for grown ups to add to their
drinks. We suggest whiskey, coffee liqueur or rum.
3 Make It Pretty:
Sprinkles, chocolate chips, crushed candy canes,
whipped cream and drizzles of sauce puts everything in
its holiday finest!
4 Marshmallow Wonderland:
Did you know you can make flavored versions at
home with your favorite Torani flavor? Try our recipe
for Handmade Flavored Marshmallows (see sidebar).
5 Torani Syrups:
Customize your cocoa with your favorite Torani
Syrup. Add a splash or more depending on
desired sweetness. Candy, nut or spice flavors are
great complements to cocoa. Start with seasonal
flavors, like Irish Cream, Peppermint, Toasted
Marshmallow.
6 Flavored Whipped Cream:
Whip together 2 Tbsp. Torani Syrup with
1 cup heavy whipping cream. Or even easier,
pour into a whipped cream dispenser.
*
*
Makes 18 2-inch marshmallows
Prep time: 30 minutes/Cook time: 10 minutes
Setting time: 6 hours
Hot Cocoa Bar
Easy to do and fun
for both kids and
grown ups!
TORANI TIRAMISU MARSHMALLOWS
*
*
*
Holiday
DO-IT-YOURSELF
In a medium bowl, combine the cornstarch
and powdered sugar. Oil a 9”x13” baking
pan and dust with 1/2 of the mixture. Set the
pan aside.
In a very large bowl, dissolve the gelatin in
the cold water. Let sit for 15 minutes.
Bring 1 3/4 cups of the Tiramisu Syrup to a
boil in a medium saucepan. Keep boiling
until it reaches 240°F – about 10 minutes.
Remove from heat.
Whip the egg whites until foamy with a
mixer. Add the salt. Continue whipping the
egg whites until stiff peaks form.
Pour the hot Tiramisu Syrup into the
bloomed gelatin. Stir well to re-dissolve the
gelatin. Stir in the remaining 1/2 cup Tiramisu
Syrup. Beat with a mixer or whisk until it
turns opaque and a bit foamy. Add the egg
whites.
Beat the mixture until billowy and glossy – it
will expand 3 to 4 times its original volume.
Pour the mixture into the 9”x13” pan. Use a
spatula to quickly spread the mixture evenly,
making swirls on the top as you like. Let it
sit - uncovered, until fully cooled and set, at
least 6 hours or overnight.
Once set, prepare a cutting surface with a
generous coating of the cornstarch-powdered
sugar mixture. Flip the marshmallow out of
the pan onto the surface. Use a sharp knife to
cut marshmallows into squares or use cookie
cutters dipped into the cornstarch-powdered
sugar to cut fun shapes.
Toss or coat the cut marshmallows with the
remaining cornstarch-powdered sugar
mixture.
Store in an airtight container for up to a
week.
GUILTLESS
SKINNY BROWN SUGAR CINNAMON ICED COFFEE
SUGAR FREE CLASSIC HAZELNUT CAPPUCCINO
1 cup brewed coffee, chilled
2 Tbsp. Torani Brown Sugar Free Brown
Sugar Cinnamon Syrup
Nonfat milk, to taste
Ice
1 Tbsp. Torani Sugar Free Classic
Hazelnut Syrup
1/2 cup nonfat milk
2 shots espresso
DRINKS
Pour ingredients over ice, stir, and enjoy.
LIGHT
Splash of Torani Sugar Free Almond Syrup
1 cup brewed coffee
Nonfat milk, to taste
Pour coffee into mug. Add milk or cream and a
splash of Torani to taste. Stir until blended.
SUGAR FREE CHOCOLATE STEAMER
2 Tbsp. Torani Sugar Free Chocolate Syrup
1 cup nonfat milk
Steam milk and Torani together. Pour into a
tall glass and stir gently.
2 Tbsp. Torani Sugar Free Raspberry Syrup
1 cup sparkling water
Splash of nonfat milk
Ice
Mix Torani and sparkling water in a glass
filled with ice. Top with a splash of non-fat
milk.
2 Tbsp. Torani Sugar Free White
Chocolate Syrup
1 1/2 Tbsp. Torani Sugar Free
Gingerbread Syrup
1 cup nonfat milk
2 shots espresso, chilled
Combine chilled espresso, milk, and
Torani in a tall glass filled with ice and
stir well.
SUGAR FREE BELGIAN COOKIE
BREWED COFFEE
*
RASPBERRY CREAM SODA
SUGAR FREE FROSTED GINGERBREAD LATTE
*
Live guilt-free while
indulging with a variety of
Torani’s Sugar Free flavors.
SUGAR FREE ALMOND BREWED COFFEE
Steam milk and Torani together. Pour into
a cup and add brewed espresso*. Spoon a
thin layer of foamed milk over top of
beverage. *Can substitute 1/2 cup strong
brewed coffee
Splash of Torani Sugar Free
Belgian Cookie Syrup
1 cup brewed coffee
Nonfat milk, to taste
Pour coffee into mug. Add milk or cream
and a splash of Torani to taste. Stir until
blended.
1 pint nonfat *half & half
1/4 cup of Torani Sugar Free Syrup of your choice
*
Stir ingredients together and serve in a small
serving pitcher with coffee beverages.
*
TORANI FLAVORED SUGAR FREE COFFEE CREAMER
L
DRINKS FOR A
CROWD
3/4 cup Torani Pomegranate Syrup
2 - 750ml bottles champagne
1 cup orange juice
Combine ingredients in a punch bowl.
Add ice cubes or ice ring and garnish with
fresh raspberries, if desired. Serves 6 - 8.
*
CANDIED APPLE CIDER
Drinks so entertaining the
food may be jealous.
Try adding some of these
flavorful twists to your
holiday party bar!
/ cup Torani Vanilla Syrup
/ cup Torani Caramel Syrup
4 cups apple juice or cider
4 cups cranberry juice
2 cinnamon sticks
1 Granny Smith apple, cored and sliced
*
HOLIDAY POMEGRANATE PUNCH
1 1/2 cups Torani Pomegranate Syrup
3/4 cups fresh lemon juice
1 1/2 cups light rum
2 750 ml bottles champagne or
sparkling white wine
Ice
Chill all ingredients before. Combine
chilled ingredients in a punch bowl and
stir. To make sure the punch doesn't get
water as ice melts, make your ice cubes
with Torani Syrup in a 1:4 ratio Torani to
water. Freeze and add the fun red cubes to
your punch. Get creative and add a
cranberry or pomegranate seeds to each
cube before it freezes.
Perfectly Chilled
A frozen ice ring will beautify your punch
bowl without watering down drinks! The
night before your party, fill a bundt pan or
gelatin mold with 1 cup Torani Syrup, 3-4
cups water, fresh fruit (lemon/lime/orange
slices, or cranberries) and some fresh
edible flowers or herbs (fresh rosemary or
mint sprigs, or rose petals). Take the ring
out of the freezer 20 minutes before
needed and it should slide easily into the
bowl. Ring should last about 2 hours.
*
1 2
*
1 2
Combine ingredients in a slow cooker.
Cover and cook on low-heat for 4 hours
or high-heat for 2 hours. Add apple slices
and cinnamon sticks. Cover and cook for
an additional 30 minutes.
*
*
*
CHAMPAGNE PUNCH
HOLIDAY SWING
1 1/2 cups Torani Raspberry Syrup
1 1/2 cups Torani Vanilla Syrup
4 – 5 liters sparkling water
Juice of 3 limes (around 6 Tbsp.)
Combine all ingredients in a large punch
bowl with ice. Garnish with lime slices
and fresh raspberries, if desired.
Serves 16 - 18.
*
*
“MOCK”
YOUR GUESTS’
SOCKS OFF
Do away with the booze,
but not the flavor. Let all
your guests toast with a
festive mocktail.
And don’t forget the
garnish!
For more flavored coffee recipes,
go to www.torani.com.
*
*
Don’t know the difference
between a cappuccino and a
latté? Use this handy chart to
easily reference your favorite
café drinks and try making
them at home.
FLAVORED LATTE
/ espresso
2/3 steamed milk
1 oz. Torani Syrup
1 cm. of foamed
milk
1 3
FLAVORED
CAPPUCCINO
/ espresso
/ foamed milk
1/3 steamed milk
1 oz. Torani Syrup
1 3
1 3
FLAVORED
CAFE AU LAIT
Shot of espresso
1/2 oz. Torani Syrup
Tiny dollop of
steamed milk
on top
Single or double
shot of espresso
1/2 oz. Torani Syrup
4-5 oz. hot water
/ strong, bold coffee
1/2 steamed milk
1 oz. Torani Syrup
1 2
FLAVORED BREVE
Single or double
espresso shot
1/4 oz. Torani Syrup
Top with
whipped cream
1 3
/ espresso
/ steamed half & half
1/3 half & half foam
1 oz. Torani Syrup
*
1 3
ORANGE FIZZLE
2 Tbsp. Torani Orange Syrup
2 Tbsp. Orange juice
1 Tbsp. pineapple juice
Splash lemon lime soda
Combine Torani, orange juice and
pineapple juice in a cocktail shaker. Shake
vigorously and pour over ice in a Collins
glass. Top with a splash of Sprite. Garnish
with an orange slice.
Combine all ingredients in a shaker glass
filled with ice, shake well and pour into a
cocktail glass.
BLOOD ORANGE SODA
2 Tbsp. Torani Blood Orange Syrup
1 cup soda water
Ice
Combine ingredients in tall glass and stir
gently. Garnish with an orange wheel.
*
FLAVORED ESPRESSO
CON PANNA
1 Tbsp. Torani Watermelon Syrup
1/2 Tbsp. Torani Passion Fruit Syrup
3/4 cup orange juice
1/4 cup sparkling water or club soda
1 Tbsp. lime juice
*
/ espresso
2/3 steamed milk
1 oz. Torani Dark
Chocolate Sauce
Whipped cream,
for topping
1 3
THE WAVE
2 Tbsp. Torani Bourbon Caramel Syrup
3/4 cup sparkling cider
*
FLAVORED
AMERICANO
CAFE MOCHA
BOURBON CARAMEL SPARKLER
Combine ingredients in fluted glass and
stir gently.
FLAVORED
MACCHIATO
*
Coffee Drinks 101
SWEET HEAT POPCORN
SWEET
TREATS
/ cup popcorn kernels popped as desired
/ cup Torani Sweet Heat Syrup
3 Tbsp. butter
2 Tbsp. sugar
1/4 tsp. salt
1 2
1 4
*
Who said Torani is just for
drinks? Use your favorite
flavor to spruce up a classic
dessert recipe.
ALMOND ROCA ® POTS DE CREME
*
TORANI FLAVORED WHIPPED CREAM
Makes 4 servings
2 Tbsp. Torani Syrup
1 cup heavy whipping cream
Whip heavy cream and Torani Syrup
until firm white peaks form.
Favorite Torani flavors: Brown Sugar
Cinnamon, Salted Caramel or Vanilla
Using a vegetable peeler, peel the pears, leaving the stems intact. Remove the core from
the bottom of the pear, using the point of the peeler. In a saucepan large enough to hold
the pears, heat the syrup with the citrus peel and cinnamon. Bring to a simmer and add
pears. Simmer on low for 20 to 30 minutes, or until tender but not mushy. Remove the
pears from the syrup with a slotted spoon and chill. Strain the syrup and chill separately.
Serve the pears with some of the syrup poured over. Garnish each plate with a small
amount of Torani flavored whipped cream and fresh raspberries (optional).
*
/ cup Torani Coffee Syrup
/ cup plus 1/2 Tbsp. Torani Almond Roca® Syrup
1 1/4 cups heavy cream
1/4 cup half and half
6 egg yolks, beaten
Cocoa powder, or ground cinnamon, for dusting
Shaved chocolate
1 2
1 2
*
*
TORANI RASPBERRY POACHED PEARS
3 cups Torani Raspberry Syrup
4 firm, ripe Bosc or Bartlett pears
2 strips lemon peel + 2 strips orange peel
1/2 cinnamon stick
1/2 pint heavy cream, whipped to soft peaks
1/2 pint fresh raspberries (optional)
*
Pre-heat oven to 225°F. Melt butter and sugar together
over low heat. Once melted, remove from heat and
combine with Syrup. Pop popcorn as desired in the
microwave, stovetop or air pop machine. Place popped
popcorn in a large bowl and toss with butter/syrup mixture
to lightly coat. Lay popcorn (discarding any unpopped
kernels) on a cookie sheet and place in the oven for 20
minutes, tossing occasionally. Remove from oven, transfer
popcorn to a serving bowl, add salt to taste and serve
immediately. Makes 9 cups.
*
*
In a small saucepan, heat the Coffee Syrup and reduce by
half. Pour into four small cappuccino cups or ramekins. In
another saucepan, heat 1 cup of the cream, the half-andhalf, and 1/2 cup of Almond Roca® Syrup. In a small bowl,
beat 6 egg yolks. Slowly whisk 1/4 cup of the heated cream
mixture into the yolks. Combine this mixture with the
remaining cream in the saucepan and cook for 2 to 3
minutes, stirring constantly until mixture has thickened.
Pour mixture into prepared serving cups and let cool.
Refrigerate, covered, for several hours or overnight. Before
serving, whip the remaining 1/4 cup of cream and 1/2 Tbsp.
Syrup to soft peaks, and spoon over the chilled custards.
Dust with cocoa powder, cinnamon or shaved chocolate
and serve.
*
Keep the guests entertained
with some flavorful twists to
your party bar.
*
HOT BUTTERED RUM
2 1/2 Tbsp. Torani Italian Eggnog Syrup
1 3/4 cups vanilla ice cream
1/4 cup (2 oz.) milk
2 oz. bourbon
/ cup Torani Caramel Syrup
3/4 cup dark rum
2 cups apple juice or cider
3 Tbsp. unsalted butter
2 Tbsp. lemon juice
1 cinnamon stick or 1/4 tsp. ground
cinnamon
Add all ingredients to a blender pitcher and
blend until smooth. Top with whipped cream
and add crushed candy canes for garnish, if
desired.
*
*
PA RT Y
*
LIFE OF THE
BOOZY PEPPERMINT PATTY
1/2 cup hot chocolate
2 Tbsp. Torani Peppermint Syrup
2 Tbsp. brandy
1 Tbsp. dark rum
Whipped Cream (optional)
Peppermints, crushed (optional)
Combine ingredients and serve in a hot toddy
glass. Garnish with whipped cream and
crushed peppermints.
GINGER LEMON DROP
3 Tbsp. citrus vodka
1 Tbsp. Torani Ginger Lemongrass Syrup
1 1/2 Tbsp. cranberry juice
1 Tbsp. sweet-and-sour mix
Rim a martini glass with lemon ginger sugar,
if desired. Combine ingredients in a cocktail
shaker with ice. Shake and strain into glass.
Garnish with a lemon twist.
GINGER SPARKLER
*
*
BOOZY EGGNOG MILKSHAKE
3/4 cup Champagne or Prosecco
2 Tbsp. Torani Ginger Syrup
Wedge of clementine
Combine Champagne or Prosecco and Torani
Syrup into a flute. Squeeze wedge of clementine
on top. Enjoy!
1 2
*
In a medium saucepan, bring Torani
Caramel Syrup, apple juice and cinnamon
to a simmer. Add 2 Tbsp. butter and
simmer until butter has melted. Remove
from heat. Stir in rum and lemon juice.
Divide hot buttered rum into four mugs.
Cut remaining 1 Tbsp. butter into four
pieces and drop one piece into each mug.
Dust with ground cinnamon or nutmeg
and serve warm.
RUBYTINI
3 Tbsp. vodka
1 1/2 Tbsp. Torani Ruby Red
Grapefruit Syrup
1 Tbsp. fresh lime juice
1/2 cup sparkling water or club soda
Rim a martini glass with lemon-ginger
sugar. Combine vodka, syrup and lime
juice in a cocktail shaker with ice. Shake
well and strain into martini glass. Top
with soda water. Garnish with a lemon
twist and serve.
TORANI SPICED WHITE RUSSIAN
1 Tbsp. Torani Brown Sugar
Cinnamon Syrup
2 Tbsp. vodka
1 Tbsp. coffee liqueur
1/4 cup half & half
Build all ingredients in a glass and serve.
*
PUMPKIN CANDIED PECANS
*
1/4 cup Torani Pumpkin Pie Syrup
1 large egg white
1 tsp. salt
3 cups pecans
3/4 cup sugar
*
*
Preheat oven to 300°F. Line a rimmed baking sheet with
parchment paper. Whisk the Torani Pumpkin Pie Syrup, egg
white, and salt together in a medium bowl until light and
foamy. Add the pecans and sugar; toss to coat. Bake on
baking sheet until nuts are golden brown and dry to the
touch, 35 to 40 minutes. Cool and break into pieces. Store in
an airtight container at room temperature.
ALMOND FRENCH TOAST “SOUFFLE”
Makes 8 servings/ Prep time: 20 minutes
1 loaf sliced bread (about 14 slices)
4 Tbsp. butter
4 eggs
1 cup Torani Almond (Orgeat) Syrup
2 1/2 cups milk
1 cup heavy cream
1/4 tsp. freshly ground nutmeg
1/4 tsp. ground cinnamon
1/2 cup sliced almonds
*
*
Preheat oven to 350°F. Lightly toast all
bread. While bread toasts, use 1 tbsp. of the
butter to grease a 9”x13” inch pan. Use the
remaining butter to evenly butter the toasted bread. Cut bread in half diagonally, then layer in
the pan. In a large bowl, whisk together the eggs and syrup. Whisk in milk and cream until
combined. Whisk in cinnamon and nutmeg.
Pour milk-egg mixture over the bread. Let sit, pressing down on the bread, until the bread
doesn’t float in the mixture. Sprinkle almonds on top and bake until just set in the center and
slightly puffed, about 45 minutes. Serve warm.
*
*
AMARETTO CHERRY HAND PIES
1 cup (6 oz.) frozen cherries, defrosted and roughly chopped
1/4 cup + 3 Tbsp. Torani Amaretto Syrup, divided
4 tsp. cornstarch
1 Tbsp. sugar
2 packaged pie dough rounds (for two 9 in. pies)
1 large egg
1 cup confectioner's sugar
*
*
Preheat oven to 375°F. Line 2 baking pans with parchment paper. Combine cherries, 1/4
cup Torani Amaretto Syrup, cornstarch, and sugar in a small saucepan. Bring to a simmer
over medium heat and cook until the mixture is very thick, 11/2 minutes. Transfer to a
bowl and refrigerate until completely cooled, 15 minutes.
Unroll the pie dough and use a 5-in. round cutter or brûlée dish to cut out 4 rounds from
each round of pie dough. Gather up the scraps and reroll them on a lightly floured
surface into a 1/8-in. thick round. Cut out 2 more rounds for a total of 10.
In a small bowl, whisk the egg with 1 tbsp. water. Place 1 tablespoon of filling in the
center of each round. Brush the edges of each round with egg wash and fold over so the
edges meet to create a half-moon. Press the edges together with a fork. Chill the pies for
at least 30 minutes.
Brush the pies with the remaining egg wash and poke the tops of each pie once with a
fork to vent. Bake until golden brown, 15 to 20 minutes. Transfer the pies to a cooling
rack and cool for 30 minutes.
Sift the confectioner's sugar into a medium bowl. Add the remaining 3 Tbsp. Torani
Amaretto Syrup, stirring until smooth. Drizzle icing over the hand pies and let stand at
room temperature until icing sets.