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Blended
Torani Grasshopper
1-1/4 oz. (2 1/2 Tbsp.) Torani Chocolate Mint syrup
2 oz. (1/4 cup) Half & Half
2 oz. (1/4 cup) sparking water or club soda
1 cup ice
Torani Peppermint flavored whipped cream
Combine all ingredients in a blender and blend until smooth. Top with Torani Peppermint flavored whipped cream.
Notes: For flavored whipped cream, add a splash or two of Torani to whipped cream and continue whipping just until incorporated. Use 1 oz. (2 Tbsp.) per half-pint of whipping cream.
Torani Minted Coffee Freeze
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
Combine all ingredients in a blender pitcher and blend well. Top with Torani Creme de Menthe whipped cream. Serving/Yield: 1-16oz.
Wintermint Chip Frozen Latte
2 oz. Torani Chocolate Mint syrup
1 shot espresso
6 oz. milk
1/3 cup chocolate chips
2 cups ice
Blend all ingredients in a commercial blender.
Notes: The chips add great texture and visuals!
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Caffe Lattes
Torani Chocolate Mint Latte
1 oz. (2 Tbsp.) Torani Chocolate Mint syrup
2 shots (1/4 cup) espresso
8 oz. (1 cup) milk
Steam together Torani and milk. Pour steamed flavored milk to about 1/2 inch below the top of a 16-oz. glass. Add espresso and top with a thin layer of foamed milk. Making it at home: In a small saucepan, gently heat Torani and milk, whisking until frothy. Pour into a tall glass and add espresso. You may also heat milk and Torani in a microwave, pour into a blender and blend until frothy, about 30 seconds. Pour into a tall glass and add espresso. Servings/Yield: 1 16-oz drink.
Notes: Suggested toppings: Dust with cocoa powder and garnish with a chocolate mint candy. Or, top with Torani Creme de Menthe flavored whipped cream and chocolate syrup swirls. * 1/2 cup strong, brewed coffee may be substituted for the espresso.
Torani Double Chocolate Mint Milano
1 oz. (2 Tbsp.) Torani Chocolate Milano syrup
1/2 oz. (1 Tbsp.) Torani Chocolate Mint syrup
2 shots (1/4 cup) espresso*
8 oz. (1 cup) milk
Steam together Torani and milk. Pour steamed flavored milk to about 1/2 inch below the top of a 16-oz. glass. Add espresso and top with a thin layer of foamed milk. Making it at home: In a small saucepan, gently heat Torani and milk, whisking until frothy. Pour into a tall glass and add espresso. You may also heat milk and Torani in a microwave, pour into a blender and blend until frothy, about 30 seconds. Pour into a tall glass and add espresso. Servings/Yield: 1 16-oz drink
Notes: *1/2 cup strong, brewed coffee may be substituted.
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Caffioco
Chocolate Mint Caffioco
2 cups ice
4 oz. milk
2 oz. Torani Caffioco
1 oz. Torani Chocolate Mint syrup
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Yields 1 16-oz. drink.
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Desserts
Torani Chocolate Mint Wafers
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 lb. (4 oz.) butter
1/2 cup semisweet chocolate chips
1/3 cup Torani Chocolate Mint syrup
1 egg
1/2 cup sugar
powdered sugar for dusting
Preheat oven to 350 degrees. Sift together flour, baking soda and salt and set aside. Melt butter, chocolate chips and syrup in a double boiler; stir until smooth and remove from heat. Whisk egg and sugar together, then slowly whisk in chocolate mixture. Stir in dry ingredients. Spoon batter into 1-inch balls and drop onto parchment lined baking sheet. Bake for 10 to 15 minutes. Let cool for a few minutes, remove from baking sheet and cool completely on a rack. Before serving, sprinkle with powdered sugar. Yields 2 dozen cookies.
Notes: Try these delicious cookies with Torani Peppermint, Caramel or Coffee syrups.
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Granitas
Torani Chocolate Mint Granita
3-750 ml Torani Chocolate Mint syrup
8 shots brewed espresso
9-750 ml bottles water
Add ingredients to your commercial granita machine and freeze according to manufacturers instructions.
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Ice Cream/Sorbet
Chocolate Mint Soft Serve
12 oz. vanilla soft serve ice cream or frozen custard
1/2-3/4 oz. Torani Chocolate Mint syrup
Fill a 16-oz. cup with soft serve or frozen custard. Mix in Torani syrup. Garnish as desired. Serves 1. Topping ideas: crushed candy bars such as Reese's, Butterfinger or Snickers, chocolate sprinkles, m&m's, chopped nuts.
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Iced Coffees
Torani Iced Cricket Latte
1/4 oz. (1 1/2 tsp.) Torani Chocolate Mint syrup
1/4 oz. (1 1/2 tsp.) Torani Creme de Menthe syrup
1/2 oz. (1 Tbsp.) Torani Creme de Cacao syrup
2 shot (1/4 cup) espresso
12 oz. (1 1/2 cup) milk
whipped cream
Ice
ground chocolate
mint sprig
Fill a 16 oz. glass about 3/4 full with ice. Add syrups, milk and espresso and stir well. Serve topped with whipped cream, ground chocolate and mint. Serving/Yield: 1-12oz.
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Mochas
Torani Cricket Mocha
1 oz. (2 Tbsp.) Torani Chocolate Mocha sauce
3/4 oz. (2 1/2 Tbsp.) Torani Chocolate Mint syrup
1-2 shots (2 Tbsp.-1/4 cup) espresso
8 oz. (1 cup) milk
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. Sprinkle with ground cinnamon and cocoa. 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.
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Steamers
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