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Accompaniments
Torani Red Beans and Rice with Coconut
2 Tbsp. Torani Coconut syrup
1 cup dried red kidney beans, soaked overnight
1 cup long grain rice
1 clove garlic, minced
1 stick cinnamon
1/2 tsp. salt
1/2 Tbsp. butter
1 small onion, chopped
1 bay leaf
1 small sprig thyme, or 1/4 tsp. dried
Pepper, to taste
Drain the beans and cover with 8 cups of cold water. Bring to a boil in a large pot, then simmer for an hour, or until cooked. Mix in the remaining ingredients, adding more water if too dry. Simmer for 20 minutes. Cover and simmer for another 10 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes. Fluff with a fork and serve.
Notes: This makes a simple and tasty side dish for any barbecue.
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Appetizers
Torani Pork Saté
1 Tbsp. Torani Tamarindo syrup
1 Tbsp. Torani Macadamia Nut syrup
1/4 yellow onion
2 garlic cloves
1 Tbsp. minced ginger root
1 Tbsp. soy sauce
Juice of 1 lemon
2 Tbsp. ground cumin
1 tsp. ground coriander
1 lb. lean pork, thinly sliced
In a blender, combine all ingredients except pork and blend until smooth. Pour into a shallow glass baking dish. Skewer the pork and marinade for 1 hour, keeping refrigerated Grill over charcoal or under broiler for 3 to 4 minutes. Serve with Coconut-Macadamia Sauce (See recipe)
Notes: Chicken, beef, or lamb may be substituted for the pork.
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Blended
Caribbean Dream
1 cup ice
1/2 oz. (1 Tbsp.) Torani Coconut syrup
1/2 oz. (1 Tbsp.) Torani Raspberry syrup
4 oz. (1/2 cup) pineapple juice
1 oz. (2 Tbsp.) rum
Combine ingredients in a commercial blender in the order shown and blend until smooth (about 20 seconds). Yields one 8-oz. drink.
Torani Almond Joy
1 oz. (2 Tbsp.) Torani Chocolate Mocha sauce
2 oz. (1/4 cup) Torani Coconut syrup
1 oz. (2 Tbsp.) Torani Orgeat (Almond) syrup
4 oz. (1/2 cup) milk
1 1/2 cups ice
In a blender pitcher, combine all ingredients and blend until smooth. Top with whipped cream and chopped Almond Joy candy if desired. Serving/Yield: 1-16oz.
Torani Coco-Berry Italian Milkshake
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
In a blender pitcher, combine all ingredients 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
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
In a blender pitcher, combine all ingredients and blend until smooth. Serving/Yield: 1-16 oz.
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 Coco-Mocha
1 oz. (2 Tbsp.) Torani Coconut syrup
1 oz. (2 Tbsp.) Torani Chocolate Mocha sauce
1-2 shots espresso
4 oz. milk
2 cups ice
Combine all ingredients in a blender and blend until smooth. Top with whipped cream and toasted coconut flakes if desired. Yields 1 16-oz serving.
Torani Frozen Coco-Mocha
1 oz. (2 Tbsp.) Torani Sugar Free Coconut syrup
1 oz. (2 Tbsp.) Torani Sugar Free Chocolate syrup
1-2 shots espresso
4 oz. milk
2 cups ice
Combine all ingredients in a blender and blend until smooth. Top with whipped cream and toasted coconut flakes if desired. Yields 1 16-oz serving.
Torani White Coco-Mocha
1 oz. (2 Tbsp.) Torani Coconut syrup
1 oz. (2 Tbsp.) Torani White Chocolate sauce
1-2 shots espresso
4 oz. milk
2 cups ice
Combine all ingredients in a blender and blend until smooth. Top with whipped cream and toasted coconut flakes if desired. Yields 1 16-oz serving.
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Caffe Lattes
Coconut Cream Pie Latte
1 oz. Torani Vanilla Bean syrup
1/2oz. Torani Coconut syrup
8 oz. milk
1-2 shots espresso
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: *Substitute 1/2 cup strong brewed coffee if desired
Raffello
1 oz. (2 Tbsp.) Torani White Chocolate sauce
1/2 oz. (1 Tbsp.) Torani Coconut syrup
1/4 oz. (1/2 Tbsp.) Torani Vanilla syrup
1/4 oz. (1/2 Tbsp.) Torani Hazelnut syrup
8 oz. (1 cup) milk
1-2 shots (1/4 cup) espresso
Combine ingredients in a 16-oz. glass half-filled with ice. Stir well. Top with whipped cream (optional). Servings/Yield: One 16-oz. drink
Torani Coco-Mocho Latte
1 oz. (2 Tbsp.) Torani Coconut syrup
1/2 oz. (1 tsp.) Torani Creme de Cacao 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: Garnish with shredded coconut. *You may substitute 1/2 cup strong brewed coffee if desired
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Caffioco Drinks
Coco-Loco Caffioco
2 cups ice
4 oz. milk
2 oz. Torani Caffioco
1 oz. Torani Coconut syrup
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Top with whipped cream and toasted coconut flakes if desired. Yields 1 16-oz. drink.
Coco-Mocha Caffioco
2 cups ice
4 oz. milk
2 oz. Torani Caffioco
1 oz. Torani Chocolate Mocha sauce
3/4 oz. Torani Coconut syrup
Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Top with whipped cream and toasted coconut flakes if desired. Yields 1 16-oz. drink.
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Caramellas
Tropical Vanilla Caramella
1/2 oz. Torani Caramel sauce
1/2 oz. Torani Vanilla Bean syrup
1/4 oz. Torani Coconut syrup
8 oz. milk
1-2 shots espresso
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: *Substitute 1/2 cup strong brewed coffee if desired
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Chai
Coffee Tropics Chai
8 oz. chai (see note)
1/2 oz. Torani Coconut syrup
1/2 oz. Torani Coffee syrup
Steam together milk, chai powder or concentrate, and Torani syrup. Yields 1 12-oz. drink.
Notes: All recipes for use with 8 oz. chai liquid, prepared as specified on chai packaging.
Tropical Chai
8 oz. chai (see note)
1 oz. Torani Coconut syrup
Steam together milk, chai powder or concentrate, and Torani syrup. Yields 1 12-oz. drink.
Notes: All recipes for use with 8 oz. chai liquid, prepared as specified on chai packaging.
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Cocktails
Blue Lagoon
1 oz. Torani Coconut syrup
1 1/2 oz. vodka
1/2 oz. blue curacao
2 oz. pineapple juice
Combine all ingredients in a cocktail shaker filled with ice. Shake until blended and strain into prepared martini glass. Garnish with a pineapple wedge. Serves 1.
Caribbean Dream
1 cup ice
1/2 oz. (1 Tbsp.) Torani Coconut syrup
1/2 oz. (1 Tbsp.) Torani Raspberry syrup
4 oz. (1/2 cup) pineapple juice
1 oz. (2 Tbsp.) rum
Combine ingredients in a commercial blender in the order shown and blend until smooth (about 20 seconds). Yields one 8-oz. drink.
Torani Pina Colada
1 oz. (2 Tbsp.) Torani Coconut syrup
1/2 oz. (1 Tbsp.) Torani Pineapple syrup
1/2 oz. (1 Tbsp.) light rum
2 oz. (1/4 cup) Half & Half or milk
1 cup ice
pineapple wedge for garnish
Combine all ingredients in a blender pitcher and blend until smooth. Serving/Yield: 1-16 oz.
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Entrees
Torani Coconut Yellow Curry for Chicken, Beef or Vegetables
1 cup Torani Coconut syrup
1 Tbsp. Peanut oil
1/2 cup Yellow Curry Paste (see below)
1 lb. sliced chicken, beef or mixed vegetables
1/2 cup chicken stock
2 Tbsp. heavy cream
1 Tbsp. Thai fish sauce
Chopped basil and cilantro leaves, for garnish
Yellow Curry Paste:
2 small dried chiles, soaked for 10 minutes in 2 Tbsp. hot water
1 shallot
2 garlic cloves
1/4 cup minced lemon grass
2 Tbsp. minced ginger root
1 Tbsp. ground coriander
1 tsp. ground cumin
1 tsp. curry powder
1 tsp. Thai fish sauce
Torani Coconut Yellow Curry: Sauté Yellow Curry Paste in peanut oil just until fragrant. Add sliced chicken, beef or vegetables and cook for a few minutes. Add Torani Coconut, chicken stock and fish sauce. Simmer until meat or vegetables are cooked. Serve at once over rice garnished with herbs. Use one of many excellent curry pastes on the market, or make the following: Yellow Curry Paste: Blend all ingredients including soaking liquid in a food processor blender to make a fine paste.
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Granitas
Torani Hawaiian Delight Granita
2-750 ml bottles Torani Pineapple syrup
1-750 ml bottle Torani Coconut syrup
9-750 ml bottles water
Add ingredients to your commercial granita machine and freeze according to manufacturers instructions.
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Hot Chocolate
Torani Irish Hot Chocolate
1 oz. (2 Tbsp.) Torani Chocolate Mocha Sauce
1/2 oz. (1 Tbsp.) Torani Irish Cream syrup
1/4 oz. (1 1/2 tsp.) Torani Coconut syrup
10 oz. (1 1/4 cup) milk
Preferred method: Steam together Torani and milk. Pour steamed flavored milk to about 1/2" below the top of a 12 oz. glass.
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Iced Coffees
Raffello
1 oz. (2 Tbsp.) Torani White Chocolate sauce
1/2 oz. (1 Tbsp.) Torani Coconut syrup
1/4 oz. (1/2 Tbsp.) Torani Vanilla syrup
1/4 oz. (1/2 Tbsp.) Torani Hazelnut syrup
8 oz. (1 cup) milk
1-2 shots (1/4 cup) espresso*
Combine ingredients in a 16-oz. glass half-filled with ice. Stir well. Top with whipped cream (optional). Servings/Yield: One 16-oz. drink
Notes: *1/2 cup strong, brewed coffee may be substituted.
Torani Iced Black Forest Mocha
1/2 oz. (1 Tbsp.) Torani Chocolate Mocha Sauce
1/4 oz. (1 1/2 tsp.) Torani Cherry syrup
1/4 oz. Torani Coconut syrup
2 shots (1/4 cup) espresso
8 oz. (1 cup) milk
1 cup ice
Whipped cream, for topping
Shaved chocolate, for topping
1 cherry, for garnish
Combine all ingredients, stir and serve. Top with a generous dollop of whipped cream, shaved chocolate, and garnish with a cherry. Serving/Yield: 1-16 oz.
Torani Iced Coco-Almond Latte
1 oz. (2 Tbsp.) Torani Orgeat (Almond) syrup
1/2 oz. (1 Tbsp.) Torani Coconut syrup
1-2 shots (1/8-1/4 cup) espresso
8 oz. (1 cup) milk
1 cup ice
Add ice, milk, syrups and espresso to a 16 oz. glass and stir well.
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Iced Teas
Tiki Tea
1 oz. Torani Coconut syrup
2 oz. coconut milk
1 oz. milk
3 1/2 oz. chilled chai
3 1/2 oz. unsweetened chilled tea
finely ground dried coconut (optional)
Combine ingredients in a cocktail shaker filled with ice, and shake until well blended. Pour mixture into 16-oz. glass rimmed with finely ground dried coconut (optional).
Torani Tropical Teazer
1/2 oz. (1 Tbsp.) Torani Banana syrup
1/2 oz. (1 Tbsp.) Torani Coconut syrup
1 oz. (2 Tbsp.) Torani Mango syrup
8 oz. (1 cup) brewed tea, chilled
Combine all ingredients in a 16 oz. glass filled with ice and stir. Serving/Yield: 1-16oz.
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Italian Sodas
Torani Tropical Breeze
1/2 oz. (1 Tbsp.) Torani Creme de Banana syrup
1/4 oz. (1 1/2 tsp.) Torani Pineapple syrup
1/4 oz. (1 1/2 tsp.) Torani Coconut syrup
8 oz. (1 cup) sparkling water or club soda
Fill a 16-oz. glass about 3/4 full with ice. Add water and Torani and stir well to blend flavors. Garnish with a slice of pineapple and shaved coconut. Serving/Yield: 1-16oz.
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Mochas
Torani Coconut Awakening Mocha
3/4 oz. (1 1/2 Tbsp.) Torani White Chocolate Mocha sauce
1/2 oz. (1 Tbsp.) Torani Vanilla syrup
1/4 oz. (1 1/2 tsp.) Torani Coconut syrup
1-2 shots 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 12 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 12 oz. glass, add steamed milk, and top with a thin layer of foamed milk.
Torani Divine Italian Eggnog White Mocha
1/2 oz. (1 Tbsp.) Torani White Chocolate Mocha sauce
1/2 oz. (1 Tbsp.) Torani Italian Eggnog syrup
1/2 oz. (1 Tbsp.) Torani Coconut 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. Acceptable method: Combine Torani and espresso in a 12 oz. glass, add steamed milk, and top with a thin layer of foamed milk. Serving/Yield: 1-16 oz.
Torani German Chocolate Mocha
1 oz. (2 Tbsp.) Torani Chocolate Mocha Sauce
1/2 oz. (1 Tbsp.) Torani Crème Caramel syrup
1/2 oz. (1 Tbsp.) Torani Coconut syrup
1-2 shots (1/8-1/4 cup) espresso
8 oz. (1 cup) milk
Whipped cream
Chopped pecans, for garnish
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. Top with whipped cream. Serving/Yield: 1-16 oz.
Torani Munich Madness
1/2 oz. (1 Tbsp.) Torani Chocolate Mocha Sauce
1/4 oz. (1 1/2 tsp.) Torani Coconut syrup
1/4 oz. (1 1/2 tsp.) Torani Caramel syrup
Splash of Torani Hazelnut syrup
2 shots (1/4 cup) espresso
6 oz. (3/4 cup) milk
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 whipped cream. Serving/Yield: 1-12oz.
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Mocktails
Torani Virgin Pina Colada
1 oz. (2 Tbsp.) Torani Coconut syrup
1/2 oz. (1 Tbsp.) Torani Pineapple syrup
1/2 oz. (1 Tbsp.) sweet and sour mix
2 oz. (1/4 cup) half & half or milk
1 cup ice
In a blender pitcher, combine all ingredients and blend until smooth. Pour into a chilled parfait glass. Top with a pineapple wedge.
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Other
Torani Pina Colada for Kids
1 oz. (2 Tbsp.) Torani Coconut syrup
1/2 oz. (1 Tbsp.) Torani Pineapple syrup
8 oz. (1 cup) milk
Combine Torani and milk in a tall glass. Serves 1.
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Salsas/Sauces
Torani Coconut Peanut Sauce
1/3 cup Torani Coconut syrup
1 cup smooth peanut butter
1 tsp. minced garlic
1 tbs. soy sauce
1 tsp. red curry paste (Thai Kitchen or other)
1/2 cup water
Whisk together all ingredients and simmer 2-3 minutes. If mixture is too thick, thin with hot water. Refrigerate until ready to use. Before serving, bring sauce to room temperature, thinning with water as necessary.
Torani Coconut-Macadamia Sauce
1/2 cup Torani Coconut syrup
1/4 cup Torani Macadamia Nut syrup
1 Tbsp. Torani Tamarindo syrup
1 tsp. lemon zest
Cayenne, to taste
1/2 tsp. salt
1/2 lb. roasted peanuts, ground
1/2 yellow onion
1-1/2 cups evaporated milk
1/2 jalapeno pepper, minced
1 clove garlic
Combine all of the ingredients in a saucepan and simmer for 15 minutes.
Notes: Serve this sauce with skewered meat sate’s.
Torani Thai-Style Marinade
1/2 cup Torani Coconut syrup
2 Tbsp. Torani Lemon syrup
2 Tbsp. Torani Tamarindo syrup
1/4 cup peanut oil
1 Tbsp. Thai fish sauce
1/4 cup chopped cilantro
1 tsp. grated ginger root
1 clove garlic, pressed
1 tsp. lime zest
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. red pepper flakes
Mix all the ingredients together. Reserve a little of the marinade to use as a dipping sauce, particularly if you are making skewered satés.
Notes: This marinade is particularly good with grilled flank steak and also works well with grilled pork or chicken.
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Smoothies
Torani Coco-Banana Smoothie
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
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 Hawaiian Tropics Smoothie
2 oz. (1/4 cup) Torani Pineapple syrup
3/4 oz. (1 1/2 Tbsp.) Torani Coconut syrup
2 oz. (1/4 cup) low-fat milk
4 oz. (1/2 cup) Vanilla frozen yogurt
1/4 cup fresh strawberries
1/2 orange
1/2 banana
2 cups ice
Fill a blender with ingredients and blend until smooth. Serving/Yield: 1-16oz.
Notes: You can substitute milk for the yogurt.
Torani Maui Freeze
2 oz. (1/4 cup) Torani Coconut syrup
6 oz. (3/4 cup) un-sweetened pineapple juice
2 oz. (1/4 cup) fresh pineapple chunks
2 cups ice
Pineapple wedges for garnish
Combine the ice, juice, syrup, and pineapple chunks in a blender and blend until smooth. Garnish each drink with a pineapple wedge. Serving/Yield: 1-16oz.
Torani Savannah Sip
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
Combine all ingredients in a blender pitcher and blend until smooth. Serving/Yield: 1-16oz.
Notes: For an alcoholic version of this drink, add 2 oz. rum.
Torani Tropical Cooler
2 oz. (1/4 cup) Torani Pink Grapefruit Syrup
1 oz. (2 Tbsp.) Torani Coconut Syrup
6 oz. (3/4 cup) 7-Up
1 1/2 cups ice
Combine all ingredients in blender and blend until smooth. Garnish with lime, lemon, or orange slice. Serving/Yield: 1-16oz.
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Steamers
Coconut Samoa Steamer
1/2 oz. (1 Tbsp.) Torani Chocolate Mocha sauce
1/2 oz. (1 Tbsp.) Torani Coconut syrup
1/2 oz. (1 Tbsp.) Torani Caramel syrup
1/2 oz. (1 Tbsp.) Torani Vanilla syrup
8 oz. (1 cup) milk
Steam Torani and milk together. Pour flavored steamed milk into a 16 oz. glass and top with a thin layer of foamed milk. Yields 1 16-oz. drink.
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