Galaxy Float

INGREDIENTS

• 2 tbsp Torani Puremade Galaxy Syrup

• 8 oz sparkling water

• 1 scoop vanilla ice cream

• Maraschino cherry to garnish

INSTRUCTIONS

1. Fill a glass with ice.

2. Pour sparkling water leaving about an inch of space (to prevent spilling).

3. Then, add 2 tbsp of Puremade Galaxy Syrup.

4. Add a scoop of vanilla ice cream on top and if you wish, garnish with a maraschino cherry on top. Enjoy!

Black Sugar Ginger Cookies

INGREDIENTS

• 1/2 cup butter, melted (optionally, use brown butter)

• 1 1/2 cups all-purpose flour

• 2 tsp. baking soda

• 1 tsp. cinnamon

• 1 tsp. ginger

• 1 tsp. salt

• 1/3 cup sugar

• 1/2 cup Monin Black Sugar Syrup

• 1 egg

INSTRUCTIONS

1. Preheat oven to 350° F and line two baking sheets with parchment paper or a silk pad.

2. In a mixing bowl, flour, baking soda, cinnamon, ginger, and salt until well incorporated.

3. In a separate mixing bowl, combine sugar, syrup, egg, and butter together. Slowly mix the dry ingredients, in batches, into the wet ingredients with a rubber spatula.

4. Using a medium cookie scoop, add the dough evenly onto the baking sheets.

5. Bake for 8 minutes or until cookies just puff up.

6. Cool completely. Serve immediately or wrap in plastic wrap and store at room temperature.

Black Sugar Pastry Cream

INGREDIENTS

• 3 cups whole milk

• 1/2 cup Monin Black Sugar Syrup

• 1/4 cup corn starch

• 4 egg yolks

• Pinch salt

• 4 Tbsp. cold butter

INSTRUCTIONS

1. In a medium sized sauce pot combine the first 5 ingredients and whisk until completely mixed together.

2. Set the mixture at a medium-low heat and very gradually bring up to a simmer, mixing the entire time with a rubber spatula.

3. Once mixture is simmering, continue to simmer for 1 minute and then remove from heat.

4. Whisk in the cold butter until completely melted then strain through a fine mesh sieve.

5. Cover the pastry cream with plastic wrap directly on it and allow to completely chill in the refrigerator (about 2 hours) before use.