London Fog Latte

INGREDIENTS

• 1 bag Numi Aged Earl Grey tea

• 1 part milk of your choice

• ½ tsp culinary lavender flowers

• ¼ tsp vanilla extract

• Honey, agave syrup, maple syrup, or rice syrup to taste (optional)

INSTRUCTIONS

1. Boil water and steep the Aged Earl Grey for 5 minutes in half a cup of water.

2. While you’re boiling the water, heat up a saucepan of your choice of milk and whisking/froth (if using a milk frother) it until it is warm.

3. If you have a mesh tea ball, add ½ teaspoon of culinary lavender to the tea as it warms, if you don’t have a mesh tea ball, just let it float in the milk and strain it out after.

4. Add half a teaspoon of vanilla extract to the milk.

5. Combine the tea and milk mixture together. Serve and enjoy! For an iced latte, simply cool the mixture in the fridge and pour over ice.

Coconut Mocha

INGREDIENTS

• 2 tbsp (1 oz) Torani Dark Chocolate Puremade Sauce

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

• 1 cup (8oz) milk

• 2 shots IMACK Espresso*

• Dark chocolate sauce and toasted coconut, to garnish

INSTRUCTIONS

1. Steam milk and Torani together.

2. Pour into tall glass and add brewed espresso*.

3. Spoon a thin layer of foamed milk over top of beverage.

4. Garnish with sauce and toasted coconut, if desired.

5. Serve and enjoy!

*Can substitute 1/2 cup strong brewed coffee

Galaxy Cold Brew

INGREDIENTS

• 4 oz of Torani Puremade Galaxy Syrup

• 16 oz of IMACK Cold Brew

• 6 oz heavy whipping cream

• 1 tsp vanilla extract

• 1 tbsp Freeze dried raspberry

• Fresh Raspberries (optional)

• Ice

INSTRUCTIONS

1. Fill glasses with ice.

2. Add cold brew coffee to each.

3. Add Torani Puremade Galaxy Syrup to each.

4. In a blender, blend the heavy cream and vanilla extract until thick- about 25 seconds. Using a spoon, add vanilla cold foam to each.

5. Sprinkle with freeze dried raspberry & top with fresh raspberries- enjoy!

Recipe by Amy Desrosiers, @sizzlingeats. Sourced from torani.com