Mexican Hot Chocolate

INGREDIENTS

• 4 tbsp (2oz) Torani Sweet Heat Syrup

• 2 cups milk

• 2 tablespoons unsweetened cocoa powder

• 1 teaspoon ground cinnamon (plus a sprinkle more for the top)

• 1 teaspoon vanilla extract

• 2 ounces bittersweet chocolate

• Mini marshmallows and cinnamon sticks to garnish

INSTRUCTIONS

1. Bring a medium-sized saucepan to medium heat.

2. Add the milk, cocoa powder, and Torani Sweet Heat Syrup.

3. Whisk together until the cocoa powder is dissolved, then add in the cinnamon, vanilla extract, and the bittersweet chocolate.

4. Whisk continuously until the chocolate has completely melted and the mixture is hot, but not boiling.

5. Remove the saucepan from the burner, and divide the hot chocolate into 2 mugs.

6. Serve with mini marshmallows, an extra sprinkle of cinnamon, and cinnamon sticks for stirring. Enjoy!

Zero Sugar Vanilla Dirty Horchata

INGREDIENTS

• 2 tbsp (1 oz) Torani Puremade Zero Sugar Vanilla Syrup

• 1 cup (8 oz) horchata

• 2 shots IMACK Espresso

• Cinnamon or honey for garnish

INSTRUCTIONS

1. Steam together horchata and Torani.

2. Pour into tall glass and add brewed IMACK Espresso*.

3. Sprinkle cinnamon or drizzle honey on top for garnish and enjoy!

*Can substitute 1/2 cup strong brewed coffee

Jack-O-Lantern Latte

INGREDIENTS

• 2 tbsp (1 oz) Torani Puremade Pumpkin Pie Sauce

• 1 tbsp (1/2 oz) Torani Maple Flavoring Syrup

• 1 cups (8 oz) milk or milk alternative

• 2 shots of IMACK espresso

INSTRUCTIONS

1. Steam together milk and Torani.

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

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

*Can substitute 1/2 cup strong brewed coffee