Bloody Vampire Float

INGREDIENTS

• 2 Tbsp (1 oz) Torani Red Raspberry Syrup

• 1 cup sparkling water

• 1-2 scoops vanilla ice cream

• 1 Tbsp (1/2 oz) Torani White Chocolate Sauce, 1 tsp red gel food coloring and whipped cream, to garnish

• Plastic toy vampire fangs for decor (optional)

INSTRUCTIONS

1. In a small bowl/container, combine Torani White Chocolate Sauce and red gel food coloring to create your “bloody garnish."

2. In a separate cup, combine 2 Tbsp. Torani Red Raspberry syrup and sparkling water.

3. In your Halloween cup, add your scoop(s) of vanilla ice cream.

4. Slowly pour Torani Red Raspberry Soda over ice cream.

5. Top with whipped cream. Insert vampire fangs and drizzle with your bloody garnish!

6. Serve and enjoy!

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