What could I possibly be making with these ingredients today?
ANSWER: Salted Caramel Hot Chocolate to be exact
You can also make a mocha or latte in any flavor choice.
- 2 Tbsp. Torani Sugar syrup
- 1/4 cup espresso
- 1 cup nonfat milk
In a small saucepan, gently heat milk and Torani syrup together, whisking until frothy. Pour heated, flavored milk into a tall glass and add brewed
espresso*. Spoon a thin layer of foamed milk over top of beverage.
*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup brewed espresso
I am so thrilled to be part of She Speaks group and get another chance to try some new flavors of Torani Syrups. To see my review from last year check out My Torani Post.
Since 1925, 3rd generation family-owned Torani has been crafting great tasting flavored syrups that coffeehouses use to make their flavored drinks taste so delicious. With over 120 flavors in Regular and Sugar Free varieties, Torani flavored syrups are perfect for flavored lattes, mochas, coffees, cocoas, Italian sodas, teas, lemonades, cocktails and smoothies. Coffeehouse professionals choose Torani flavors because they are expertly crafted and made with the highest quality ingredients, like natural flavors and pure cane sugar. The Sugar Free flavors have no calories and are sweetened with Splenda. Now, Torani flavored syrups are widely available at retail so you can easily create authentic coffeehouse quality drinks at home.
I thought I would spice up some whipped cream as well to sweeten up our Ultimate Pecan pie left overs. Simply add some syrup to the whipping cream, no need to add any additional sugar.
For more recipes than you would ever need check out this Torani Syrup Recipes by the Midwest Chemist.com. They include so many different recipes using Torani Syrup from cocktails to desserts to salad dressing, I could hardly decide on just one.
I am going to try this recipe for Torani Chocolate Truffles for the Holidays for sure.
TORANI CHOCOLATE TRUFFLES
- 3 Tbsp. Torani Caramel syrup
- 12 oz. bittersweet chocolate
- 1/4 cup heavy cream
- Cocoa powder for dusting
Melt chocolate in a double boiler; add cream and Caramel syrup and stir well. Let cool. Chill mixture until firm enough to mold. Roll into almond-sized
balls, working quickly to keep the chocolate firm. Fill a shallow bowl with cocoa powder and, using a fork, gently roll truffles in cocoa. Store in an airtight
container in refrigerator until ready to eat
Disclosure: I was chosen as part of SheSpeaks sponsored Torani campaign to share information about this holiday contest. I was sent samples to help facilitate my post and review. The views above are mine and mine alone.