Getting Creative with Torani Brown Sugar Cinnamon and tag us in your social posts! #coffeecollectivenz
Torani Sugar Free Brown Sugar Cinnamon Cappuccino
Ingredients:
- 1 tbsp Torani Sugar Free Brown Sugar Cinnamon Syrup
- 200ml Milk
- 30ml Espresso
Recipe:
- Steam milk and Torani syrup together
- Pour into a cup and add brewed espresso
- Spoon a thin layer of foamed milk over top of beverage
Torani Sugar Free Brown Sugar Cinnamon Frappe
Ingredients:- 1/4 cup Torani Sugar Free Brown Sugar Cinnamon Syrup
- 1/4 cup heavy whipping cream
- 1/4 cup chilled, strongly brewed coffee
- 1 1/2 cup of ice
- Whipped cream, for garnish
- Cinnamon sprinkles, for garnish
Recipe:
- Steam milk and Torani together.
- Pour into a cup and add brewed espresso*.
- Spoon a thin layer of foamed milk over top of beverage.
*Can substitute 1/2 cup strong brewed coffee
Torani Sugar Free Brown Sugar Cinnamon Shaken Espresso
Ingredients:
- 2 tbsp Torani Brown Sugar Cinnamon Syrup
- 2 shots of espresso
- 1/2 cup ice
- 1 tsp cinnamon
- 2 oz milk of choice
- 2 oz half & half
- Whipped cream, for garnish
Recipe:
- In a shaker, add espresso, Torani Brown Sugar Cinnamon Syrup and ice.
- Shake until combined.
- Pour into glass then add milk.
- Froth half & half with splash of syrup and more cinnamon then add on top of drink.
- Top with whipped cream and more cinnamon and enjoy!
Torani Sugar Free Brown Sugar Cinnamon Peanut Butter Bits
Ingredients:
- ¼ cup Torani Sugar Free Brown Sugar Cinnamon Syrup
- ½ cup creamy natural style peanut butter
- 2 Tbsp rolled oats
- 1/2 cup + 2 Tbsp nonfat dry milk powder
- ¾ cup crispy rice cereal
- 1 cup chopped peanuts (optional)
Recipe:
- Combine all ingredients, except nuts, in a medium sized bowl and stir until well incorporated. The dough may be slightly sticky.
- Roll into 1 ½ Tbsp. sized balls with your hands.
- Place nuts in a shallow dish and roll the balls in the nuts.
- Makes 12-14 balls, depending on the size. As the balls absorb the peanut butter and Torani Syrup, they will become less sticky and more solid.