©2015 R. Torre & Company. All rights reserved. Torani and the Torani label are registered trademarks.

There are endless ways to add flavor

with Torani. Add it over oatmeal, on top of pancakes,

mix it with plain yogurt, add it to

marinades, use it in vinaigrettes and

flavored whipped cream. The choices

are endless! Visit us on-line at

www.torani.com to search for delicious

recipe ideas.

Flavorful Additions

ALMOND (ORGEAT)ALMOND ROCA®AMARETTOAPPLEBLACKBERRYBLOOD ORANGEBLUEBERRYBLUE CURACAOBLUE RASPBERRY DFBOURBON CARAMELBROWN SUGAR CINNAMONBUTTER PECANBUTTER RUMBUTTERSCOTCHCANE SUGAR SWEETENERCARAMELCARAMEL, CLASSICCHAI TEA SPICECHEESECAKECHERRYCHERRY LIMECHOCOLATE CHIP COOKIE DOUGH CHOCOLATE MACADAMIA NUTCHOCOLATE MILANO (CHOCOLATE)CHOCOLATE MINTCINNAMONCOCONUTCOFFEECRÈME CARAMELCRÈME DE CACAOCRÈME DE BANANACRÈME DE MENTHECUPCAKEENGLISH TOFFEEFRENCH VANILLAGINGERGINGER LEMONGRASSGINGERBREADGRAPEGREEN APPLEGRENADINEGUAVAHAZELNUTHAZELNUT, CLASSICHIBISCUS

HONEY VANILLAHUCKLEBERRYIRISH CREAMITALIAN EGGNOGKIWILAVENDERLEMONLEMON TEA FLAVORLIMELYCHEEMACADAMIA NUTMANGO MANGO TEA FLAVORMAPLE FLAVORMARRON (CHESTNUT)MOJITO MINTORANGE DFPASSION FRUITPEACHPEACH TEA FLAVORPEANUT BUTTERPEPPERMINTPINEAPPLEPOMEGRANATEPUMPKIN PIEPUMPKIN SPICERASPBERRYRASPBERRY TEA FLAVORRED RASPBERRY DFROOT BEER (CLASSIC)ROSERUBY RED GRAPEFRUITSALTED CARAMELSHORTBREADSPICY KOLA NUTSTRAWBERRYSWEET HEATTANGERINETIRAMISUTOASTED HAZELNUTTOASTED MARSHMALLOWVANILLAVANILLA BEANWATERMELONWHITE CHOCOLATE (CHOCOLATE BIANCO)

SIGNATURE SYRUPSALMONDBLOOD ORANGECARAMELHAZELNUTIRISH CREAMLIMEMANGORASPBERRYSTRAWBERRYVANILLAWHITE PEACH

SAUCESDARK CHOCOLATECARAMELPEPPERMINT BARK *PUMPKIN PIE *SALTED CHOCOLATE CARAMELWHITE CHOCOLATE

SYRUPS SUGAR FREESYRUPSALMONDALMOND ROCA®BELGIAN COOKIE (SPECULOOS)BLACK CHERRYBROWN SUGAR CINNAMONCARAMELCARAMEL, CLASSICCHOCOLATECHOCOLATE CHIP COOKIE DOUGHCHOCOLATE MACADAMIA NUTCINNAMON VANILLACOCONUTCOFFEEENGLISH TOFFEEFRENCH VANILLAGINGERBREADHAZELNUTHAZELNUT, CLASSICIRISH CREAMLEMONLIMEMANGOORANGEPEACHPEANUT BUTTERPEPPERMINTPUMPKIN PIERASPBERRYRED RASPBERRY DFSALTED CARAMELS’MORESSTRAWBERRYVANILLAVANILLA BEANWATERMELONWHITE CHOCOLATE

All Torani products are available for you to purchase on www.torani.com.

* Product only available seasonally

DF - Dairy Friendly flavor that hasbeen formulated to use in dairy.

NEW!

NEW!

NEW!

NEW!NEW!

NEW!

SPECIAL ADVERTISING SECTION

HAVE A

DAY

HAVE A

DAY

RECIPESTHATBRING

JOY HOLIDAYS.TOYOURTOYOUR

RECIPESTHATBRING

JOY HOLIDAYS.

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Hot Cocoa:Brew up a pot of hot cocoa and keep warm in thermos or carafe.

TORANI HOT COCOA FOR A CROWD:1 cup Torani Dark Chocolate Sauce8 cups milk

Combine ingredients in a microwave safe bowl and heat until hot. Whisk until contents are well mixed and transfer to a serving carafe.

Spike It:Offer a few libations for grown ups to add to their drinks. We suggest whiskey, coffee liqueur or rum.

Make It Pretty:Sprinkles, chocolate chips, crushed candy canes, whipped cream and drizzles of sauce puts everything in its holiday finest!

Marshmallow Wonderland:Did you know you can make flavored versions at home with your favorite Torani flavor? Try our recipe for Handmade Flavored Marshmallows (see sidebar).

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HolidayDO-IT-YOURSELF Hot Cocoa Bar

HolidayDO-IT-YOURSELF Hot Cocoa Bar

HolidayDO-IT-YOURSELF Hot Cocoa Bar

Easy to do and funfor both kids and

grown ups!

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In a medium bowl, combine the cornstarch and powdered sugar. Oil a 9”x13” baking pan and dust with 1/2 of the mixture. Set the pan aside.In a very large bowl, dissolve the gelatin in the cold water. Let sit for 15 minutes. Bring 1 3/4 cups of the Tiramisu Syrup to a boil in a medium saucepan. Keep boiling until it reaches 240°F – about 10 minutes.Remove from heat. Whip the egg whites until foamy with a mixer. Add the salt. Continue whipping the egg whites until stiff peaks form.Pour the hot Tiramisu Syrup into the bloomed gelatin. Stir well to re-dissolve the gelatin. Stir in the remaining 1/2 cup Tiramisu Syrup. Beat with a mixer or whisk until it turns opaque and a bit foamy. Add the egg whites.Beat the mixture until billowy and glossy – it will expand 3 to 4 times its original volume. Pour the mixture into the 9”x13” pan. Use a spatula to quickly spread the mixture evenly, making swirls on the top as you like. Let it sit - uncovered, until fully cooled and set, at least 6 hours or overnight. Once set, prepare a cutting surface with a generous coating of the cornstarch-powdered sugar mixture. Flip the marshmallow out of the pan onto the surface. Use a sharp knife to cut marshmallows into squares or use cookie cutters dipped into the cornstarch-powdered sugar to cut fun shapes.Toss or coat the cut marshmallows with the remaining cornstarch-powdered sugar mixture.Store in an airtight container for up to a week.

TORANI TIRAMISU MARSHMALLOWSMakes 18 2-inch marshmallowsPrep time: 30 minutes/Cook time: 10 minutesSetting time: 6 hours1/2 cup cornstarch3/4 cup powdered sugar1/4 cup gelatin, or 3 - 1/4 oz. envelopes3/4 cup cold water2 1/4 cups Torani Tiramisu Syrup, divided2 egg whites1/4 teaspoon fine sea salt

Torani Syrups:Customize your cocoa with your favorite Torani Syrup. Add a splash or more depending on desired sweetness. Candy, nut or spice flavors are great complements to cocoa. Start with seasonal flavors, like Irish Cream, Peppermint, Toasted Marshmallow.

Flavored Whipped Cream:Whip together 2 Tbsp. Torani Syrup with 1 cup heavy whipping cream. Or even easier, pour into a whipped cream dispenser.

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GUILTLESS

LIGHTD R I N K S

Live guilt-free while indulging with a variety of Torani’s Sugar Free flavors.

SKINNY BROWN SUGAR CINNAMON ICED COFFEE1 cup brewed coffee, chilled2 Tbsp. Torani Brown Sugar Free Brown Sugar Cinnamon SyrupNonfat milk, to tasteIce

Pour ingredients over ice, stir, and enjoy.

SUGAR FREE ALMOND BREWED COFFEESplash of Torani Sugar Free Almond Syrup1 cup brewed coffeeNonfat milk, to taste

Pour coffee into mug. Add milk or cream and a splash of Torani to taste. Stir until blended.

SUGAR FREE CHOCOLATE STEAMER2 Tbsp. Torani Sugar Free Chocolate Syrup1 cup nonfat milk

Steam milk and Torani together. Pour into a tall glass and stir gently.

RASPBERRY CREAM SODA2 Tbsp. Torani Sugar Free Raspberry Syrup1 cup sparkling waterSplash of nonfat milkIce

Mix Torani and sparkling water in a glass filled with ice. Top with a splash of non-fat milk.

SUGAR FREE CLASSIC HAZELNUT CAPPUCCINO1 Tbsp. Torani Sugar Free Classic Hazelnut Syrup1/2 cup nonfat milk2 shots espresso

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

SUGAR FREE FROSTED GINGERBREAD LATTE2 Tbsp. Torani Sugar Free White Chocolate Syrup1 1/2 Tbsp. Torani Sugar Free Gingerbread Syrup1 cup nonfat milk2 shots espresso, chilled

Combine chilled espresso, milk, and Torani in a tall glass filled with ice and stir well.

SUGAR FREE BELGIAN COOKIE BREWED COFFEESplash of Torani Sugar Free Belgian Cookie Syrup1 cup brewed coffeeNonfat milk, to taste

Pour coffee into mug. Add milk or cream and a splash of Torani to taste. Stir until blended.

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TORANI FLAVORED SUGAR FREE COFFEE CREAMER1 pint nonfat *half & half1/4 cup of Torani Sugar Free Syrup of your choice

Stir ingredients together and serve in a smallserving pitcher with coffee beverages.

DRINKS FOR A

CROWD

Drinks so entertaining the food may be jealous.

Try adding some of these flavorful twists to your

holiday party bar!

CHAMPAGNE PUNCH3/4 cup Torani Pomegranate Syrup2 - 750ml bottles champagne1 cup orange juice

Combine ingredients in a punch bowl. Add ice cubes or ice ring and garnish with fresh raspberries, if desired. Serves 6 - 8.

CANDIED APPLE CIDER1/2 cup Torani Vanilla Syrup1/2 cup Torani Caramel Syrup4 cups apple juice or cider4 cups cranberry juice2 cinnamon sticks1 Granny Smith apple, cored and sliced

Combine ingredients in a slow cooker. Cover and cook on low-heat for 4 hours or high-heat for 2 hours. Add apple slices and cinnamon sticks. Cover and cook for an additional 30 minutes.

HOLIDAY POMEGRANATE PUNCH1 1/2 cups Torani Pomegranate Syrup3/4 cups fresh lemon juice1 1/2 cups light rum2 750 ml bottles champagne or sparkling white wineIce

Chill all ingredients before. Combine chilled ingredients in a punch bowl and stir. To make sure the punch doesn't get water as ice melts, make your ice cubes with Torani Syrup in a 1:4 ratio Torani to water. Freeze and add the fun red cubes to your punch. Get creative and add a cranberry or pomegranate seeds to each cube before it freezes.

HOLIDAY SWING1 1/2 cups Torani Raspberry Syrup1 1/2 cups Torani Vanilla Syrup4 – 5 liters sparkling waterJuice of 3 limes (around 6 Tbsp.)

Combine all ingredients in a large punch bowl with ice. Garnish with lime slices and fresh raspberries, if desired. Serves 16 - 18.

Perfectly Chilled

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A frozen ice ring will beautify your punch bowl without watering down drinks! The night before your party, fill a bundt pan or gelatin mold with 1 cup Torani Syrup, 3-4 cups water, fresh fruit (lemon/lime/orange slices, or cranberries) and some fresh edible flowers or herbs (fresh rosemary or mint sprigs, or rose petals). Take the ring out of the freezer 20 minutes before needed and it should slide easily into the bowl. Ring should last about 2 hours.

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“ M O C K ”YOUR GUESTS’SOCKS OFFDo away with the booze, but not the flavor. Let all your guests toast with a

festive mocktail. And don’t forget the

garnish!

BOURBON CARAMEL SPARKLER2 Tbsp. Torani Bourbon Caramel Syrup 3/4 cup sparkling cider

Combine ingredients in fluted glass and stir gently.

ORANGE FIZZLE2 Tbsp. Torani Orange Syrup2 Tbsp. Orange juice1 Tbsp. pineapple juiceSplash lemon lime soda

Combine Torani, orange juice and pineapple juice in a cocktail shaker. Shake vigorously and pour over ice in a Collins glass. Top with a splash of Sprite. Garnish with an orange slice.

THE WAVE1 Tbsp. Torani Watermelon Syrup1/2 Tbsp. Torani Passion Fruit Syrup3/4 cup orange juice1/4 cup sparkling water or club soda1 Tbsp. lime juice

Combine all ingredients in a shaker glass filled with ice, shake well and pour into a cocktail glass.

BLOOD ORANGE SODA2 Tbsp. Torani Blood Orange Syrup1 cup soda waterIce

Combine ingredients in tall glass and stir gently. Garnish with an orange wheel.

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Coffee Drinks 101

FLAVORED LATTE1/3 espresso2/3 steamed milk1 oz. Torani Syrup1 cm. of foamed milk

FLAVORED CAPPUCCINO1/3 espresso1/3 foamed milk1/3 steamed milk1 oz. Torani Syrup

FLAVORED AMERICANOSingle or double shot of espresso1/2 oz. Torani Syrup4-5 oz. hot water

FLAVORED CAFE AU LAIT1/2 strong, bold coffee1/2 steamed milk1 oz. Torani Syrup

FLAVORED ESPRESSOCON PANNASingle or double espresso shot1/4 oz. Torani SyrupTop with whipped cream

FLAVORED BREVE1/3 espresso1/3 steamed half & half1/3 half & half foam1 oz. Torani Syrup

FLAVORED MACCHIATOShot of espresso1/2 oz. Torani SyrupTiny dollop of steamed milk on top

CAFE MOCHA1/3 espresso2/3 steamed milk1 oz. Torani Dark Chocolate SauceWhipped cream, for topping

Don’t know the difference between a cappuccino and a

latté? Use this handy chart to easily reference your favorite

café drinks and try making them at home.

For more flavored coffee recipes, go to www.torani.com.

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Who said Torani is just for drinks? Use your favorite

flavor to spruce up a classic dessert recipe.

S W E E TTREATS

TORANI FLAVORED WHIPPED CREAM 2 Tbsp. Torani Syrup1 cup heavy whipping cream

Whip heavy cream and Torani Syrup until firm white peaks form.

Favorite Torani flavors: Brown Sugar Cinnamon, Salted Caramel or Vanilla

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TORANI RASPBERRY POACHED PEARS Makes 4 servings

3 cups Torani Raspberry Syrup4 firm, ripe Bosc or Bartlett pears2 strips lemon peel + 2 strips orange peel1/2 cinnamon stick1/2 pint heavy cream, whipped to soft peaks1/2 pint fresh raspberries (optional)

Using a vegetable peeler, peel the pears, leaving the stems intact. Remove the core from the bottom of the pear, using the point of the peeler. In a saucepan large enough to hold the pears, heat the syrup with the citrus peel and cinnamon. Bring to a simmer and add pears. Simmer on low for 20 to 30 minutes, or until tender but not mushy. Remove the pears from the syrup with a slotted spoon and chill. Strain the syrup and chill separately. Serve the pears with some of the syrup poured over. Garnish each plate with a small amount of Torani flavored whipped cream and fresh raspberries (optional).

ALMOND ROCA® POTS DE CREME1/2 cup Torani Coffee Syrup1/2 cup plus 1/2 Tbsp. Torani Almond Roca® Syrup1 1/4 cups heavy cream1/4 cup half and half6 egg yolks, beatenCocoa powder, or ground cinnamon, for dustingShaved chocolate

In a small saucepan, heat the Coffee Syrup and reduce by half. Pour into four small cappuccino cups or ramekins. In another saucepan, heat 1 cup of the cream, the half-and- half, and 1/2 cup of Almond Roca® Syrup. In a small bowl, beat 6 egg yolks. Slowly whisk 1/4 cup of the heated cream mixture into the yolks. Combine this mixture with the remaining cream in the saucepan and cook for 2 to 3 minutes, stirring constantly until mixture has thickened. Pour mixture into prepared serving cups and let cool. Refrigerate, covered, for several hours or overnight. Before serving, whip the remaining 1/4 cup of cream and 1/2 Tbsp. Syrup to soft peaks, and spoon over the chilled custards. Dust with cocoa powder, cinnamon or shaved chocolate and serve.

SWEET HEAT POPCORN1/2 cup popcorn kernels popped as desired1/4 cup Torani Sweet Heat Syrup3 Tbsp. butter 2 Tbsp. sugar1/4 tsp. salt

Pre-heat oven to 225°F. Melt butter and sugar together over low heat. Once melted, remove from heat and combine with Syrup. Pop popcorn as desired in the microwave, stovetop or air pop machine. Place popped popcorn in a large bowl and toss with butter/syrup mixture to lightly coat. Lay popcorn (discarding any unpopped kernels) on a cookie sheet and place in the oven for 20 minutes, tossing occasionally. Remove from oven, transfer popcorn to a serving bowl, add salt to taste and serve immediately. Makes 9 cups.

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HOLIDAY SWING1 1/2 cups Torani Raspberry Syrup1 1/2 cups Torani Vanilla Syrup4 – 5 liters sparkling waterJuice of 3 limes (around 6 Tbsp.)

Combine all ingredients in a large punch bowl with ice. Garnish with lime slices and fresh raspberries, if desired. Serves 16 - 18.

BOOZY EGGNOG MILKSHAKE2 1/2 Tbsp. Torani Italian Eggnog Syrup1 3/4 cups vanilla ice cream1/4 cup (2 oz.) milk2 oz. bourbon

Add all ingredients to a blender pitcher and blend until smooth. Top with whipped cream and add crushed candy canes for garnish, if desired.

BOOZY PEPPERMINT PATTY1/2 cup hot chocolate2 Tbsp. Torani Peppermint Syrup2 Tbsp. brandy1 Tbsp. dark rumWhipped Cream (optional)Peppermints, crushed (optional)

Combine ingredients and serve in a hot toddy glass. Garnish with whipped cream and crushed peppermints.

GINGER LEMON DROP3 Tbsp. citrus vodka1 Tbsp. Torani Ginger Lemongrass Syrup1 1/2 Tbsp. cranberry juice1 Tbsp. sweet-and-sour mix

Rim a martini glass with lemon ginger sugar, if desired. Combine ingredients in a cocktail shaker with ice. Shake and strain into glass. Garnish with a lemon twist.

GINGER SPARKLER3/4 cup Champagne or Prosecco2 Tbsp. Torani Ginger SyrupWedge of clementine

Combine Champagne or Prosecco and Torani Syrup into a flute. Squeeze wedge of clementine on top. Enjoy!

HOT BUTTERED RUM1/2 cup Torani Caramel Syrup3/4 cup dark rum2 cups apple juice or cider3 Tbsp. unsalted butter2 Tbsp. lemon juice1 cinnamon stick or 1/4 tsp. ground cinnamon

In a medium saucepan, bring Torani Caramel Syrup, apple juice and cinnamon to a simmer. Add 2 Tbsp. butter and simmer until butter has melted. Remove from heat. Stir in rum and lemon juice. Divide hot buttered rum into four mugs. Cut remaining 1 Tbsp. butter into four pieces and drop one piece into each mug. Dust with ground cinnamon or nutmeg and serve warm.

RUBYTINI3 Tbsp. vodka1 1/2 Tbsp. Torani Ruby Red Grapefruit Syrup1 Tbsp. fresh lime juice1/2 cup sparkling water or club soda

Rim a martini glass with lemon-ginger sugar. Combine vodka, syrup and lime juice in a cocktail shaker with ice. Shake well and strain into martini glass. Top with soda water. Garnish with a lemon twist and serve.

TORANI SPICED WHITE RUSSIAN1 Tbsp. Torani Brown Sugar Cinnamon Syrup2 Tbsp. vodka1 Tbsp. coffee liqueur1/4 cup half & half

Build all ingredients in a glass and serve.

LIFE OF THE

PA RT YKeep the guests entertained

with some flavorful twists to your party bar.

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BOURBON CARAMEL SPARKLER2 Tbsp. Torani Bourbon Caramel Syrup 3/4 cup sparkling cider

Combine ingredients in fluted glass and stir gently.

ORANGE FIZZLE2 Tbsp. Torani Orange Syrup2 Tbsp. Orange juice1 Tbsp. pineapple juiceSplash lemon lime soda

Combine Torani, orange juice and pineapple juice in a cocktail shaker. Shake vigorously and pour over ice in a Collins glass. Top with a splash of Sprite. Garnish with an orange slice.

THE WAVE1 Tbsp. Torani Watermelon Syrup1/2 Tbsp. Torani Passion Fruit Syrup3/4 cup orange juice1/4 cup sparkling water or club soda1 Tbsp. lime juice

Combine all ingredients in a shaker glass filled with ice, shake well and pour into a cocktail glass.

BLOOD ORANGE SODA2 Tbsp. Torani Blood Orange Syrup1 cup soda waterIce

Combine ingredients in tall glass and stir gently. Garnish with an orange wheel.

PUMPKIN CANDIED PECANS1/4 cup Torani Pumpkin Pie Syrup1 large egg white1 tsp. salt3 cups pecans3/4 cup sugar

Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Whisk the Torani Pumpkin Pie Syrup, egg white, and salt together in a medium bowl until light and foamy. Add the pecans and sugar; toss to coat. Bake on baking sheet until nuts are golden brown and dry to the touch, 35 to 40 minutes. Cool and break into pieces. Store in an airtight container at room temperature.

ALMOND FRENCH TOAST “SOUFFLE”Makes 8 servings/ Prep time: 20 minutes

1 loaf sliced bread (about 14 slices)4 Tbsp. butter4 eggs1 cup Torani Almond (Orgeat) Syrup2 1/2 cups milk1 cup heavy cream1/4 tsp. freshly ground nutmeg1/4 tsp. ground cinnamon1/2 cup sliced almonds

Preheat oven to 350°F. Lightly toast all bread. While bread toasts, use 1 tbsp. of the butter to grease a 9”x13” inch pan. Use the remaining butter to evenly butter the toasted bread. Cut bread in half diagonally, then layer in the pan. In a large bowl, whisk together the eggs and syrup. Whisk in milk and cream until combined. Whisk in cinnamon and nutmeg.Pour milk-egg mixture over the bread. Let sit, pressing down on the bread, until the bread doesn’t �oat in the mixture. Sprinkle almonds on top and bake until just set in the center and slightly puffed, about 45 minutes. Serve warm.

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AMARETTO CHERRY HAND PIES1 cup (6 oz.) frozen cherries, defrosted and roughly chopped1/4 cup + 3 Tbsp. Torani Amaretto Syrup, divided4 tsp. cornstarch1 Tbsp. sugar2 packaged pie dough rounds (for two 9 in. pies)1 large egg1 cup confectioner's sugar

Preheat oven to 375°F. Line 2 baking pans with parchment paper. Combine cherries, 1/4 cup Torani Amaretto Syrup, cornstarch, and sugar in a small saucepan. Bring to a simmer over medium heat and cook until the mixture is very thick, 11/2 minutes. Transfer to a bowl and refrigerate until completely cooled, 15 minutes.Unroll the pie dough and use a 5-in. round cutter or brûlée dish to cut out 4 rounds from each round of pie dough. Gather up the scraps and reroll them on a lightly �oured surface into a 1/8-in. thick round. Cut out 2 more rounds for a total of 10.In a small bowl, whisk the egg with 1 tbsp. water. Place 1 tablespoon of �lling in the center of each round. Brush the edges of each round with egg wash and fold over so the edges meet to create a half-moon. Press the edges together with a fork. Chill the pies for at least 30 minutes.Brush the pies with the remaining egg wash and poke the tops of each pie once with a fork to vent. Bake until golden brown, 15 to 20 minutes. Transfer the pies to a cooling rack and cool for 30 minutes.Sift the confectioner's sugar into a medium bowl. Add the remaining 3 Tbsp. Torani Amaretto Syrup, stirring until smooth. Drizzle icing over the hand pies and let stand at room temperature until icing sets.

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