Peel pears and leave stem intact.

In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture.

Add sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender.

Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked.

When ready to serve, place pears on individual dishes.

Heat White Chocolate Pear Chardonnay Sauce until warm.

Drizzle sauce over room temperature pears.

Recipe Courtesy of A Perfect Pear®

Prepare cake mix, following directions on box.

Add one cup of coconut to batter.

Once cake is done and cooled, slice into three layers.

Frost each layer with White Chocolate Pear Chardonnay Sauce and sprinkle with coconut. Reassemble cake as you frost each layer.

Frost whole cake and sprinkle with more coconut.

Recipe Courtesy of A Perfect Pear®

Ingredients
1 baguette, sliced thin
½ cup olive oil
4oz goat cheese
¼ cup Tomato Pear Chutney

An appetizer that is sure to please

Place sliced baguette on baking sheet and brush with olive oil.

Place pan in preheated 325 ° F oven for 7 minutes or until golden brown.

Remove and top with cheese and Tomato Pear Chutney.

Recipe Courtesy of A Perfect Pear®

An appetizer that is sure to please

Place sliced baguette on baking sheet and brush with olive oil.

Place pan in preheated 325 ° F oven for 7 minutes or until golden brown.

Remove and top with cheese and Pear Fig Jam .

Recipe Courtesy of A Perfect Pear®

Serve this with a side salad for a healthy dinner.

Rub Ahi with a little sesame oil.

Heat fry pan over high heat. Add sesame oil and Ahi Tuna steak. Sear on both sides for about 2-3 minutes.

Remove and place on a bed of greens and top with Tomato Pear Chutney.

Recipe Courtesy of A Perfect Pear®

Peel pears and leave stem intact.

In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture.

Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender.

Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked.

Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover.

Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.

When ready to serve, place pears on individual dish and come to room temperature.

Heat Chocolate Pear Cabernet Sauce until warm. Drizzle sauce over room temperature pears.

Recipe Courtesy of A Perfect Pear®

Finger licking good pork chops stuffed with cornbread, pears and golden raisins with a luscious bourbon-Tomato Pear Chutney sauce.

Preheat oven to 350 F.

Turn chops on side, and using a sharp knife, cut a pocket in each chop. Combine sage, salt and pepper, and pat it into chops. Set aside.

Heat oil in a large skillet. Add onion and celery and cook over medium-high until lightly browned, 4 to 5 minutes. Stir in cornbread, pear and golden raisins. Divide stuffing between chops. Bake in oven for 35 to 40 minutes.

Meanwhile, reduce stock to 1/2 cup. When chops are done, remove from oven and place on warm plate. Pour bourbon into skillet and reduce by half. Stir in stock and Tomato Pear Chutney. Bring to a boil and stir to heat through. Spoon over chops and serve.

Recipe Courtesy of A Perfect Pear®

4 Bartlett pears
1 large egg
3 tablespoons sugar
1 1/2 cup heavy cream
Cinnamon Pear Jelly

Preheat the oven to 375 degrees F (190 degrees C).

Combine flour and salt in a bowl. Cut butter into flour and salt with your fingers. Add water to make a dough. Form into a ball with your hands.

Roll out the pastry evenly and line a pie dish or tart pan.

Prebake pie crust for 5 minutes. Remove from oven.

Whisk the egg and sugar together in a bowl. Add the heavy cream slowly. Whisk together. Pour the cream mixture into the crust. Bake for 20 minutes, just until slightly set.

Quarter and core the pears and cut into thin slices. Neatly arrange the pears on the filling.

Return to oven and bake for about 10 minutes, until pears are tender.

Slightly warm Cinnamon Pear Jelly and spoon over the top.

Recipe Courtesy of A Perfect Pear®

Preheat oven to 350°F.

Allow pastry to thaw, move dough to a lightly greased cookie sheet.

Bake until dough has raised and slightly golden in color.

Using a circle cookie cutter, cut out wheels of brie the same size as the puff pastry cups.

Place the brie in the dough. Brush the puff pastry with the egg white and place back into oven until golden brown and brie is slightly melted.

Remove from oven and place on a serving dish.

Spoon Cinnamon Pear Jelly on the top of the brie and sprinkle with walnuts.

Recipe Courtesy of A Perfect Pear®

A comforting side dish from days gone by.

Ingredients:

6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons Pear Balsamic Vinegar
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Directions:

In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain.

Reduce heat to medium.

Add oil and shallots to the pan and let the shallots sauté 2 minutes.

Add sugar and cook sugar with shallots 1 minute.

Add Pear Balsamic Vinegar to the pan, scraping up pan drippings.

Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette.

Add crisp pancetta to the salad, toss and remove from heat.

Place salad on a platter for service.

Recipe Courtesy of A Perfect Pear®

In two different bowls, put flour in one and panko crumbs in the other.

In a large bowl, mix crab meat, bell pepper, scallions, egg and salt and pepper.

In a large skillet over medium heat, heat oil, just enough to cover bottom of pan.

Form crab mixture into patties. Lightly dust with flour then with panko crumbs.

Place in heated oil and fry on each side for about 4-5 minutes until golden brown. Remove and drain on paper towel.

On a plate, cover the bottom with Roasted Pepper Pear Vinaigrette and place crab cake on top. Serve.

Recipe Courtesy of A Perfect Pear®

Slaw Ingredients:
4 cups white or Napa Cabbage or a combination of both, finely shredded
2 cups red seedless grapes, cut in half
3 cups ripe Bartlett pears, peeled, cored and diced small
¼ cup chives or green onion, finely chopped
2 Tbsp pickled ginger, finely chopped (optional)

Combine slaw ingredients in medium bowl

Combine dressing ingredients in small bowl and mix well.

Add to dressing to slaw ingredients and toss well.

Serves 10 - 12

Recipe Courtesy of A Perfect Pear®

They'll gather around the table for this meatloaf. Serve with scallion mashed potatoes and green beans.

Preheat oven to 350 degrees F.

In a mixing bowl, combine the beef, pork, onion, bell pepper, garlic, bread crumbs, salt, pepper and Ginger Pear Marinade, stir with a wooden spoon to blend thoroughly.

Divide the mixture into 2 pieces and shape into a 9 by 4-inch loaf pan.

Bake for 45 minutes.

Recipe Courtesy of A Perfect Pear®

In a mixing bowl, add hamburger and ¼ cup Ginger Pear Marinade. Mix well. Form into patties and grill to your liking.

Spread Ginger Pear Marinade on hamburger buns. Top with vegetables, cheese and hamburger.

Recipe Courtesy of A Perfect Pear®

For a quick meal in minutes.

Cook pasta according to package instructions.

In a sauce pan heat Roasted Pepper Pear Vinaigrette until hot.

Pour over cooked pasta and gently blend until completely covered.

Season with freshly ground black pepper. Garnish with shredded Parmesan cheese, basil and serve immediately.

Serves 4

Recipe Courtesy of A Perfect Pear®

Spread Roasted Pepper Pear Vinaigrette on bread.

Layer with meats, cheeses and vegetables.

Recipe Courtesy of A Perfect Pear®

Place duck breasts in ziploc plastic bag .

Pour in Citrus Soy Marinade and seal bag. Refrigerate up to 2 days turning occasionally.

Drain duck breasts well. Reserve marinade for brushing.

Place duck on grill over indirect medium heat for approximately 10 minutes per side occasionally brushing on reserved marinade.

Transfer duck to plate and let rest for 10 minutes.

Slice thin on an angle.

Arrange -
Spread Hoisin Sauce on tortilla, add duck slices and slivered green onions. Roll up and serve with salad.

Serves 4

Recipe Courtesy of A Perfect Pear®

Marinate fish in Citrus Soy Marinade for at least 1 hour. Remove and pat dry.

Heat oil a frying pan over medium high heat. Add fish, fillet side down. Cook until meat starts to flake with a fork, about 6 minutes. At the same time add the bell pepper strips.

Remove both fish and bell pepper strips, and pat off excess oil.

Drain oil from hot pan and add ½ cup of Citrus Soy Marinade to pan, placing it back over the heat.

Add fish back to pan for another 3 minutes.

Remove and place on a plate. Garnish with cooked bell pepper strips.

  Recipe Courtesy of A Perfect Pear®

In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain.

Reduce heat to medium.

Add oil and shallots to the pan and let the shallots sauté 2 minutes.

Add sugar and cook sugar with shallots 1 minute.

Add Pear Balsamic Vinegar to the pan, scraping up pan drippings.

Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette.

Add crisp pancetta to the salad, toss and remove from heat.

Place salad on a platter for service.

     Recipe Courtesy of A Perfect Pear®

Place a 3-inch ring mold on a plate.

Layer a spoonful of salmon in the mold.

Sprinkle salt and pepper over salmon.

Sprinkle a little Champagne Pear Vinaigrette over the salmon.

Layer a spoonful of avocado on top of the salmon.

Squeeze lemon juice over avocado to avoid discoloration; this will also compliment the flavors of the dish.

Repeat the layers 1 more time.

Remove the ring mold and garnish the top with a small piece of chive and salmon rosette.

Repeat process to make a total of 4 tiers.

     Recipe Courtesy of A Perfect Pear®

A new and easy twist to the regular side salad.

Fry bacon in a small skillet until crispy. Remove and drain on paper towel.

Place pecans on a baking sheet and toast in a 350°F oven. Keeping a close watch so they do not burn, about 4-6 minutes. Remove from oven and put pecans on a plate. Once cooled enough to handle, roughly chop.

Cut broccoli into bite-size pieces and put in a bowl. Add mandarin oranges, golden raisins, scallions and pecans. Toss with Champagne Pear Vinaigrette and garnish with bacon.

     Recipe Courtesy of A Perfect Pear®

Now that the weather here in Indiana is turning cold, I've used the milk wand for both hot water dispensing to make hot chocolate and to froth milk for a caramel macchiato. A lot of our customers look for a machine that can make milk foam well. I used a 16 oz. milk pitcher and the amount of milk foam was exceptional. This was produced without any effort. So much I even poured some off to get to the steamed milk.

Overall, I think this coffee maker is pretty cool because it is easy to use and makes great coffee or espresso and milk froth. Hopefully it can stick around our office a little bit longer.

• 4 tsp. Egg Nog Mix
• 8-10 oz. Milk

  Combine ingredients and stir well. Let stand for 2 minutes to thicken. To make a larger amount, use 5 Tbsp. mix per quart of milk. For a Special Treat, pour egg nog over fresh fruit.

Egg Nog Milk Shake

• 3 tsp. Egg Nog Mix
• 6 oz. Milk
• 2 scoops Vanilla Ice Cream

  Combine ingredients into a blender. Blend to desired texture.

Egg Nog Bundt Cake

• 2 Tbsp. Egg Nog Mix

  Add Egg Nog Mix to your favorite bundt cake recipe.

Cider

• 1 gallon Apple Cider
• 1 carton Spice Mix

  Serve hot or cold.

Tea

• 1 gallon Tea
• 1 carton Spice Mix

  Serve hot or cold. A variation: 3 parts tea to 1 part orange juice.

Spiced Toddy

• 6 Tbsp. per Liter (Brandy, Whiskey, Rum)

  Serve hot. To make a smaller amount, use 1 1/2 Tbsp. mix per cup of liquor. 

Wine

• 1 1/2 Liter Red Wine
• 1 carton Spice Mix

  Serve hot or cold. To make a smaller amount, use 1 1/2 Tbsp. mix per cup of wine.

More Delicious Ideas in Beverages

• Add to a drink of equal parts of apple, orange and cranberry juice mixed and warmed.
• Stir in warmed grapefruit juice.
• Add to a mixture of ginger ale and cranapple juice to taste.
• Mix with wild berry drink and club soda.
• Mix with fruit yogurt, orange juice, banana, pineapple and ice in a blender.
• Add to sun teas (regular or herbal).
• Sprinkle on cappuccino hot milk froth.
• Add some to hot apple cider and Tuaca Liqueur.
• Sprinkle spice on Southern Comfort over ice.
• Stir into hot apple cider and rum.
• Mix to taste with hot pear juice.
• Add to club soda and apple cider on ice.

• 3 Tbsp. Butter
• 1/4 cup Milk
• 1 carton Rich & Creamy Chocolate Fudge Mix

  Place butter in a 1 quart microwave-safe cup or bowl. Do not use soft butter. Microwave on full power until butter is melted. Add milk and fudge mix. Stir until completely moistened. Microwave on full power for 90 seconds, stirring after each 30 seconds. DO NOT BOIL.

  Pour into lightly buttered serving tray or candy mold. Refrigerate 2-3 hours to firm quickly or let stand at room temperature until firm. Note: Due to variations in power outlet and heating patterns of the microwave ovens, cooking times may vary.

  For a special treat, sprinkle Aspen Mulling Spices, nuts and/or chocolate chips after pouring into serving tray.

Making Fudge on Stove Top

• 3 Tbsp. Butter
• 1/4 cup Milk
• 1 carton Rich & Creamy Chocolate Fudge Mix

  Melt butter in heavy saucepan* over low heat. Do not use soft butter. Remove from heat. Add milk and Fudge Mix. Stir until completely moistened. Place over low to medium-low heat. Cook for 4 minutes, stirring constantly. DO NOT BOIL. Pour into slightly buttered tray. Refrigerate 2-3 hours or until firm.

  *A double boiler can be used for better temperature control. Place the top section of the double boiler over boiling water. Proceed as directed above.

  For a special treat, sprinkle Aspen Mulling Spices, nuts and/or chocolate chips after pouring into serving tray.

3 oz. triple sec                                                                               About 2 ½ cups ice

Pour tequila and triple sec into blender.  Add smoothie mix.  Blend for 15 seconds.  Add ice a cup at a time.  Pulse until smooth.  (If too thick, add a bit of water or more tequila!  If too thin, add more ice.)

As a spread:

• Delicious spread on English Muffins, Toast, & Bagels.

As a Topping:

• Great as a topping over ice cream, Waffles, or Pancakes.

ENJOY!

As a baste:

• Spread over chicken breast or game hens and bake 45 minutes at 350 degrees.
• Spoon over beef brisket [5 to 7lb.] Cover with foil and bake 300 degree for 4 hours. 
• Next, remove foil and baste with sauce juices.  Bake an additional hour at 350 degrees.  Serve.  [Delicious!]

As an hors d’oeuvre

• Spoon over cream cheese and serve with c rackers.
• Spoon over Brie cheese and bake 15 minutes at 425 degrees.  Serve with crackers.

(Apple Spice Mix)
Add ½ cup chopped walnuts to cake and ½ cup peeled chopped apple (use a crisp tart apple, such as Granny Smith). Then mix together ½ cup packed brown sugar, 1/8 cup milk or cream, 4 tablespoons unsalted butter in a small saucepan. Bring to a boil and boil for approximately 3 to 5 minutes until slightly reduced and thickened. Peel and slice 2 apples.

The chef baked this cake in a 7” spring form pan (you can use either a loaf pan or 6 cup bundt)… After the cake has baked for 25 minutes, pour the sauce over the cake and then place apples in a concentric circle around the cake and brush with a little more sauce. Finish baking the cake and then put under broiler for a few minutes to finish browning the apples being careful not to burn the cake.

(Chocolate Truffle Mix)
Put 4 ounces of good quality bittersweet chocolate chips in a bowl. In a small saucepan pour 4 Tablespoons heavy cream and bring to a boil. Pour the cream over the chocolate chips and stir until chocolate is completely melted and smooth. You can add 1 tsp of pure vanilla extract if you would like. Pour (or dip your cake in the sauce) the sauce over the cake and put in the fridge for 30 to 60 minutes until the chocolate firms. Sprinkle with powdered sugar and serve with strawberries.

(Vanilla Fig Mix)
Add 1 small chopped firm banana to the liquid ingredients. Add ¼ cup chopped hazelnuts, 1 tsp. ground cinnamon and 3 or 4 roughly chopped dried Calimyrna Figs to the dried mix. Proceed as directed…

To make a sauce to top sliced cake, melt equal amounts of butter and brown sugar in a sauté pan…when it sizzles sauté a slice of the Vanilla Fig cake.

(Maple Oat Walnut Mix)
1 Tablespoon melted butter, cooled a bit
1 cup powdered sugar
¼ teaspoon maple flavoring  
3 Tablespoons milk (or cream)

Stir together melted butter, powdered sugar, maple flavoring and milk (or cream) to make a smooth glaze.  Drizzle on top of the cake and allow glaze to set. Garnish plate with a few toasted walnuts.

(Almond Crème Mix)
Melt 3 T butter in a saucepan. Add 2 T milk (or cream) and 1/3 cup brown sugar (packed). Stir until combined. Add 1/3 cup sliced almonds & stir until mixture is smooth.

When cake has baked for 30 minutes, pour almond mixture over cake, carefully. Place a cookie sheet under cake to catch drippings as the topping will bubble over a bit. Finish baking cake an additional 25 minutes. Take out of oven and cool 10 to 15 minutes. Carefully, remove cake from loaf pan. Place a slice of cake on a plate and top with a dollop of softly whipped cream.

• 1 box White Cheddar and Chive Cheeseball Mix
• 8 oz. softened cream cheese
• 1/2 tablespoon minced garlic
• 1 large, thin prepared pizza crust
• 14 oz. can artichoke hearts, drained and chopped
• 1 cup cooked, diced chicken breast
• 8 oz. shredded mozzarella cheese

Combine contents of Pack A and minced garlic with cream cheese. Spread cheese mixture on pizza crust.

Place chopped artichoke hearts and chicken on top of cheesespread. Top with mozzarella.

Follow directions on pizza crust for baking.

• 1 box Bell Pepper and Garlic Cheeseball Mix
• 12 (14-ounce package) flour tortillas
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 3 tablespoons chopped green onion
• 12 ounces sharp Cheddar cheese, grated
• 1 cup salsa or picante sauce

In a medium bowl combine contents of Pack A, cream cheese, sour cream, onion, and Cheddar cheese. Mix thoroughly. Spread onto tortillas. Lightly “dust” the top with a pinch of the contents of Pack B, and roll up. Cover tightly and chill for 2 hours or overnight.

When ready to serve, cut each roll into 1/2-inch slices.

Serve with salsa or picante sauce. Makes about 8 dozen pieces of tortilla roll-ups.

• 1 box Orange Cranberry Cheeseball Mix
• 8 oz. softened cream cheese, divided
• 8 oz. Non Dairy topping
• 8-inch graham cracker pie crust
• 1/4 tsp. vanilla extract
• 1/2 Tbsp. milk
• 4 tsp. powdered sugar

Combine Pack A of cheeseball mix with 6 ounces cream cheese and non dairy topping; blend well. Pile into pie crust. Mix together remaining cream cheese, vanilla, milk and sugar. Fold in cranberries from Pack B.

Spread topping on pie; chill 1-2 hours.

• 1 Key Lime Cheeseball Mix
• 1/2 c. sugar
• 1 tsp vanilla
• 1 c. butter
• 1 egg yolk (reserve egg white)
• 3 oz. cream cheese
• 2 c. flour (sifted)
• 1/2 tsp. salt
• 1 tsp. cream of tartar

Combine key lime cheeseball pack A, sugar, butter,cream cheese, salt, vanilla and egg. Blend well.

Stir in flour, cream of tartar and pack B until well blended. Refrigerate dough for 2 hours. Heat oven to 375°. On lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes with cookie cutters. Place 1 inch apart on ungreased cookie sheets.

If desired, brush cookies with slightly beaten egg white and sprinkle with colored sugar.

Bake for 7-10 minutes or until lightly golden brown around edges. Makes 5-6 dozen cookies.

• 1 box Parmesan Pesto Cheeseball Mix
• About 3 pounds of hot mashed potatoes (Two 1.5# packages of Simply Potatoes™)
• 8 ounces softened cream cheese
• 1 cup milk
• 1 teaspoon onion salt
• 1 teaspoon seasoned salt
• 4 tablespoons butter, divided

Combine contents of Pack A with cream cheese. Add hot potatoes; mix well. Add milk, both salts, and 2 T of butter. Blend.

Pour potatoes into casserole dish which has been sprayed with non-stick spray. Melt remaining 2 T of butter and drizzle over top.

Bake in 350 degree oven for about 30 minutes or until bubbly.

Simply Potatoes is a trademark of the Michael Foods Company.

• 1 package Maggie & Mary’s Bananas Foster Cheeseball Mix
• 8 oz. cream cheese
• 4 slices of cinnamon bread
• 2 eggs
• 2/3 c. milk
• 1 jar caramel sauce

Cream together softened cream cheese and Bananas Foster Mix. Combine eggs and milk in shallow bowl using fork. Heat frying pan on medium on stove. Spray pan with non stick spray.

Dip both sides of bread into egg mixture. With fork, allow bread to drip over bowl. Place slice of bread in pan; continue with other slices. Turn slices when bread is slightly brown.

When both sides are brown, place slices on individual plates. Dollop cream cheese mixture onto hot bread slices. Drizzle caramel sauce over top.

Garnish with crumbs from Pack B (and a dollop of whipped cream if it’s a really special day!)

• 1 box Maggie & Mary’s Chill Chasin’ Chili
• 1 lb. ground beef
• 1/2 chopped onions
• 12 oz. beer (1 can)
• 1 can sliced mushrooms, drained
• 1 can corn, well drained
• 3 1/2 cups water
• Tabasco Sauce (optional)

Brown ground beef in large pot. As meat browns, add onion and mushrooms. Cook together until beef is done and onions are tender. Drain well and return meat mixture to pot.

Add the chili mix, the beer, and 3 1/2 cups water. Mix well. Add packet of red beans and corn. Blend well with whisk.

Add shot of Tabasco sauce if you like.

Simmer 20-30 minutes stirring occasionally.

• 1 box Maggie & Mary’s Tavernhouse Cheese Soup
• 1 lb. ground beef
• 1/2 chopped onions
• 2 ribs celery, sliced
• 1 can sliced mushrooms, drained
• Cooked macaroni (1-2 cups)

Prepare cheese soup according to instructions, except reduce water by 1 cup. As soup is cooking, brown ground beef with onions, mushrooms and celery.

Drain beef/veggies well; add to soup as it simmers. Five minutes before serving, add macaroni (amount can vary based on your preference).

Simmer another 5 minutes or until heated through.

• 1 box Maggie & Mary’s Tavernhouse Cheese Soup
• 1 lb. lean ground beef, browned and drained
• 1/4th cup chopped onions

Prepare soup according to directions on the box. Add browned ground beef and chopped onions during the last 15 minutes.

• 1 box Maggie & Mary’s Chicken Broccoli Soup
• 8-10 boneless, skinless chicken breasts
• 1/2 cup fresh grated Parmesan cheese
• 1 cup shredded medium cheddar cheese

Make soup according to package directions, except reduce water by one cup. Brown chicken breasts in butter or olive oil.

Place chicken in baking dish and sprinkle with Parmesan cheese. Pour prepared soup over all. Sprinkle cheddar cheese over top.

Bake at 375° for 1 hour. Serve over noodles with broccoli spears.

Optional: Substitute 1 cup water in soup with 1 cup of sour cream; add almonds.

• 1 box Chicken Broccoli Soup
• About 3 cups chopped ham
• 1/2 cup sour cream
• 2 can sliced mushrooms, drained

Make soup according to package directions except delete 1 cup water. Simmer 45 minutes. Stir sour cream into prepared soup. Add mushrooms. Place ham in baking dish sprayed with non-stick spray. Pour prepared soup over all.

Bake at 325° for about 35 minutes or until bubbly. Serve over rice. Garnish with either slivered almonds or shredded cheese.

• 1 package Maggie & Mary’s Creamy Wild Rice Soup
• 1 can of mushrooms (drained)
• 1/3 cup chopped onions
• 1 tablespoon soy sauce
• 1 pound lean ground beef
• 1 to 2 cups instant rice
• 1 tablespoon butter
• 1/3 cup low fat sour cream

Prepare soup according to package directions except delete 1 cup water.

While soup is simmering, saute onions and mushrooms in butter, until onions are clear. Remove from pan. Brown ground beef.

When soup is done simmering, add beef, onions, and mushrooms. Add the soy sauce and blend. Remove soup from heat, add instant rice. (You can add a bit of hot water if you like.) Cover pot according to instructions on instant rice box. When rice is done, stir in sour cream.

Pour mixture into a casserole sprayed with non-stick spray. Bake at 325° for about an hour until casserole reaches desired consistency.

You can adjust water/rice amounts to suit your individual tastes!

• 1 box Maggie & Mary’s Creamy Wild Rice Soup
• 3 (10 oz) boxes frozen broccoli, uncooked
• 3 cups cooked chicken, cut up in chunks
• 1/2 cup shredded cheddar cheese
• 1 (2.8 oz.) Durkee onion rings

Prepare soup according to instructions on box, reducing water used by one cup. Layer broccoli and chicken in 9” x 13” pan.

Combine cheese with prepared soup and pour over chicken/broccoli. Sprinkle onion rings on top.

Bake at 350° for about 1 hour. Watch and cover with foil if browning too much.

• 1 box Maggie & Mary’s Creamy Wild Rice Soup Mix
• 3 stalks celery, diced
• 1/3 cup chopped onions
• 1 can of mushrooms (drained)
• 1 tablespoon butter
• 14 oz. bag seasoned bread cubes
• Left over chicken or turkey, diced

Prepare soup according to instructions on box, except reduce the amount of water by 1 cup. When the soup is just about ready, saute celery, onions and mushrooms in butter until veggies are tender.

Toss together veggies bread cubes in large bowl. Add prepared soup and chicken. Mix well. Spoon mixture into greased 9” x 13” baking dish; cover with foil.

Bake at 350° for about 30 minutes or until heated through. For a “crispy” top, remove foil and bake for additional 10 minutes. Serve with hot gravy.

• 1 box Potato Bacon Soup
• 12 oz. package of frozen squash
• Chopped parsley
• Sherry (optional)

Thaw squash in microwave according to package instructions. In a large kettle mix the soup base with 5 cups of hot water. Blend well. Add the squash, blend thoroughly. Add the potatoes and bacon from the box; simmer soup according to package instructions. 5 minutes before serving, add a dash of Sherry (optional). Garnish with chopped parsley.

• 1 box Maggie & Mary’s Potato Bacon Soup
• 5 oz. crumbled Gorgonzola cheese
• 1/2 cup diced ham
• Chopped parsley

Prepare soup according to instructions on box. Add ham. Blend well. Simmer soup according to package instructions. When soup is done, ladle it into bowls and sprinkle each with cheese and parsley.

• Steaks & Roasts - 145 °F
• Fish - 145 °F
• Pork - 160 °F
• Ground Beef - 160 °F
• Egg Dishes - 160 °F
• Chicken Breasts - 165 °F
• Whole Poultry - 165 °F

• 5oz of Fruit Juice
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• ½ Berries
• 12oz Ice.

Pour in Juice, Vanilla Smoothie Mix, Berries and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 8 tbsp (2 scoops) dragonfly Taro
• ½ cup frozen Blueberries
• 5oz Water
• 12oz Ice.

Pour 5oz of chilled Water into blender.  Add 2 scoops (8tbsp) of Dragonfly Taro, ½ cup frozen Blueberries and 12oz of Ice.  Blend thoroughly until smooth.  Garnish with whipped cream.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz of Apple Juice
• 1 ½ scoops of Big Train Smoothie Mix
• ½ Peaches
• 2 Strawberries
• 12oz Ice.

Pour in Juice, Vanilla Smoothie Mix, Peaches, Strawberries and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 6 tbsp (1 ½ scoops) Dragonfly Mango
• 1oz Strawberry Sensation Fruit Tea Smoothie Blast
• 5oz chilled Green Tea
• 12oz Ice.

Pour 1oz Fruit Tea Smoothie Blast and 5oz brewed and chilled green tea of choice into a blender. Add 1 ½ scoops (6tbsp) of Dragonfly mango and 12oz Ice.  Blend thoroughly until smooth.  Garnish with a strawberry.

**Big Train Fruit Tea Smoothie Blast can be ordered by the bottle or in the best deal as a case of 6!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz Milk
• 1 ½ scoops of Big Train Smoothie Mix
• ½ of a Brownie
• 1 pinch Cinnamon
• 12oz Ice.

Pour in Milk, Vanilla Smoothie Mix, Brownie, Cinnamon and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 3oz Big Train Banana Banana Fruit Tea Smoothie Blast
• 1oz Big Train Pineapple Coconut Fruit Tea Smoothie Blast
• 4oz of Water
• 16oz of Ice.

In a blender, add 3oz of Banana Banana Fruit Tea Smoothie Blast, 1oz Pineapple Coconut Fruit Tea Smoothie Blast with 4oz of Water and add 16oz Ice.  Blend thoroughly until smooth.

**Big Train Fruit Tea Smoothie Blast can be ordered by the bottle or in the best deal as a case of 6!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 8 tbsp (2 scoops) Dragonfly Coconut
• 5oz chilled Coffee
• 12oz Ice.

Pour 5oz of chilled Coffee into a blender and 2 scoops (8tbsp) of Dragonfly Coconut.  Add 12oz Ice and blend thoroughly until smooth.  Garnish with whipped cream.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Body is a characteristic of a coffee type that can be affected by country of origin, the type of bean and even how the coffee was roasted. The body is presented by the weight or “thickness” of that particular coffee. You can taste the body by swishing the coffee around in your mouth like you would a fine wine. Tasting coffee is very similar to tasting a fine wine.

If you like a medium roast, medium bodied coffee like a Brazilian roast, then you can find other medium bodied coffees that will suit your palate. This is a great way to expand your “favorites” list!

Happy Brewing!

• 4 tbsp (1 scoop) Dragonfly Coconut
• 4 tbsp (1 scoop) Big Train Spiced Chai
• 5oz Water
• 12oz Ice.

Pour 5oz chilled Water into blender.  Add 1 scoop (4tbsp) of Dragonfly Coconut, 1 scoop (4tbsp)

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz of Milk
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• 4 Maraschino Cherries
• 1oz of Chocolate Syrup
• 12oz Ice

Pour in Milk, Vanilla Smoothie Mix, Cherries, Chocolate Syrup and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz of Apple Juice
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• ½ cup Bananas
• 4 Strawberries
• 12oz Ice.

Pour in Juice, Vanilla Smoothie Mix, Bananas, Strawberries and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 8 tbsp (2 scoops) Dragonfly Mango
• 5oz chilled Green Tea of choice
• 12oz Ice.

Pour 5oz of Brewed and Chilled Green Tea of choice into a blender.  Add 2 scoops (8tbsp) of Dragonfly mango and 12oz of Ice.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 4oz Big Train Banana Banana Fruit Tea Smoothie Blast
• 3 tbsp of Big Train 20 Below Hot Chocolate
• 4oz of Water
• 16oz Ice.

In a blender, add 4oz of Banana Banana Fruit Tea Smoothie Blast with 4oz of Water.  Add 3 tbsp of 20 Below Hot Chocolate Mix and 16oz of Ice.  Blend thoroughly until smooth.

**Big Train Fruit Tea Smoothie Blast can be ordered by the bottle or in the best deal as a case of 6!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz Milk
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• 1 shot Irish Cream Syrup
• 12oz Ice.

Pour in Milk, Vanilla Smoothie Mix, Irish Cream Syrup and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 4 tbsp (1 scoop) Cake Batter Blended Crème
• 1 large ripe Banana
• ¼ tsp Cinnamon
• 5 oz Milk
• 12oz Ice.

Pour 5oz Milk into blender.  Add 4 tbsp (1 scoop) Cake Batter, ¼ tsp Cinnamon, 1 large ripe Banana and 12oz Ice.  Blend thoroughly until smooth.  Garnish with whipped cream and crushed nuts.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz of Mango Juice
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• ½ cup of Blueberries
• 12oz Ice.

Pour in Juice, Vanilla Smoothie Mix, Blueberries and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz of Fruit Juice
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• ½ cup of Fruit
• 12oz Ice.

Pour in Fruit Juice, Vanilla Smoothie Mix, Fruit and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz Milk
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• 3 Oreo Cookies
• 12oz Ice.

Pour in Milk, Vanilla Smoothie Mix, Oreo Cookies and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz Milk
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• ¾ cup of Raspberries
• ½ cup of Bananas
• 12oz Ice.

Pour in Milk, Vanilla Smoothie Mix, Raspberries, Bananas and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz Milk
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• 4 Maraschino Cherries
• 12oz Ice.

Pour in Milk, Vanilla Smoothie Mix, Cherries and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 8tbsp (2 scoops) Dragonfly Coconut
• 5oz Pineapple Juice
• 12oz Ice.

Pour 5oz of Pineapple Juice into a blender.  Add 2 scoops (8tbsp) of Dragonfly coconut and 12oz Ice.  Blend thoroughly until smooth.  Garnish with whipped cream and pineapple wedge.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 2oz  of Big Train Strawberry Sensation Fruit Tea Smoothie Blast
• 2oz of Big Train Banana Banana Fruit Tea Smoothie Blast
• 4oz of Water
• 16oz of Ice.

In a blender, add 2oz of Strawberry Sensation Fruit Tea Smoothie Blast, 2oz Banana Banana Fruit Tea Smoothie Blast with 4oz Water and add 16oz of Ice.  Blend thoroughly until smooth.

**Big Train Fruit Tea Smoothie Blast can be ordered by the bottle or in the best deal as a case of 6!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz of Mango Juice
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• ½ cup of Banana
• ½ cup of Strawberries
• 12oz of Ice.

Pour in Juice, Vanilla Smoothie Mix, Bananas, Strawberries, and Ice into blender.  Blend thoroughly until smooth.

**Big Train Smoothie Mix can be ordered by the bottle or in the best deal as a case of 6!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 2oz  of Big Train Strawberry Sensation Fruit Tea Smoothie Blast
• 2oz of Big Train Banana Banana Fruit Tea Smoothie Blast
• 4oz of Water
• 16oz of Ice.

In a blender, add 2oz of Strawberry Sensation Fruit Tea Smoothie Blast, 2oz Banana Banana Fruit Tea Smoothie Blast with 4oz Water and add 16oz of Ice.  Blend thoroughly until smooth.

**Big Train Fruit Tea Smoothie Blast can be ordered by the bottle or in the best deal as a case of 6!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 4tbsp (1 scoop) Dragonfly Coconut
• 4tbsp (1 scoop) 20 Below Frozen Hot Chocolate
• 5oz Water
• 12oz Ice.

Pour 5oz Chilled Water into a blender.  Add 1 scoop (4 tbsp) of Dragonfly Coconut, 5tbsp Frozen Hot Chocolate and 12oz Ice.  Blend thoroughly until smooth.  Garnish wither whipped cream and sprinkle with coconut flakes.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 4 tbsp (1 scoop) Cake Batter Blended Crème
• 4 tbsp (1 scoop) Vivaz Horchata
• 5oz Milk
• 12oz Ice.

Pour 5oz Milk into blender.  Add 4 tbsp (1 scoop) Cake Batter, 4 tbsp (1 scoop) Horchata and 12oz cup of ice.  Blend thoroughly until smooth.  Garnish with whipped cream and sprinkle with cinnamon.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz of Orange Juice
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• ½ cup of Bananas
• 12oz Ice.

Pour in Juice, Vanilla Smoothie Mix, Bananas, and Ice into blender.  Blend thoroughly until smooth.

**Big Train Smoothie Mix can be ordered by the bottle or in the best deal as a case of 6!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 4oz Big Train Banana Banana Fruit Tea Smoothie Blast
• 4oz Water
• 1 scoop (3 tbsp) Big Train Vanilla Smoothie Mix
• 16oz Ice.

In a blender, add 4oz of Fruit Tea Smoothie Blast with 4oz of Water.  Add 1 scoop (3 tbsp) Vanilla Smoothie mix and 16oz of Ice.  Blend thoroughly until smooth.

**Big Train Fruit Tea Smoothie Blast can be ordered by the bottle or in the best deal as a case of 6!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 4 tbsp (1 scoop) Cake Batter Blended Crème
• 2 tbsp (1/2 scoop) Dragonfly Coconut
• 2 tbsp (1/2 scoop) Belgian Chocolate Blended Crème
• 6oz Milk
• 12oz Ice.

Pour 6 oz Milk into blender.  Add 4 tbsp (1 scoop) Cake Batter, 2 tbsp (1/2 scoop) coconut, 2 tbsp (1/2 scoop Belgian Chocolate and 12oz Ice.  Blend thoroughly until smooth.  Garnish with whipped cream and sprinkle with coconut flakes.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz of Lemonade
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• ½ cup of Blueberries
• ½ cup of Bananas
• 12oz Ice

Pour in Lemonade, Vanilla Smoothie Mix, Blueberries, Bananas and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 4oz Big Train Strawberry Sensation Fruit Tea Smoothie Blast
• 2oz Pineapple Juice
• 2oz Cranberry Juice
• 16oz Ice.

In a blender, add 4oz of Fruit Tea Smoothie Blast with 2oz Pineapple Juice, 2oz Cranberry Juice and 16oz of ice.  Blend thoroughly until smooth.

**Big Train Fruit Tea Smoothie Blast can be ordered by the bottle or in the best deal as a case of 6!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 4 tbsp (1 scoop) Cake Batter Blended Crème
• 4 tbsp (1 scoop) Strawberry Blended Crème
• 5oz Milk
• 12oz Ice.

Pour 5 oz Milk into blender. Add 4 tbsp (1 scoop) of Cake Batter Blended Crème, 4 tbsp (1 scoop) Strawberry Blended Crème, 5oz Milk, 12oz Ice.  Blend thoroughly until smooth.  Garnish with whipped cream and strawberry.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz of Apple Juice
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• ½ cup of Peaches
• ½ cup of strawberries
• 12oz Ice.

Pour in Juice, Vanilla Smoothie Mix, Peaches, Strawberries, and Ice into blender.  Blend thoroughly until smooth.

**Big Train Smoothie Blast can be ordered by the bottle or in the best deal as a case of 6!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 4oz Big Train Peach Pizzazz Fruit Tea Smoothie Blast
• 2oz Orange Juice
• 2oz Pineapple Juice
• 1oz Cranberry Juice
• 16oz Frozen Peaches.

In a blender, add 4oz Fruit Tea Smoothie Blast with 2oz Orange Juice, 2oz Pineapple Juice, 1oz cranberry Juice and 16oz of Frozen Peaches.  Blend thoroughly until smooth.

**Big Train Fruit Tea Smoothie Blast can be ordered by the bottle or in the best deal as a case of 6!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz Milk
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• 1 shot Caramel Syrup
• 12oz Ice.

Pour in Milk, Vanilla Smoothie Mix, Caramel Syrup, and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 4 tbsp (1 scoop) Cake Batter Blended Crème
• 4 tbsp (1 scoop) Dragonfly Coconut
• 5oz Water
• 12oz Ice.

Pour 5 oz water into blender.  Add 4 tbsp (1 scoop) of Cake Batter, 4 tbsp (1 scoop) Coconut and 12 oz Ice.  Blend thoroughly until smooth.  Garnish with whipped cream and sprinkle with coconut flakes.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz of Orange Juice
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• ½ cup Raspberries
• 12oz Ice

Pour in Juice, Vanilla Smoothie Mix, Raspberries and Ice into Blender, Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 4 tbsp (1 scoop) Cake Batter Blended Crème
• 5oz Pineapple Juice
• 12oz Ice.

Pour 5 oz Pineapple Juice into blender.  Add 4 tbsp (1 scoop) of Cake Batter and 12oz of Ice.  Blend thoroughly until smooth Garnish with whipped cream and cherry.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

• 5oz Milk
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• 1tsp of Cinnamon
• 12oz of Ice.

Fruit Tea Blast

• 4 oz. Big Train Fruit Tea Blast (any flavor)
• 4 oz. Water
• 16 oz. Ice

Blend thoroughly on high until smooth.

• 4 oz. Big Train Wild Berry Fruit Tea Blast
• 4 oz. Orange Juice
• 16 oz. Ice

Blend thoroughly on high until smooth.

That's a good question.

It's because...well, you see....hmm....my horoscope said...*shakes head*

I'm not really sure. I think it's because we really like you guys. Drinking coffee is amazing. The worlds most popular drink for decades continues to grow in popularity. It's not that the people that sell it do a good job, it's because coffee is a product that truly stands on its own.

Gourmet Coffee just takes it to another level. Guaranteeing that our beans come from the top 3% in the world helps us promise a smooth cup with perfect acidity, taste, and consistency. The characteristics of Gourmet Coffee are what distinguish it as the best. If you prefer flavored coffees, blends, or single origins, you won't be dissapointed.

With the Coffees of the Month, you have a perfect opportunity to try a different Gourmet Coffee flavor every month. We offer anywhere from 2-6 flavors at a time. This month we had eight flavors to start out with but have already sold out of a few. Jump over there now to see what's left!

You won't be dissapointed.

Happy Brewing!

My current town has several local guys that try hard and one big name that usually does a decent job of producing the goods. However, nothing tastes as good as this hometown donut shop. My wife and I agree, it is a must visit every time we go back to visit my parents. I wanted to know why it is that they are so much better. What I came to find was basically a simple answer. Everything was good. That is why the donut shop is better than all the others. Every donut they put out the window is life changing. Every donut they serve makes you want another. The problem, they are in that location and you can't get them if you aren't in that location as well.

JL Hufford's gourmet coffees are pretty much the same way. We have just about every flavor that a person could reasonably want. Gourmet flavored coffees are a treat anytime and just about anywhere. Our selection includes Cherry Cheesecake, Banana Split, Cinnamon Roll, Chocolate Raspberry, Seville Orange, Creme Brulee, Hazelnut, Irish Mint, Irish Creme, and I could keep going. The point is that no matter what you order, it's going to be fantastic. Unlike the local donut shop, we can get it to you no matter where you are.

Why can we be confident that Gourmet Coffee will meet our exceed your expectations?

Our philosophy is that the best farmers, the best beans, and the best roasts make the best cup of coffee. Each of our specialty flavored coffees, single-origins, and varietal blends are made from 100% Arabica coffee (except for some of our espresso blends), and packaged to order for guaranteed freshness. JL Hufford purchases only from the top 3% of the highest quality Arabica coffee grown.

Our coffee buyers have traveled to many coffee producing countries to find and inspect some of the world's greatest coffees. To us, all aspects of buying and processing coffee are important, like adherence to rigid quality control standards. Multiple tests are conducted on the coffee samples once they are brought back to the states. Using state-of-the-art lab equipment and trained coffee cuppers, our roasters analyze many aspects of the beans: moisture percentage, the amount of defects, the bean size, and most importantly, the actual cup quality. Each coffee is rated on over 20 different taste characteristics before we purchase a single bean.

Immediately after roasting the bean, the coffee is packaged into nitrogen-flushed bags. This process forces nitrogen into the package, replacing the oxygen, that would otherwise quickly age the coffee. The nitrogen preserves the wonderful flavor characteristics of fresh-roasted coffee. For flavored coffees, flavor oils are added in a cup-tested proportion such that just the right amount of each flavor is infused into the bean during the appropriate minutes of roasting.

The Jura Capresso ENA comes to mind with its brand new brewing technologies, Ecological intelligence, new dispensing design, programming ease, and space conservation. The Jura Capresso ENA series is the elite in Super Automatic coffee centers.

Enjoy the ENA with our Superautomatika Blend and marvel at the symphony of pieces and parts used to deliver mind blowing coffee in seconds.

Shamrock Mocha:  2 Tbsp. Torani Chocolate sauce, 1 1/2 tsp. Torani Irish Cream syrup, splash Torani Creme de Menthe syrup, 1 cup milk, 2 shots espresso*

Instructions:  In a small saucepan, gently heat milk and Torani syrup together, whisking until frothy. Pour steamed flavored milk into tall glass and add brewed espresso*. Spoon a thin layer of foamed milk over top of beverage. If desired, dust with cocoa powder and top with chocolate sprinkles.

*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup espresso.

Emerald Isle Mocha:  2 Tbsp. Torani Chocolate sauce, 1 Tbsp. Torani Irish Cream syrup, 1 cup milk, 2 shots espresso*

Instructions:  In a small saucepan, gently heat milk and Torani syrup together, whisking until frothy. Pour steamed flavored milk into tall glass and add brewed espresso*. Spoon a thin layer of foamed milk over top of beverage. If desired, dust with cocoa powder and top with chocolate sprinkles.

*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup espresso.

ENJOY!!

Jura Capresso E9	Capresso TEAM S	Capresso Classic	Infinity Polished

These four products are unique in their own special way and will add value to your kitchen the minute you open them. With the exception of the E9, all of these units are Factory Refurbished. This ultimately guarantees that you are getting the best value for your money. The E9 is brand new and JL Hufford has the exclusive price of $799.

These are four amazing options to drastically improve your kitchen and morning.

Happy Brewing!

Torani Light Tingler:  2 Tbsp. Torani Sugar Free Raspberry syrup, 1/4 cup grapefruit juice, 1/2 cup sparkling water or club soda, Lemon twist for garnish, if desired

Instructions:  Pour sparkling water into tall glass filled with ice. Add Torani and stir well.

Torani Clover:  2 Tbsp. Torani Pomegranate syrup, 1/4 cup gin, 2 Tbsp. lemon juice

Instructions:  Combine ingredients in a cocktail shaker filled with ice. Shake until blended and strain into a martini glass.

ENJOY!!

Well this past year, we were saving money to go on a vacation and decided to keep the holiday low key.  I didn’t expect anything from him except that he was making me dinner and I had gotten him a DVD.  On the 13^th, I got home from work and was in the middle of emptying the dishwasher before dinner when I noticed this strange green sticklike object sticking out of the top of the garbage disposal.  I immediately thought it was a stem of some sort, but had no idea where it came from.  When questioned, my boyfriend said it was part of an asparagus.  Well that would have made perfect sense if we had eaten asparagus in the last month.  I didn’t want to ruin anything else so I just kept my mouth shut.  I had completely forgotten about the incident by the next morning.  We were on our way out the door when I noticed there were those little Dove caramel filled chocolates on every step going upstairs.  I one by one picked up the chocolates, but there became too many to hold so I just followed them after that.  They led me upstairs to the bedroom where I found a card and…a bouquet of flowers!  I didn’t have the heart to tell him I knew about the flowers because he was so sweet in planning everything.  We always joke that he’ll never be able to buy the ring before he proposes because I’ll know.  I know this all sounds pretty cheesy, but sometimes you  need a little cheese in your life.

Torani Flavored Cream Cheese:  1/4 - 1/3 cup Torani syrup, 8 oz. (1 cup) cream cheese, 1/4 cup chopped nuts or berries, if desired

Instructions:  Let cream cheese soften at room temperature for 1 to 2 hours. Beat with a mixer until smooth. Add Torani and blend well. Blend in nuts or berries, if desired.

*Enjoy with crackers or a tasty bagel and help make someone in your life feel special.

Use this recipe to make your favorite person’s favorite flavored drink.  They will appreciate your efforts to make the night, and them, feel special.

Torani Brewed Coffee:  1 Tbsp. Torani syrup, 1 cup dark brewed coffee

Instructions:  In a glass or mug, add Torani syrup to strong brewed coffee and stir gently.

Does this next recipe sound familiar?  It should!  It’s practically a Chocolate Turtle!  This one is like handing your special someone a big box of those tasty little nougats.

Torani Caramel Almond Turtle:  1 Tbsp. Torani Caramel syrup, 1 Tbsp. Torani Orgeat (Almond) syrup, 3/4 cup milk, 1/4 cup espresso

Instructions:  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.

Torani Mandarin Orange Vinaigrette:  2 Tbsp. Torani Mandarin Orange syrup, 1 tsp. grated lemon zest, 2 Tbsp. champagne or white wine vinegar, 1 tsp. Dijon mustard, 1/2 tsp. salt
Freshly ground pepper to taste, 1/4 cup extra virgin olive oil

Instructions:  Combine all ingredients and whisk well. Season to taste with pepper.

Venetian Tea Latte:  2 Tbsp. Torani Amaretto syrup, 1 Tbsp. Torani Orgeat (Almond) syrup, 1 cup strong black tea, 1/2 cup heated milk

Instructions:  Pour hot brewed tea into a glass or mug and add Torani and milk. Stir gently.

Torani Hot Apple Pie Steamer:  1 Tbsp. Torani Apple syrup, 1 1/2 tsp. Torani Cinnamon syrup, 1 cup milk, Caramel flavored whipped cream, for topping, Slice of apple for garnish, if desired

Instructions:  In a small saucepan, gently heat milk and Torani together, whisking until frothy. Pour heated flavored milk into a tall glass and stir gently. Top with flavored whipped cream and garnish with an apple slice, if desired.

**Email me at support3@jlhufford.com with the subject "RecipeGeek Favorites" and maybe give me a few of your favorite recipes.  I'd be more than happy to post our customer's favorites!  Thanks!

ENJOY!!

The U.S. Food and Drug Administration (FDA) has acknowledged this and related research and approved the following qualified health claim: "Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease."

So however you say it, enjoy them and their flavor!

Torani Candied Pecans:  1/2 cup Torani Caramel syrup, 1 egg, separated, 3/4 cup sugar, 1 tsp. salt, 3 cups pecans (or walnuts, or a mixture of both)

Instructions

Preheat oven to 250F and line a baking sheet with parchment paper.

In a medium sized bowl, whisk egg white (save yolk for another use or discard) until light in color and foamy - about 2 minutes. Add Torani syrup, sugar and salt and continue to whisk until well mixed. Stir in nuts and mix until they are evenly coated.

Spread nuts in a single layer on parchment-lined baking sheet. Place baking sheet in the oven. Using a spatula, stir nuts twice during cooking time to allow the nuts to have an even candied coating. Bake until nuts are a very light golden, and all of the liquid has dried - about 45 minutes. Let cool completely and store in an airtight container.

Makes 3 cups.

Butter Pecan Latte

12oz.:  3/4oz. Torani Butter Pecan Syrup (3 Pumps), 6oz. Milk, 1 Shot Espresso

16oz.:  1oz. Torani Butter Pecan Syrup (4 Pumps), 8oz. Milk, 2 Shots Espresso

20oz.:  1 1/4oz. Torani Butter Pecan Syrup (5 Pumps), 10oz. Milk, 3 Shots Espresso

**Steam Torani and Milk, Add espresso to appropriate sized glass and pour flavored mlk over, topping with a layer of foam.  Dust with cocoa powder or cinnamon if desired. 

***For iced lattes, combine Torani and milk in appropriate sized glass filled with ice, stir well and pour espresso (preferably chilled) over.

ENJOY!!

Sticky Bun Latte 

12oz.:  3/4oz. Torani Brown Sugar Cinnamon Syrup (3 Pumps), 6oz. Milk, 1 Shot Espresso.

*add 1/2oz. Torani’s Caramel Sauce (approx ½ Pump) for the Cinnamon Roll Caramella!

16oz.:  1oz. Torani Brown Sugar Cinnamon Syrup (4 Pumps), 8oz. Milk, 2 Shots Espresso.

*add 1oz. Torani’s Caramel Sauce (approx 1 Pump) for the Cinnamon Roll Caramella!

20oz.:  1 1/4oz. Torani Brown Sugar Cinnamon Syrup (5 Pumps), 10oz. Milk, 3 Shots Espresso.

*add 1 1/2oz. Torani’s Caramel Sauce (approx 1 1/2 Pumps) for the Cinnamon Roll Caramella!

Peanut Butter Mocha

12oz.:  1/2oz. Torani Peanut Butter Syrup (2 Pumps), 1/2oz. Torani Chocolate Sauce (approx ½ pump), 6oz. Milk, 1 Shot Espresso.

*substitute Torani’s Chocolate Sauce for the same amount in Torani’s Caramel Sauce for the Peanut Brittle Caramella!

16oz.:  3/4oz. Torani Peanut Butter Syrup (3 Pumps), 1oz. Torani Chocolate Sauce (1 Pump), 8oz. Milk, 2 Shot Espresso.

*substitute Torani’s Chocolate Sauce for the same amount in Torani’s Caramel Sauce for the Peanut Brittle Caramella!

20oz.:  1oz. Torani Peanut Butter Syrup (4 Pumps), 1 1/2oz. Torani Chocolate Sauce (approx 1½ pump), 10oz. Milk, 3 Shot Espresso.

*substitute Torani’s Chocolate Sauce for the same amount in Torani’s Caramel Sauce for the Peanut Brittle Caramella!

**Steam Torani and Milk, Add espresso to appropriate sized glass and pour flavored mlk over, topping with a layer of foam.  Dust with cocoa powder or cinnamon if desired. 

***For iced lattes, combine Torani and milk in appropriate sized glass filled with ice, stir well and pour espresso (preferably chilled) over.

ENJOY!!

The Peaberry coffee bean also goes by the name caracoli. Normally the coffee plant yields a fruit that develops as two halves inside of a cherry type enclosure. However, only one of the two seeds gets fertilized on rare occasions. This results in an oval (or pea-shaped) bean, referred to as Peaberry. Of all coffee beans harvested, Peaberries are most commonly found in about 5%.Peaberry coffees are particularly associated with coffees from Tanzania. That is why it's typically called Tanzanian Peaberry. Due to the shape of the Peaberry coffee beans, they roast differently. Because of this, the Peaberry coffee beans are separated from the flatberry coffee beans before roasting.The Peaberry coffee beans are largely accepted to be a better bean. The Peaberries are said to roast better because of their round shape which allow the bean to roll in the roasting chamber with little resistance. In our tastings, we have also found the Peaberry beans to produce a much sweeter taste than flatberry beans.

No Guilt Vanilla Mocha:  3 Tbsp. Torani Sugar Free French Vanilla syrup, 2 Tbsp. Torani, Sugar Free Chocolate syrup, 1 cup nonfat milk, 1/4 cup espresso

Instructions:  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.

Torani Sugar Free Turtle Tea

2 Tbsp. Torani Sugar Free Caramel syrup
1 Tbsp. Torani Sugar Free Almond syrup
1 cup strong brewed black tea
1/2 cup heated milk

Instructions:  Pour hot brewed tea into a glass or mug and add Torani and milk. Stir gently.

*Some say it’s great to cub your appetite!

No Guild Coconut Mocha:  3 Tbsp. Torani Sugar Free Coconut syrup, 2 Tbsp. Torani Sugar Free Chocolate syrup, 1 cup nonfat milk, 1/4 espresso

Instructions:  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.

ENJOY!!

No Sugar Added Vanilla Chai tricks your taste buds into thinking they’re getting what they want:  a sugary beverage.  This is not the case; in fact, the NSA Vanilla allows you to get away with only 4 grams of sugar (from lactose) and the same great flavor as regular vanilla Chai.  We think that’s just about as good as it gets!  Sold in single serving, 12oz., and 3.5lb bags.

Decaf Spiced Chai is great right before bed to help soothe and relax your mind and muscles.  All cares from the day will melt away when your mug reaches your lips and you taste this unforgettable blend of spices.  Decaf Spiced Chai takes all the flavor of regular Spiced Chai and tones it down so that there is only 15 mg of caffeine per serving.  Sold in single serving, 12oz., and 3.5lb bags.

WAIT!  I have been rambling on and on about these great flavors Big Train offers, and you’ve just been sitting there salivating because I didn’t tell you how to make them!  Please forgive me.

Single Serving Directions:

Hot Chai Latte:  Empty entire contents of bag into 6 oz of hot water, stir and serve.

Iced Chai:  Add entire contents of bag into 2 oz of hot water, stir rapidly.  Pour over 8 oz. of ice, then add 2 oz. of cold water or milk.  Serve and enjoy.

Frozen 16 oz. serving:  Add TWO single servings chai mix to the bottom of a blender, 16 oz cup of ice (to the top) and milk, and blend.  Mix on high for 20 seconds.

12oz. and 3.5lb Bag Directions:

Hot Chai Latte:  Add one scoop of bag into 6 oz of hot water, stir and serve.

Iced Chai:  Add one scoop into 2 oz of hot water, stir rapidly.  Pour over 8 oz. of ice, then add 2 oz. of cold water or milk.  Serve and enjoy.

Frozen 16 oz. serving:  Add 2 scoops chai mix to the bottom of a blender, 16 oz cup of ice (to the top) and milk, and blend.  Mix on high for 20 seconds.

ENJOY!!

Raspberry Chai is reminiscent of warm raspberry cobbler swirling around your taste buds. No chewing required! Smoother than regular tea, this chai tea offers a blend of spices and flavor. Nothing more than hot water or milk is needed to satisfy your cravings!  Sold in single serving, 12oz., and 3.5lb bags.

Green Tea Chai is calm compared to the other flavors.  A subtle green tea flavor lingers with a hint of spice after every sip.  This flavor will not overpower your senses, but helps calm your taste buds when a "something sweet" craving comes along.  Sold in 12oz., and 3.5lb bags.

Spiced Apple Chai is the ideal drink to get you in the mood for the fall and winter holidays.  When hot, cooked apples and cider excite your senses to indulge in this creamy drink.  When you cool it down a bit, an apple pie bursting with cinnamon comes to life in your mouth!  Sold in 12oz., and 3.5lb bags, seasonal.

ENJOY!!

What is chai, or chai tea as some say?  For many English speakers outside the regions of the Middle East and Asia, the term "chai" is synonymous with "masala chai".  The redundant term chai tea is sometimes used to indicate spiced milky tea.  Numerous coffee houses use the term chai latte for their version to indicate that the steamed milk of a normal cafe latte is being flavored with a spiced tea concentrate instead of with espresso.  Big Train is a leading seller of Chai with numerous flavors of powdered and even an organic liquid.  A short description of a few of their flavors follows: 

Vanilla Chai has beamed itself to the top of the list right next to Spiced Chai for a satisfying year-round drink. This chai tones down other spices to make room for cinnamon and vanilla, which helps it stand apart from the other Big Train flavors offered.  The softer spices appeal to those who have more sensitive taste buds and enjoy a drink that keeps them wanting more, down to the last drop.

Spiced Chai remains one of the most popular selling flavors throughout the entire year. It boasts its spice-infused blend no matter what condition it’s in:  Hot, Iced, or Blended! Cinnamon and spice with hints of honey and ginger allow this cup of tea to be your cup of tea all year round. We’ve heard many say it even tastes like Christmas!

Chocolate Chai is hot chocolate’s better half. Kids and adults alike love this flavor because of its little kid taste with the big kid attitude.  It’s chocolate at its best with a delightful taste of tea and spice.  With less calories, it will also cub the choc-o-holic’s daily carving for sweet treats and therefore, less guilt!

Enjoy these flavors and more by checking out our Chai page.

In this month’s edition of RecipeGeek Favorites, we’ve decided to make it into our favorite drinks for ringing in the New Year. 

This recipe is great for anyone looking out for calories and has been a huge hit with women everywhere.

Orange Creamsicle Martini:  8 Tbsp. diet orange soda, 3 Tbsp. orange flavored vodka, 3 Tbsp. Torani Sugar Free Vanilla syrup, 1 tsp. Cool Whip Free

Instructions:  Place all ingredients in a martini shaker, but DO NOT shake (or the carbonated soda will explode!). Mix thoroughly with a spoon until mixture is mostly lump-free. Add about 1 cup ice (crushed, if you've got it), and stir until mixture is cold. Then place the strainer on top and pour into a large martini glass.

This one is sure to blow you away!

Atomic Irishman:  1 Tbsp. Torani Creme de Menthe syrup, 1 1/2 tsp. Irish Cream liqueur, 1 1/2 tsp. Irish whiskey, 2 shots espresso*

Instructions:  Combine all ingredients in a blender pitcher and blend until smooth.

*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup espresso.

Mmmm.  This recipe sounds relaxing and warm.  I don’t know where you are, but it’s freeeeezing here!

Irish Coffee:  1 Tbsp. Torani Crème de Menthe syrup, 1/2 Tbsp. Irish whiskey, 1/4 cup espresso
1 Tbsp. cream or milk

Instructions:  In a small saucepan, gently heat milk or cream and Torani together, whisking until frothy. Pour heated flavored milk or cream into a glass or mug, and add brewed espresso and whiskey.

Email me at support3@jlhufford.com with the subject "RecipeGeek Favorites" and maybe give me a few of your favorite recipes.  I'd be more than happy to post our customer's favorites!  Thanks!

As always, drink responsibly, have a HAPPY NEW YEAR, and ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Torani Raspberry Fudge Brownies:

1 cup Torani Raspberry syrup 2 cups all-purpose flour
1/4 tsp. salt
6 oz. (6 squares) unsweetened chocolate
1/2 lb (2 sticks) butter
1 tsp. vanilla extract
1 1/4 cups granulated sugar
1 cup light brown sugar, firmly packed
5 eggs + 1 egg yolk

Instructions

Preheat oven to 350. Line a 15 1/2” x 10 1/2” by 1-inch baking pan with aluminum foil. Grease the foil.
Sift the flour together with the salt and set aside. Melt the chocolate in a small double boiler over moderate heat (It’s very important not to burn the chocolate.) Stir until smooth, remove from heat and set aside.
In a large bowl cream the butter. Add the vanilla and sugars, mixing well. Add the Torani Raspberry syrup and beat until smooth. Add the eggs (including the yolk) one at a time, beating until smooth after each addition. Beat in the melted chocolate. On low speed, gradually add the flour, scraping the bowl as necessary and beating until smooth.
Turn the mixture into the prepared pan and spread to make smooth.
Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
Cool in the freezer for 1 hour. Makes 28 brownies.

Top off your brownies with another great recipe from Torani.

Chocolate Peppermint Frosting:  1/2 cup Torani Peppermint syrup, 1 stick (1/2 cup) butter, 2/3 cup cocoa powder, 2 cups powdered (confectioners') sugar, 1 Tbsp. milk

Instructions

In a medium saucepan, melt butter over medium-low heat. Turn heat off and whisk in cocoa. Add about 1/2 cup sugar and 2 Tbsp. Peppermint syrup and beat with an electric mixer on medium speed. While beating, continue to add sugar and Torani a little bit at a time, until all the sugar and syrup are mixed in and the frosting is a good consistency for spreading (add more syrup if needed). Add milk and beat until smooth.
Makes about 2 cups; enough for 30 cupcakes or brownies, or 2 9-inch cakes

ENJOY!!

Torani Hot Chocolate:  1 Tbsp. Torani Chocolate sauce, 1 Tbsp. Torani syrup*, 1 cup milk

Instructions:  In a small saucepan, gently heat milk and Torani together, whisking until frothy. Pour heated flavored cocoa into a tall glass and stir gently.

*Great with Torani Caramel, Hazelnut, Irish Cream, Peppermint and Vanilla Bean syrups.

Torani English Toffee Waffle: 

1/2 cup Torani English Toffee syrup
1 1/2 cups milk
2 eggs, separated
6 Tbsp. butter, melted
2 cups flour
1 Tbsp. baking powder
1 tsp. salt

Instructions:  Preheat a waffle iron.
Sift the flour, baking powder and salt together. Combine the egg yolks, milk, English Toffee syrup, and butter and whisk into the flour mixture just until smooth. Beat the egg whites into soft peaks and fold into the batter.
Pour the batter into the waffle iron and cook according to the manufacturer's instructions.

HAPPY HOLIDAYS  and ENJOY!!

 Torani Crème Caramel Cheesecake: 

"Cheesecake:
1/2 cup Torani Caramel syrup
1 8-oz. package cream cheese, at room temperature
1/3 cup sour cream
2 large eggs
1 prepared graham cracker crust

Topping:
4 Tbsp. Torani Vanilla syrup
1/2 cup sour cream
Cocoa powder, for dusting
1/2 cup chilled whipping cream"

Instructions

"Preheat oven to 350F.

Beat the cream cheese until soft. Add the Caramel syrup and the 1/3 cup of sour cream and mix well. Add the eggs one at a time, mixing until smooth. Pour mixture into the crust and bake for 30 minutes or until set. Transfer to a rack to cool for 10 minutes.

Whisk the remaining 1/2 cup sour cream with 2 tablespoons of the Vanilla syrup. Spread mixture over the top of the cheesecake. Chill for 5 hours, or overnight. Just before serving dust the top with cocoa powder.

Whip the cream to soft peaks with the remaining 2 tablespoons of the Vanilla syrup. Pipe the whipped cream around the edge of the cheesecake with a pastry bag fitted with a star tip."

Original Cheesecake Latte:  2oz. Torani Cheesecake Syrup, 8oz. Milk, 1-2 Shots Espresso.

*Steam Torani and milk, add espresso to 16oz glass and pour flavored milk over.  Top with a layer of foam and dust with cocoa powder or cinnamon, if desired.

ENJOY!!

The first recorded idea of gingerbread being baked dates back to 1793, but has been rumored to have been quite popular back in the mid 1600s.  Gingerbread became widely available in the 1700s.  A different kind of gingerbread dough is used to build the gingerbread houses like the witch’s house encountered by Hansel and Gretel.  These houses can be covered with a variety of candies and icing and are most notably seen nearing the Christmas holiday.   Enjoy the flavor of gingerbread in these scrumptious beverages!

Gingerbread Latte:  3/4oz. Torani Ginger Spice Syrup, 1/4oz. Torani Vanilla Syrup, 8oz. Milk, 1-2 Shots Espresso.

Thai Iced Latte:  1oz. Torani Coconut Syrup, 1/4oz. Ginger Spice Syrup, 8oz. Milk, 1-2 Shots Espresso, Ice.

*Steam Torani and milk, add espresso to a 16oz. cup and pour flavored milk over, top with a layer of foam.  Dust with cocoa powder or cinnamon, if desired.

ENJOY!!

White chocolate can be difficult to work with however; some brands respond better to baking than other, and other have a tendency to brown from being baked.

Around this time of year, as a creative fun gift, my sister will make chocolate covered pretzels and chocolate molds for Christmas parties they are invited to.  White chocolate is the best for making colorful chocolates and my sister is the best at making the chocolates so good they melt in your mouth!  Try out these mocha recipes; they’re sure to make your mouth water!

Classic White Chocolate Mocha:  1oz. Torani White Chocolate Sauce, 8oz. Milk 1-2 Shots Espresso.

Black ‘n’ White Mocha:  1/2oz. Torani Chocolate Mocha Sauce, 1/2oz. Torani White Chocolate Sauce, 8oz. Milk, 1-2 Shots Espresso

Seville Mocha:  1oz. Torani White Chocolate Sauce, 1/2oz. Torani Mandarin Orange Syrup, 8oz. Milk 1-2 Shots Espresso.

*Steam Torani and milk, add Espresso to a 16oz. glass and pour flavored milk over.  Garnish with wipped cream and cocoa powder, if desired. 

** For iced mochas, combine Torani and milk in a 16oz. glass of ice, stir well and pour espresso (preferably chilled) over.  Stir again and garnish with whipped cream and cocoa powder, if desired.

ENJOY!!

What’s great about hazelnuts is they are rich in protein and unsaturated fat.  They have significant amounts of thiamine and vitamin B6.  Hazelnuts are especially important to a place like Vienna, Austria due to their world famous torts such as the Viennese Hazelnut Tort.  Hazelnut paste is a very important ingredient in these treats. 

Enjoy hazelnut’s nutty flavor in these delicious cappuccino recipes!

Hazelnut Cappuccino:  1/2oz. Torani Hazelnut Syrup, 4oz. Milk, 1-2 Shots Espresso.

Hazelnut Cream Cappuccino:  1/2oz. Torani Hazelnut Syrup, 1/4oz. Torani French Vanilla Syrup, 4oz. Milk, 1-2 Shots  Espresso.

*Steam Torani and Milk, pour espresso into 6oz. cup and gently add steamed milk until the cup is 2/3 full.  Top with foamed milk and dust with cocoa powder or nutmeg.

ENJOY!!

The beverage originated in Italy and is known to have become popular around the early 1900s.  As the espresso machines in cafes and restaurants were improving during and after WWII, so was the drink.  By the 1950s, the Italian cappuccino had found its home in many people’s daily routines.

Convenience store cappuccinos really aren’t even close to the real deal.  It is basically a flavored powder whipped with water and dispensed into your cup.  I’ll admit I was in love with those kinds of drinks, but when I was visiting Europe I had the opportunity to try some real cappuccino, and I might never go back!  The deal is that you have to keep an open mind when trying authentically made drinks when you are used to what we sometimes drink here in the states, then you won’t be disappointed with your experience!

Cool Mint Cappuccino:  1/2oz. Torani Crème de Menthe Syrup, 4oz. Milk, 1-2 Shots Espresso.

Cinnamon Delight Cappuccino:  1/2oz. Torani Cinnamon Syrup, Splash Torani Vanilla Syrup, 4oz. Milk, 1-2 Shots Espresso.

*Steam Torani and Milk, pour espresso into 6oz. cup and gently add steamed milk unti lthe cup is 2/3 full.  Top with foamed milk and dust with cocoa powder or nutmeg.

ENJOY!!

The story begins two weeks ago when she and my brother came up to visit and go to a football game.  She really enjoys drinking coffee during the cold months and has been "enjoying" Folgers for the last few weeks.  Well I currently own the Capresso Coffee Team S and LOVE it.  It matches my black and green kitchen perfectly!  She also loved the way it would grind the coffee and then immediately begin the brewing process.  Your beans stay fresher longer, which means your coffee will be superb. 

I also had some of JL Hufford's coffee in my cupboard, which she enjoyed immensely as well.  I pretty much had her hooked.  She begged me to bring home the Capresso Coffee Team Therm (it matches HER kitchen perfectly) for Thanksgiving.  The previous week she emailed me a list of coffees that she wanted to try as well as a few of the Big Train Iced Coffee single serving flavors.  The following list is my sister-in-law's Christmas wish list.  Now I know why she is so excited for me to come home for the holidays.  (Haha just kidding, I know she misses me too!)

1.       Pre Brewed Capresso Coffee Team Therm

2.       Urnex Dezcal 7oz. Activated Descale Powder

3.       Big Train Iced Coffee

a.       Mocha

b.       Vanilla Latte

c.       Cookies ‘n Cream

4.       Big Train 20 Below Frozen Hot Chocolate

5.       JL Hufford Coffee

a.       French Vanilla Decaf

b.       Cookies and Cream

c.       French Vanilla

d.       Milky Way

e.       Turtle Sundae

f.         Grasshopper

g.       Mocha Mint Julep

h.       Snickermmon

i.         Cinnamon Roll

j.         Christmas Cookie

k.       Vanilla Almond

Go to www.jlhufford.com and start making your Christmas wish list!

Cheers!

Classic Orgeat Cappuccino:  1/2oz. Torani Orgeat (Almond) Syrup, 4oz. Milk, 1-2 Shots Espresso.

*Steam Torani and Milk, gently add steamed milk to espresso in a 6oz. cup until the cup is 2/3 full.  Top with foamed milk and dust with cocoa powder or nutmeg.

Minty Mocha:  1oz. Torani Chocolate Mocha Sauce, 1/2oz. Torani Peppermint Syrup, 8oz. Milk, 1-2 Shots Espresso.

Vanilla Caviar Mocha:  1oz. Torani Vanilla Bean Syrup, 1/2oz. Torani Chocolate Mocha Sauce, 8oz. Milk, 1-2 Shots Espresso.

*Steam Torani and Milk, Pour flavored milk over espresso in 16oz. cup. Garnish with whipped cream and cocoa powder if desired. 

**For iced mochas, combine Torani and milk in a 16oz glass of ice.  Stir well and pour espresso(chilled) over.  Stir again and garnish with whipped cream and cocoa powder if desired.

ENJOY!!

Rocky Road Mocha:  1oz. Torani Chocolate Sauce, 1/2oz. Torani Toasted marshmallow Syrup, 1/2oz. Torani Orgeat (Almond) Syrup, 8oz. Milk, 1-2 Shots Espresso.

We had a walnut tree in our back yard when I was little.  It was a great tree for our tire swing, until the rope broke and I fell flat on my face.  No joke.  My face has never felt so numb. It always produces so many walnuts.  No surprise there.  But it was annoying when I had to push mow our back yard because they were so big that they made it really scary to run over them with a rotating blade.  Despite all that, I still love walnuts, especially when they are frozen.  Try this drink out and see if it’s as good to you as it was to me!

Divinity Latte:  3/4oz. Torani Toasted Walnut Syrup, 1/2oz. Torani Toasted Marshmallow Syrup, 8oz. Milk, 1-2 Shots Espresso.

ENJOY!!

Blended Marshmallow Caffioco:  2 Cups Ice, 2oz. Caffioco Crème, 1oz. Torani Toasted Marshmallow Syrup, 2oz. Milk, 1-2 Shots Espresso.

Blended Marshmallow Crème:  2 Cups Ice, 2oz. Caffioco Crème, 1oz. Torani Toasted Marshmallow Syrup, 4oz. Milk.

Toasted Marshmallow Milkshake:  1 1/4oz. Torani Toasted Marshmallow Syrup, 2oz. Milk, 14oz. Vanilla Ice Cream.

S’more Milkshake:  1/2oz. Torani Toasted Marshmallow Syrup, 1/2oz. Torani Chocolate Sauce, 2oz. Milk, 14oz. Vanilla Ice Cream.  Garnish with graham cracker crumbs.

We hope you enjoy your winter holidays and that they may be filled with love from family and friends!

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

S’more Milkshake:  1/2oz. Torani Toasted Marshmallow Syrup, 1/2oz. Torani Chocolate Sauce, 2oz. Milk, 14oz. Vanilla Ice Cream.  *Garnish with graham cracker crumbs!

Toasted Marshmallow Milkshake:  1 1/4oz. Torani Toasted Marshmallow Syrup, 2oz. Milk, 14oz. Vanilla Ice Cream.

S’more Caffioco:  2 Cups Ice, 2oz. Caffioco Mocha, 1oz. Torani Toasted Marshmallow Syrup, 4oz. Milk.  *Garnish with whipped cream and sprinkle with graham cracker crumbs.

Blended Marshmallow Crème:  2 Cups Ice, 2oz. Caffioco Crème, 1oz. Torani Toasted marshmallow Syrup, 4oz. Milk

Blended marshmallow Caffioco:  2 Cups Ice, 2oz. Caffioco Crème, 1oz. Torani Toasted Marshmallow Syrup, 2oz. Milk, 1-2 Shots Espresso.

Email me at support3@jlhufford.com with the subject "RecipeGeek Favorites" and maybe give me a few of your favorite recipes.  I'd be more than happy to post our customer's favorites!  Thanks!

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Today we have some special recipes to try out.  First is the salad part of Thanksgiving dinner.  Enjoy this luscious fruity lettuce concoction that even the kids will love!

Simple Raspberry Vinaigrette:  2 Tbsp. Torani Raspberry syrup, 1/2 cup extra virgin olive oil, 6 Tbsp. raspberry vinegar, 1 tsp. Dijon mustard, 1 Tbsp. finely minced shallot, Salt and pepper to taste

Instructions:  Combine all ingredients and whisk well. Season to taste with salt and pepper.
Makes about 1 cup.

The main course of this Thanksgiving feast is great when you have a recipe hand-me-down.   My immediate family just recently has gotten away from traditional turkey for thanksgiving.  We served turkey and prime rib this last year which was a real treat!  My mom’s side of the family was huge, like I had 44 cousins huge. When we would go to eat at my grandma’s, my uncle would bring the turkey because he was a turkey farmer, and my other uncle would bring some pork because he was a pig farmer.  We always had leftovers of the meat, but there were never enough of the sides to go around.  I hope you enjoy your main course this year, whatever it may be!

And for dessert, I hope you saved some of that day old bread because this recipe wants to use it for you.  This caramel infused pudding is just sweet enough to satisfy your taste buds.

Torani Caramel Bread Pudding:  1/2 cup Torani Caramel syrup, 6 cups day old bread cubes, 1/2 cup sliced, toasted almonds, 1 cup heavy cream, 4 eggs, separated, pinch of salt

Instructions:  Preheat oven to 350F. Butter 6 individual 8 oz. ramekins. Mix the bread and almonds. Whisk cream with egg yolks and syrup. Pour this mixture over bread and almond mix and stir. Whip egg whites and salt to soft peaks and fold into bread mixture. Portion into ramekins and bake in a hot water bath for 45 minutes. Serve warm or at room temperature.

ENJOY and HAPPY HOLIDAYS!!

So there we were last weekend, sitting behind my sister's house near the fire roasting marshmallows and making S'mores when I remembered I had a surprise for everyone.  Torani came out with these awesome recipes for cocktails and you really feel as if you're enjoying a S'more by the fire.  Luckily my sister had just finished stocking her bar for the winter holidays so she had everything we needed.  I turned her into a firm Torani believer that night!  They were a hit!

S’more-tini:  1/2oz. Torani Toasted marshmallow Syrup, 1 1/2oz. Chocolate Liqueur, 1oz. Vodka, 2oz. Half and Half.

Camper’s Delight:  1oz. Torani Toasted Marshmallow Syrup, 2oz. Vodka, 2oz. Half and Half, 1/2oz. Crème de Cacao.  ** Serve in a martini glass with a graham cracker crumb rim!

*Combine ingredients in a cocktail shaker filled with ice, shake well , strain and serve.  Yields one 6oz. drink.

As always, drink responsibly and ENJOY!!

Peanut Butter is made mostly from ground roasted peanuts.  Some have added oil, but other do not.  It was invented by Dr. John Kellogg in 1890;  it was the best thing he could find for his patients lacking the ability to chew and in need of protein.  He and his brother submitted the first patent for peanut butter in 1895 and were then using it as a source of protein for vegetarian patients at their Battle Creek Sanitarium.  They then decided cereal was their thing and discarded the production of peanut butter.  In 1896, a former employee took over the peanut butter idea and began selling the machines that ground peanuts.  His wife published the first nut cookbook three years later.

Some have before believed that George Washington Carver invented peanut butter.  He did, however, come up with over 300 uses for peanuts.

I hope you enjoy the following recipes that include a bit of peanut butter syrup as much as I have!

Fluffernutter Steamer:  1oz. Torani Toasted Marshmallow Syrup, ½ Tbsp. Creamy Peanut Butter, 8oz. Milk. 

**Steam ingredients

Peanut Butter Cup:  3 Pumps Hersey's Chocolate Sauce, 3 Pumps Torani's Peanut Butter Syrup, 16 oz Milk

Instructions:  in steaming pitcher, we put chocolate and peanut butter, added milk and steamed. We then transferred to a to go cup and added whipped cream and chocolate drizzle. We were playing, but could also add espresso.

 ENJOY!!

Marshmallow Meltaway Latte:  1/2oz. Torani Toasted marshmallow Syrup, 1/2 oz. Torani Toasted Marshmallow Syrup, 8oz. Milk, 1-2 Shots Espresso.

Torani Cashmere Tea:  1 1/2 tsp. Torani Vanilla syrup, 1 1/2 tsp. Torani Orgeat (Almond) syrup, 3/4 cup strong black tea, 1/4 cup half and half, 1 stick of cinnamon

Instructions:  In a large mug combine tea, Torani and cinnamon stick. Stir gently. Add cream and serve.

ENJOY!!

Minted Marshmallow Latte:  3/4oz. Torani Toasted Marshmallow Syrup, 1/4oz. Torani Peppermint Syrup, 8oz. Milk, 1-2 Shots Espresso.

*Steam Torani and Milk, add espresso to cup first, pour steamed milk over top, top with layer of foam and dust with cocoa powder or cinnamon if desired.

Something Extra:  1/2oz. Torani Toasted Marshmallow Syrup, 1/2oz. Torani Apricot Syrup, 1/2oz. Torani Cherry Syrup, 2/3oz. Torani Mandarin Orange Syrup, 10oz. Milk

*Combine ingrediends with glass half-filled with ice, stir well.

ENJOY!!

Caramel Marshmallow Latte:  3/4oz. Torani Toasted marshmallow Syrup, 1/2oz. Torani Caramel Syrup, 8oz. Milk, 1-2 Shots Espresso.

Mallow Caramella:  1oz. Torani caramel Sauce, 1/2oz. Torani Toasted marshmallow Syrup, 8oz. Milk, 1-2 Shots Espresso.

Ice Cream Sundae Flavored Milk:  1/2oz. Torani Caramel Sauce, 1/2oz. Torani Chocolate Sauce, 1/2oz Torani Toasted Marchmallow Syrup, 10oz. Milk.

My absolute favorite drink our shop makes is their Caramel Macchiato.  They put a few pumps of Torani’s caramel sauce in the bottom of the cup, pour 1 shot espresso over the top to melt the caramel, then add milk and mix well!  Top with whipped cream and drizzle caramel sauce on top.  I like mine hot or cold, but if you want it cold, go ahead and dump some milk in over the espresso and pour the milk over the ice.

Toasted Butterscotch Latte:  3/4oz. Torani Toasted Marshmallow Syrup, 1/2oz. Torani Butterscotch Syrup, 8oz. Milk, 1-2 Shots Espresso.

English Toffee is a popular variant in the US to Toffee.  It is a very buttery toffee that is often made with almonds and is offered in both hard and chewy versions.  Some of my favorite ways to eat toffee is when it is covered with chocolate and almond pieces.  Heath bars are one type of candy made with an English Toffee core.  I do not, however, enjoy picking toffee out of my teeth.  Maybe this drink will have to be my new way to get my toffee fix!

Toasted Toffee Latte:  3/4oz. Torani English Toffee Syrup, 1/2oz. Torani Toasted Marshmallow Syrup, 8oz. Milk, 1-2 Shots Espresso.

*Steam Torani and milk.  Add Espresso to glass and pour steamed milk over.  Top with a layer of foam and dust with cocoa powder or cinnamon if desired.

ENJOY!!

Toasty Latte:  1oz. Torani Toasted Marshmallow Syrup, 8oz. Milk, 1-2 Shots Espresso

*Steam Torani and Milk, add espresso to glass first then pour steamed flavored milk over topping with a layer of foam.  Top with a Cocoa Powder or Cinnamon, if desired.

Fluffy Steamer:  1oz. Torani Toasted Marshmallow Syrup, 8oz. Milk

*Steam Torani and Milk, Garnish with whipped cream if desired.

Whiteout Mocha:  1oz. Torani White Chocolate Sauce, 1/2oz. Torani Toasted Marshmallow Syrup, 8oz. Milk, 1-2 Shots Espresso.

*Steam Torani and Milk, add espresso to glass first then pour steamed flavored milk over topping with a layer of foam.  Top with a Cocoa Powder or Cinnamon, if desired.

ENJOY!!

It’s not only Halloween, it’s Fall!!  I absolutely love Fall colors, not just the leaves, but clothing too.  I get really excited around this time of year because it’s the best time to start making chili and pies!  It’s harvest time here in the Midwest and that means fresh veggies for all.  I’ve got a recipe or two from Torani, and then I’m going to throw in one of my very own.  I hope you enjoy it as well.  It’s really been a bit hit with friends, family, and tailgaters.  I’m always very nervous to try out my dishes with strangers, but I got up the courage and last year about this time I served my chili to our tailgating friends.  I got rave reviews!  I don’t really measure anything with a spoon or cup, it’s all to taste!  First I’d like to share Torani’s Candied Pecans because they are truly wonderful tasting!  Then I’ve decided to give you my recipe for some amazing little treats to serve after the chili!  We’ll even decorate them for the occasion! I hope you enjoy!

Torani Candied Pecans: 

1/2 cup Torani Caramel syrup
1 egg, separated
3/4 cup sugar
1 tsp. salt
3 cups pecans (or walnuts, or a mixture of both)

Instructions

Preheat oven to 250F and line a baking sheet with parchment paper.
In a medium sized bowl, whisk egg white (save yolk for another use or discard) until light in color and foamy - about 2 minutes. Add Torani syrup, sugar and salt and continue to whisk until well mixed. Stir in nuts and mix until they are evenly coated.
Spread nuts in a single layer on parchment-lined baking sheet. Place baking sheet in the oven. Using a spatula, stir nuts twice during cooking time to allow the nuts to have an even candied coating. Bake until nuts are a very light golden, and all of the liquid has dried - about 45 minutes. Let cool completely and store in an airtight container.
Makes 3 cups.

Recipe Geek’s Chili:  A bit sweet at first, then it’s a spicy kick in the mouth!

1lb. hamburger, ½ lb macaroni noodles, 1 jar chunky medium salsa, sugar, medium and hot chili beans(1 can each), 1 large can tomato juice, salt and pepper

Empty large can tomato juice into large soup pot.  Fill tomato juice can with water and dump that in too.  Once this boils, add everything but the sugar, and salt and pepper.  Keep it on high so it continues to boil so noodles will become tender.  Soup will thicken as it cooks.  Add about 1 cup of sugar and salt and pepper to taste.  That’s about it.  Let it cool before you eat it!  I like mine served with Saltines.  Let me know how it turns out!

Recipe Geek’s HalloweenTurtles:

1 bag mini pretzels(the twisted kind that look like hearts), 1 bag Rolos(candy), 1 bag of nuts(almonds, pecans, or peanuts), 1 bag of Candy Corn (optional).

On a baking sheet, place pretzels evenly apart.  Set one Rolo on top of each pretzel in the center.  Bake at 400 degrees for about 5 minutes or less, watch for Rolo to begin to melt.  Take out of the oven and press in the nut of choice.  If you used peanuts, press in one peanut and one piece of Candy Corn.  These are the best little treats!

ENJOY and HAPPY HALLOWEEN!!

I know it's a little earlier than I normally do the favorites, but since the last day of this month is a special holiday, I've decided to push my blogs back a few days. You don't mind do you?  I promise to have some special recipes for Halloween!

Since none of my posts for this month included any type of sugar free beverage, I’ve decided to devote this post to the Sugar Free side.  If you have any suggestions for sugar free drinks, I’m sure our readers would love to read about them.  I’m sure these drinks are tasty all on their own.  It’s really nice to have the option of a Sugar Free sauce and/or syrup for a healthier drink.  I really hope you enjoy these as much as I have!!

Sugar Free Candy Iced Mocha: 

2 Tbsp. Torani Sugar Free Chocolate sauce
1 Tbsp. Torani Sugar Free Almond Roca syrup
1 cup milk
1/4 cup espresso
1 cup ice

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

*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup espresso.

Sugar Free Iced Éclair: 

2 Tbsp. Torani Sugar Free Chocolate sauce
1 1/2 Tbsp. Torani Sugar Free French Vanilla syrup
1 cup milk
1/4 cup espresso*
1 cup ice

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

*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup espresso.

Sugar Free Iced Tropical Mocha: 

2 Tbsp. Torani Sugar Free Chocolate sauce
1 Tbsp. Torani Sugar Free Coconut syrup
1 Tbsp. Torani Sugar Free Vanilla syrup
1 cup milk
1/4 cup espresso
1 cup ice

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

*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup espresso.

Email me at support3@jlhufford.com with the subject "RecipeGeek Favorites" and maybe give me a few of your favorite recipes.  I'd be more than happy to post our customer's favorites!  Thanks!

ENJOY!!

The real beginning:  In 1885, milkshakes were an alcoholic whiskey drink.  They were described as a “sturdy, healthful, eggnog type of drink, with eggs, whiskey, etc, served as a tonic as well as a treat!” 

Basic Milkshake:  2 Cups Ice Cream, 4oz. Milk, 2oz. Torani Latte or Mocha Frozen Coffee Blend.

Coco-Loco:  1 Cup Ice, 1 Cup Vanilla Ice Crea, 2oz. Dark Rum, 1oz. Torani Mocha Frozen Coffee Blend, 1/2oz. Torani Coconut Syrup.

Raspberry Truffle Shake:  2 Cups Vanilla Ice Cream, 4oz. Milk, 1oz. Torani mocha Frozen Coffee Blend, 1oz. Torani Raspberry Syrup.

 *Blend ingredients in order in a blender until smooth.  Yields one 16oz. drink.

As always, drink responsibly and ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

It is also possible to be made from fermented fruit, other than grapes, and from pomace.  These types of brandy are usually drunk unaged and are colorless.  The distillation process takes out the pigments, sugars, and salts from the original source.  This doesn’t sound too hard to do!  My brother has been making his own wine for the last year or so.  Maybe some of his bottles that didn’t quite taste right will turn out to be great bottles of brandy!  I’ll have to talk to him about this soon.  He’s made some funny flavors just for kicks and they weren’t the life of the party.  Find the brandy that’s right for you and test it in the following recipes:

Brandy Alexander:  2 Cups Ice, 2oz. Torani latte Frozen Coffee Blend, 1oz. Heavy Cream, 1oz. Brandy.

Cinnamon Brandy Chill:  2 Cups Ice, 2oz. Torani Mocha Frozen Coffee Blend, 1oz. Heavy Cream, 1oz. Brandy, 1/2oz. Torani Cinnamon Syrup.

*Blend ingredients in order in a blender until smooth. 

As always, drink responsibly and ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Quick Fact:  Peter the Great might be credited with the introduction of coffee to Russia.  While generally well regarded, coffee didn’t achieve as high of a status as tea. 

White Russian:  2 Cups Ice, ½ Cups Vanilla Ice Cream, 2oz. Torani Latte Frozen Coffee Blend, 1oz. Vodka, 1oz. Coffee Liqueur (such as Kahlua).

Raspberry Russian:  2 Cups Ice, ½ Cup Vanilla Ice Cream, 2oz. Torani Latte Frozen Coffee Blend, 1oz. Vodka, 1oz. Coffee Liqueur (such as Kahlua), 1/2oz. Torani Raspberry Syrup.

Mudslide:  2 Cups Ice, 1 Cup Vanilla Ice Cream, 1oz. Torani Mocha Frozen Coffee Blend, 1oz. Vodka, 1oz. Irish Cream Liqueur.

Mint Slide:  2 Cups Ice, 1 Cup Vanilla Ice Cream, 1oz. Torani Mocha Frozen Coffee Blend, 1oz. Vodka, 1oz. Irish Cream Liqueur 1/2oz. Torani Peppermint Syrup.

Hazelnut Avalanche:  2 Cups Ice, ½ cup Vanilla Ice Cream, 1oz. Torani Latte Frozen Coffee Blend, 1oz. Hazelnut Liqueur (Such as Frangelico), 1oz. Vodka.

*Blend ingredients in blender until smooth.

As always, drink responsibly and ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Caramel Latte:  2 Cups Ice, 2oz. Torani Crème Frozen Beverage Base, 1oz. Torani Caramel Sauce or Syrup, 4oz. Milk.

A Café Mocha is similar to the latte in that it is made with 1/3 espresso and 2/3 steamed milk, but a bit of chocolate is added.  This is usually in the form of a chocolate syrup or even chocolate powder.  Dark or milk chocolate is great for a mocha.  Mochas also will not contain the famous milk froth on top.  Usually a light dusting of cinnamon or cocoa powder and maybe even marshmallows will be added to the top for a bit more flavor and decoration.

Torani Blended Mocha:  2 Cups Ice, 2oz. Torani Crème Frozen Beverage Base, 1oz. Torani Chocolate Sauce, 3oz. Milk, 1-2 Shots Chilled Espresso.

 ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

A Frappe is made of milk whipped with a flavor of syrup like chocolate, caramel, coffee, or vanilla, and thickened with a few scoops of ice cream. Some use the same flavor of ice cream as the syrup they plan to use. It is then frappeed, (pronounced “frapp-aid”) in a tall metal mixing cup. Serve it in a tall glass and add sprinkles of ground chocolate, cinnamon, or coffee grounds.

Vanilla Bean Frappe: 2 Cups Ice, 2oz. Torani Latte Frozen Coffee Blend, 1/4oz. Torani Vanilla Bean Syrup, 4oz. Milk.

White Velvet Frappe: 2 Cups Ice, 2oz. Torani Latte Frozen Coffee Blend, 1oz. Torani White Chocolate Sauce, 4oz. Milk.

*Blend ingredients in order in blender until smooth. Yields one 16oz. drink.

Don’t forget it’s always a possibility to experiment with these recipes like exchanging the regular milk for low far or even soy.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course! Check out the Professional Series. (I WANT ONE!)

Very Vanilla Iced Latte:  1 Cup Ice, 1oz. Torani Latte Frozen Coffee Blend, 1/4oz. Torani Almond Roca Syrup, 6oz. Milk.

Iced Roca Mocha:  1 Cup Ice, 1oz. Torani Mocha Frozen Coffee Blend, 1/4oz Torani Almond Roca Syrup, 6oz. Milk.

Cool Mint Iced Mocha:  1 Cup Ice, 1oz. Torani Mocha Frozen Coffee Blend, 1/4oz. Torani Peppermint Syrup, 6oz. Milk.

*Combine Ingredients in a cocktail shaker, shake well and pour.  Yields one 16oz drink.

This couldn’t be much easier and there is always the possibility for some changes.  If you prefer, change out the regular milk for soy milk.  Maybe for the after game party we will add some rum or vodka to celebrate our team’s victory! *fingers crossed*

As always, drink responsibly and ENJOY!!

Basic Torani Mocha Frozen Coffee Blend Recipe: 2 Cups Ice, 2oz. Torani Latte or Mocha Frozen Coffee Blend (or 2oz. Torani Crème Blended Beverage Base + 1-2 shots chilled espresso), 4oz. Milk

The Frozen Coffee Blended Flavors:  Crème, Latte, Mocha

Syrups and Sauces: 

            Syrups:  Caramel, Coconut, Crème de Banana, Peppermint, Toasted Marshmallow

            Sauces:  Chocolate, Caramel, White Chocolate

Your Signature Torani Frozen Coffee:  2 Cups Ice, 2oz. Torani Crème Frozen Beverage Base, 3oz. Milk, 1-2 Shots Chilled Espresso.

*Combine ingredients in order shown in blender and blend until smooth.  Yields one 16oz. drink.

For the party-goer in you try this one on for size:

Basic Frozen Coffee Granita:  1 Jug Torani Latte or Mocha Frozen Coffee Blend, 1 Gallon Milk, 1 Gallon Water

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Torani Pineapple Salsa:

1/4 cup Torani Pineapple syrup
2 cups peeled, cored, and diced pineapple
1 Tbsp. rice vinegar
1 Tbsp. finely minced scallion
1 jalapeno pepper; finely minced
1/4 cup finely diced red bell pepper
Juice of 1 lime
1/4 cup chopped cilantro
1 Tbsp. chopped mint

Instructions

­­­­­­­­­­­­­­­­­­I’m also a huge morning person and eating breakfast really helps me start my metabolism and my day off right.  If I don’t eat, my stomach will growl and make funny noises during the quietest moments.  It’s like its punishing me for not feeding it.  I’ve always been told I’m like a bottomless pit, but it’s easy to stay in shape when you eat right and enjoy a breakfast meal every morning.  However, I do have my weak moments, and waffles definitely test me!  Take a morning off from the old diet and reward yourself with a delicious morning English Toffee waffle!

Torani English Toffee Waffle:

1/2 cup Torani English Toffee syrup
1 1/2 cups milk
2 eggs, separated
6 Tbsp. butter, melted
2 cups flour
1 Tbsp. baking powder
1 tsp. salt

Instructions

Preheat a waffle iron.

Sift the flour, baking powder and salt together. Combine the egg yolks, milk, English Toffee syrup, and butter and whisk into the flour mixture just until smooth. Beat the egg whites into soft peaks and fold into the batter.

Pour the batter into the waffle iron and cook according to the manufacturer's instructions.

Email me at support3@jlhufford.com with the subject "RecipeGeek Favorites" and maybe give me a few of your favorite recipes.  I'd be more than happy to post our customer's favorites!  Thanks!

Kiwi Orange Burst Smoothie:  2 Cups Ice, 2oz. Torani Kiwi Puree Blend, 4oz. Orange Juice.

Once I’ve got that in my to-go cup and we’re all packed up, we’re off for the big hill. 

An hour or so later when the grill is hot and already sizzling with the breakfast food cooking.  We will get ready to start our morning drinks so I, of course, will bring along a few recipes for the occasion! 

Raspberry Lemon Freeze:  2 Cups Ice, 2oz. Torani Raspberry Puree Blend, 4oz. Lemonade.

Kiwi Fruit Freeze:  2 Cups Ice, 2oz. Torani Kiwi Puree Blend, 4oz. Lemonade.

Berry-Berry Tea Freeze:  2 Cups Ice, 2oz. Torani Mixed Berry Puree Blend, 4oz. Brewed Tea, Chilled

Berry peach Tea Freeze:  2 Cups Ice, 2oz. Torani Peach Puree Blend, 1/2oz. Torani Raspberry Syrup, 4oz. Brewed Tea, Chilled.

*Blend ingredients in blender until smooth.  Yields one 16oz. drink.

Since we will be oudoors, the best way to make these drinks is either pre made and keep them cold in a cooler, or get a converter for your car (that's what we did!).

These last few recipes will most likely get altered as the day goes on.  Maybe I should be prepared with some vodka and rum just in case?  I’m sure we’ll figure something out to make the day interesting.  On your next tailgate, try out some new drinks and be sure to let me know what’s good, and what’s not! 

As always, drink responsibly and enjoy!

 **For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

These recipes come from around the world and will provide the consumer (you) with a euphoric state of mind.  They truly are wonderfully tasting blends, my favorite being the Georgia Morning Smoothie.  I am quite partial to the Heavenly Tropics mix as well, but that’s probably just the pineapple lover in me talking.  I’ve never tried these flavors together in a smoothie before, but these fruit juices really are amazing mixed all up in one giant drink.    Try them out and let me know what you think.  If you don’t like these flavors of fruit juice, maybe blend up your own smoothie and let me know if you’ve made a drink that’s heaven in your mouth!

Polynesian Sunrise:  2 Cups Ice, 2oz. Torani Mango Puree Blend, 1oz. Torani Coconut Syrup, 1/2oz. Torani Passion Fruit Syrup, 4oz. Pineapple Juice.

Georgia Morning Smoothie:  2 Cups Ice, 2oz. Torani Peach Puree Blend, 4oz. Orange Juice.

Heavenly Tropics:  2 Cups Ice, 1oz. Torani Kiwi Puree Blend, 1oz. Torani Mango Puree Blend, 1/4oz. Torani Pineapple Syrup, 4oz. Orange Juice.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Introduction

Water Hardness

Limescale Build-Up

Distilled And Reverse Osmosis (RO)

Softened Water

Bottled Water

Internal Water Filter

Descaling

Torani Citrus Glazed Pork Ribs

1/4 cup Torani Lemon syrup
2 Tbsp. Torani Mandarin Orange syrup
3 lbs. pork ribs
1 Tbsp. minced ginger root
2 cloves garlic, chopped
2 Tbsp. tomato paste
1 Tbsp. soy sauce
1 Tbsp. rice wine or dry sherry
2 tsp. grated lemon zest
1 tsp. grated orange zest
1 tsp. sesame oil
Pinch of cayenne
2 scallions, minced

Instructions

Preheat oven to 250F. Place ribs on a rack and roast for 2 hours.

Combine the rest of the ingredients, except for the scallions, in a small saucepan and simmer for 20 minutes. Let cool and puree in a blender.

Remove ribs from oven and increase temperature to 375F. Brush ribs with sauce and roast for 30 minutes, basting frequently until well glazed. (You may also choose to grill the ribs over a medium charcoal fire for about 20 minutes.) Sprinkle with minced scallions and serve at once.

Thanks and enjoy!!

Simply Strawberry:  2 Cups Ice, 2oz. Torani Strawberry Puree Blend, 4oz. Water.

Divine Berry Smoothie:  2 Cups Ice, 1oz. Torani Mixed Berry Puree Blend, 3/4oz. Torani Amaretto Syrup, 4oz. Milk.

Real Raspberry Tea Freeze:  2 Cups Ice, 2ox. Torani Raspberry Puree Blend, 4o. Brewed Tea, Chilled.

*Blend ingredients in blender until smooth.  Yields one 16oz. drink.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

 Peach Smoothie:  2 Cups Ice, 2oz. Torani Peach Puree Blend, 4oz. Milk

Orchard Bliss Smoothie:  2 Cups Ice, 2oz. Torani Peach Puree Blend, 1/2oz. Torani Apple Syrup, 4oz. Milk,

Tropical Peach Smoothie:  2 Cups Ice, 1oz. Torani Peach Puree Blend, 1oz. Torani Pina Colada Puree Blend, 4oz. Milk.

*Blend ingredients in blender until smooth.  Yields one 16oz. drink.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Chocolate-Banana Smoothie:  2 Cups Ice, 2oz. Torani Banana Puree Blend, 1/2oz. Torani Chocolate Sauce, 4oz. Milk. 

I personally enjoy chocolate covered strawberries, but never really get the chance to indulge in this mouthwatering treat.  I figure this is one way to get my way!  Substitute the Banana Puree Blend with the Strawberry Puree Blend, or maybe even try a chocolate pina colada! 

Oooo…This one sounds good too!  Don’t you just love the way truffles melt in your mouth?  They are so smooth and creamy!  We used to have a very tiny candy shop just two blocks down from where my parents live now.  It was placed in an old barber’s shop so it still had all the nostalgic fixtures like the barber pole.  When I was able to save up enough money, my friends and I would pick out the best candy I had ever tasted in my life! 

Strawberry Truffle Smoothie:  2 Cups Ice, 1oz. Torani Strawberry Puree Blend, 1/2oz. Torani White Chocolate Sauce, 4oz. Milk.

Add real strawberries and maybe even bits of a truffle to make this the ultimate treat!

*Blend ingredients in blender until smooth, Yields one 16oz. drink.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

The Smoothie is a drink made popular in the 20^th century.  In the 1930’s along the west coast of the US, some health food stores found their sales increasing with the pureed fruit drink recipes brought over from Brazil.  Smoothies really became the must have drink in the middle of the 1960s with the revival of the organic vegetarianism.  California was the hot spot with the first trademark for a “fruit slush” in the 1970s arose with the name “California Smoothie”.  These early drinks were made with fruit, fruit juice, and ice.  The “fruit shake” later came about with the introduction of the ice milk into the equation.

The Juice and Smoothie industry has grown to a multi-billion dollar business since those early years.  We give credit, in part, to the growing popularity of sports and fitness; this lead to the marketing of supplement-fortified health food products.

Frozen yogurt has been brought in to give the smoothies a thick creamy texture, almost like a milkshake.  Most have the tendency to be high in dietary fiber, vitamins, and antioxidants.   Like I said before, if a bowl of good old fashioned cereal or oatmeal doesn’t do the trick for you, try a smoothie, to go!

Torani Berry Smoothie:  2oz. Torani Mixed Berry Puree Blend (2 Pumps), 2oz. Plain Yogurt, 4oz. Milk, ½ Cup Fresh Strawberries, 2 Cups Ice.

Allergic to milk, or just plain can’t stand it?  Try switching out the milk for some water!

Blended Berries:  2 Cups Ice, 2oz. Torani Mixed Berry Puree Blend, 4oz. Water. (Add some type of berry to make this smoothie a balanced meal!)

Ok so neither milk nor water really floats your boat?  Alright Mr./Mrs. PickyEater, these are for you:

Juicy Raspberry Smoothie:  2 Cups Ice, 2oz. Torani Raspberry Puree Blend, 4oz. White Grape Juice.

Kiwi –Strawberry Tea Freeze:  2 Cups Ice, 1oz. Torani Kiwi Puree Blend, 1oz. Torani Strawberry Puree Blend, 4oz. Chilled Tea.

*Blend ingredients in blender until smooth.  Yields one 16oz. drink.

 ENJOY!!

A hand, the cluster of bananas that grow hanging from the pseudostem, can contain up to 20 fruits per tier and 3-20 tiers to a bunch.  Both the skin and the inner fruit can be eaten raw or cooked.  Bananas provide your source of Vitamin B6, C and Potassium (great for muscle cramps!)  This fruit has the ability to grow in at least 107 countries! 

People in the Western culture think of the soft, sweet “dessert” banana, however plantains are bananas as well, with more of a firm, starchier texture.  Try bananas in desserts, dried as chips, or even use them when baking with banana flour!

Pina Paradise:  2 Cups Ice, 1oz. Torani Banana Puree Blend, 1oz. Torani Pina Colada Puree Blend, 4oz. Milk.

Strawberry-Banana Smoothie:  2 Cups Ice, 1oz. Torani Banana Puree Blend, 1oz. Torani Strawberry Puree Blend, 4oz. Milk.

Peachy Banana Smoothie:  2 Cups Ice, 1oz. Torani Banana Puree Blend, 1oz. Torani Peach Puree Blend, 4oz. Milk.

*Blend ingredients in blender until smooth.  Yields one 16oz. drink.  Add real bananas for a fruity creamy drink!

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

The Basic Smoothie Recipe calls for the following:

2 Cups Ice, 2oz. Torani Puree Blend, 4oz. Milk or Other Liquid, Blend Well.

All Torani Puree Blend Flavors (aka Frusia):  Banana, Kiwi Fruit, Mango, Mixed Berry, Peach, Pina Colada, Raspberry, Strawberry.

Most Well Liked Flavors:  Banana, Raspberry, Strawberry

What are Torani  Puree Blends?  Previously known as Caffico and Frusia, Torani Puree Blends create refreshingly blended, fruit-flavored drinks and are available in all of the above 8 flavors.  Cremes are a little different, but provide an equal amount of pleasure.  Creamy and appetizingly indulgent, Torani Blended Beverage Base is a grand way to expand your blended menu.  Simply blend with ice, milk and Torani Syrups and build an entirely new blended category!

Blended Sweet Crème:  2 Cups Ice, 2oz. Torani Blended Beverage Base, 1oz. Torani Syrup, 4oz. Milk.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Torani Mai Tai:  1/2oz. Torani Mandarin Orange Syrup (2 Pumps), 1/2oz. Torani Lime Syrup (2 Pumps), Splash of Torani Orgeat Syrup, 1oz. Rum, 2oz. Orange Juice, 1oz. Pineapple Juice, 1oz. Sparkling Water or Club Soda.  (Add a thin slice of orange for garnish, if desired)

*Replace Rum with 1/2oz. Club Soda and 1/2oz. Juice of Your Choice.

Get the music going but keep the modern stuff in its album.  Try some tropical music and really bring the neighborhood together!  When I was younger, we did just this!  We lived in a small town that my ancestors built from the ground up after the Civil War.  Everyone knew everyone else’s families so community get-togethers were abundant during every season.  While the older kids played red rover, the adults would make themselves cocktails and start up the grill.  We were never lucky enough to have Torani recipes, but our parents always made sure we were able to experience the Mocktail at its finest.  Give your kids the chance to try something grown-up too and show them you don’t need a Cocktail to have fun!

Torani Filapina:  1/2oz. Torani Peach Syrup (2 Pumps), 1/2oz. Torani Passion Fruit Syrup (2 Pumps), 2oz. Pineapple Juice, 6oz.  (Add Pineapple wedge for garnish, if desired).

Summer Blast Granita:  ½ Bottle Torani Strawberry Puree Blend (2 Pumps), ½ Bottle, Torani Kiwi Puree Blend (2 Pumps) 2 Gallons Milk or Water.

Well these were my favorite ideas for this month.  Email me with the subject:  “RecipeGeek Favorites” at support3@jlhufford.com with your favorite recipes and activities and I’ll do my best to get them posted ASAP!

*As always, drink responsibly and ENJOY!!

Chocolate Covered Marshmallow Milk:  1oz. Torani Chocolate Sauce (1 Pump), 1/2oz Torani Toasted Marshamllow Syrup (2 Pumps), 8oz. Milk.

ENJOY!!

Raspberry Lemon Freeze:  2 Cups Ice, 2oz. Torani Raspberry Puree Blend, 4oz. Lemonade.

Frusia Summer Freeze:  2 Cups Ice, 1oz. Torani Strawberry Puree Blend, 1oz. Torani Watermelon Syrup, 4oz. Lemonade.

And who knows?  Maybe you’ll learn more about fruits, vegetables and spices than you thought and you can start your own little garden right in your own back yard!  This is just another easy way to get your kids to eat their fruits and veggies without putting up a fight.  (They’ll never even know its in there, especially if you use a Vita-Mix Blender!!)

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Tropical Blend Lemonade:  1/2oz. Torani Passion Fruit Syrup, 1/2oz. Torani Pineapple Syrup, Splash Torani mango Syrup, 8oz. Lemonade.

Barbados’ original “forbidden fruit”, the grapefruit, and the mandarin orange, most popularly grown in China, fuse their juices together to make one blissful concoction!

Citrus Bliss Lemonade:  1oz. Torani Mandarin Orange Syrup, Splash Torani Pink Grapefruit Syrup, 8oz. Lemonade.

Torani’s Passion Fruit Syrup mixes the ripe sweet fruit juices of the tropics together to get the perfect proportions of sweet and tangy to make this drink drive your taste buds CRAZY!

Pure Passion Lemonade:  1oz. Torani Passion Fruit Syrup, 8oz. Lemonade.

Enjoy!

Torani Root Beer Soda:  1oz. Torani Classic Root Beer Syrup (4 Pumps), 8oz. Sparkling Water or Club Soda.

Pomegranate-Apple Soda:  1/2oz. Torani Pomegranate Syrup (2 Pumps), ½ oz. Torani Apple Syrup (2 Pumps), 8oz. Sparkling Water or Club Soda.

Peachsicle Milk:  1oz. Torani Peach Syrup (4 Pumps), 8oz. Milk.

Brown Sugar Cinnamon Flavored Milk:  1oz. Torani Brown Sugar Cinnamon Syrup (4 Pumps), 8oz. Milk.

 Just a side note, but the Brown Sugar Cinnamon Milk reminded me of the time when my cousin and I came up with this delicious recipe for a vanilla flavored milk!  I’m sure one of the Torani Vanilla flavored Syrups would be delicious and a great substitute for our ingredients!  Make it just like the milk recipes above.  Try it out and let me know!

ENJOY!!

This is a little off subject, but I’ve always heard that peaches and nectarines are different fruits.  Well technically the nectarine and peach belong to the same species.  It all has to do with the breeding of the plant.  Some have believed a nectarine is a cross breed between peaches and plums, or it’s a “Peach with a plum skin”.  In reality, nectarines are formed because of a recessive gene; whereas the peach’s fuzzy skin is a dominant gene.

Lemony-Peach Freeze:  2 Cups Ice, 2oz. Torani Peach Puree Blend, 4oz. Lemonade.

Strawberry Peach Lemon Freeze:  2 Cups Ice, 1oz. Torani Peach Puree Blend, 1oz. Torani Strawberry Puree Blend, 4oz. Lemonade.

The mango flavor is for some, but not for all.  I really like it, probably because I enjoy all fruit flavors.  It is, however, one of the most popular fruits for food, juice, flavor, frangrance, and color.  Even its leaves are used for special occasions like decorations for religious ceremonies and even weddings!  Mango is a great flavor for smoothies, teas, lemonades, and mixed drinks!  I’m sure you’ll find a way to have a crazy good time with mango!

Mango Berry Freeze:  2 Cups Ice, 1oz. Torani Mango Syrup, 1oz. Torani Raspberry Syrup, 4oz. Lemonade.

ENJOY!!

White Coco-Mocha Freeze:  1oz. Torani Coconut Syrup (4 Pumps), 1oz. Chocolate Bianco Syrup (4 Pumps), 2 Shots Espresso, 6oz. Milk, 2 Cups Ice, Whipped Cream and Toasted Coconut Flakes for Garnish, If Desired.

ENJOY!!

**For Blended drinks, use the best of t