Toasted Marshmallow
Root Beer 

Ingredients

• 1-2 pumps (3/4 oz.) of Monin Toasted Marshmallow Syrup
• 3/4 oz. of Half & half
• 6 oz. chilled root beer or cream soda
• Marshmallows and/or Ice Cream, and whipped Cream

Glass Size: Tall/Pint 16 oz.

Frost glass in freezer for a more crisp, icy texture.

Instructions

Scoop ice cream and marshmallows into glass first. Drizzle syrup, then pour root beer slowly over the confection. If pouring into empty glass, tip glass at a 45 degree angle to avoid creating excessive foam. Garnish top with whipped cream if desired.

“R.U. Coconuts?” Smoothie 

Ingredients

• 1 cup of full-fat canned coconut milk (shake, then pour)
• 2 cups of coconut flakes*  
• 1/4 cup of pitted dates* (chopped, firmly packed)
• 2 tbsp. of virgin coconut oil
• 4 cups of sliced, frozen bananas** 

*Also available at Russ’s Market and Super Saver bulk foods departments in Lincoln, Nebraska.

** Use ripe but not overripe bananas, or the banana flavor will be too prominent.

Optional: Add 4 pumps Torani, Davinci, or Monin Coconut Syrup for a sweeter recipe, or use as a drizzled topping.  Can use sugar free coconut syrup if desired.

Instructions

1. Add the coconut milk, toasted coconut, dates, and coconut oil into your blender in the order listed. Blast on high for 30 to 60 seconds until the coconut and dates are pulverized.
2. Scrape down the sides of the blender container and inside the lid, and add the frozen banana. Secure the lid, remove the center lid cap, and insert the tamper.
3. Process on high for 20 to 30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen.
4. Scoop out and serve immediately like a frozen yogurt, or chill in the freezer for about 4 hours to firm up for a harder consistency. Do not freeze for much longer or ice crystals will develop.

Vietnamese Coffee Style Coconut Frappe 

Vietnamese coffee uses finely ground coffee filtered through a phin filter for a denser, robust coffee with a heavier mouth feel, combined with sweet condensed milk and flavor. Brewing in this style results in a consistency comparable to Turkish coffee.

Vietnamese coffee traditionally uses robusta coffee beans, so we recommend our robusta blend Jump Start, with a fine grind.

Equipment

• An 8-10 oz. Vietnamese-style phin filter, or you can substitute with a cezve or any metal filter with finely-ground coffee.

• A high-powered blender.

• Any metal filter. (If you don’t have a Vietnamese-style phin filter, you can substitute a cezve filter, or any other metal filter with finely-ground coffee to achieve a heavier consistency). 

• 16 oz. frosted glass

Ingredients

• 1-2 tablespoons of coconut condensed milk (for flavor)
• 1-2 tablespoons of sweetened condensed milk (for added sweetness)
• 4-6 oz. hot boiling water
• Fine-ground Jump Start coffee (3 tablespoons for single-serve, or .75–1.5 cup for a pot)
• 2 scoops of Ice

Instructions

Brew coffee normally and allow to cool, or cold brew overnight.

Pour coconut milk, sweetened condensed milk, and hot boiling water in a small mug and stir. Use less hot boiling water if you want a thicker consistency.

Add coconut mixture to blender and blend thoroughly with ice.

Pour coconut slushy into 16 oz. frosted glass.

Pour cooled coffee over slushy. Garnish with shredded coconut. 

Hot Spiced Cocochata

Add an extra hot and spicy kick to our Cocochata flavored coffee:

Ingredients and Equipment

• x2 12 oz. mugs

• 2 tablespoons ground Cocochata coffee

• 1/2 teaspoon crushed red pepper

• 2 whole cloves

• (3 inch) cinnamon stick

• 2 cups water

• 1/2  cup coconut milk

• 2 tablespoons honey

Instructions

Add ground coffee and red pepper together in a drip coffee brewer. Brew over 12. oz. mug.

Gently warm coconut milk over medium-low heat. Stir in honey until honey is dissolved.

Pour the brewed coffee into the coconut mixture and stir. 

Pour the liquid into two 12. oz mugs. 

Serve with cloves and cinnamon sticks, or sprinkle top with ground cinnamon.

Irish Cream
Mint Latte

Ingredients

• 1 Tbsp (1/2 oz, or 2 pumps) Mint Syrup
• 1 Tbsp (1/2 oz, or 2 pumps)
  Chocolate Sauce
• 1 cup (8oz) milk
• ½ cup strongly brewed Ahroma Irish Cream Coffee

Instructions

Steam milk, and pour into a tall glass. Add syrup and brewed Ahroma Irish Cream coffee. Spoon a thin layer of foamed milk over beverage.

Instead of black coffee, you can substitute 2 shots of Ahroma Café Espresso Italiano.

Mint Cookie
Crumble Frappe

Ingredients

• 1 oz.  Dark Chocolate Sauce
• 3/4 oz. Frosted Mint Syrup
• 1-2 shots of espresso
• 2 tbsp. of crushed chocolate mint cookies, or Chocolate Mint Cookie Bites
• 4 oz. milk
• 1 scoop Big Train Vanilla Bean Frappé Base
• Ice

Instructions

Fill 16 oz cup with espresso, milk, syrup, sauce, and ice. Blend until smooth.

Garnish with whipped cream and crumbled cookie.

Valentine

White Mocha

Glass Size: 12 oz.

Ingredients

• 1 pump or 1/2 oz.  White Chocolate Sauce
• 1 pump or 1/2 oz.  Cherry Syrup
• 1 shot(s) Ahroma Italiano espresso
•  Fill with steamed milk

Garnish: cherry, whipped cream

Decadent

Valentine Latte

Glass Size: 12 oz.

Ingredients

•  Fill with steamed milk and add:

• 1 pump or ½  oz.  Dark Chocolate Sauce

• 1 shot(s) Ahroma Eclipse espresso

• ½ pump or 1/4 oz. Raspberry Syrup

• ½ pump or 1/4 oz.  Amaretto Syrup

  Stir and garnish.

  Garnish:  Dark Chocolate Sauce raspberry, chocolate whipped cream, or whipped cream with dark chocolate sauce drizzle.

“Make Your Own” Syrup for Breakfast

Use any Italian syrup on French toast, pancakes, waffles or oatmeal! Made with pure sugar, no corn syrup!

Or get adventurous and combine a couple of flavors for a delicious treat!  Here are some ideas to get you started:

• Maple and Butter Rum Italian Syrups

• Vanilla and Almond Italian Syrups

• Maple and Raspberry Italian Syrups

• Cherry and German Chocolate Cake Italian Syrups

Maple Bacon Latte

Ingredients

• 2 oz. shot of espresso
• 2-3 pumps of Maple Spice Italian Syrup
• Steamed Milk

• Garnish the top with bacon bits 

• Serve with french toast or pancakes, and bacon of course!

Chaider (Chai Cider)

Discover the perfect fall favorite: Chaider! A comforting blend of Mountain Cider and chai, warmed to perfection with water or milk.

Ingredients

• 1 oz. Mountain Cider Concentrate
• 4 oz. Sattwa or Oregon chai concentrate
• 3 oz. Hot water

Instructions

For a rich creamy drink use 3 oz of milk of your choice and heat in pan or microwave. Serve in a tall glass, and enjoy!

Caramel Apple Latte

Indulge in a Caramel Apple Latte – a delightful blend of espresso, caramel sauce, apple syrup, and creamy milk, topped with a caramel drizzle.

Ingredients

• Double shot of espresso – Ahroma Foghorn or Italiano Espresso works well
• Milk or milk alternative of your choice ( 4 ounces steamed/frothed milk for hot, 8 ounces regular for iced)
• Caramel Sauce (Monin, Torani, or DaVinci)
• Apple Italian Syrup (Monin or Torani)
• Apple, sliced (optional)
• Ice for iced latte

Glass: Tall/Mug
Glass Size: 8-16 oz.
Garnish: whipped cream, caramel sauce

Instructions

1. Pour espresso (or strongly brewed coffee) into a mug.
2. Add 2 T. (1 oz) each  of caramel sauce and apple syrup.
3. Pour steamed milk and spoon froth on top.
4. Drizzle with caramel.
5. Garnish with apple slices dipped in caramel sauce, or serve as a side dish.
6. Optionally, garnish with nuts.
7. For Iced coffee, pour espresso over ice (or use cold brew) in tall glass, add sauce and syrup, then add cold milk.
8. Top with whipped cream and drizzle of caramel sauce. 

Iced Turtle Shaker

The Iced Turtle Shaker is a delightful blend of creamy caramel, rich chocolate, and smooth coffee, served over ice for a refreshing and indulgent treat.

Ingredients

• ice
• 1/4 oz. Monin Swiss Chocolate Syrup
• 1/4 oz. Monin Macadamia Nut Syrup
• 2 oz. espresso
• 2 oz. half & half
• 1/4 oz. Monin Caramel Syrup

Instructions

1. Combine ingredients, except milk, in serving cup.
2. Stir and set aside.
3. Steam milk in pitcher.
4. Pour steamed milk into serving cup, stirring gently.
5. Garnish.

Blackberry Sparkling Tea

The Blackberry Sparkling Tea is a vibrant and effervescent blend of refreshing tea infused with the velvety sweetness of Monin’s Blackberry syrup.

Ingredients

• 3/4 oz. Monin Blackberry Syrup
• 5 oz. fresh brewed tea
• top club soda

Glass: Tall/Pint
Glass Size: 16 oz.
Garnish: blackberries, lemon

Instructions

1. Fill serving glass full of ice.
2. Pour ingredients into serving glass in order listed.
3. Pour mixture into mixing tin and back into serving glass to mix.
4. Add garnish and serve.

Kentucky Coffee

A classic bourbon-style coffee drink perfect for as a decaf treat at night or served at brunch. Buttery, nutty and cinnamon flavors compliment the bourbon to deliver a smooth sippable delicacy.

Ingredients

• ¹/₂ oz. Monin Butter Pecan Syrup
• ¹/₂ oz. Torani Brown Sugar Cinnamon Syrup
• 2 shot(s) espresso

Instructions

1. Combine ingredients, except milk, in serving cup.
2. Stir and set aside.
3. Steam milk in pitcher.
4. Pour steamed milk into serving cup, stirring gently.
5. Garnish.

Fireside Mocha Latte

Warm up with this nutty, chocolatey, Fall favorite. This cup of decadence is sure to warm your

Ingredients

• ¹/₂ oz. Monin Dark Chocolate Sauce
• ¹/₄ oz. Monin Hazelnut Syrup
• 2 shot(s) espresso
• Top with:
• steamed milk

Instructions

1. Combine ingredients, except milk, in serving cup.
2. Stir and set aside.
3. Steam milk in pitcher.
4. Pour steamed milk into serving cup, stirring gently.
5. Garnish.

R. U. Nuts Features: Candy Corn Snack Mix

R. U. Nuts is known for the snack mixes, but they can sometimes be difficult to recreate at home. Here’s a simple mix perfect for any Fall party, or to offer your customers.

Ingredients

• 2 cups M&Ms chocolate candies
• 2 cups Candy Corn
• 3-4 cups shelled roasted salted peanuts

Instructions

Toss in a bowl and enjoy!

Caramel Apple Steamer

Don’t you just love those little caramel apple lollipops? How good is a freshly dipped caramel apple, surrounded by the changing leaves? Here’s how to capture that feeling in a cup!

Ingredients

• 1 oz. Torani, Monin, or Ghirardelli Caramel Sauce
• 1 pump Monin or Torani Apple Syrup
• 6 oz. steamed milk

Instructions

A steamer is a wonderful coffee-less treat – a great alternative to hot chocolate in the fall.

Simply add your syrups to your serving glass, then top with your freshly steamed milk to create a wonderous swirl of creamy caramel apple goodness.

Toasted Marshmallow Toffee Latte

Can be served hot or iced. The toffee ads a subtle, salty sweetness.

Ingredients

• 2 shots of Ahroma’s Eclipse Espresso or Café Espresso Italiano
• 1-2 pump of toffee nut syrup
• 1-2 pumps of toasted marshmallow syrup 
• 12 ounces of steamed milk
• Chopped English Toffee bits

Instructions

Pull the espresso shots from your espresso maker, or substitute strong black coffee. Add a total of 2-3 pumps of the syrups to your desired level of sweetness. Steam the milk so that it has a consistent, velvety froth. Pour the milk slowly over your latte with a steady hand. Garnish the top with chopped English Toffee.

 S’mores Latte

(Hot or Iced)

A dessert drink inspired by the campfire classic. It can be served hot or iced, but it’s especially appropriate for a cozy hot drink on a cold winter day.

Ingredients

• 2 shots of Ahroma’s Eclipse Espresso or Café Espresso Italiano
• 2 pumps of either Monin, Torani, or DaVinci toasted marshmallow syrup
• For a lower-calorie option, substitute sugar free toasted marshmallow syrup
• 1 pump of Monin or DaVinci dark chocolate sauce
• For a hot latte, 10 ounces of steamed milk
• For an iced latte, 2 cups of ice
• For an iced latte, you can substitute Big Train Vanilla Bean Frappe for milk
• Crushed graham cracker, and marshmallow for garnish

Instructions

For a hot latte, pull espresso shots from an espresso maker, or substitute strong black coffee. Add 1-3 pumps of flavored syrups and chocolate sauce to taste. Steam and pour milk slowly over the latte. Garnish as desired.

For an iced latte, blend 2 cups of ice, then add syrup and chocolate sauce. Blend again until smooth. Makes 16 ounces.

Chocolate

Pecan Pie Latte 

Can be served hot or iced. Chopped pecans add additional texture.

Ingredients

• 2 pumps of Caramel Pecan Syrup
• 2 pumps of dark chocolate sauce, or caramel sauce
• 1-2 shots of espresso
• Steamed milk for a hot latte, or cold milk for an iced latte
• Pecan pieces

Instructions

Pull the espresso shots from your espresso maker, or substitute strong black coffee. Add a total of 2-3 pumps of the syrups to your desired level of sweetness. Steam the milk so that it has a consistent, velvety froth. Pour the milk slowly over your latte with a steady hand. Garnish with pecan pieces, dark chocolate sauce, or caramel sauce.

 Cranberry Apple Soda

A tart, tangy drink that’s elegantly simple.

Ingredients

• Cranberry Apple Soda
• 1-2 pumps of cranberry syrup
• 12 oz. club soda or
• For a non-alchoholic mojito flavor, substitute 12 oz. lemon-lime soda for plain club soda

Instructions

Add 1-3 pumps of flavored syrups to taste. Serve over ice with cranberries and sliced lime for a garnish.

Gingerbread Latte and Shake 

Can be served as a hot latte or as a cold shake or malt.

Gingerbread Latte:

• 1-2 pumps of Gingerbread Italian Syrup.
• 1-2 shots of Eclipse Espresso, or Cafe Espresso Italiano
• Steamed milk
• Garnish with cinnamon and nutmeg
• Serve with gingersnap cookies

Gingerbread Espresso Shake:

Makes a 16 oz. shake. In a blender, combine:

• 2 cups of ice
• 2 pumps of gingerbread syrup
• 1 shot of Eclipse Espresso, or Cafe Espresso Italiano
• 5 oz. of vanilla ice cream

Peppermint

White Mocha

Ingredients

• 1-2 pump of Peppermint Italian Syrup

• 2 pumps White Chocolate Sauce

• Fill cup with steamed milk.

• Eclipse Espresso, or Cafe Espresso Italiano if desired.

• Top with whipped cream

• Garnish with crushed Starlight Mints.

Instructions

Add 1-3 pumps of flavored syrups to taste. Serve over ice with cranberries and sliced lime for a garnish.