Coffee is my best friend. Sad right? As a busy mom I need it in the mornings, and in the afternoons for a pick-me-up. Without it, I’m a gremlin, not very pleasant to be around. There are days I want my coffee with vanilla creamer, and days I want a flavored latte from my favorite coffee shop, that I could never replicate at home or can I?
Torani the makers of delicious flavored syrups for beverages and treats will be in my home from here on out.
In 1925, Rinaldo and Ezilda Torre visited family in Lucca, Italy. The two returned home to their native San Francisco with something very important: handwritten recipes, which they used to create authentic flavored syrups.
I was sent two flavors of Torani; Sugar-Free Salted Caramel and Gingerbread YUM! I have never tried Torani in the past and have to say I’m very pleased with the flavor of both syrups. Torani makes their syrups with high quality ingredients including pure cane sugar, coffeehouse inspired flavors and they offer over 100 flavors to suit the tastes of everyone! Peppermint, Hazelnut, Vanilla, Tiramisu, Butter Rum and Chocolate Chip Cookie Dough are next on my list to buy! Flavors come in original or sugar-free.
The syrups I received had to get approved so first I put a shot in my coffee. The salted caramel syrup is to die for. I’m pretty sure I could sip it alone! I’m also a gingerbread lover, they are one of my favorite holiday cookies, the syrup did not disappoint. Neither tasted of imitation flavors, weren’t overpowering and added just enough flavor to make my coffee something special.
However, I decided I would try and bake something with the gingerbread, nope not cookie, or cake, or bread. Pancakes! These gingerbread pancakes are full of ginger flavor, with just the right amount of sweetness making them ideal for a holiday breakfast. My kids destroyed them. Drizzle with maple syrup, sprinkle with powdered sugar or do what I did. Add some powdered sugar to a bowl and add a tiny bit of Torani Gingerbread Syrup, mix and drizzle over the pancakes, to relish in even more gingerbread deliciousness.
I also decided on a Chocolate Mocha Salted Caramel Milkshake. I know it is winter but my mouth was watering for a milkshake and well this sounded perfect and trust me, it was. Beware, you’ll want more than one!
-2 scoops chocolate ice cream
-1/2 cup 2% milk
-3 tablespoon sugar-free Torani Salted Caramel Syrup
-1 1/2 teaspoon instant coffee granules
-2-4 ice cubes
Mix all in a blender pour into glasses and enjoy. Serves 2
I highly recommend checking out Torani Syrups to flavor boost your coffee, tea, smoothies, cocktails and sweet treats! Now we can all have coffeehouse flavored coffee at home anytime we wish.
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup Truvia Baking Blend
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- ¼ cup Torani Gingerbread Syrup
- ¾ cup milk
- ¼ cup molasses
- 1 egg-beaten
- Heat griddle to 350.
- In a small bowl whisk all dry ingredients.
- In another bowl add wet ingredients. Mix well.
- Add wet to dry ingredients and stir until incorporated.
- Lightly spray griddle with cooking spray.
- Pour about ¼ cup batter onto griddle and cook until bubbles form or lightly brown, flip. Continue until lightly browned.
Disclosure:This is a sponsored post for SheSpeaks & Torani. All opinions 100% my own