Hamilton Beach 49150 Use & Care - Page 12

Recipes (cont.) White Chocolate Peppermint Coffee 8 ounces (240 ml) brewed coffee 2 Tablespoons (1 oz.) Torani® White Chocolate Sauce 2 pumps (2/3 oz.) Torani® Sugar-Free Vanilla Syrup 2 to 3 drops peppermint extract Milk or cream to taste Directions 1. Mix Torani® White Chocolate Sauce with brewed coffee. 2. Add 2 pumps Torani® Sugar-Free Vanilla Syrup, peppermint extract, and stir well. 3. Add milk or cream to taste and enjoy! Garnish with whipped cream. TEST KITCHEN TIP: Chocolate ice cream topping can be substituted for white chocolate sauce. Choco-Hazelnut Coffee 8 ounces (240 ml) brewed coffee 1 Tablespoon (1/2 oz.) Torani® Chocolate Sauce 4 to 6 pumps (1 1/3 to 2 oz.) Torani® Hazelnut Syrup Milk or cream to taste Directions 1. Mix Torani® Chocolate Sauce with brewed coffee. 2. Add 4 to 6 pumps Torani® Hazelnut Syrup and stir well. 3. Add milk or cream to taste and enjoy! Raspberry Truffle Coffee 8 ounces (240 ml) brewed coffee 1 to 2 Tablespoons (1/2 to 1 oz.) Torani® White Chocolate or Dark Chocolate Sauce 3 to 4 pumps (1 to 1 1/3 oz.) Torani® Raspberry Syrup Milk or cream to taste Directions 1. Mix Torani® Chocolate Sauce with brewed coffee. 2. Add 3 to 4 pumps Torani® Raspberry Syrup and stir well. 3. Add milk or cream to taste and enjoy! TEST KITCHEN TIP: Chocolate ice cream topping can be substituted for white or dark chocolate sauce. Sugar Cookie Coffee 12 Tablespoons (3/4 cup) dark roast ground coffee 1 teaspoon ground cinnamon 2 Tablespoons (1 oz.) Torani® Sugar-Free Vanilla Syrup Milk or cream to taste Directions 1. Fill coffeemaker with water to the 12-cup line. 2. Place paper coffee filter in brewing basket. 3. Add coffee and cinnamon to coffee filter. 4. Select the BOLD setting. Brew coffee. 5. Add 3 pumps of Torani® Sugar-Free Vanilla Syrup to mug. Add coffee. 6. Add milk or cream to taste and enjoy! 12 840220400 ENv04.indd 12 12/4/12 2:15 PM