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Tropical Mocha
Ingredients
To a 12 oz. Latte add:
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Macadamia Cocoa
Ingredients
Method
Stir syrups into hot cocoa. Top with whipped cream. Garnish with macadamia bits or drizzle with caramel sauce. Or both!
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White Chocolate Hot Flash
Ingredients
Method
Steam syrups with milk. Combine with espresso, stir. Top with whipped cream. Drizzle with White Chocolate.
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Chocolate Hot Flash
Ingredients
Method
Steam syrups with milk. Combine with espresso, stir. Top with whipped cream. Drizzle with Chocolate Syrup.
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*NOTE: For additional flavor, decrease Koobie' s White Chocolate Syrup or Koobie' s Chocolate Thunder Syrup to ½ oz., and add ¼ oz. of your favorite flavored syrup to Chocolate/White Chocolate Hot Flash. |
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Banana Caramel Latte
Ingredients
Method
Steam syrups and milk together. Combine with espresso and stir. Top with whipped cream. Drizzle with caramel.
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Black Forest Latte
Ingredients
Method
Steam syrups and ½ & ½ together. Combine with espresso. Top with whipped cream. Drizzle with Chocolate Sauce and Black Cherry Syrup.
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Frozen Black Forest Latte
Ingredients
Method
Pour ice into blender. Add all ingredients. Blend until smooth. Pour into glass. Top with whipped cream. Drizzle with Chocolate Sauce and Black Cherry Syrup.
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Black & White Mocha
Yield: 1 - 12 oz.
Ingredients
Method
Combine sauces and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Classic White Flavored Sauce. Sprinkle with toasted chopped hazelnuts, if desired.
For Iced Black and White Mocha: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Classic White Flavored Sauce.
Serving/Yield - 1-16 oz.
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Café Crème Brulée
Yield: 1 - 12 oz.
Ingredients
Method
Combine sauces and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with vanilla powder or drizzle with Ghirardelli Creamy Caramel Flavored Sauce.
For Iced Crème Brulée: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Creamy Caramel Flavored Sauce.
Serving/Yield - 1-16 oz.
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Chocolate Caramel Delight
Yield: 1 - 12 oz.
Ingredients
Method
Combine sauces and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel Flavored Sauce. Sprinkle with toasted, chopped walnuts.
For Iced Chocolate Caramel Delight: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel Sauce. Sprinkle with toasted, chopped walnuts.
Serving/Yield - 1-16 oz.
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Royal Caramel Almond
Yield: 1 - 12 oz.
Ingredients
Method
Combine sauce, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Drizzle with Ghirardelli Creamy Caramel Flavored Sauce. Garnish with toasted sliced almonds, if desired.
For Iced Royal Caramel Almond: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Creamy Caramel Flavored Sauce and toasted sliced almonds, if desired.
Serving/Yield - 1-16 oz.
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White Chocolate Raspberry Latte
Yield: 1 - 12 oz.
Ingredients
Method
Combine sauce, syrups and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk and whipped cream. Drizzle with Ghirardelli Classic White Flavored Sauce. Sprinkle with almond slices.
For Iced White Chocolate Raspberry Latte: Use cold milk in place of steamed milk and 1 oz. of Ghirardelli Classic White Sauce for the cold beverage. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Classic White Flavored Sauce. Sprinkle with almond slices.
Serving/Yield - 1-16 oz.
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Hazelnut Mocha
Yield: 1 - 12 oz.
Ingredients
Method
Combine sauce, syrup, and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Garnish with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce.
For Iced Hazelnut Mocha: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce.
Serving/Yield – 1-16oz.
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Chocolate Raspberry Cappuccino
Yield: 1 - 12 oz.
Ingredients
Method
Combine sauces, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Garnish with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce.
For Iced Chocolate Raspberry Cappuccino: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce, and/or raspberry syrup.
Serving/Yield - 1-16 oz.
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Turtle Latté
Yield: 1 - 12 oz.
Ingredients
Method
Combine sauces, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel Flavored Sauce. Sprinkle with chopped hazelnuts, if desired.
For Iced Turtle Latté: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel Flavored Sauce. Sprinkle with chopped hazelnuts, if desired.
Serving/Yield - 1-16 oz.
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White Chocolate Macadamia Latté
Yield: 1 - 12 oz.
Ingredients
Method
Combine sauce, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Drizzle with Ghirardelli Classic White Flavored Sauce.
For Iced White Chocolate Macadamia Latté: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Classic White Flavored Sauce and chopped macadamia nuts, if desired.
Serving/Yield - 1-16 oz.
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