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INGREDIENTS
1 oz. chocolate liqueur (optional)
1/2 oz. Monin Peanut Butter Syrup
2 shot IMACK Espresso
1 scoop vanilla ice cream
Whipped cream, chocolate drizzle to garnish
INSTRUCTIONS
Pour ingredients into serving glass in order listed.
Add garnish and serve!
INGREDIENTS
Cookie Dough:
12 Tbsp. melted butter
1/2 cup cocoa powder
2 Tbsp. Monin Black Sugar Syrup
1 cup granulated sugar
1 egg
3 pumps Monin Habanero Concentrated Flavor
1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
Savory Cinnamon and Sugar Mix:
1 cup granulated sugar
1/4 cup cinnamon
1 tsp. salt
INSTRUCTIONS
Preheat oven to 350° F and line two sheet pans with parchment paper or silpads.
In bowl of a stand mixer equipped the paddle attachment. mix cocoa powder, black sugar, and butter on low speed. Once incorporated, add the sugar and mix on medium-high speed until soft and fluffy.
Add the egg and the Habanero concentrated flavor on low speed and mix until fully incorporated.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. On medium speed, slowly add the dry ingredients into the wet.
Cover the dough and chill for 1-2 or until the dough is chilled.
Remove the dough from the fridge and roll into 1-inch balls. Toss the dough balls into the cinnamon and sugar mix then set on a baking sheet with 2 inches of space in between.
Place cookies into the center rack of the oven and bake for 15 minutes or until the bottoms are crispy.
Serve immediately or wrap the cookies and store at room temperature.
INGREDIENTS
2 tbsp (1 oz) Torani Dark Chocolate Puremade Sauce
1 tbsp (1/2 oz) Torani Coconut Syrup
1 cup (8oz) milk
2 shots IMACK Espresso*
Dark chocolate sauce and toasted coconut, to garnish
INSTRUCTIONS
Steam milk and Torani together.
Pour into tall glass and add brewed espresso*.
Spoon a thin layer of foamed milk over top of beverage.
Garnish with sauce and toasted coconut, if desired.
Serve and enjoy!
*Can substitute 1/2 cup strong brewed coffee
