Pineapple Sunburn Milkshake

INGREDIENTS

• 1 1/2 oz. Monin Pineapple Syrup

• 4 scoops Rainbow Sherbet

• 3 oz. Coconut milk

• Kiwi, pineapple, and whipped cream to garnish

INSTRUCTIONS

1. Add ingredients into a blender cup in the order listed.

2. Cap and blend until smooth.

3. Pour into serving glass, add garnish, and serve!

Thai Birria Tacos

INGREDIENTS

• 5 pounds beef chuck

• 5 cloves garlic

• 2 guajillo chiles

• 2 roma tomatoes

• 2 cloves star anise

• 1 quart beef stock

• 1/4 cup Monin Coconut Syrup

• 1 inch ginger, sliced

• 1 white onion, chopped

• 2 Tbsp. Thai red curry paste

• Salt to taste

INSTRUCTIONS

1. Preheat oven to 325°F.

2. In a large roasting pan, add all the ingredients except the chuck and mix until well combined.

3. Add in the chuck and bring the entire pan up to a boil.

4. Cover the roasting pan with aluminum foil and place in the oven to bake for 2 hours.

5. After 2 hours, remove the aluminum foil and continue to cook for an additional hour.

6. Remove the pan from the oven and remove the chuck from the braising liquid along with the star anise.

7. Discard the star anise and shred the beef and season to taste.

8. Add the braising liquid along with all the solids to a blender and blend on high until completely smooth.

9. Season the blend to taste and reserve for dipping tacos.

10. Serve immediately or store the meat and liquid separately in airtight containers in the refrigerator.

Peach Berry Boba Tea

INGREDIENTS

• 3 oz. Popping Boba

• 3/4 oz. Monin White Peach Syrup

• 4 oz. fresh brewed black tea

• 2 oz. 2% milk

• Ice

• Strawberry slices

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!