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INGREDIENTS

  • 1 Tbsp. Torani Blue Raspberry Syrup

  • 1 Tbsp. Torani Coconut Syrup

  • 1 Tbsp. Torani Cherry Lime Syrup

  • ¾ cups of water divided into three containers


INSTRUCTIONS

  1. Combine Torani Blue Raspberry Syrup with ¼ cup of water and freeze as one layer in an ice pop mold.

  2. Freeze for one hour or until the liquid has frozen completely.

  3. Repeat this step for each layer, using Torani Coconut Syrup and Cherry Lime Syrup.

  4. Serve and enjoy!



INGREDIENTS

Cold Foam

  • 4 tbsp Torani Puremade Vanilla Syrup

  • 2 tsp Mascarpone Cheese

  • 1/4 cup heavy cream

  • 1/2 teaspoons instant coffee

  • 1 tbsp of milk

  • Pinch of salt

Latte

  • 2 shots IMACK Espresso

  • Milk of choice

  • Ice

  • Cocoa powder and ladyfinger, to garnish


INSTRUCTIONS

  1. In a cup froth/whisk mascarpone, heaving cream, Torani Puremade Vanilla Syrup, milk, instant coffee and salt until creamy.

  2. Fill a separate glass with ice and pour in your milk of choice, espresso with syrup, and top it off with the mascarpone cold foam.

  3. Dust the top with cocoa powder and top with a lady finger to garnish.

  4. Serve and enjoy!



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

  1. Steam milk and Torani together.

  2. Pour into tall glass and add brewed espresso*.

  3. Spoon a thin layer of foamed milk over top of beverage.

  4. Garnish with sauce and toasted coconut, if desired.

  5. Serve and enjoy!


*Can substitute 1/2 cup strong brewed coffee



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IMACK Coffee

303-377-9929

5140 E. 39th Ave. Denver, CO 80207
Hours: Monday–Friday, 8am–4pm

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