Hamilton Beach BrewStation 49150 Manual Del Usuario página 12

Recipes
(cont.)
White Chocolate Peppermint Coffee
8 ounces (240 ml) brewed coffee
2 Tablespoons (1 oz.) Torani
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
4 to 6 pumps (1 1/3 to 2 oz.) Torani
Milk or cream to taste
Directions
1. Mix Torani ® Chocolate Sauce with brewed coffee.
2. Add 4 to 6 pumps Torani ®
3. Add milk or cream to taste and enjoy!
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® White Chocolate Sauce
® Chocolate Sauce
® Hazelnut Syrup
Hazelnut Syrup and stir well.
Raspberry Truffle Coffee
8 ounces (240 ml) brewed coffee
1 to 2 Tablespoons (1/2 to 1 oz.) Torani
Dark Chocolate Sauce
3 to 4 pumps (1 to 1 1/3 oz.) Torani
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!
® White Chocolate or
Raspberry Syrup
®
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