I had my first love affair with Torani Syrups back in 1996 when lattes were becoming popular. There was a coffee shop in Sacramento called Java City that used only Torani Syrups. A wise lady in front of me ordered an Iced Raspberry Latte, the barista carefully layered the drink. The bright red syrup on the bottom, the white milk in the center and the beautiful brown espresso on top. From then on, I was hooked.
When we moved to Florida in 1998, we sought out a tiny espresso shop in Tampa that used Torani’s syrups, the trouble was we lived in Brandon over half an hour away. We drove to this espresso shop and bought two each of the drinks – one to consume immediately and the other to savor on the ride back home… that is how serious the love affair was.
When I found out the syrup flavor I got to try out was Torani S’mores Sugar Free, I was excited but at a loss for how I could incorporate such a flavor. Incorporating it into a latte just seemed like a given, but I wanted to be different. I got my inspiration when a sudden cold spell hit our little town and it snowed. Okay, it flurried and didn’t stick but it was cold, what better goes with cold than Hot Cocoa?
I announced to the children it would be cocoa night and to my dismay they groaned! I assured them this would be a special Cocoa night with our special guest Torani Sugar Free S’mores Syrup. I grabbed a few items essential to S’mores and began crafting this delicious treat. S’mores Cocoa was sure to be a success. But wait… it wasn’t just a case of adding syrup to the cocoa. Oh no, remember this had to be a special cocoa. I decided to turn the syrup into a caramel kind of syrup to drizzle on top! (see the recipe at the end of the post)
S’mores Cocoa was a success. It was simple, easy and the taste was fantastic. It was almost like eating a real S’more. All you need to do is whip up the instant hot cocoa, chop up a few Hershey Kisses, break apart a few graham crackers, whipped cream and Torani’s Sugar Free S’mores Syrup. You then assemble and enjoy the best flavored cocoa of the season. Surely this will become a favorite in your family as it has ours.
Torani as a company had humble beginnings in 1925 when Rinaldo and Ezilda Torre visited family in Lucca, Italy. They brought back to San Francisco some wonderful hand crafted recipes for flavored syrups. They used these wonderful recipes to reintroduce Italian sodas to their North Beach neighborhood. Torani is still a family owned business and was one of the first syrups used to create flavored lattes. They started with five syrup flavors and their selection currently boasts more than 100 flavors!
Torani also takes pride in helping their community, check out their Art for Kids where they actually use artwork from the children to put on their labels. You can also find them on Facebook, Twitter and their website.
You can do this to any Torani syrup and use it as a drizzle or even as a pancake syrup! You simply follow this recipe:
- 1 cup syrup (cold or room temperature)
- 1 tablespoon corn starch
With a whisk, stir the corn starch and syrup until combined (with no clumps). Pour into a medium size saucepan and bring to a boil, stirring constantly. You will know when it is thick enough by the color. The key to thickening with corn starch: the syrup mixture will be cloudy when you start; after it has boiled, it will be transparent.