Almond and Coconut Italian Soda
Ingredients:
- 1/2 oz Elvy’s Coconut Syrup.
- 1 oz Elvy’s Chocolate Syrup.
- 1/2 oz Elvy’s Almond Syrup.
- Ice sparkling water or club soda.
- 1 oz Half and Half (optional).
Directions:
Fill a 16 oz glass 3/4 full of ice. Cover ice with sparkling water and add other ingredients. Mix well.
Tip: Top with whipped cream if desired.
Yield:
one 16-ounce serving.
Almond and Coconut Milkshake
Ingredients:
- 1 oz Elvy’s Coconut Syrup.
- 1 oz Elvy’s Almond Syrup.
- 2 1/2 cups chocolate ice cream.
- 2 oz milk.
Directions:
Combine ingredients in a blender set on high speed and blend until smooth.
Yield:
one 16-ounce serving.
Coconut Almond Brownies
Ingredients:
- 2 tablespoons Elvy’s Coconut Syrup.
- 2 tablespoons Elvy’s Almond Syrup.
- 6 oz semi-sweet chocolate.
- 1/4 cup Da Vinci Gourmet Chocolate sauce.
- 1/4 pound (1 stick) unsalted butter.
- 2 large eggs.
- 1 teaspoon vanilla extract.
- 1/2 cup flour.
Directions:
Preheat oven to 350°F. Grease bottom of 9 inch glass baking pan. Melt semi-sweet chocolate in a medium saucepan over low heat. Add chocolate sauce and remove from heat. Add butter, eggs, and vanilla and cream together. Stir in flour and syrup. Bake for 25-30 minutes. Remove from heat and cool on wire rack.
Yield:
20-25 brownies.
Coconut Cream Cappuccino
Ingredients:
- 1/4 oz Elvy’s Vanilla Syrup.
- 1/4 oz Elvy’s Coconut Syrup.
- 1 shot espresso.
- Foamed milk.
Directions:
Combine ingredients in a 6 oz cup. Mix well.
Yield:
One 6-ounce serving.
Coconut Slush
Ingredients:
- 5 tablespoons Elvy’s Coconut Syrup.
- 4 tablespoons milk.
- 2 cups ice.
Directions:
Combine ingredients in blender and blend on high speed for 15 to 30 seconds.
Yield:
one 16-ounce serving.
Coconut Smoothie
Ingredients:
- 4 tablespoons Elvy’s Coconut Syrup.
- 4 tablespoons low-fat milk.
- 1 cup ice.
- 1/2 cup vanilla frozen yogurt.
Directions:
Combine ingredients in a blender and blend on high speed until smooth.
Yield:
one 16-ounce serving.
