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December 1, 2012

Torani Sugar Free Hazelnut and Pumpkin Pie Syrups


I love coffee. Having grown-up in Seattle coffee was literally everywhere. Until I moved to West Virginia I thought that it was perfectly normal to have three coffee shops on a single city block. I am also very picky about my coffee choices. I like my coffee a certain way and tend to stick to my routines. Since my mom was diabetic most of my life I have always tried to limit the amount of sugar that I consume. One way that I have discovered to make my coffee sweet without the calories and sugar is to use sugar-free syrups. Recently, I was given the opportunity to try two bottles of Torani sugar free syrups to review through Shespeaks.


The two bottles of syrup I received were sugar-free hazelnut and sugar-free pumpkin. I was so happy that I was able to try the sugar-free pumpkin. I abosulutely love anything with pumpkin, especially in my coffee. Sugar-free hazelnut syrup is something I use very frequently and I knew that it would fit with my coffee routine perfectly. In case you aren't familiar with Torani syrups, here is some basic info:

"Since 1925, 3rd generation family-owned Torani has been crafting great tasting flavored syrups that coffeehouses use to make their flavored drinks taste so delicious. With over 120 flavors in Regular and Sugar Free varieties, Torani flavored syrups are perfect for flavored lattes, mochas, coffees, cocoas, Italian sodas, teas, lemonades, cocktails and smoothies. Coffeehouse professionals choose Torani flavors because they are expertly crafted and made with the highest quality ingredients, like natural flavors and pure cane sugar. The Sugar Free flavors have no calories and are sweetened with Splenda. Now, Torani flavored syrups are widely available at retail so you can easily create authentic coffeehouse quality drinks at home."

I love that Torani has over 100 flavors, which gives a large variety of choices for your coffee and baking needs. So what did I do with the syrups?

For the hazelnut sugar-free syrup I used it as I normally do with my morning coffee. It tasted great with the coffee from my Keurig and I loved how it was sweet, without being overly so.



For the pumpkin sugar free syrup I decided that I wanted to do a baking recipe. I recently went gluten free and it has been a lot of trail and error finding baking solutions that work for me.  I was fortunate enough to be given a large amount of free squash and sweet potatoes from a friend's garden. So with this in mind I made a sweet potato pie which I used a small amount of the syrup for flavoring. It turned out great!


Overall, I thought the syrups fit in well with my normal coffee routine. I would definitely try these syrups again in the future.

Disclaimer: I received two bottles of Torani from Torani and Shespeaks in order to facilitate this review. As always all opinions expressed are my own.

6 comments:

  1. Omgosh, I am an Oregonian transplanted into the Florida pan handle and the whole "three coffee shops on one city block" is something I miss terribly about the Pacific North West. Even in my small town it seemed like you were never out of walking distance from some place that served lattes. Here the best I can do is hit up a McDonalds for McCafe most of the time. I also keep flavored syrups on hand. My favorite is hazelnut and English Toffee though I usually get English Toffee from a different brand I found at Sam's Club. (I forget the name)

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    1. McDonald's is really the only place around here also :) We have a couple of starbucks, but they aren't very convenient. I really do miss coffee houses, they were a great place to study in college for hours :) I love the English Toffee flavor and I buy it at Sam's a lot!

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  2. Great post. I love that you made a sweet potato pie with the torani pumpkin. Would love the recipe!

    Here is my torani post if you are interested- http://myproductreviews-cristi.blogspot.com/2012/12/add-new-flavor-to-desserts-with-torani.html

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    1. Thanks :) I made the recipe up as I went. I modified a recipe for a crustless sweet potato pie and then added some of the syrup instead of part of the sugar. It worked out really well. Going over to check out your post now!

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  3. I used to use these syrups in the past, but I have moved on to syrups that use stevia and only stevia as their sweetener as I truly believe in in! That being said, your squash pie sounds DELICIOUS!!! And I will so try it with my pumpkin flavored stevia syrup :)

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    1. I mostly use stevia for sweetening also. I also love coconut sugar for baking and brown rice syrup. I use very little granulated sugar. The pie really was yummy :)

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