Mocha Borgia

1 ounce Ghirardelli Chocolate Sauce

1 ounce Stirling Curaco Orange Syrup

2 ounces Brewed Blue Jazz Java Coltraine Espresso

8 ounces Steamed Milk

Sprinkle Ground Cinnamon



Combine syrup, sauce and espresso in 12oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine with syrup, sauce and espresso. Top with froth from steamed milk. Sprinkle with ground cinnamon.

For Iced Mocha Borgia: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16oz. glass. Garnish with whipped cream and sprinkle with ground cinnamon.





Mocha Mudslide

1 ounce Ghirardelli Chocolate Sauce

½ ounce Stirling Irish Cream Syrup

¼ ounce Stirling Chocolate Thunder Syrup

2 ounces Brewed Blue Jazz Java Coltraine Espresso

8 ounces Steamed Milk



Combine Irish Cream and Chocolate Thunder syrups and espresso in a 12 ounce mug. Stir until well combined. Drizzle Ghirardelli Chocolate Flavored Sauce down the sides of the mug. Pour steamed milk into mug; stir to combine with syrups, sauce and espresso. Top with froth from steamed milk. Garnish with Ghirardelli Cocoa or drizzle with Ghirardelli Chocolate Flavored Sauce.

For Iced Mocha Mudslide: Use cold milk in place of steamed milk. Combine Irish cream and Chocolate Thunder syrups and espresso in a clear 16 ounce glass. Add milk and one cup of ice. Stir to combine. Garnish with whipped cream and drizzle with Ghirardelli Chocolate Flavored Sauce.





Black & White Mocha

½ ounce Ghirardelli Chocolate Sauce

1 ounce Ghirardelli White Chocolate Sauce

2 ounces Brewed Blue Jazz Java Coltraine Espresso

8 ounces Steamed Milk



Combine sauces and espresso in a 12 ounce mug. Stir until well combined. Pour steamed milk into mug; stir to combine with sauces and espresso. Top with froth from steamed milk. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Chocolate Flavored Sauce and/or Classic White Flavored Sauce. Sprinkle with toasted chopped nuts, if desired.

For Iced Black and White Mocha: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16 ounce glass. Garnish with whipped cream and drizzle with Ghirardelli Chocolate Flavored Sauce and/or Classic White Flavored Sauce.





Chocolate Raspberry Cappuccino

½ ounce Ghirardelli Chocolate Sauce

½ ounce Ghirardelli White Chocolate Sauce

½ ounce Stirling English Red Raspberry Syrup

2 ounces Brewed Blue Jazz Java Coltraine Espresso

8 ounces Steamed milk



Combine syrup, sauces and espresso in a 12 ounce mug. Stir until well combined. Pour steamed milk into mug; stir to combine with syrup, sauces and espresso. Top with froth from steamed milk. Garnish with Ghirardelli Cocoa or drizzle with Ghirardelli Chocolate Flavored Sauce.

For Iced Chocolate Raspberry Cappuccino: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16 ounce glass. Garnish with whipped cream and drizzle with Ghirardelli Chocolate Flavored Sauce, and/or raspberry syrup.





White Chocolate Raspberry Truffle

1 ounce Ghirardelli White Chocolate Sauce

¼ ounce Stirling English Red Raspberry Syrup

2 ounces Brewed Blue Jazz Java Coltraine Espresso

8 ounces Steamed milk



Combine Syrup, sauce and espresso in a 12 ounce mug. Stir until well combined. Pour steamed milk into mug; stir to combine with syrup, sauce and espresso. Top with froth from steamed milk. Drizzle with Ghirardelli Classic White Flavored Sauce or raspberry syrup.

For Iced White Chocolate Raspberry Truffle: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16 ounce glass. Garnish with whipped cream and drizzle with Ghirardelli Classic White Flavored Sauce or raspberry syrup.





White Chocolate Cherry Sundae

½ ounce Ghirardelli White Chocolate Sauce

¼ ounce Stirling Maraschino Cherry Syrup

¼ ounce Stirling California Almond Syrup

2 ounces Brewed Blue Jazz Java Coltraine Espresso

8 ounces Steamed Milk



Combine syrups, sauce and espresso in a 12 ounce mug. Stir until well combined. Pour steamed milk into mug; stir to combine with syrups, sauce and espresso. Top with froth from steamed milk and whipped cream. Drizzle with Ghirardelli Classic White Flavored Sauce. Sprinkle with toasted almond slices and top with a cherry.

For Iced White Chocolate Cherry Sundae: Use cold milk in place of steamed milk and 1 oz. of Ghirardelli Classic White Sauce for the cold beverage. Combine all ingredients and pour over one cup of ice into a 16 ounce glass. Garnish with whipped cream and drizzle with Ghirardelli Classic White Flavored Sauce. Sprinkle with toasted almond slices and top with a cherry.





White Chocolate Macadamia Latte

1 ounce Ghirardelli White Chocolate Sauce

¼ ounce Stirling Kona Macadamia Nut Syrup

2 ounces Brewed Blue Jazz Java Coltraine Espresso

8 ounces Steamed Milk



Combine syrup, sauce and espresso in a 12 ounce mug. Stir until well combined. Pour steamed milk into mug; stir to combine with syrup, sauce and espresso. Top with froth from steamed milk. Drizzle with Ghirardelli Classic White Flavored Sauce.

For Iced White Chocolate Macadamia Latte: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16 oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Classic White Flavored Sauce and chopped macadamia nuts, if desired.





Hazelnut Mocha Indulgence

½ ounce Ghirardelli Chocolate Sauce

¾ ounce Stirling Rocky Mountain Hazelnut Syrup

2 ounces Brewed Blue Jazz Java Coltraine Espresso

8 ounces Steamed Milk



Combine syrup, sauce and espresso in a 12 ounce mug. Stir until well combined. Pour steamed milk into mug; stir to combine with syrup, sauce and espresso. Top with froth from steamed milk. Garnish with Ghirardelli Cocoa or drizzle with Ghirardelli Chocolate Flavored Sauce.

For Iced Hazelnut Mocha Indulgence: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16 ounce glass. Garnish with whipped cream and drizzle with Ghirardelli Chocolate Flavored Sauce.





Caramel Apple Latte

1 ounce Ghirardelli Carmel Sauce

½ ounce Stirling The Big Apple Syrup

2 ounces Brewed Blue Jazz Java Coltraine Espresso

8 ounces Steamed milk



Combine syrup, sauce and espresso in a 12 ounce mug. Stir until well combined. Pour steamed milk into mug; stir to combine with syrup, sauce and espresso. Top with froth from steamed milk. Sprinkle with ground cinnamon or drizzle with Ghirardelli Caramel Flavored Sauce.

For Iced Caramel Apple Latte: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16 ounce glass. Garnish with whipped cream and sprinkle with ground cinnamon or drizzle with Ghirardelli Caramel Sauce.





Hazelnut Turtle Latte

½ ounce Ghirardelli Chocolate Sauce

½ ounce Ghirardelli Carmel Sauce

¼ ounce Stirling Ceylon Cinnamon Syrup

¼ ounce Stirling Rocky Mountain Hazelnut Syrup

2 ounces Brewed Blue Jazz Java Coltraine Espresso

8 ounces Steamed Milk



Combine syrup, sauces and espresso in a 12 ounce mug. Stir until well combined. Pour steamed milk into mug; stir to combine with syrup, sauces and espresso. Top with froth from steamed milk. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Chocolate Flavored Sauce and/or Caramel Sauce. Sprinkle with toasted chopped hazelnuts, if desired.

For Iced Hazelnut Turtle Latte: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16 ounce glass. Garnish with whipped cream and drizzle with Ghirardelli Chocolate flavored Sauce and/or Caramel Flavored Sauce. Sprinkle with toasted chopped hazelnuts, if desired.





Caramel Almond Royale

1 ½ ounces Ghirardelli Carmel Sauce

¼ ounce Stirling California Almond Syrup

2 ounces Brewed Blue Jazz Java Coltraine Espresso

8 ounces Steamed Milk



Combine syrup, sauce and espresso in a 12 ounce mug. Stir until well combined. Pour steamed milk into mug; stir to combine with syrup, sauce and espresso. Top with froth from steamed milk. Drizzle with Ghirardelli Caramel Flavored Sauce. Garnish with toasted sliced almonds if desired.

For Iced Caramel Almond Royale: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16 ounce glass. Garnish with whipped cream and drizzle with Ghirardelli Caramel Sauce and toasted sliced almonds, if desired.





Chocolate Caramel Delight

½ ounce Ghirardelli Chocolate Sauce

½ ounce Ghirardelli Carmel Sauce

2 ounces Brewed Blue Jazz Java Coltraine Espresso

8 ounces Steamed Milk



Combine sauces and espresso in a 12 ounce mug. Stir until well combined. Pour steamed milk into mug; stir to combine with sauces and espresso. Top with froth from steamed milk. Sprinkle with Cocoa or drizzle with Ghirardelli Chocolate Flavored Sauce and/or Creamy Caramel Sauce. Sprinkle with toasted chopped walnuts.

For Iced Chocolate Caramel Delight: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16 ounce glass. Garnish with whipped cream and drizzle with Ghirardelli Chocolate Flavored Sauce and/or Creamy Caramel Sauce. Sprinkle with toasted chopped walnuts.





Café Crème Brule

½ ounce Ghirardelli White Chocolate Sauce

½ ounce Ghirardelli Carmel Sauce

2 ounces Brewed Blue Jazz Java Coltraine Espresso

8 ounces Steamed milk



Combine sauces and espresso in a 12 ounce mug. Stir until well combined. Pour steamed milk into mug; stir to combine with sauces and espresso. Top with froth from steamed milk. Sprinkle with vanilla powder or drizzle with Ghirardelli Caramel Sauce.

For Iced Crème Brule: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16 ounce glass. Garnish with whipped cream and drizzle with Ghirardelli Caramel Sauce.