• Mix, ice, the cold brew coffee, and the Vanilla Cinnamon syrup into a large cup. Combine the milk of your choice and the Banana split syrup and froth it until it is a creamy consistency. Pour the frothed milk over the cold brew and enjoy!

• Cook the sliced bananas in the Rum, Cinnamon Vanilla Syrup & Salted Caramel Mocha Syrup until tender.
• Set aside and let it cool.
• In the meantime, get a blender and add 2 containers of banana cream pudding (sugar free), then add the cooled banana mixture.
• Blend until smooth.
• Grab a separate bowl and put some whipped topping and add 1 tbsp. Banana Split syrup and stir.
• Put the blend into a cup or bowl and add the whipped topping
• For more flavor, add some ground Nutmeg and toasted walnuts!
• ENJOY! Shop Jordan's Sugar Free Banana Split Syrup to make this Bananas Foster more often!

• The day before you make this recipe, or at least 3-4 hours before, slice the fresh ginger and set into the bourbon, letting it soak.
• Add all the ground spices into a saucepan and melt the spices into water.
• Strain the spice mix through a strainer to get rid of some of the graininess of the spice mixture.
• Add the Ginger Bourbon, spice mix and the Sugar Free Cinnamon Vanilla Syrup to a shaker. Optional: add a dash of Vanilla extract.
• Shake it, pour it in your glass and enjoy the holidays! Shop Jordan's Sugar Free Cinnamon Vanilla Syrup to make this recipe more often!

• Pour all ingredients into a cup over ice or without, stir & enjoy! Sprinkle with a dash of cinnamon for an extra pop!

• Brew tea as directed, stir in 1 TBSP of Sugar Free Cinnamon Vanilla Syrup, garnish with a cinnamon stick or orange wedge & enjoy!

• Prepare for the exquisite taste of fresh blueberry pie by preheating your oven to 400 degrees Fahrenheit.
• Add four cups of blueberries to a saucepan over medium heat. Using a potato masher, occasionally smash the blueberries until they have been reduced and broken down. The reduction will take about 15 to 20 minutes. Let the mixture cool.
• Add the remaining uncooked blueberries to a bowl with Cinnamon Vanilla Syrup, Simple Syrup, corn starch, lemon zest, cinnamon, and salt. Add the cooled cooked blueberries to the bowl and mix thoroughly. Transfer the blueberry mixture to your pie crust and spread it evenly.
• Whisk together an egg with one tablespoon of water to make an egg wash. Brush the egg wash on the pie crust edges and cutouts.
• Place your completed pie on a baking sheet and bake for 25 minutes.
• Turn down the heat from 400 degrees Fahrenheit to 350 degrees Fahrenheit. Leave your pie in the oven until the crust has turned golden brown and most of the blueberry liquid has evaporated. The reduction will take around 15 minutes.
• Remove from the oven and let your pie cool and set. Slice and serve your Zero-Sugar Added Blueberry Pie!

Mix greek yogurt and syrup into a bowl until ingredients are combined. Serve immediately or freeze for more ice cream like texture.

Drain and rinse chickpeas, dry off in a paper towel. Add chickpeas, peanut butter, almond milk, salt, Skinny Syrup and vanilla to a food processor. Blend until creamy. Fold in the truffles or chocolate chips. Chill or serve immediately.

• Add milk, espresso, & Sugar Free Cinnamon Vanilla Syrup into cup and stir
• Top with whipped cream
• Add ice if desired
• Enjoy!