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The "Big Gulp" of Monin syrups. Large 750ml bottles for when you know what flavor you want. Bottles sold individually. Available in Amaretto, Banana Nut Bread, Caramel, Cinnamon, Cinnamon Bun, Cupcake, Dark Chocolate, French Vanilla, Frosted Mint, Hazelnut, Irish Cream, Raspberry, Salted Caramel, Swiss Chocolate, Toasted Almond Mocha, Vanilla, and White Chocolate.
It's always exciting when we get new products, but it’s even more exciting when I can use them for recipes! So, I was obviously delighted when I discovered that we had not one, but three new varieties of Monin syrups that we would be adding to our repertoire of flavors: Cinnamon Bun, Banana Nut Bread, and Cupcake. And of course, there’s really no better way to showcase one of these new flavors than by putting it in a drink! I give you the Cinnamon Bun Latte.
Begin by brewing a 1 oz. shot of espresso in an 8 oz. glass, then, steam 6 oz of milk. Measure out 1 oz. of Monin Cinnamon Bun syrup and add it to your espresso. Pour in your milk and stir gently to mix your ingredients. If you like, you can garnish your latte with a bit of whipped cream and powdered cinnamon. Last of all, enjoy!
Click Here to watch Morgan whip up a Cinnamon Bun Latte of her own using the Gaggia Classic.
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Okay, get ready for this. Start by adding your chocolate sauce and peppermint syrup to your glass. When your syrups are added, top off the glass with some freshly brewed coffee and stir vigorously until everything is thoroughly mixed. Top off your drink with some whipped cream if you like. Toss in a peppermint stick or garnish with some sprinkles or crushed candy cane. Most importantly, enjoy!
Watch our recipe video.
It's always exciting when we get new products, and even more so when I can take them into the kitchen and whip up new drinks with them. I’m pleased to say that we’ve got two new additions to our line of Monin gourmet flavoring syrups, French Vanilla and Salted Caramel. While you take some time to decompress this weekend, why don't you give one of our Salted Caramel Espresso Shakes a try? Here’s what you’re going to need:
To be completely honest, with this being a milkshake, all you really have to do is throw everything into the blender and hit blend, but, I did it in this order: Milk, Syrup, Ice cream, Espresso. The logic behind it being that you can have your shot brewing while you add everything else to the blender and just toss it in when it’s done. The caramel sauce is mostly just for show, but you can drizzle it on the insides of the glass to jazz up your drink. When your shot is done, combine it with the rest of the ingredients and blend until smooth.
When you’re done blending, top with whipped cream, and drizzle with some more caramel if you’re feeling decadent!
No Such Thing as a Seasonal Drink!
Personally I’ve never really grasped the idea of seasonal foods. Granted, some foods are more available during different parts of the year, if something tastes good, it tastes good, no matter what time of the year. So, with that in mind I present you with a new recipe to enjoy any time, the White Chocolate Peppermint Latte. It’s sort of like drinking a candy cane that’s been kissed by velvety smooth white chocolate and to make one of your own you’re going to need:
As with any latte, start by brewing your shot, and, if you’ve got a heat exchanger or dual boiler machine, you can steam your milk at the same time. Once your shot is done and your milk is done, combine your syrups in the milk pitcher and swirl them together vigorously. Pour your espresso into a latte glass followed by your milk and enjoy!
Continuing with the trend of recognizing less known holidays, today I'd like to acknowledge National Gingerbread Day. Now, one might wonder how to celebrate gingerbread; I say, with a latte! In honor of this special day, the seasoned baristas here at Whole Latte Love have whipped up just the recipe for the occasion.
For the Gingerbread Latte you're going to need.
Start by brewing your shot, and if you've got a heat exchanger machine, feel free to start steaming your milk too. When you're done brewing, add your espresso to your glass and measure out 1 tsp. of gingerbread syrup and 1 tsp. of vanilla syrup . Combine the syrup with the espresso. Now it's time to add your 6oz of steamed milk. Top with whipped cream, garnish with cinnamon and nutmeg, and enjoy!
Looking for a new drink recipe to make at home? Check out this video on how to make a White Chocolate Peppermint Latte. It's one of my favorites!
In honor of the recently released Pirates of the Caribbean movie, this month's recipe is an island favorite. Gather your friends and enjoy a few Carribean Frappes this summer!
Pour the ingredients into a blender and add ice. Blend until you get a smooth consistency. Pour into a glass and serve.
Not really a big fan. It's very sweet (diabetic coma sweet) and doesn't really impress me with a chocolate, much less dark chocolate flavor. The instructions tell you to mix with a chocolate syrup and after varying combinations, I'm going back to my old standby's. A minor inconvenience is that the screw top doesn't seal properly. If I were going to continue using it, I'd buy the pump, but not throwing more money.