Monin Chocolate Mint Syrup
Fact Sheet Download Monin Chocolate Mint
Chocolate and mint - two wonderfully opposite flavors that taste so good together! This combination can be found in nature: chocolate mint is also an herb, a hybrid mint plant combining both flavors. In food, chocolate mint flavor is used in a variety of products including cookies, ice cream and coffee.
Monin Chocolate Mint is a delightful blend of delicious chocolate with a hint of refreshing mint.
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Monin Cocktail Recipe iPhone Support Application
MONIN Ultimate Cocktails App
This flavour allows you to enhance the flavours of your coffees, cappuccinos, tea, granitas, to create cocktails and mocktails.
Many resturants also use the monin syrup range as a final touch for desserts to help flavours of out of season or low quailty fruits.
These syrups are produced by the reknown French brand Monin, with the highest quality of the industry, Using natural fruit and white beet sugar.
Monin syrups are made exclusively with pure cane sugar also known as white beet sugar.
As an aroma enhancer, pure cane sugar optimises the restitution of flavour and respect for all other ingredients, it also increases the stability of the product and shelf life expectancy.
Refridgeration
The Monin range contains no fat, no cholesterol and no artificial preservatives. With the range homogenised and flash pasteurised to give the best possible quality anf natural flavours.
Cocktails: Add base spirit for low alcohol cocktail.
Mocktails: Blend Monin with ice/fruit juices etc.
Flavoured Cappuccino: Try 10ml Hazelnut or Irish Cream.
Milkshakes/Smoothies: 60ml any of the 52 flavours.
European Soda: Try Kiwi/Passionfruit topped with soda.
Iced Teas: Peach, Mango, Raspberry, Lemon. Add water.
Granita: Up market ice slush drink. Blend with ice.
Sparkling/Still Wine/Sangria: Add 10ml to Champagne.
Winter Hot Toddies: Try Apple & Cinnamon, add boiling water & Slice of lemon
Marinades: e.g. Apricot for chicken.
Flavouring: Cream, Custard & Yoghurt. 30ml to one cup.
Pastries/Baking/Desserts/Pancakes: Also as a glaze for tarts.
Children's Cocktails: In a blender with ice/fruit/juices.
Monin non-alcoholic liqueur syrups has been a French brand since 1912 and exported to over 75 countries around the world.
AFTER 5
Ingredients
1 shot(s) espresso
150 ml milk
1 scoop(s) vanilla ice cream
25 ml CHOCOLATE MINT Syrup
Method
Pour MONIN flavouring(s) in a glass / cup, reserve.
Steam milk until frothy and pour over MONIN flavouring(s).
Pour coffee over mix.
Serve.
Glass type : Tumbler / Highball Glass
AFTER EIGHT
Ingredients
60 ml milk
20 ml CHOCOLATE MINT Syrup
15 ml WHITE CHOCOLATE Sauce
1 shot(s) espresso
4 piece(s) chocolate bit
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
BANANA MINT
Ingredients
120 ml pineapple juice
1/2 banana
20,00 ml CHOCOLATE MINT Syrup
Garnish
Banana Chips
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
BUTTERMILK
Ingredients
80 ml milk
20 ml CHOCOLATE MINT Syrup
30 ml BUTTERSCOTCH Syrup
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
CARAMEL MINT MOCHA
Ingredients
40 ml rum
10 ml CHOCOLATE MINT Syrup
15 ml CARAMEL Sauce
60 ml milk
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
CARAMINT MILK
Ingredients
20 ml CHOCOLATE MINT Syrup
20 ml CARAMEL Syrup
120 ml milk
Method
Pour ingredients into a blender cup. Fill with ice cube Blend
until smooth Pour into a cocktail glass
Glass type : Mug
CHILLY CHOCOLATE MINT
DELIGHT
Ingredients
20,00 ml CHOCOLATE MINT Syrup
10 ml SPICY Syrup
10 ml COCONUT Syrup
100 ml orange juice
100 ml orange juice
40 ml fresh cream
Method
Pour ingredients into a blender cup. Fill with ice cube Blend
until smooth Pour into a cocktail glass
Glass type : Tumbler / Highball Glass
CHOCO-LACHAUD
Ingredients
1 shot(s) espresso
150 ml milk
25 ml CHOCOLATE MINT Syrup
Method
Steam MONIN flavouring(s) and milk together until frothy.
Pour in a glass / cup.
Top with coffee.
Serve.
Glass type : Tumbler / Highball Glass
CHOCOLATE CAPPUCCINO
Ingredients
150 ml milk
1 shot(s) espresso
25 ml CHOCOLATE MINT Syrup
Method
Steam MONIN flavouring(s) and milk together until frothy.
Pour in a glass / cup.
Top with coffee.
Serve.
Glass type : Cappuccino Cup
CHOCOLATE MINT C
Ingredients
20 ml WHITE CACAO Liqueur
60 ml milk
15 ml CHOCOLATE MINT Syrup
30 ml DARK CACAO Liqueur
Garnish
Mint Sprig
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
CHOCOLATE MINT FLAVOURED
WHIPPED CREAM
Ingredients
425 ml fresh cream
75 ml CHOCOLATE MINT Syrup
Method
Pour ingredients in a whipped cream canister.
Add gas cartridge.
Shake before serving.
Glass type : Culinary
Glass size : 500.00 ml
CHOCOLATE MINT T
Ingredients
40 ml vanilla vodka
20 ml TRIPLE SEC CURACAO Syrup
15 ml CHOCOLATE MINT Syrup
top tonic water
Method
Combine ingredients in a glass filled with ice cubes.
Stir and serve.
Glass type : Tumbler / Highball Glass
COFFEE MINT CHOCOLATE LATTÉ
Ingredients
30,00 ml CHOCOLATE MINT Syrup
150 ml milk
30 ml espresso
Garnish
Mint leaves
Method
Pour MONIN flavouring(s) in a glass / cup, reserve.
Steam milk until frothy and pour over MONIN flavouring(s).
Pour coffee over mix.
Serve.
Glass type : Mazagran / Lattglass / Toddy glass
COOL CHOCOLATE MINT
Ingredients
60 ml milk
25 ml Irish cream liqueur
40 ml vodka
20 ml CHOCOLATE MINT Syrup
8 ml CHOCOLATE Sauce
Garnish
Chocolate Shavings
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
DOUBLE CHOCOLATE MINT
Ingredients
20 ml CHOCOLATE MINT Syrup
160 ml hot cocoa
Method
Steam ingredients together until hot.
Pour mix in a glass / cup.
Serve.
Glass type : Mazagran / Lattglass / Toddy glass
LONDON AVENUE
Ingredients
20 ml CHOCOLATE MINT Syrup
20 ml fresh cream
40 ml milk
10 ml GIN FLAVOUR Syrup
Garnish
Cocoa Powder
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
LOVELY ANGELA
Ingredients
15,00 ml BANANA Fruit Mix
15 ml CHOCOLATE MINT Syrup
60,00 ml fresh cream
30,00 ml pineapple juice
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Tumbler / Highball Glass
MARTINIQUE BANANA
Ingredients
20 ml CHOCOLATE MINT Syrup
1/2 banana
120 ml pineapple juice
Method
Put all the ingredients in a blender, blend until smoothes. Pour
in the glass
Glass type : Tumbler / Highball Glass
MINT MOCHA MARTINI
Ingredients
top whipped cream
1 shot(s) espresso
40 ml vodka
20 ml TRIPLE SEC CURACAO Syrup
15 ml CHOCOLATE MINT Syrup
Garnish
Whipped Cream
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
SMOOTH EVENING LATTÉ
Ingredients
15 ml CHOCOLATE MINT Syrup
15 ml Coconut - Fruit Puree Mix
180 ml milk
Method
Pour MONIN flavouring(s) in a glass / cup, reserve.
Steam milk until frothy and pour over MONIN flavouring(s).
Serve.
Glass type : Mazagran / Lattglass / Toddy glass
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