Monin Hazelnut Syrup

Monin Hazelnut Syrup

Although hazelnuts have been enjoyed since ancient times, the rich aroma and taste of hazelnut are extremely popular nowadays thanks in great part to the specialty coffee industry.

Hazelnuts can traditionally be harvested in two ways – either waiting for nuts to drop on their own, or by shaking the hazelnut tree. Yet with Monin Hazelnut, you will not need to shake the bottle to get the freshest hazelnut taste to enhance your beverages! 

Shipping Packaging:

Bottle Packaging - Post Me Inflatable Airbag Packaging
14 cell inflated bag, designed to prevent breakage from a 3m significant fall

• Single bag can bear 60~120kg of pressure without breaking.

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 and 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. 

CAFÉ MILANO

Ingredients

1 shot(s) espresso

150 ml milk

20 ml VANILLA Syrup

10 ml HAZELNUT 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 : Cappuccino Cup

CARIBBEAN COFFEE

Ingredients

30 ml dark rum

top whipped cream

1 shot(s) espresso

25 ml HAZELNUT Syrup

Garnish

Whipped Cream

Method

Steam ingredients together until hot.

Pour mix in a glass / cup.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

Julien Escot - France

CASSE NOISETTE

Ingredients

20 ml fresh cream

20 ml vodka

20 ml coffee liqueur

30 ml HAZELNUT 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

CHILLED HAZEL RASPBERRY

Ingredients

120 ml milk

1 shot(s) espresso

15 ml HAZELNUT Syrup

15 ml RASPBERRY Syrup

10 ml VANILLA Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Tumbler / Highball Glass

COFFEE NUT FREEZE

Ingredients

50 ml HAZELNUT Syrup

100 ml milk

1 shot(s) espresso

Garnish

Whipped Cream

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Tumbler / Highball Glass

DAZZLEBERRY LATTÉ

Ingredients

1 shot(s) espresso

10 ml IRISH Syrup

150 ml milk

10 ml BLUEBERRY Syrup

10 ml HAZELNUT Syrup

top whipped cream

Garnish

Whipped Cream

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

DESSERT COFFEE

Ingredients

30 ml vodka

20 ml fresh cream

15 ml COFFEE Liqueur

25 ml HAZELNUT Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

FRAPPÉ NOISETTE

Ingredients

1 shot(s) espresso

25 ml HAZELNUT Syrup

Method

Combine ingredients in a mixing tin.

Fill tin with ice cubes.

Spindle mix and pour into a glass.

Serve.

Glass type : Tumbler / Highball Glass

GOLDEN COFFEE

Ingredients

150 ml whole milk

1 shot(s) espresso

15 ml WHITE CHOCOLATE Syrup

15 ml HAZELNUT 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

GOURMET HAZELNUT

Ingredients

60 ml milk

60 ml banana juice

20 ml HAZELNUT Syrup

10 ml COFFEE Syrup

Garnish

Banana Chips

Method

Combine ingredients in a mixing tin.

Fill tin with ice cubes.

Spindle mix and pour into a glass.

Serve.

Glass type : Hurricane / Smoothie glass

HAZEL ROCK S

Ingredients

45 ml vanilla vodka

10 ml WHITE CACAO Liqueur

20 ml HAZELNUT Syrup

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Rocks

HAZELNUT CAPPUCCINO

Ingredients

150 ml milk

1 shot(s) espresso

30 ml HAZELNUT 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 : Cappuccino Cup

HAZELNUT CHOCOLATE

Ingredients

160 ml hot cocoa

20 ml HAZELNUT Syrup

Method

Steam ingredients together until hot.

Pour mix in a glass / cup.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

HAZELNUT FLAVOURED WHIPPED

CREAM

Ingredients

75 ml HAZELNUT Syrup

425 ml fresh cream

Method

Pour ingredients in a whipped cream canister.

Add gas cartridge.

Shake before serving.

Glass type : Culinary

Glass size : 500.00 ml

HAZELNUT GOURMET

Ingredients

120 ml milk

1 shot(s) espresso

20 ml HAZELNUT 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.

Garnish with whipped cream and spray MONIN Hazelnut

syrup.

Serve.

Glass type : Tumbler / Highball Glass

HAZELNUT TREAT

Ingredients

10 ml HAZELNUT Syrup

120 ml milk

1 shot(s) espresso

10 ml TOFFEE NUT Syrup

top whipped cream

Garnish

Whipped Cream, MONIN caramel topping Sauce

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

LATTE FREEZE

Ingredients

100 ml milk

50 ml HAZELNUT Syrup

1 shot(s) espresso

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Tumbler / Highball Glass

MAGIC DESSERT

Ingredients

1 shot(s) espresso

30 ml HAZELNUT Syrup

1 scoop(s) vanilla ice cream

30 ml Irish cream liqueur

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Tumbler / Highball Glass

MOCHA HAZELNUT

Ingredients

15 ml HAZELNUT Syrup

15 ml CHOCOLATE Sauce

1 shot(s) espresso

150 ml milk

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

NUTCRACKERS

Ingredients

150 ml milk

1 shot(s) espresso

15 ml MACADAMIA NUT Syrup

15 ml HAZELNUT Syrup

Method

Steam MONIN flavouring(s) and milk together until frothy.

Pour in a glass / cup.

Top with coffee.

Serve.

Glass type : Cappuccino Cup

NUTTY CARAMEL LATTÉ

Ingredients

2 shot(s) espresso

120 ml milk

15 ml CARAMEL Sauce

15 ml HAZELNUT 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

NUTTY FROZEN LATTE

Ingredients

20 ml COFFEE Syrup

10 ml AMARETTO Syrup

10 ml HAZELNUT Syrup

120 ml milk

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

Glass size : 330.00 ml

Makoto Watanabe

SESAME MUSH

Ingredients

25 ml milk

15 ml fresh cream

20 ml HAZELNUT Syrup

20 ml sesame mash

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

TRIPLE HAZELNUT CAPPUCCINO

Ingredients

150 ml milk

1 shot(s) espresso

15 ml HAZELNUT Syrup

15 ml TRIPLE SEC CURACAO 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 : Cappuccino Cup

VERY BERRY

Ingredients

180 ml milk

top whipped cream

1 shot(s) espresso

20 ml HAZELNUT Syrup

20 ml VANILLA Syrup

Garnish

Whipped Cream

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 : Cappuccino Cup