Monin Gingerbread Syrup - Pain d' Epices

Monin Gingerbread Syrup - Pain d' Epices

In North America, the word gingerbread is often associated with gingerbread cookies, the gingerbread house and, of course, the gingerbread man! All of these gingerbread items are associated with a feeling of warmth and cosiness during the winter holidays. Recreate that cosy feeling of warmth around the fireplace when flavouring your beverages with MONIN Gingerbread! MONIN Gingerbread presents a perfectly balanced blend of ginger and cinnamon for a true Gingerbread taste. Beyond the winter season, MONIN Gingerbread can also be enjoyed year-round in milkshakes or iced and frozen coffees.

Shipping Packaging: Designed to get to you safely!

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.

Monin Cocktail and Mocktail Recipes

Christmas Caï
• 20 ml MONIN Gingerbread syrup
• 45 ml light rum
• 3 pieces of lime
Pour fruit into your glass muddle with
syrup. Fill with ice cubes. Pour other
ingredients into your glass. Stir.

Macadamia Coffee
• 20 ml MONIN Gingerbread syrup
• 15 ml MONIN Macadamia Nut syrup
• 1 shot espresso
• 50 ml milk
Pour all ingredients into a blender cup.
Fill with ice cubes. Blend until smooth.
Pour into a cocktail glass.

Gingerbread Club
• 15 ml MONIN Gingerbread syrup
• 40 ml dark rum
Straight in a glass filled with ice cubes.
Stir.

Gingerbread Latte
• 25 ml MONIN Gingerbread syrup
• 1 shot espresso
• 150 ml milk
Pour an espresso into a large cup and
reserve. Steam MONIN syrup and milk
together until mix foams. Pour mix over
coffee. Serve.

Gingerman
• 25 ml MONIN Gingerbread syrup
• 15 ml MONIN Dark Chocolate sauce
• 40 ml bourbon
• 20 ml fresh cream
Pour all ingredients into a blender cup.
Fill with ice cubes. Blend until smooth.
Pour into a cocktail glass.

Gingerbread Gourmet Mocha
• 15 ml MONIN Gingerbread syrup
• 30 ml MONIN Dark Chocolate sauce
• 1 shot espresso
• 240 ml milk
Pour MONIN Chocolate sauce in a tumbler
glass. Pour an espresso on top of it. Steam
MONIN syrup and milk together until mix
foams. Pour mix over coffee. Serve.

Gingerbread Cookie Martini
• 20 ml MONIN Gingerbread syrup
• 40 ml vanilla vodka
• 15 ml fresh cream
Pour all ingredients in a shaker filled with
ice cubes. Shake vigorously. Pour into a
cocktail glass.

Gingerbread Chocolate
• 20 ml MONIN Gingerbread syrup
• 1 shot double espresso
• 150 ml hot chocolate
• whipped cream
Steam MONIN syrup and hot chocolate
together until mix foams. Cover espresso
with the mix. Add a touch of whipped
cream. Serve.

Magic Café
• 20 ml MONIN Gingerbread syrup
• 40 ml baileys
• 1 shot espresso
• 100 ml milk
Pour an espresso into a mazagran glass
and reserve. Steam other ingredients
together until mix foams. Pour mix over
coffee. Serve.

Bubbly Gingerbread Milk
• 15 ml MONIN Gingerbread syrup
• 15 ml MONIN Blackberry syrup
• 60 ml milk
• soda water
Straight in a glass filled with ice cubes.
Top with soda water.

BUBBLY GINGERBREAD MILK

Ingredients

top club soda

60 ml milk

15 ml GINGERBREAD Syrup

15 ml BLACKBERRY Syrup

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Tumbler / Highball Glass

CHRISTMAS CAÏ

Ingredients

45 ml cachaça

3 piece(s) lime

25 ml GINGERBREAD Syrup

Garnish

Lime Wheel or Wedge

Method

Pour fruit into a glass and muddle with MONIN flavoring(s).

Fill glass with ice cubes.

Add remaining ingredients.

Stir and serve.

Glass type : Rocks

CHRISTMAS CHOCOLATE CAKE

Ingredients

10 ml GINGERBREAD Syrup

10 ml BLACKBERRY Syrup

180 ml hot cocoa

Method

Combine ingredients in a glass / cup.

Stir, and serve.

Glass type : Mug

CHRISTMAS PEAR

Ingredients

20,00 ml vanilla liqueur

5 ml GINGERBREAD Syrup

30 ml vodka

50 ml pear juice

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

Glass size : 180.00 ml

GINGEBREAD MOCHA

Ingredients

150 ml milk

15 ml GINGERBREAD Syrup

15 ml CHOCOLATE Sauce

Garnish

Whipped Cream, MONIN dark Chocolate 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 : Tumbler / Highball Glass

GINGEBREAD SPICE MOCHA

Ingredients

15 ml GINGERBREAD Syrup

15 ml CHOCOLATE Sauce

2 shot(s) espresso

150 ml milk

Garnish

Cinnamon Powder

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

GINGERBREAD BEER

Ingredients

30 ml GINGERBREAD Syrup

250 ml lager beer

Method

Combine ingredients in a glass / cup.

Stir, and serve.

Glass type : Pilsner

Glass size : 300.00 ml

GINGERBREAD BRANDY EGGNOG

Ingredients

15,00 ml GINGERBREAD Syrup

35 ml brandy

30 ml milk

1 piece(s) egg yolk

1 piece(s) egg white

Garnish

Nutmeg

Method

Combine ingredients except the egg white in a shaker filled

with ice cubes.

Shake vigorously.

Pour into a glass. Beat the egg whites to soft peaks and pour it

on the mix. Serve.

Glass type : Martini/Cocktail

Glass size : 120.00 ml

GINGERBREAD CHOCOLATE

Ingredients

150 ml hot cocoa

2 shot(s) espresso

top whipped cream

20 ml GINGERBREAD 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

GINGERBREAD CLUB

Ingredients

15 ml GINGERBREAD Syrup

40 ml dark rum

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Rocks

GINGERBREAD COOKIE MARTINI

Ingredients

15 ml fresh cream

40 ml vanilla vodka

20 ml GINGERBREAD Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

GINGERBREAD FLAVOURED

WHIPPED CREAM

Ingredients

75 ml GINGERBREAD Syrup

425 ml fresh cream

Method

Pour ingredients in a whipped cream canister.

Add gas cartridge.

Shake before serving.

Glass type :

GINGERBREAD GOURMET MOCHA

Ingredients

1 shot(s) espresso

240 ml milk

15 ml GINGERBREAD Syrup

30 ml CHOCOLATE 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 : Tumbler / Highball Glass

GINGERBREAD ICED LATTE

Ingredients

30 ml GINGERBREAD Syrup

150 ml milk

1 shot(s) espresso

Method

Pour MONIN flavouring(s) in a glass.

Cover up with ice cubes.

Add milk

Pour cold coffee over mix.

Serve.

Glass type : Tumbler / Highball Glass

GINGERBREAD LATTE

Ingredients

150 ml milk

1 shot(s) espresso

25 ml GINGERBREAD 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

GINGERMAN

Ingredients

20 ml fresh cream

40 ml bourbon

25 ml GINGERBREAD Syrup

15 ml CHOCOLATE Sauce

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Martini/Cocktail

Clotilde Negre - France

LE TOURNESOL IVRE

Ingredients

4 ml Kumquat

30 ml pineapple juice

25 ml ORIGINAL Liqueur

5 ml GINGERBREAD Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

MACADAMIA COFFEE

Ingredients

30 ml milk

1 shot(s) espresso

15 ml MACADAMIA NUT Syrup

20 ml GINGERBREAD 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

MAGIC CAFÉ

Ingredients

100 ml milk

40 ml Irish cream liqueur

1 shot(s) espresso

20 ml GINGERBREAD Syrup

Garnish

Cinnamon Powder

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

MAGIC WINTER

Ingredients

20 ml GINGERBREAD Syrup

10 ml GIN FLAVOUR Syrup

140,00 ml grapefruit juice

Garnish

Grapefruit Wheel or Wedge

Method

Combine ingredients in a glass filled with ice cubes.

Stir.

Serve.

Glass type : Tumbler / Highball Glass

MEXICAN SWEET

Ingredients

20 ml Tequila Flavour Syrup

10 ml GINGERBREAD Syrup

80 ml apple juice

1 piece(s) pear

Garnish

Cinnamon Powder

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Tumbler / Highball Glass

SPECULOS CAFÉ

Ingredients

150 ml milk

1 shot(s) espresso

25 ml GINGERBREAD Syrup

Garnish

Cinnamon Powder

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

SPICES & SPICY MARTINI

Ingredients

10 ml GINGERBREAD Syrup

15 ml SPICY Syrup

35 ml brandy

30 ml fresh cream

Garnish

Cinnamon Powder, Red Chili

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

SPICES AND SPICY MARTINI

Ingredients

15,00 ml SPICY Syrup

10 ml GINGERBREAD Syrup

35 ml brandy

30 ml fresh cream

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

TOP LEVEL

Ingredients

30 ml DARK CACAO Liqueur

10 ml GINGERBREAD Syrup

30 ml bourbon

80 ml pear juice

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

Glass size : 180.00 ml

ELENA ORDINARTSEVA (Russia)

WINTER TEMPTATION

Ingredients

45 ml CINNAMON Syrup

30 ml dark rum

20 ml GINGERBREAD Syrup

200,00 ml milk

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Hurricane / Smoothie glass