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Monin Gingerbread Syrup - Pain d' Epices
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.
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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
Monin Cocktail Recipe iPhone Support Application
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
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