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Amaretto Crepe
Ingredients
- 500g flour
- 4 eggs
- 1l milk
- 2 tbsp oil
- 1 pinch salt
- 2 tbsp Grand-Marnier, Cognac or Rum.
- Some butter
- Monin Amaretto Syrup
Method
In a large bowl, mix the flour and the eggs. Add the salt, the oil and a bit of milk. Whip energetically. Once the mixture is homogeneous, gradually add the rest of the milk. Finally, pour the Grand Marnier or Rum or Cognac. Fry both sides of the crepes with some butter in a pan. Sweet the crepes with Monin Amaretto Syrup
Other suggested flavours: Almond, Caramel, Hazelnut, Macadamia , Vanilla
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Baked Nut Filled Apples
Ingredients
- 6 Apple (green is best)
- 1 1/2 C chopped nuts (walnuts, pecans, hazelnuts)
- 3 T Monin Apple or Hazelnut Syrup
- 2 T Brown sugar
- 1 T Butter
- Dusting of cinnamon
- 1 C Apple juice
Method
Pre heat oven to 180C.
Core apples, making a little hollow in the middle to fit the filling in.
Peel the top 1/4 and cut a base at the bottom so they sit on the tray well.
Combine nuts, 1 T Monin Syrup, brown sugar, butter and a sprinkle of cinnamon.
Place apples in the baking tray.
Fill apples with the nut mixture using the excess to form a mound on top.
Drizzle the remaining syrup over the top of the apples, pour the apple juice into the bottom of the baking tray.
Bake apple for 45 minutes or until the apples are golden brown, basting from time to time with the apple juice.
Serve hot with ice cream
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Basic Latte
Ingredients
Method
Add 15ml of your favourite Monin flavoured Syrup to the glass/cup before adding the coffee order.
Great flavours to try: Almond, Amaretto, Caramel, Coconut, Hazelnut, Irish, Macadamia, Vanilla & White Chocolate... limited only by your imagination!
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Basic Milkshake
Ingredients
- 30ml Monin Syrup
- Milk
- Ice
Method
Add 30ml of your favourite Monin Syrup to a 300ml glass, top up with chilled milk and stir well before serving.
Best served with stirrer straw.
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Casse Noisette
Ingredients
- 20ml 42BELOW Vodka
- 20ml Monin Coffee Liqueur
- 30ml Monin Hazelnut Syrup
- 20ml cream
Method
Shake first 3 ingredients with ice and strain into glass. Top up with cream.
Garnish: Cacao powder
Courtesy of Julien Escot
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