Category Archives: Monin

Recipe: Trail Mix Latte

Monin’s featured recipe this month is a little bit of a nod to the ol’ Earth Day — yum!

Ingredients

Directions

Combine syrups together in cup. Pull shots directly into syrups and swirl to incorporate. Top with steamed milk to taste.

Recipe: That Old English Rose

No, it’s not just your Nana that smells like roses — it’s spring! Enjoy a little iced tea with a floral twist as you ring in this lovely new season.

Ingredients

Directions

Fill shaker with ice, add tea and syrups and then shake to combine. Pour over a fresh glass of ice and garnish with rose petals and/or mint leaves.

Recipe: Hot Cinnamon Berry Martini

Were you a good little girl or boy last night, or did St. Paddy get the best of you? If it was the latter, this little number might just be a nice sweet hair o’ the dog.

Ingredients

Directions

Combine all ingredients in a shaker and shake vigorously. Serve up in a chilled martini glass with a strawberry garnish.

Recipe: Sultry Sangria

We don’t know about you, but we could really use a drink. Actually, we could really use a drink that deludes us into thinking we’re kicking it on the edge of a pool in some sun-drenched tropical paradise. What could better fit that bill than our good friend sangria?

Ingredients

Directions

  1. Fill large wine glass with ice.
  2. Pour chardonnay, Monin Spicy Mango, Monin Pear, Cointreau and white cranberry juice into mixing glass with ice.
  3. Cover and shake for 15 seconds.
  4. Strain into ice filled glass.
  5. Splash with lemon-lime soda and garnish with fresh fruit.
  6. Enjoy!

The Grind: February 2010

Seattle Coffee Gear’s monthly newsletter, The Grind, landed in an email box near you today — and if it wasn’t near enough for you to actually read it, you can do so here on the site or make sure you get up close and personal next month by signing up for future editions.

This month, we talk about the different functional types of espresso machines, include a recipe for Indochine Lemon, point you to our manufacturer manual resource on Brown Bean and introduce you to a few new products we have in the store. What you won’t see, however, is The Grind Special, which is for subscriber-eyes-only. Sign up to get that little bit o’ goodness every month.

Recipe: Watermelon Daiquiri

The winter season is dragging along ’round these parts and we seriously need to pretend we’re somewhere sweet and summery. What better way to do that than with a frozen cocktail? Whip up a batch of these, crank on the thermostat and dip your toes in the bathtub for an hour or two, just to live the dream.

Ingredients

Directions

Combine all ingredients in a blender and blend until smooth. Garnish with a lime — and an umbrella if you’re sassy (and you are!).

Recipe: Candied Orange Mocha

We really adore chocolate and orange together — the flavors hearken back to our wayward youth and hanging around the neighborhood bakery, begging for the little chocolate orange rinds lined up on the shelves. Our nostalgia had driven us to experiment with chocolate sauce and orange syrup before, but we were always DENIED because the high citric acid level in the orange syrup caused the milk to curdle.

Enter a rather dashing young tramp: Monin’s Candied Orange Premium Gourmet Syrup, which is specifically designed to be used in drinks that also contain dairy — curdle-free! This really is a red orange letter day.

Ingredients

Directions

  1. Combine syrup, sauce and milk together, mix well
  2. Steam/froth milk until it reaches your desired temperature
  3. Pull shots into a pre-warmed cup
  4. Top with steamed chocolate-orange milk
  5. Enjoy it, okay?

Recipe: Madcap Bellini

While the traditional Bellini utilizes Prosecco, a sweeter Italian version of the white wine bubbly variety, and peach puree, we liked the idea of pairing the more crisp Spanish take on bubbly, Cava, with a sweeter syrup. This lovely cocktail is an arguably perfect accoutrement to your New Year’s Eve festivities this evening.

Ingredients

Directions

Pour the peach syrup into a flute to taste — it varied here between 1/2 oz. to 1 oz., depending on the level of sweetness people preferred — then top with Cava. Toast, sip, celebrate!

Recipe: Make Me Blush

One of the best things about the holidays is having your pals over and serving up fun and exciting cocktails for their experimental delight. For us it is, anyway. Here’s a new member of our repertoire, featuring the ever-sumptuous pomegranate syrup — a deep, rich red that’s perfect for this time of year. Bottoms up!

Ingredients

Directions

Shake ingredients well & strain into a chilled martini glass. Garnish with a lime for a little extra holiday spirit.

Recipe: Peppermint Stick Mocha

Who doesn’t love the refreshingly sweet combination of chocolate and mint? Crazy people, that’s who! Here’s one of our favorite recipes with this delicious duo — perfect for this time of year.

Ingredients

Directions

Combine sauce and syrup in a cup and then pull shot directly into it. Incorporate and then add steamed milk to taste. Garnish with any combination of  whipped cream, dark chocolate syrup and a peppermint stick, as desired.