If you’re into butterscotch, you’ll love this sweet and silky steamed milk concoction — perfect for the holidays!
Mix the syrup and the sauce together in a cup. Add a bit of the steamed milk and stir together to incorporate. Fill with the rest of the milk and garnish with whipped cream and toffee bits, if desired.
It’s that time of the month again! The December issue of The Grind was sent out today, featuring a yummy recipe called the Jack Frost, information on single boilers and temperature, a full archive of all the videos we did in November (there were a lot!) and a Grind-only special. Check it out online — and sign up to get next month’s!
It’s not quite the holiday season yet, but we don’t think it’s ever too early to break out the ginger! This yummy latte also incorporates chai tea to make a spicy little number.
Fill glass with ice. Add Chai Tea Concentrate and Gingerbread syrup. Fill with milk and shake or stir to mix. Top with the freshly pulled shots of espresso — and some whipped cream and cinnamon powder, if you’re feeling it.
We’re not ready to give up the huckleberry game quite yet, so we’ve been making some drinks to satisfy our need even though the season just hit the bricks. This creamy concoction is caffeine-free and is a great way to wind down in the evening.
- Combine milk and huckleberry syrup together in a steaming pitcher
- Steam the milk until it’s nice and frothy
- Put the white chocolate into the bottom of the cup, pour a little bit of the steamed/frothed milk into the bottom and mix together
- Pour the rest of the steamed/frothed milk into the cup, swirling around to make sure it’s incorporated with the white chocolate
- Drizzle with the dark chocolate sauce to taste; should fancy strike (ouch!), make a pretty design
While it may not feature the frothy sweetness of the Brandy Alexander that inspired John Lennon’s famous 4-month long Lost Weekend, we’re pretty sure this tasty little number could function quite admirably under a similar strain.
- Muddle lime wedges in a 12 oz. rocks glass
- Fill glass with ice, then add Monin Lime and vodka
- Cap and shake vigorously for 10 seconds
- Serve as desired — up in a martini glass or on the rocks — and garnish with a lime wedge
In the halcyon days of our much-storied youth, we spent a cool 8 months slinging fresh juice from behind the mighty wheatgrass wall of a juice joint. Strawberry lemonades, mango-banana smoothies and peach coolers were all on the menu — three drinks you can now very easily create at home using Monin’s Natural Fruit Purees.
These luscious little numbers are very concentrated and highly potent; the strawberry almost seems like a smoothed jam and the banana reminds us of slipping a fresh one off of a Costa Rican tree. We’ve tossed these into smoothies and mocha shakes and look forward to experimenting with them in desserts and cooking.
Monin says these are shelf-stable, but we’re always a little bit terrified of products that claim that, so we’ve been keeping our open bottles in the fridge. It definitely impacts their consistency, making them a bit thicker to pour, which can be good or bad depending on your application. We’re imagining combining the strawberry with our Meyer lemon-infused vodka for a delicious summer cocktail treat! Care to join us?
We have a deep love for and commitment to the home espresso enthusiast, but as our passion for making excellent espresso at home has grown, we have been exploring commercial-grade equipment, too. Obviously, comparatively few of us can afford to drop $15k on an espresso machine for our homes, but if you’re looking to either upgrade your business’ existing setup or thinking about launching a new espresso-based business, we have a wide selection of machines that is going to continue to grow.
Currently featuring primarily La Marzocco and Nuova Simonelli and Rancilio commercial-class espresso machines & grinders, we’ve also included a few of the prosumer class of machines that could work well in a smaller-scale business that has espresso as a complementary service — such as a bookstore or an art gallery. We also have tons of quantity discounts on accessories and wholesale pricing on coffee and syrups so just ask.
We’re excited to venture into a new realm within the coffee world and look forward to talking with you more about it! This blog will also expand as a resource and start offering up information that may be of interest to cafes and other small coffee businesses, so stay tuned.
Inspired by reading about the preparation and practice around Turkish coffee, we decided to take a stab at creating a drink that incorporated the flavor of the traditional pairing of Turkish Delight. This is definitely an exotic flavor — one that the crew here found surprisingly tasty!
Combine the syrups in the bottom of a warmed mug. Add espresso and mix thoroughly. Top off with hot water to taste.
Recovered from the holiday festivities? Much more chill than December’s counterparts, January’s get-togethers are all about relaxing — and what could be better than sipping a warmed mulled wine to get you in the mood?
We’ve spent hours over the stove top, concocting the perfectly mulled wine…a delicious endeavor that we thought might be short cut by the introduction of Monin’s Chai Tea Concentrate. Containing cloves, cinnamon and ginger — the hallmarks of mulling spices — this concentrate also kicks it up a bit with the addition of green tea extract and orange blossom. If mulled wine is up your alley, we think this is a delicious (and quick) twist on an old favorite!
- 1 bottle full bodied red wine (3.5 cups) — we chose Syrah
- 1/4 cup + 2 tablespoons Monin Chai Tea Concentrate
- Optional: Cinnamon sticks (for garnish)
- In a non-reactive pot, combine wine and chai mixture
- Warm mixture until slightly too hot to the touch
- Serve in your favorite heat-proof glasses or mugs
- Garnish with a cinnamon stick