Seattle Coffee Gear Blog » Monin

Brewin’ with Brandi: Smashing Sunset

Kat — Thu, 17 May 2012 15:26:47 +0000

If we leave Brandi to her own devices, she just causes trouble for everyone. And, in this case, that trouble is in the format of a ridiculously delicious vodka cocktail that is perfectly refreshing and the best choice for your breakfast, lunch or dinner beverage all summer long. While she used Monin’s Blackberry syrup, we’re pretty sure this will go great with any of their berry syrups — strawberry, raspberry, blueberry … heck, we’ll even give a nod to mango.

Ingredients

3/4 oz Monin Blackberry syrup
1 1/2 oz vodka
ice
lemonade

Directions

Fill a tall glass with ice and then pour the syrup and vodka over it. Fill with lemonade, give it a stir and enjoy.

Brewin’ with Brandi: Mocha Smoothie

Kat — Thu, 10 May 2012 18:40:56 +0000

If you take dark chocolate, coffee ice cubes and milk, throw it into a Vita-Mix and hit ‘high,’ is there any possible way that you can go wrong? If so, we don’t want to know.

Watch Brandi combine all this rightness into a delicious smoothie and then treat herself to a smoothie + Espresso Chocolate Cake Truffle breakfast.

Ingredients

1/2 cup milk
1/4 cup powdered milk
1 oz Monin Dark Chocolate sauce
2 tablespoons sugar
1 tablespoon Monin Vanilla syrup
2 cups coffee ice cubes (we used Velton’s Twlight Blend — claro!)

Directions

Coffee ice cubes: Brew a pot of your favorite coffee and pour into an ice cube tray, freeze until frozen solid.
Combine all the ingredients in a blender and blend about 30 seconds, or until 4 peaks appear in the blender. Be careful not to over blend.

Brewin’ with Brandi: Toasted Marshmallow Latte

Kat — Thu, 03 May 2012 19:38:22 +0000

We are hearty here in the Pacific Northwest, and if you’re not okay with camping in damp environs, then you’d never get to camp! But we understand that there are some among us who don’t have the same level of fortitude, and soggy days are not camp-friendly. For you we have created this lovely drink which, in combination with Kaylie’s Espresso Graham Cracker cookies, effectively channels everyone’s favorite camp time treat: S’mores!

Ingredients

1 oz Monin White Chocolate sauce
1/2 oz Monin Roasted Chestnut syrup
2 oz espresso
10 oz steamed milk

Directions

Combine sauce and syrup together in a large mug.
Add the espresso shots and stir well to mix.
Top with steamed milk.
Dip an Espresso Graham Cracker cookie in it and enjoy!

Recipe: Cocoa Blanca

Kat — Thu, 26 Apr 2012 18:55:57 +0000

Last weekend, we had wonderfully unseasonable warm and sunny weather which almost made us think summer was quick upon us! And then April returned in all her damp glory. So even though the days are getting longer in the Pacific Northwest, we’re still looking for something cozy to warm us up a bit. This yummy white chocolate cocoa is just the ticket!

Ingredients

1/2 oz Monin Almond syrup
1/2 oz Monin Coconut syrup
1 oz Monin White Chocolate sauce
14 oz steamed milk

Directions

Combine the syrups and sauces together, mix well. Top with steamed milk and stir to incorporate.

Recipe: Nick’s Delight

Kat — Thu, 19 Apr 2012 17:00:53 +0000

No matter how much we try to coerce him, our trusty purchasing manager, Nick, will not perform Rapper’s Delight for us while drinking this ridiculously awesome drink. We never get to do what we want to do!

What makes this drink nearly obscene is that it’s a breve, so when you’re steaming up six ounces of half-and-half and adding it to a bunch of sugary syrup and espresso, best not to have any reflective surfaces around. You’ll be able to live with yourself better.

Ingredients

1 oz Monin Coconut syrup
1/2 oz Monin Hazelnut syrup
1 1/2 oz espresso
6 oz steamed half-and-half

Directions

Combine the syrups together and pull your shot (we technically did a double ristretto). Add your steamed half and half and bust a serious move while sipping your breve.

Brewin’ with Brandi: Cadbury Creme Egg Latte

Kat — Thu, 12 Apr 2012 17:00:02 +0000

Little Brandi Foo Foo hoppin’ through the forest, picking up the field mice and boppin’ ‘em on the head!

It’s spring time, friends, and that means bunnies around the world are hard at work producing delicious chocolate candy eggs for your enjoyment. Brandi tried her hand at recreating the delicious flavor of these treats in this lovely latte — produced almost effortlessly on the Rancilio Egro.

Ingredients

1 oz Monin Candied Orange syrup
1 oz Monin White Chocolate sauce
2 oz espresso
10 oz steamed milk

Directions

Combine syrups in your serving cup and mix well together. Add espresso and stir to combine. Top with steamed milk and a drizzle of chocolate sauce!

Recipe: Iced Chestnut Mocha

Kat — Thu, 05 Apr 2012 17:00:25 +0000

While they say it’s supposed to be spring these days, we don’t quite buy into it yet as we’re still dealing with sleet and ice! What better way to channel a lovely spring day than by rockin’ an iced coffee drink? We love the blend of chocolate-nutty-spice in this smooth drink o’ latte.

Ingredients

1 oz Monin Dark Chocolate sauce
1/2 oz Monin Roasted Chestnut syrup
1/2 oz Monin Spicy Red Cinnamon syrup
2 shots espresso
12 oz milk
ice

Directions

Combine sauces and syrup together, add espresso. Mix well and then pour over ice in a tall glass. Add milk to taste (we liked 12 oz) and enjoy!

Brewin’ with Brandi: Kiss Me, I’m Irish (Coffee)!

Kat — Thu, 29 Mar 2012 17:00:19 +0000

It doesn’t take much to amuse us ’round these parts. So even though our Irish-themed offering is a couple weeks late, we had fun with it anyway!

Watch Brandi craft a delicious drink, paired with an even more delicious batch of Kaylie’s (Not Quite) Irish Blondies. Mmmmmmmmmp!

Ingredients

1 oz Monin Irish Cream syrup
1 oz Irish whiskey of your choice
16 oz brewed drip coffee (you know it’s gotta be Velton’s Twilight!)
Whipped cream

Directions

Combine syrup and whiskey together in a large mug.
Add drip coffee and give it a stir to incorporate it well.
Top with a carefully-placed dollop of freshly whipped cream.
Enjoy!

Brewin’ with Brandi: Fresh Faced Filly

Kat — Thu, 08 Mar 2012 17:52:24 +0000

When Brandi selected this rather innocuous (and very delicious!) drink from Monin’s website, she had no idea that we had posted this several months back and dubbed it with such a humorous, and completely unrelated, moniker. But she’s nothing if not a good sport! So she whipped up a Fresh Faced Filly and enjoyed it with one of Kaylie’s delicious Chocolate Espresso Cookies with Walnuts.

Hold on to your insulin, people! We’re going in.

Brewin’ with Brandi: Chocolate Espresso Cupcakes with Hazelnut Cream Cheese Frosting

Kat — Thu, 01 Mar 2012 18:16:24 +0000

Ever since we paired Kaylie’s love for baking with Brandi’s love for brewin’, we’ve had no shortage of sweet and lovely treats around this joint. This week, Kaylie took on cupcakes! You can check out her play-by-play, then watch Brandi whip up a batch of the super-delish Hazelnut Cream Cheese Frosting that we topped them with. It took every ounce of restraint we had not to rub it all over our body! We’re sure you can empathize.

Ingredients

4 oz cream cheese
4 oz butter
2 cups powdered sugar
3 oz Monin Hazelnut syrup

Directions

Allow butter & cream cheese to soften to room temperature.
In a blender, combine butter and cream cheese and blend well.
Add the powdered sugar while blender is still running.
Slowly drizzle in the 3 oz of syrup and blend until smooth and creamy.