Monin Almond Syrup
Monin Almond Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
The almond tree is native to Iran and countries across Central Asia, but it has fans worldwide who love the wholesome flavour of these tasty tree nuts.
They are among the worlds favourite nut, and this is largely down to their versatility, which means that delicately flavoured almond syrup works well in combination with a number of different ingredients.
Almonds can be added to anything, from curries and salads to ice cream and cake. Adding deliciously bitter almond syrup to your whipped cream charger is a quick and easy way to turn an ordinary cup of coffee into something special or cut through the sweetness of a slice of apple pie.
All about almonds
The word almond is derived from French and Latin words almande and amandula as well as the Greek amygdala and also lends its name to the almond-shaped part of the brain which processes memory and makes decisions.
This gives some idea of the relevance of almonds their name is anchored linguistically and culturally to describe a shape somewhere between an ellipse and a triangle.
Almonds trees were one of the first to be cultivated by humans, largely due to the fact that almond trees can be grown from the nuts themselves, in contrast to many other trees which are best grown from cuttings or grafts.
There is evidence of the domestication of almonds from at least as far back as 3,000 BCE, in the Early Bronze Age which was found at archaeological sites in Jordan.
Almonds have also been found in the tomb of Tutankhamun and there is evidence that they have been cultivated as far north as Iceland in recent times.
Almonds a growing business
Almond trees grow best in Mediterranean climates, thriving when the summers are warm and dry and the winters are mild, with plenty of rainfall.
The almond is closely related to the peach, plum and cherry, coming from the same family, and it is not what is known as a true nut.
The fruit of the almond tree is classified as a drupe and the part known as the nut is actually a seed.
Around 2.2 million tonnes of almonds are produced annually. 46% of this comes from the US, with Spain, Morocco and Iran accounting for 22% of the global total.
The US market alone is worth $3.2 billion and California is home to such large almond groves that they require a huge amount of work to maintain.
The pollination of Californian almond trees is the biggest managed pollination event in the world. Bees from all over the USA are shipped to the almond groves every February in order to pollinate the almond trees and brokers are involved in arranging deals with beekeepers from 49 states in order to maintain the crop.
Experts are cultivating a strain of self-pollinating almond trees in order to reduce the reliance on bees for this process.
Almonds are a popular ingredient the world over with many traditional dishes using them as a base.
In Greece, ground almonds are used as the basis to a variety of dishes including a soft drink called soumanda. Ground almonds and cold milk are added to hot coffee in Saudi Arabia to make a drink known as Gahwat Al-l.
Italian amaretti biscuits are a popular accompaniment to coffee and almond milk is a popular summer drink in Sicily.
This almond cake recipe uses both almond flour and almond syrup to create a flavour that is delicately sweet.
You will need:
- 4 large eggs, separated
- 2 tbsp of lemon zest
- 120g of sugar
- 150g of finely ground blanched almond flour
- 1 tsp of baking powder
- ¼ tsp of ground cardamom
- 1 tsp of white or cider vinegar
- 1 pinch of salt
- Whipped cream charger
- Whipped cream dispenser
- 200ml of double cream
- 50ml of Monin almond syrup
- Icing sugar for dusting
1. Preheat the oven to 175°, line an 8-9 inch tin with baking parchment and grease thoroughly
2. Beat the egg yolks with half the sugar and lemon zest, then whisk the almond flour, baking powder and cardamom together before adding to the egg yolk mixture and mixing well to form a thick paste
3. Whip the egg whites until they form soft peaks, adding the salt, vinegar and sugar as the mixture increases in volume
4. Fold the egg whites into the egg yolk mixture, a spoonful at a time, until they are fully combined
5. Pour the batter into the tin and bake for 30 minutes until the top is golden brown
6. Pour the double cream and Monin almond syrup into the whipped cream dispenser. Attack a cream charger, and shake thoroughly to produce whipped cream. Add to the almond cake as desired.
This recipe makes a deliciously light and fluffy sponge and because it uses ground almonds instead of regular flour, it is also ideal as a gluten-free treat.
Cream chargers allow you to easily add a squirt of cream flavoured with your favourite syrup to anything, from hot drinks and desserts to cocktails and cakes.