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Aniseed Monin 70cl Syrup

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Monin Aniseed Syrup 

Monin Aniseed 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.

Aniseed, also known as anise, is a unique spice with a flavour thats difficult to pinpoint or accurately describe. Some consider it to have similar qualities to liquorice. Others feel it tastes like a blend of star anise and fennel.

Whatever the case, theres no denying that aniseed is a universally popular ingredient for baked goods and drinks, and can be found in everything from absinthe to ouzo. 

Now, thanks to Monin Aniseed Syrup, the sweet spice can be easily added to whatever food or beverage you desire.

The History 
Believed to have first been cultivated at least 4,000 years ago in Egypt, aniseed has a long history as both an ingredient and a therapeutic tool.

 Ancient Romans apparently hung aniseed plants near where they slept, believing it would help to combat bad dreams.

They also considered aniseed as a way of preventing epileptic attacks. Even today, the herb is used for a number of medicinal reasons, such as treating coughs and helping with asthma. 

The Romans would also make use of aniseed as part of their culinary efforts. Mustacae, a spiced cake, would often be served after a rich meal had been consumed. This would typically happen following big events, such as an extravagant wedding feast. However, the reason for this wasnt simply down to its taste; the cake was primarily served to prevent indigestion.  


It took until the Middle Ages for aniseed to find its way to central Europe. Its first use in England is believed to have been in the 14th century, although it took until the middle of the 16th century for the country to start cultivating aniseed.

Sadly due to the temperamental nature of British weather, successful crops only happen during very warm summers. As a result, the spice is mainly grown in warmer countries such as Spain, Bulgaria and Italy on a commercial scale. 

In the UK, one of the most popular uses of the herb is in aniseed balls. Created in the early 20th century, aniseed balls are a hard, long-lasting round sweet which are flavoured with aniseed oil.

They were especially popular during World War Two, and not just as a consumable treat. 

The balls were an effective time delay for Limpet mines, a sort of bomb that was placed on the bottom of a ship, due to the fact that they were slow to dissolve in water.

This allowed divers to get well clear of their target, before the mine exploded.

Rhubarb Crumble with Aniseed Whipped Cream

Its not delicate, nor is it a dish thatll wow people on social media! However, Rhubarb Crumble more than earns its place as one of the ultimate comfort food desserts.

The perfect hug against cold weather, the hearty crumble is a British culinary institution.

As you can see, the name of the dish is as straightforward as its wonderful flavour.

This delicious crumble recipe is taken up another level thanks to the accompaniment of an irresistible aniseed whipped cream.  

What you will need:

  • Plain flour (400g)

  • Golden caster sugar (250g)

  • Unsalted butter (250g)

  • Fresh rhubarb (700g)

  • Monin Aniseed Syrup (60ml)

  • Fresh cream (240ml)

  • Whipped cream dispenser 

  • Whipped cream charger

- First, begin by preheating the oven to gas mark 4/180C. 

- To create the crumble mixture, cut the unsalted butter into chunks and place in a large bowl alongside the plain flour, 200g of golden caster sugar, and a pinch of salt. With your hands, rub the butter into the rest of the ingredients, and lift and drop the mixture occasionally. Note: dont be too vigorous during this process. Continue until you achieve a crumbly texture. 

- Chop up the rhubarb and pile it in a buttered dish. Sprinkle the remaining caster sugar over the fruit. Then, evenly cover the rhubarb with the crumble mixture. Place the dish in the oven and be prepared to wait approximately 40 minutes. The aim is for a golden appearance on top and/or fruit juices oozing from the sides of the dish. 

- Bring the dish out of the oven and let the crumble rest. As this is happening, you can prepare the whipped cream. Pour the fresh cream and Monin Aniseed Syrup into a whipped cream dispenser. Attach a cream charger to the dispenser, shake for a few seconds, and boom: light, fluffy aniseed-infused whipped cream in an instant. 

- Get a bowl, scoop in a generous portion of rhubarb crumble, and squirt on an equally generous amount of homemade whipped cream. The perfect tonic for those winter blues. 

  • Nutritional information:
    per 100ml
  • Sugar Free:
    Includes sugar
  • Nut Free:
    Nut Free
  • Energy per 100ml:
  • Fat Free:
    Fat Free
  • Energy per serving:
  • Vegertarian:
  • Fat:
    0 g
  • Quantity:
    No suggested serving so will provide nutrition per 100ml
  • Vegan Friendly:
  • Saturated Fat:
    0 g
  • Gluten Free:
    Gluten Free
  • Total Carbohydrates:
    77 g
  • Carbohydrates Per Serving:
    77 g
  • Of which sugars:
    77 g
  • Kosher Friendly:
    Kosher Friendly
  • Dairy Free:
    Dairy Free
  • Free From GMOs:
    GMO free
  • Fibre:
  • Halal Friendly:
    Halal Friendly
  • No Artificial Colouring or Preservatives:
    Includes colouring or preservatives
  • Protein:
    0 g
  • Contains Natural Ingredients Only:
    Includes colouring or preservatives
  • Salt:
  • Ingredients:
    Sugar, water, natural anise flavouring, emulsifiers= acacia gum, E445, colour= E161b.
  • Alcohol:
    Alcohol free
  • Natural:
    Not Organic
  • Energy kcal:
  • GTIN:
  • MPN:
  • Brand:
  • Product Code:
  • Weight:
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