Monin Maple Spice Syrup
Monin Maple Spice 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.
Monin Maple Spice Syrup is a story of taking one distinct flavour and giving it a spice kick, creating a unique yet memorable taste sensation. First of all, you have maple syrup and the sweet warmth it brings to the table. This is then enhanced with hints of ginger, clove and cinnamon, spices which dance in the background as the core ingredient takes the leading role. The end result: a delicious syrup that is great for adding to coffees, sweet beverages and baked treats.
The maple syrup story is steeped in legend. Although it was first utilised by Native Americans long before European settlers arrived in North America, nobody quite knows when maple syrup was first discovered. There are, however, numerous tales which revolve around its origins. A common story states a tribes people were being lazy in drinking maple syrup directly from trees rather than working. As a result, a punishment was put in place which turned the syrup into a watery sap, and this then had to be boiled down before it could be consumed. One legend states god NenawBozhoo was the one who cast a spell on the maple trees.
Based on the work done by the indigenous people, European colonists learned how to tap maple trees for their syrup. They then developed a more streamlined process of extracting the sap. Rather than slicing a V shape into the trees bark and using a wedge to remove the sap, as the indigenous people did, theyd use augers to drill holes into the trees. Wooden spouts were then placed into the holes, and the sap would be collected into buckets. These buckets would be transported to a central hub where the sap would be boiled down to make syrup and sugar. The latter, however, was much more popular at the time due to how expensive it was to import cane sugar.
The switch towards focusing on maple syrup happened during the 1800s. Cane sugar was more readily available during this time period, so there was less demand for maple sugar. The continued innovations in production plastic bags replaced buckets, tractors transported large quantities of the sap instead of animals, motor-powered tappers etc. also helped with the syrup being made in larger quantities.
Today, the method of harvesting and developing maple syrup has evolved exponentially. Tubing transports the sap directly to the production building (known as the sugar shack). Before boiling occurs, reverse osmosis machines are used to eliminate water from the sap. Advanced filtration methods also ensure a purer final product. Yet while production has changed through the centuries, one thing has remained a constant throughout the whole story: the rich, delectable taste of maple syrup.
Mad About Maple Syrup Cupcakes
If you love maple syrup, you will love this recipe. Simple to make yet incredibly tasty and even a little bit naughty these cupcakes are a celebration of maple syrup. The cupcakes are packed with the syrupy goodness, and even the whipped cream topping is flavoured with Monin Maple Spice Syrup.
What you will need:
Butter, softened (125g)
Self-rising flour (175g)
Caster sugar (100g)
Dark brown soft sugar (75g)
Maple syrup (4 tbsp)
Two medium eggs
Semi skimmed milk (2 tbsp)
Monin Maple Spice Syrup (60ml)
Fresh cream (240ml)
Whipped cream dispenser
Pecan halves (120g)
- To start, preheat the oven to gas mark 4/180C. Also grab a muffin tin and line it with 12 cupcake cases.
- In a large bowl, place the softened butter. Gradually add the dark brown soft sugar and caster sugar, stirring constantly until all ingredients have fully combined. Beat the two eggs in a separate bowl, and slowly pour the eggs into the butter and sugar mixture. Now drizzle in half of the maple syrup, and ensure everything is mixed well. Finally, in two batches pour in the flour and milk alternately (flour, milk, flour, milk), and combine until the mixture has a smooth consistency.
- Divide the mixture evenly between the cupcake cases. Place in the oven for 20 minutes. When done, remove and place the cupcakes on a wire rack. Now prick the top of each cupcake numerous times with a fork, and drizzle on the rest of the maple syrup. Leave to cool.
- As the cupcakes cool, its time to prepare the fluffy whipped cream. Pour the fresh cream and Monin Maple Spice Syrup into a whipped cream dispenser, attach a cream charger, and give the device a vigorous shake.
- Squirt a generous amount of the maple spice-infused whipped cream onto the cupcakes. For that finishing touch, add pecan halves on top.