Monin Speculoos Syrup
Monin Speculoos 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.
Speculoos, also known as speculaas, is a delicious spiced shortcrust biscuit which is enjoyed across Europe. Yet it is rarely known in the United Kingdom at least, under the speculoos name. The Lotus Biscoff, a popular biscuit in the UK, is actually just a rebranded speculoos. This indulgent treat has a subtle blend of spices, including the likes of nutmeg, cinnamon, ginger and white pepper. Its caramelised and slightly browned finish is the proverbial icing on the cake, and all of this is perfectly represented in Monin Speculoos Syrup.
The speculoos originated in the Netherlands during the 17th century. This happened after the Dutch East India Company established a spice trade, which found many of the key ingredients of the biscuit being imported into the country. Since then, the speculoos has taken on various interpretations over its history. In Germany, where it is called spekulatius, the biscuit has a cookie-like quality with limited spice. In contrast, the Belgian variety is heavily spiced, whereas the traditional Dutch speculoos has a texture thats somewhat similar to cake.
Speaking of tradition, speculoos biscuits were originally served as a way of celebrating St. Nicholas Day (December 5th). As a way of going to the next level of honouring the person the day was named after, the biscuits took on the shape of St. Nicholas. On the eve of the big day in the Netherlands (and also Belgium), children placed their shoes beside the chimney before they went to bed. If they were well behaved, they would find speculoos had been left in the shoes. Even today the biscuits are still an integral component of St. Nicholas Day, although their popularity also extends throughout the Christmas season.
As for the spread of speculoos to the UK, United States and other worldwide destinations, this is largely down to Lotus Bakeries. This bakery first started in 1932 in Lembeke, a small Belgian town. Before it became a global company, the bakerys humble beginnings saw the owners, the Boone brothers, driving around town to deliver their sweet creations to customers. While the following decades would see Lotus speculoos spread across Europe, it wasnt until 1986 before it made the trip over to the US as an in-flight snack. A little over 20 years later, and most major worldwide retailers including Walmart, Safeway and Tesco started stocking Lotus Biscoff biscuits.
Sticky Ginger Sponge Cake with Speculoos Whipped Cream
This recipes name is a bit of a mouthful, which is apt considering it is impossible not to take a giant bite out of this scrumptious dessert. Sweet, sticky and with a subtle touch of spice, those winter months are instantly warmed up by devouring this ginger sponge cake. Easy-to-make, the cake is also accompanied by a lush whipped cream which is infused with Monin Speculoos Syrup.
What you will need:
- Firstly, preheat the oven to gas mark 4/180C. In addition, grease a 28x18cm baking tin with margarine and line it with baking paper.
- Next, take a large bowl and mix the sugar, flour, bicarbonate of soda, and ginger. Once everythings combined, place the margarine in the bowl, and rub this into the mixture until everything starts to resemble breadcrumbs. Now add the egg, hot water and syrup. Using a wooden spoon, mix everything together well until all the ingredients are blended and a smooth consistency is created.
- When the mixture is ready, pour it into the baking tin. On the middle shelf, place in the oven for approximately 40 minutes. Ultimately, youre waiting for the cake to be springy when touched and with a golden-brown colour. Remove the tin from the oven and allow it to cool.
- While the cake is cooling, its time to change attention to the whipped cream. It is important to know you need the assistance of a whipped cream dispenser for this step. Open the cream dispenser up, pour in the Monin Speculoos Syrup and fresh cream, secure it tightly, and screw in a cream charger. Now for the fun part: shake the dispenser enthusiastically for a number of seconds, which will instantly create a light and fluffy speculoos-flavoured whipped cream.
- Now it is time to serve. Slice up the ginger sponge cake into squares, place a piece onto a plate, and then squirt on a liberal amount of the whipped cream.