Monin Spicy Syrup
Monin Spicy 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.
When a beverage or dessert is lacking excitement, look no further than Monin Spicy Syrup for a flavour kick. This exciting syrup brings together two familiar, intense ingredients in cinnamon and chili, and delivers heat wherever it lands. Hot chocolate, puddings, cocktails one drop of this spicy syrup will ensure a welcome warmth is brought to proceedings.
Whether its for adding flavour to food or due to their perceived medicinal benefits, spices have been a vital part of life since ancient times. Chilies and cinnamon both have a storied history, yet their paths to present day popularity were drastically different.
According to historians, the origin of the chili could go as far back as 7000 BC. First believed to be cultivated in Mexico since 3500 BC, chilies were generally used to add extra spice to food. It was thanks to Christopher Columbus that the rest of the world began to sample the delights of chili during the 15th century. His discovery, however, was the result of a rather humorous gaffe. Columbus initial intention was to journey to India, where hed bring back black pepper to Europe. Yet he made one significant mistake: his coordinations led him to America rather than India. Then when he was in America which he still thought was India he mistook chili for black pepper. So if you ever wondered how chili received the name chile pepper, wonder no longer.
When Columbus brought chili back to Spain, the popularity of the spice exploded. Soon it spread to the rest of Europe, with chilies frequently cropping up in the continents cuisine for a heat boost. It would eventually find its way to the United States, where crossbreeding experiments took place towards the end of the 19th century. Today, there are over 400 different chili varieties which can be found across the planet. India is one country which has a specific love for the spice, and this is reflected by the fact it is currently the worlds biggest producer of chili.
As for cinnamon, Chinese writings reference the spice in 2800 BC, although it is native to Sri Lanka. Fast forward to the first century AD, and the value of cinnamon was at an astronomical high. Pliny the Elder, a Roman author, stated 350 grams of cinnamon matched the value of more than five kilograms of silver! Aside from its culinary uses, medieval physicians treated coughing and sore throats with cinnamon. The spice could also be used to preserve meat.
During the 17th century, there was a stranglehold on the supply of cinnamon. The Dutch seized the island of Ceylon now known as Sri Lanka which was the planets largest supplier of the spice. Once they did this, the Dutch began overworking the islanders to increase cinnamon output. They also put the squeeze on the competition. When a cinnamon source was discovered along Indias coast, they threatened and bribed the local king to destroy all traces of the spice. Thankfully, the cinnamon monopoly began to collapse during the mid-19th century. Countries such as Mauritius, Borneo and Java realised the spice was easy to grow at home, and this sparked the cultivation of cinnamon on a worldwide scale. Today, tropical climates like that found in the West Indies are where cinnamon is largely grown.
Spiced Hot Chocolate
This Spiced Hot Chocolate recipe is the perfect winter warmer. The rich, sweet taste of the hot chocolate is perfectly blended with the cinnamon and chili found in Monin Spicy Syrup. The indulgence doesnt stop there, either. The drink is finished with a tasty homemade caramel whipped cream.
What you will need:
- Remove the seeds from the vanilla pod and place both into a saucepan. Add the milk, and heat until boiling.
- When it starts boiling, remove from the heat. Break up the chocolate into small squares and gradually add to the milk, stirring together until the chocolate fully melts. When all the chocolate is melted, pour in the Monin Spicy Syrup, and whisk the mixture enthusiastically until it becomes frothy on top. Add a dash of sugar.
- Pour the fresh cream and Monin Caramel Syrup into a whipped cream dispenser. Close the device and remember to attach a cream charger. Now shake the dispenser vigorously for a few seconds, which will create a fluffy caramel-flavoured whipped cream.
- Place the hot chocolate into suitable glasses. Add the whipped cream on top and enjoy.