Monin Vanilla Syrup
Monin Vanilla 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 scent of vanilla is one which is both instantly familiar yet strangely intangible. At its heart, it is sweet, but its heady perfume and smoky notes give it a complexity that has been prized for hundreds of years. Vanilla has been used for a variety of purposes from freshening rooms to giving perfumes a sweet scent and, of course, chefs and bakers have been using it to add depth of flavour to a variety of dishes for hundreds of years.
Whether you are a fan of the most popular of all ice cream flavours or appreciate the hint of sweetness that you get when you add a drop of vanilla syrup to a cup of coffee, vanilla has a cultural significance which is matched by its popularity as a flavouring.
Vanilla around the world
Since the ancient Aztecs began using vanilla to flavour their drinks, mankind has hankered after the heady aroma that comes from even the tiniest drop of vanilla. Vanilla itself is derived from a type of orchid which grows small pods, known as ‘vaina’ which translates from the Spanish as ‘little pod’. The Aztecs cultivated the vanilla orchid, and it was a Spanish conquistador who is credited with introducing both vanilla and chocolate to Europe during the 1520s.
For centuries, these plants were pollinated exclusively by a particular species of bee in Mexico, meaning that growers relied on this insect population to propagate their plants and they were limited to the areas in which these bees lived as places where it was possible to grow vanilla.
The global proliferation of vanilla was made possible by the discovery, made by a twelve-year-old in 1841, that it was possible to hand-pollinate vanilla orchids. The plants are now grown extensively in the West Indies as well as in Central and South America. Between them, Madagascar (and its surrounding islands) and Indonesia produce two-thirds of the world’s vanilla supplies.
The specific climatic conditions in which vanilla can be grown are a close match for those which suit the cultivation of cacao, and it is no coincidence that the popularity of chocolate and vanilla have often gone hand in hand. The Aztecs used vanilla to flavour their drinking chocolate, and the combination of chocolate and vanilla has long been a favourite amongst confectioners in Europe.
The difficulties faced by growers of vanilla orchids has not diminished the popularity of the flavour throughout the world. This is evidenced by the rapid price increases seen over recent years: at the end of the 20th century, vanilla could be purchased for $9 per pound, but this had increased dramatically to $115 per pound by 2015 and is subject to significant fluctuations depending on the weather and working conditions.
The price of deliciousness
Vanilla is the second most expensive flavouring in the world, after saffron, and the reason for this is the labour-intensive nature of growing the plants on which the pods grow. However, such is the popularity of vanilla as a flavour and for its aroma that it is in constant demand throughout the world.
One of the reasons that vanilla is so expensive is because the plants only flower for one day, sometimes even less, so constant vigilance is required on the part of the growers who need to catch them at exactly the right time in order to pollinate them. Harvesting the pods is also an incredibly labour-intensive process – it is also near-impossible to predict when the fruit of the vanilla plant will ripen. Workers need to inspect each plant every day to assess whether the pod is mature enough to offer the best flavour but not over-ripe and therefore less valuable.
Although vanilla is one of the most highly prized and valuable foodstuffs in the world, the end product, the dried vanilla pod, is graded based on appearance only. This means that it’s not always the most expensive pods which have the highest concentration of the flavour molecules which make vanilla so popular. Fortunately, with products such as vanilla syrup, you don’t need to worry about getting a rich and delicious vanilla flavour whenever the mood takes you.
One of the reasons that vanilla is so popular is because it has a harmonising quality that makes it the perfect accompaniment to a range of different flavours and aromas, as well as being a delicious stand-alone flavour in its own right. Vanilla syrup goes perfectly with nutty flavours, is an ideal pairing for a wide range of fruit and, when added to whipped cream, can give anything a boost from a hot chocolate to a tasty cocktail. A whipped cream dispenser is an ideal way to add perfectly whipped cream to any drink or dish and adding a splash of vanilla syrup makes it even more versatile as you can make even a simple cup of coffee really special with a squirt of whipped cream flavoured with vanilla syrup.
The Black Cow is a non-alcoholic cocktail recipe which combines some classic flavours to make a drink that is perfect for any occasion.
You will need:
2 scoops of vanilla ice cream
300ml of root beer
1 tablespoon of Monin chocolate syrup
100ml of cream
1 tablespoon of Monin vanilla syrup
1 Maraschino cherry
1. Place the ice cream into a tall glass and pour the root beer over the top of it.
2. As it froths up, add the Monin chocolate syrup, stirring gently.
3. Add the cream and the Monin vanilla syrup to a whipped cream dispenser, and screw shut. Attach a cream charger, and shake the device well to combine. Squirt onto the top of the mixture in the glass and top with the cherry.
Those who love the taste of vanilla will love this vanilla syrup which is a quick and easy way to give anything a subtly sweet taste. Mixing Monin vanilla syrup with whipped cream is an ideal way to make everything from coffee to pastry and even soft drinks as a unique twist on a cola float.