Monin Toffee Nut Syrup
Monin Toffee Nut 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.
Sometimes flavours go together so perfectly that it seems almost impossible that they arent found side-by-side in nature. And thats the beauty of toffee nut syrup its a combination of rich sweetness and a toasted earthiness that compliment each other perfectly. Monin Toffee Nut Syrup makes everything more delicious when its added to coffees or desserts and can be blended with whipped cream to make even the most everyday food and drink a real treat.
Nuts about nuts
The macadamia tree is native to Australia, but it is South Africa which currently leads the market in the production and export of macadamia nuts. Since 1858, when a worker at the Brisbane Botanic Gardens saw a boy eat a macadamia nut without suffering any ill effects, the nuts have been prized for their rich, creamy flavour which they retain even when dried.
Not only are macadamia nuts prized for their delicious flavour, but their incredibly hard shells make them an irresistible challenge for those who crave their almost buttery texture and taste. The fact that macadamia trees have to be at least 7 years old before they even produce any fruit also limits the numbers produced which only serves to make them even more desirable.
The Oxford English Dictionary first featured the word toffee in 1825 when it was mentioned as an alternative version of the word taffy to describe sweets made by boiling sugar until it is caramelised and adding butter to create a stiff, glossy confection. From brittle slabs which can be broken into shards with a hammer to sticky, oozing nuggets of sweetness, toffee has become popular worldwide over the intervening centuries.
One of the most appealing things about toffee, apart from its taste, is its versatility. The smoky flavour imparted by caramelising the sugar gives toffee a depth beyond the sugary sweetness which works well with a variety of flavours from chocolate to cherries.
A complementary combination
So how is it that a nut produced almost exclusively in the southern hemisphere has come to be paired with a confection that has its origins firmly on the other side of the world? The combination of toffee and nuts would seem to have almost impossible origins, but the buttery toffee flavour and the warming aroma of toasted nuts have been combined to great effect in a range of different products over the years.
It is not clear when the two were first mixed, but the smoothness of toffee and its long association with a variety of different nuts meant that it was only a matter of time before someone came up with the idea of trying it with macadamia nuts. However the happy marriage came about, Monin Toffee Nut Syrup has become a firm favourite amongst those who appreciate the way the two work together to enhance the flavour of a range of drinks and dishes.
Coffee-lovers have come to really appreciate the smooth sweetness of toffee nut syrup, with many enjoying the uniquely indulgent combination that comes when its added to a whipped cream dispenser and used to give a latte a tasty kick or as a topping an ice cream sundae.
Coffee cakes with toffee nut cream
The twin tastes of toffee and nuts are blended perfectly in this delicious syrup which also works well alongside a variety of other flavours. Monin Toffee nut syrup and coffee are a particular favourite combination which is what makes this recipe so irresistible: the moist sponge works with the toffee nut cream in perfect harmony.
For the coffee cupcakes you will need:
250g of butter (softened but not melted)
2/3 cup of brown sugar
1 whole egg
3 egg yolks
2 cups of plain flour
½ a cup of cocoa powder
½ teaspoon baking soda
½ cup of milk
½ cup of strong brewed coffee
the zest of one orange
For the toffee nut cream you will need:
Whipped cream dispenser
¼ cup of Monin Toffee Nut Syrup
3-4 tablespoons of brown sugar
1. First, preheat your oven to 175°C and line a muffin tray with paper cases, then cream together the butter and sugar until they are fluffy and the colour lightens slightly.
2. Add the egg to the mixture and, then beat the yolks in one at a time until everything is fully combined.
3. Add the flour, cocoa powder, baking soda and baking powder to a bowl and mix thoroughly.
4. Slowly add the dry ingredients to the wet ingredients, mixing thoroughly with an electric mixer if possible.
5. Stir through the milk and coffee and continue to stir until the batter is smooth and glossy with no lumps before zesting an orange into the mixture.
6. Distribute the batter amongst the cake cases and bake in the middle of the oven for 15-20 minutes or until a skewer comes out clean after being inserted into the centre of a cake.
7. While cooking, prepare the topping by combining the cream, sugar and Monin toffee nut syrup in the canister of a whipped cream dispenser. Ensure that the lid is securely tightened and insert the cream charger into the charger holder. Screw it into the dispenser before giving it a good shake for a minute or so to ensure that the contents are well-mixed.
8. Once the cupcakes have cooled, turn the whipped cream dispenser upside-down and add a squirt of the sweetened, toffee nut flavoured cream onto each cake before adding sprinkles, a shaving of white chocolate or even a coffee bean.
These cupcakes are the perfect pick-me-up with the rich, coffee taste perfectly balanced with the sweet and nutty whipped cream. They are the ideal accompaniment to a cup of tea or coffee but could also hold their own served as a dessert to round off any meal.