Origin
One of Olivier Monin’s personal favourites, MONIN Macadamia syrup was created to fulfil the demand for a roasted buttery nut flavour.
Originating from Australia, the macadamia nut is named after the scientist Dr John McAdam, who first described it, but it is also known as the ‘Queensland nut’, ‘bush nut’ and ‘Queen of nuts’, among others. Of course, the Aboriginals had already discovered the fine taste of the macadamia thousands of years before Europeans settled there.
Considered by some as ‘the nut lover’s nut’, macadamias are used in puddings, cakes and biscuits as well as savoury dishes. They go particularly well with white chocolate.
Try mixing MONIN Macadamia syrup with MONIN Chocolate sauce to create an indulgent nutty chocolate latte.
Colour
Amber.
Tasting notes
Long-lasting roasted nuts smell and taste, French pralines aftertaste.
Beverage Innovation Directors tips
MONIN Macadamia Nut syrup fits very well with MONIN Chocolate sauce. Try it in a nutty chocolate latté and you’ll be simply amazed by the taste.
Applications
- Coffees
- Milkshakes
- Dessert drinks
- Cocoas
- Flavoured milks
