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Permalink Reply by mohamad denno on November 10, 2010 at 8:41am

let me tell you my little experiment : i made Cinnamon syrup like this:
800 Ml water
4 cups of white suger
300 Gr of cinnamon sticks (broken to small pieces)
1/4 tea spoon CMC " thickener"
1/4 tea spoon potassium sorbate " preservative "
put the cinnamon sticks on low fire for 20 minutes
after refining the syrup from the cinnamon add the other ingredients and reheat again for 10 minutes ..
tell me what you think ,, i tried to work on : Chai syrup, Almond Syrup,

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Permalink Reply by Alex Stoffregen on November 10, 2010 at 11:01am

Our shop uses no commercial syrups. We primarily use vanilla bean paste, honey, Cinnamon and cocoa. We have only had a few people that have been disappointed by our lack of commercial flavors, but they bought one of our drinks and liked it none the less.

I would reccomend using vanilla bean paste though. It is awesome. (there are recipes on how to make it online)

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Permalink Reply by Brian Bergman on December 30, 2010 at 9:50am

What kind of serving size do you use with the vanilla bean paste as opposed to traditional vanilla syrups?

 

 

 

 

Alex Stoffregen said:

Our shop uses no commercial syrups. We primarily use vanilla bean paste, honey, Cinnamon and cocoa. We have only had a few people that have been disappointed by our lack of commercial flavors, but they bought one of our drinks and liked it none the less.

I would reccomend using vanilla bean paste though. It is awesome. (there are recipes on how to make it online)

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Permalink Reply by James Liu on December 30, 2010 at 2:38pm

You don't need a lot of Nielsen Massey vanilla paste to make vanilla syrup. It comes out costing something like 1/3 as much as Monin. I don't remember the recipe off the top of my head, but it was something like 1 tablespoon for 1 cup of water & 1 cup of sugar.

 

Caramel sauce is likewise cheap to produce yourself. You just need a cooktop and a pot, and someone with a bit of pastry kitchen know how.

 

Have you considered using commercial almond paste? Sugar it up, it should keep in the fridge, and spoon it into the bottoms of cups for almond drinks. There'll be a lot of stirring after you pull the shot and pour in a bit of your steamed milk, but it should taste wonderful.

 

Chai concentrate: just brew loose leaf chai tea quadruple strength and add sugar to taste. You'll want this in the fridge too. I really like Rishi's boxed chai though, wouldn't trade it for anything.

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Permalink Reply by olivier dutil on December 30, 2010 at 11:08pm

we make our own  english toffee and vanilla syrup

one litter of sugar

one liter of water

boile for 1 minute

and 2 vanilla bean

then chill

 

english toffee

in a pot 50 ml of water  50 ml of white corn syrup and 1 liter of surgar

cook until nice golden brown color

remove from eat and had 1 liter of water

add 2 vanilla bean

recook on the stove until all the sugar is disolve and chill

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Permalink Reply by Phil Roberts on June 27, 2011 at 3:58pm

I know this response isn't quite timely, but we make all of our syrups in-house. With that said, we only do a couple... We still shoot for the "third wave" philosophy on coffee, but we also try to incorporate a culinary experience with a harmony of the ingredients we use to compliment our espresso, which is hairbender, and doesn't need altered.

 

Our most popular has been a hazelnut latte, which comes in one size... a 6oz latte with a double shot and only half oz of hazelnut paste. We make the paste in-house and it is incredibly simple to make, but takes a bit of experience to get the consistency just right. This is our second most popular drink, beaten only by our simple 5oz dbl capp, which is the only size we serve.

 

3 cups freshly roasted hazelnuts

2 1/4 cups sugar

1 1/2 cups water

 

Buy some raw hazelnuts and put them in the oven at 275 for 15ish minutes. 325 for conventional oven...

 

After they cool, throw them in a food processor for about 30 seconds and add the sugar. Let this go for another 30 seconds and add some hot water, preferably from you hot water tower or fetco. Let this blend for a good ten minutes.

 

Play with it, it's incredible. Play with the amount you use, remember harmony between the paste, espresso and milk is the goal....

 

have fun!

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Permalink Reply by Ian C. on August 13, 2011 at 11:57pm

We use Torani at the shop, but at home I make my own sometimes.  I boil equal parts sugar and water together and add any type of extract.  You can get fun flavors like black walnut because there are so many types of extract.

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Permalink Reply by mohamad denno on August 14, 2011 at 3:00am

6 month ago i stopped buying all kind of smoothies and all kind of syrups .. and i am making them my self...bye bye Monin..

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