Ingredients:

• 15-20ml MONIN syrup of your choice (about 2-3 teaspoons)
• Espresso coffee (30ml if single, 60ml if double)
• Milk (semi-skimmed or plant-based)

Method:

• Steam milk, or warm it up and froth it.
• Brew espresso coffee
• Mix the coffee and syrup together, then pour over the milk

Ingredients:

• 15-20ml MONIN Gingerbread syrup (about 2-3 teaspoons)
• Espresso coffee (30ml if single, 60ml if double)
• Milk (semi-skimmed or plant-based) - about 180ml
• Whipped cream and cinnamon powder garnish (optional)

Method:

• Steam milk, or warm it up and froth it.
• Brew espresso coffee
• Mix the coffee and syrup together, then pour over the milk
• Garnish with some whipped cream and/or a sprinkle of cinnamon dust for an extra  indulgent experience.

Ingredients:

• 15-20ml MONIN Winter Spice syrup (about 2-3 teaspoons)

• 30g hot chocolate powder

• Milk (semi-skimmed or plant-based) - about 240ml
• Whipped cream and dark chocolate shavings (optional)

Method:

• Use your standard hot chocolate method
• add the MONIN syrup and stir well
• Garnish with some whipped cream and/or a sprinkle of cinnamon dust for an extra  indulgent experience.

Ingredients:

• 15ml MONIN Frosted Mint syrup (about 2-3 teaspoons)

• 30g white hot chocolate powder

• Milk (semi-skimmed or plant-based) - about 240ml
• Whipped cream and edible snowman garnish, or candy cane

Method:

• Use your standard hot chocolate method
• add the MONIN syrup and stir well
• Garnish with some festive, edible decorations such as candy eyes and a mini carrot nose, or a candy cane.

Ingredients:

• 15ml MONIN Winter Spice syrup
• 50ml Spiced Rum
• 100ml hot water
• 10g salted butter
• 3 dashes Angostura Bitters

Method:

• Add all ingredients to the glass and stir thoroughly
• Garnish with a cinnamon stick

Ingredients:

• 15 ml MONIN Black Forest syrup

• 30g hot chocolate powder

• 240 ml milk

Method:

• Use your standard hot chocolate method
• add the MONIN syrup and stir well
• Top with whipped cream, a heavy dusting of chocolate powder, candy eyes, pretzels for antlers and a red cherry nose

Ingredients:

• 10 ml MONIN Roasted Hazelnut syrup

• 20ml coffee liqueur

• 30ml vodka

• 40ml cream

Method:

• Add all ingredients into a glass filled with ice
• Stir well and serve