Coffee Recipes

Say goodbye to boring cups of coffee. You’ll be making delicious gourmet coffees, lattes, cappuccinos, mochas and more with our collection of coffee recipes, featuring Monin Syrups and Gourmet Sauces.


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Apple Brown Butter Betty

Yield: 1 Glass
Ingredients: 12 oz. Monin Caramel Apple Butter Syrup 12 oz. Monin Spiced Brown Sugar Syrup 2 shot(s) espresso Fill with steamed milk
Instructions: Combine ingredients, except milk, in serving cup. Stir and set aside. Steam milk in pitcher. Pour steamed milk into serving cup, stirring gently. Garnish.
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Black Cherry Espresso BBQ Pig Wings
New Recipe

Black Cherry Espresso BBQ Pig Wings

Yield: Approximately (1 lbs.)
Ingredients:

BLACK CHERRY ESPRESSO BBQ PIG WINGS

1 lb. boneless pork shoulder roast 

1batch Joffrey's® Coffee Rub

1 batch Monin® Black Cherry Espresso BBQ Sauce

JOFFREY'S® COFFEE RUB

4 tsp. Joffrey's® Valor Blend Coffee (finely ground)

4 tsp. kosher salt

2 Tbsp. dark brown sugar

1/2 tsp. paprika

1/4 tsp. onion powder

1/4 tsp. ground cayenne pepper

(Place all ingredients into a mixing bowl and mix until combined.)

MONIN® BLACK CHERRY ESPRESSO GOLD BBQ SAUCE

2 cups mustard style BBQ Sauce

1 cup Monin Black Cherry Fruit Purée

1/4 cup Monin True Brewed Espresso Concentrate

(Place all ingredients into a mixing bowl and mix until combined.)

Instructions:

BLACK CHERRY ESPRESSO BBQ PIG WINGS

  1. Preheat smoker to 225 degrees F, use either hickory or applewood.
  2. Cut boneless pork shoulder into 1-inch thick slices and then cut each of those slices 1-inch thick again. 
  3. In a large bowl, combine your cut pork and Joffrey's® Coffee Rub. Mix by hand until thoroughly coated.
  4. Place in smoker and allow to smoke for between 1 and 1 1/2 hours or until they register at least 165 degrees F when the thickest piece is checked.
  5. Remove from heat.
  6. Place in a heatproof bowl and add Monin® Black Cherry Espresso BBQ Sauce, toss to coat.
  7. Serve and enjoy.

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Bruleed Butter Martini

Yield: 1 Glass
Ingredients: 1 shot(s) espresso 12 oz. Monin Toasted Marshmallow Syrup 12 oz. Monin Brown Butter Syrup 1 12 oz. vodka 12 oz. liqueur
Instructions: Chill serving glass. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into chilled serving glass. Add garnish, and serve.
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Butter Nut Coffee

Yield: 1 Glass
Ingredients: 34 oz. Monin Brown Butter Syrup 2 pump(s) Monin Hazelnut Concentrated Flavor 2 shot(s) espresso Fill with steamed milk
Instructions: Combine ingredients, except milk, in serving cup. Stir and set aside. Steam milk in pitcher. Pour steamed milk into serving cup, stirring gently. Garnish.
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Campfire Coldbrew

Yield: 1 Glass
Ingredients: 5 oz. cold brewed coffee 2 pump(s) Monin Oak Barrel Concentrated Flavor 34 oz. Monin Toasted Marshmallow Syrup 2 oz. half & half
Instructions: Fill serving glass full of ice. Pour ingredients into mixing tin in order listed. Add ice from serving glass. Cap, shake and pour back into serving glass. Add garnish, straw, and serve.
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Chocolate Raspberry De-LIGHT

Yield: 1 Glass
Ingredients: 12 oz. Monin Zero Calorie Natural Chocolate 14 oz. Monin Zero Calorie Natural Raspberry dbl shot espresso steamed 2% milk
Instructions: Pour coffee and Monin flavoring(s) into a glass/cup. Steam milk until frothy. Pour over glass/cup using the latte art technique. Serve.
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Espresso Mascarpone Cream
New Recipe

Espresso Mascarpone Cream

Yield: Approximately (3 Cups)
Ingredients: 2 Tbsp. Monin True Brewed Espresso Concentrate 1 cup Chilled Heavy Cream 1/2 cup Mascarpone Cheese (room temperature) 1/2 cup Powdered Sugar 1/2 tsp. Pure Vanilla Extract 1/4 cup Mini Chocolate Chips
Instructions:
  1. Add the first 5 ingredients to the bowl of a stand mixer fitted with the whisk attachment.
  2. Beat until filling is thick and smooth.
  3. Fold in the chocolate chips.
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Joffrey's® Coffee Rub
New Recipe

Joffrey's® Coffee Rub

Yield: Approximately (1/3 Cup)
Ingredients: 4 tsp. Joffrey's® Valor Blend Coffee (finely ground) 4 tsp. kosher salt 2 Tbsp. dark brown sugar 1/2 tsp. paprika 1/4 tsp. onion powder 1/4 tsp. ground cayenne pepper
Instructions:
  1. Add all ingredients to a medium mixing bowl and stir to thoroughly combine. 
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Mocha Almond Fudge Ice Cream Pie

Yield: 10 - 12 servings
Ingredients: 24 ounces prepared chocolate chip cookie dough 1/2 cup Monin Dark Chocolate Sauce 1/2 cup Monin Caramel Sauce 3 pints Mocha Almond Fudge Ice Cream Food release spray
Instructions:

Crust:

Preheat oven to 350°F. Line two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray paper with food release spray. Divide dough evenly into two pieces and spread in each pan. Bake cookies until light golden, about 15 minutes. Cool cookies in pans on racks. Carefully turn out cookies; peel off parchment.

Pie Assembly:

Place 1 cookie, top side up, in 9-inch springform pan with 2 3/4-inch-high sides. Drizzle 1/2cup Monin Dark Chocolate Sauce over. Spread evenly with ice cream; drizzle with 1/2 cup Monin Caramel Sauce. Top with remaining cookie, top side up; press gently to adhere. Cover pan and freeze ice cream cake at least 5 hours.

Serving:

Cut around cake with small knife to loosen. Release pan sides. Let cake stand until ice cream is slightly softened. Cut cake into wedges; drizzle about 2 tablespoons/1ounce Monin Dark Chocolate Sauce over each serving.

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Mocha Hazelnut Fondue
New Recipe

Mocha Hazelnut Fondue

Yield: 2 Cups
Ingredients:
  • 1 cup semi-sweet chocolate chips
  • 2 Tbsp. butter
  • 14 ounces sweetened condensed milk
  • 1/2 Tbsp. Monin True Brewed Espresso Concentrate
  • 3 Pumps Monin Hazelnut Concentrated Flavor
Instructions: In heavy saucepan over medium heat, melt chocolate chips, butter and sweetened condensed milk. Cook and stir constantly until smooth and thickened, about 5 minutes. Remove from heat, add Monin® products and stir to incorporate. Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.
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Monin Chocolate Espresso Pots De Creme

Yield: 1 Glass
Ingredients: 1 cup heavy cream
¾ cup whole milk
1 teaspoon pure vanilla extract
1 oz. Monin True Brewed Espresso
3 oz. Monin Dark Chocolate Sauce
2 large eggs
2 egg yolks
1/3 pure cane sugar
Instructions: Preheat the oven to 300°F. Place rack in the center.
Bring the cream and milk to a boil.
In a mixing bowl, whisk the eggs, egg yolks and sugar together until well-mixed and smooth in texture. Slowly add the hot cream mixture, whisking constantly.
Add the Monin Dark Chocolate Sauce, the Monin True Brewed Espresso and the pure vanilla extract. Whisk until thoroughly combined. Strain the mixture into a measuring cup or pitcher.
Place 10 demitasse (espresso) cups in a roasting pan. Carefully pour the custard mixture into the cups, dividing evenly. Place the roasting pan on the center rack of the oven. Pour enough (very) hot tap water to reach about halfway up the sides of the cups.
Bake until the custards are set but still slightly wobbly in the center, about 25 – 30 minutes. Carefully remove the custards from the water bath and cool to room temperature on a wire rack (about 60 minutes). Cover and chill the custards in the refrigerator.
Serve top with whipped cream and a sprinkle of cocoa powder, cinnamon or espresso beans.
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Monin Mocha Panna Cotta

Yield: 1 Glass
Ingredients: Nonstick cooking spray
1 tablespoon water
1 1/2 teaspoons unflavored gelatin
1 1/4 cups heavy cream
1/4 cup Monin True Brewed Espresso Concentrate
6 tablespoons sugar
2/3 cup Monin Dark Chocolate Sauce
1/2 cup sour cream
Instructions: Lightly coat twelve 2-ounce demitasse (espresso) cups OR four 6-ounce cappuccino cups/ramekins OR alternative small serving dishes with cooking spray; set aside.
Place the water in a small bowl; Sprinkle gelatin over the surface. Let stand for 5 minutes to soften.
In a medium saucepan, combine the cream and sugar. Heat over medium-low heat until the mixture almost comes to boiling. Remove from heat.
Add softened gelatin; stir until it dissolves.
Place the Monin Dark Chocolate Sauce in a medium bowl. Strain the hot cream mixture through a fine-mesh sieve into the chocolate. Gently whisk to incorporate chocolate. Whisk in the Monin True Brewed Espresso Concentrate and the sour cream and until smooth.
Pour into prepared serving dishes.
Chill in the refrigerator until firm, at least 3 hours.
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Perfect Mocha

Yield: 1 Glass
Ingredients: 12 oz. Monin Dark Chocolate Syrup 12 oz. Monin Dark Chocolate Sauce dbl shot espresso 6 oz. milk
Instructions: Combine ingredients, except milk, in serving cup. Stir and set aside. Steam milk in pitcher. Pour steamed milk into serving cup, stirring gently. Garnish.
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Smoked Iced Caramel Macchiato

Yield: 1 Glass
Ingredients: 12 oz. Monin French Vanilla Syrup 12 oz. Monin Brown Butter Syrup 2 shot(s) espresso 4 oz. milk
Instructions: Fill serving glass full of ice. Pour ingredients into mixing tin in order listed. Add ice from serving glass. Cap, shake and pour back into serving glass. Add garnish, straw, and serve.
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Spiced Pumpkin Iced Coffee

Yield: 1 Glass
Ingredients: 34 oz. Monin Iced Coffee Concentrate 12 oz. Monin Spiced Pumpkin Fruit Purée Fill with milk
Instructions: Fill glass with ice. Add Monin product(s) and milk. Top with espresso. Stir well.
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Strawberry Dipped Mocha

Yield:
Ingredients: 12 oz. Monin Strawberry Syrup 1 oz. Monin Dark Chocolate Sauce 2 shot(s) espresso Fill steamed milk
Instructions: Combine ingredients, except milk, in serving cup. Stir and set aside. Steam milk in pitcher. Pour steamed milk into serving cup, stirring gently. Garnish.
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True American Apple Cobbler

Yield: 1 Glass
Ingredients: 4 oz. cold brewed coffee 34 oz. Monin Caramel Apple Butter Syrup 12 oz. Monin Brown Butter Syrup 2 oz. half & half
Instructions: Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Add garnish, straw, and serve.
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Out of stock