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An authentic taste made only with natural mint flavouring, MONIN Mojito Mint syrup will allow you to create mojitos without having to infuse any mint leaves. Easy to use, it is the ideal substitute for creating virgin cocktails which are all the rage.Completely versatile, MONIN Mojito Mint syrup will elevate a variety of beverages, both alcoholic and non-alcoholic, such as a Mojito, a Julep, a Smash, or even an iced tea. Size:250 ml.

Originally from Brazil, the passion fruit is renowned for its nutritional values and its high vitamin intake. It is often used in the chocolate factory universe as a milk substitute. Also called the maracuja or chinola, this sour and refreshing fruit goes really well with chocolate, vanilla, citrus and red fruits. MONIN Passion Fruit syrup with its intense sour flavour profile makes it the ideal ingredient to elevate all of your drinks. Savour it in a Mojito with a twist, a Spritz, a fruit smoothie, an iced tea or an exotic Maï Taï. Size:250 ml.

A truly unmissable ingredient in the pastry world but also in the world of syrup, the strawberry perfectly represents a refreshing summer.MONIN Strawberry No Added Sugars syrup offers the sweet flavours of a fresh strawberry, with a hint of strawberry jam, all without any added sugar and any after taste. It will allow you to add a twist to a variety of creations such as milkshakes, iced teas and lemonades, or even in mint-based cocktails like a Mojito, or fruity ones like a frozen lemon Daiquiri. Treat yourself. Size:250 ml.

Recognized across the entire world, Madagascar vanilla is renowned for its olfactory characteristics and its long, traditional way of being manufactured. The vanilla flower is harvested after a year of growing and is then transformed into a pod for more than 6 months.Often used in the pastry world, but also in the beverage and coffee realm, vanilla is a wonderful companion to chocolate and a large array of fruits. MONIN Vanilla syrup and its real notes of fresh vanilla pods will allow you to create surprising twists. Your hot chocolates, coffees, iced lattes but also your Sours and Daïquiris will only be even more enhanced. Size:250 ml.

Caramel is the number one flavour in the specialty coffee industry. MONIN Caramel Sugar Free syrup is sweetened with sucralose, a low-calorie sweetener. So you can enjoy the smooth, distinctively burnt sweet taste of caramel completely guilt free! The ideal decadent addition to your hot and cold coffees.

Hazelnut syrup is one of the top three flavours used in coffee shops. Its rich, caramelised nutty flavour is bound perfectly to all of your autumnal beverages, from coffees to milkshakes. What’s more, MONIN Hazelnut Sugar Free syrup is made with sucralose, a zero-calorie sweetener derived from natural sugar, which provides a sweet sensation without the bitter metallic aftertaste of other sweeteners. Perfect for that guilt free hazelnut experience.

Widely appreciated in the coffee industry, vanilla is one of the most popular MONIN flavours. MONIN Vanilla Sugar Free syrup captures the delicate notes of fresh vanilla beans, without any sweetener aftertaste. It will add a rich and flavoured taste to all of your drinks and will pair perfectly with fruity cocktails. It will perfectly elevate your Sours and Daiquiris in addition to bringing a hint of decadence without any guilt to your coffees, lattes or hot chocolates.

Rue comes from the Ruta chalepensis plant, grown in tropical Africa and more specifically in Ethiopia where it’s used as an herb or medicinal plant. The “kuti”, an infusion using coffee leaves, is traditionally flavoured with fresh Ruta chalepensis leaves and some local cheeses are made using these leaves to add flavour to the milk. The berries are used in the renowned Ethiopian berbere blend of spices.

This Nepalese pepper is picked from small trees from the Zanthoxylum armatum species, which grow in the wild in the Mahabharat mountain range. With its fresh and citrus notes it is easy to see why some call it the grapefruit pepper.This little berry is used in all South Nepalese dishes from the Teraï lowlands cuisine. It is here, in the birth place of the Buddha, amongst the Tharu villages of thatched mud huts that these thorny bushes unfold their treasure at altitudes of 2,000m.

White Penja pepper is harvested when ripe in the province of Moungo (Cameroon) and then dried in the sun. All the production stages (harvesting, retting, washing, drying, sorting) are entirely carried out by hand mainly by the experienced hands of the local village women. Penja Pepper has gained worldwide .

Labdanum, extracted from the Cistus Ladaniferus shrub in southern Spain, is a precious resin fostered by the heat and aridity. Esteemed by perfumers for its enchanting trail and caregivers for its healing properties, it was a symbol of spiritual fertility of the Egyptian gods. Used as an invisible amulet, it had mediumship capacities, a tradition inherited from ancient Egyptians and Jewish tribes in order to connect to their spiritual selves and better face life’s challenges. A fascinating ingredient for cocktail creation.

Sacred wood, the Palo Santo grows in the Gran Chaco in South America. Venerated by the Mayas, Incas and other indigenous people of Latin America, it serves as talisman to healers and shamans to ward off evil spirits during fumigation rituals bringing peace and serenity, uplifting the spirit, and alleviating negative energies.