Minty Coffee Nut

Minty Coffee Nut


  • 10ml Le Sirop de MONIN Hazelnut
  • 120ml cold brew coffee
  • Peppermint foam (made with Le Sirop de MONIN Peppermint)
  • Biscuit piece


1. Mix together Le Sirop de MONIN Peppermint, egg whites and water into a siphon pump

2. Allow mixture to sit for 20 minutes in the fridge

3. Pour cold brew coffee with a pump of Le Sirop de MONIN Hazelnut in a glass with highball ice

4. Top up with peppermint foam

5. Garnish to serve

French company