Le Sirop de MONIN Macadamia Nut

Le Sirop de MONIN Macadamia Nut

Grown in Queensland, Australia, the macadamia nut was discovered over 5000 years ago. This nut, whose flavour is stronger than an ordinary hazelnut, is made up of a white almond enclosed in a round, brown shell. First used as an oil for cooking and cosmetics, the use of the macadamia nut has diversified over the years. You can snack on it, caramelize it, have it as an aperitif, as a dessert or even as an ice cream flavour, but you can also use it to delicately flavour your drinks.

Le Sirop de MONIN Macadamia Nut’s delicate and subtle notes, reminiscent of the coconut, work really well in milk-based and alcoholic drinks. Flavour your milkshakes, hot chocolates, Old Fashioned or your Cognac based digestifs.


milkshake, RAF coffee, after dinner, old fashioned

The MONIN Tips

Initially planned to be used in hot drinks, it will also mix perfectly with spirits aged in oak casks such as whisky, rum and Cognac… My favourite way to use MONIN Macadamia Nut syrup will always be in a milkshake, in order to rediscover the famous American ice cream flavour, albeit in liquid form.

French company