The results of the MONIN competition are in, and we have not just 2 winners, but 3 (drum roll…....!) - if you missed the original feature, check out http://www.thecoffeemag.co.za/blog/1/356/how-to-salted-caramel-latte
Our first winner of a Bottle of Monin Salted Caramel
, a Monin dispenser
and a Monin tamper
"I've used the Monin Caramel
sauce to make latte's, caps and iced drinks but, the most amazing thing I can think of for the new Salted Caramel Syrup is: One shot of SC syrup in a macchiato cup, a double shot of Ethiopian Sadamo coffee directly into the syrup to infuse the flovours and textured foam on top of the espresso (saving the crema) and serve with a string of orange zest placed on the edge of the cup."
and our second winner is…..
Adriaan van Brakel
"Drizzle Monin Salted Caramel
over luxurious Madagascan vanilla, full-cream ice-cream, and then pour a silky, dark-roast espresso on top. Sprinkle with crunchy chopped roasted almonds: "Affogato con Caramello e Mandorle"
And then… because the competition was so tight and we had so many great entries (over 100 of you submitted recipes !) our good friends at Monin, offered up a third prize for effort and creativity energy! The 3rd place goes to...
Chantal van Rooyen
Chantal's Salted almond praline frappaccino goes like this..."Monin Salted caramel syrup
blended with smooth espresso,milk, ice and toasted almonds. Topped with whipped cream,sea salt and almond praline dust."
3 shots smooth espresso
15ml Monin Salted caramel syrup
250ml low-fat milk
2 cups ice
50g toated almonds
Whipped Vanilla cream
Almond Praline (crushed)
Method: Put the coffee, syrup, milk, ice and almonds in the blender. Blend until smooth and pour into glasses. Top with whipped cream, praline dust and sea salt. Enjoy!