ADVERTORIAL
TEXT
SONI ADRIANCE
IN THE
MONIN
Monin syrup seeps into the Kenyan market
as Viva Global finds high demand for this
simple yet versatile ingredient in the
Kenyan hospitality industry.
I stumble into a coffee shop in an
early-morning haze desperate for
a cup of coffee to jolt me awake.
With my eyes and hands fixed to my
phone’s screen, I ask for a vanilla
latte and shuffle my way down the
counter to collect my cup of caffeine.
My phone pauses it’s incessant
buzzing and I look up to take in my
surroundings. I watch in awe as the
barista glides through the effortless
motions of making my latte. Two
pumps of vanilla syrup, two shots of
espresso, frothed milk, and it’s ready.
I thank him and walk out the door.
This is how most people
unknowingly interact with Monin
syrup. Syrup is the differentiating
factor between a vanilla, caramel,
and hazelnut coffee. You may not
realize it but this subtle ingredient
is being vastly underutilized and
should probably be a staple in your
kitchen or liquor cabinet.
Monin is one of the largest French
syrup companies in the world and
has primarily been used for coffee
beverages in Kenya. Recently, Viva
Global brought in a multitude of
syrups from the Monin portfolio
as well as mixologist David Kiyuna
to educate the restaurant and bar
industry on how to best utilize this
product. “We initially brought in
Monin syrups with a few coffee
flavors such as Monin Vanilla,
38.
Hazelnut, Caramel, Almond, and
couple of fruit flavors such as Monin
Strawberry, Apple and Coconut.
These sold out very quickly to
various cafeterias, hotels and many
bars too,” says Meera Karia of Viva
Global Ltd. Monin syrups can be
used for coffee drinks, cocktails, and
even desserts which lends to its wide
appeal.
Speaking with David, he sounded
excited to start training various
members of the hospitality industry
in Kenya. “The importance of
having Monin syrups is that they
allows one the freedom to choose
from a wide variety of flavours. For
instance, Monin fruit syrups allow
the individual to get flavours of fruits
that are seasonal or aren’t available
in Kenya” he explains. With such a
wide portfolio of flavours, I ask David
which syrup would be best for home
users. “Monin vanilla can be added
to cocktails, coffee, or smoothies.
You can get creative with it in any
way you like. Add milk, ice cubes,
fresh fruits and a dash of Vanilla
syrup, blend it and it’s ready to sip!”
he suggests.
Whip up a Monin concoction
at home, or keep an eye out for it
around the city. You’ll definitely be
seeing more of this versatile brand
around!