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, 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!