Chocolata Frappé

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Preparation:

1. Blend all ingredients together in blender with ice
2. Pour in glass or cup
3. Finish with Whipped Cream and Chocolate Sauce

300ml

1 pump MONIN Chocolate Sauce
4 oz Milk
10 oz Ice
Whipped Cream and Chocolate Sauce

450ml

2 pumps MONIN Chocolate Sauce
6 oz Milk
16 oz Ice
Whipped Cream and Chocolate Sauce

700ml

3 pumps MONIN Chocolate Sauce
9 oz Milk
24 oz Ice
Whipped Cream and Chocolate Sauce

Hot Ciok Con Panna

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Preparation:

1. Steam milk and Hot Ciok together to 160/170° and pour in cup
2. Top with Whipped Cream and Drizzle with Chocolate Sauce

250ml

2 tbs Hot Ciok Powder
5 oz Milk

350ml

3 tbs Hot Ciok Powder
8 oz Milk

470ml

4 tbs Hot Ciok Powder
11oz Milk

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White Chocolate Caramel Frappé

Preparation:

1. Blend all ingredients in blender together with ice
2. Pour mix in glass or cup
3. Finish with Whipped Cream and Caramel Sauce

300ml

1 pump MONIN White Chocolate Syrup
1 pump MONIN Caramel Syrup
1 lungo Segafredo Espresso (1.5 oz)
2.5 oz Milk
10 oz Ice
Whipped Cream and Caramel Sauce

450ml

2 pumps MONIN White Chocolate Syrup
2 pumps MONIN Caramel Syrup
2 lungos Segafredo Espresso (3 oz)
4 oz Milk
16 oz Ice
Whipped Cream and Caramel Sauce

700ml

3 pumps MONIN White Chocolate Syrup
3 pumps MONIN Caramel Syrup
3 lungos Segafredo Espresso (4.5 oz)
5 oz Milk
24 oz Ice
Whipped Cream and Caramel Sauce

Italian Hot Ciok

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Preparation:

1. Steam milk and Hot Ciok together
to 160/170° and pour in cup

200ml

1 lungo Segafredo Espresso (1.5 oz)
5 oz Hot Milk
1 oz Foam Milk

350ML

2 shots Segafredo Espresso (2 oz)
7 oz Hot Milk
2 oz Foam Milk

470ML

2 lungos Segafredo Espresso (3 oz)
10 oz Hot Milk
2 oz Foam Milk

Tiramisu Frappé

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Preparation:

1. Blend all ingredients together in blender with ice
2. Pour mix in glass or cup
3. Finish with Whipped Cream and Cocoa Powder

300ml

1 pump MONIN Amaretto Syrup
1 pump MONIN Vanilla Syrup
1 lungo Segafredo Espresso (1.5 oz)
2.5 oz Milk
10 oz Ice
Whipped Cream and Cocoa Powder

450ml

2 pumps MONIN Amaretto Syrup
2 pumps MONIN Vanilla Syrup
2 lungos Segafredo Espresso (3 oz)
4 oz Milk
16 oz Ice
Whipped Cream and Cocoa Powder

700ml

3 pumps MONIN Amaretto Syrup
3 pumps MONIN Vanilla Syrup
3 lungos Segafredo Espresso (4.5 oz)
5 oz Milk
24 oz Ice
Whipped Cream and Cocoa Powder

Choc Di Verona

2-1
Preparation:

1. Steam milk, Hot Ciok and MONIN Caramel Sauce together to 160/170° and pour in cup
2. Top with Whipped Cream and drizzle with Caramel Sauce

300ml

2 Tbs Hot Ciok Powder
Half pump MONIN Caramel Sauce
5 oz Milk
Whipped Cream and Caramel Sauce

450ml

3 Tbs Hot Ciok Powder
1 pump MONIN Caramel Sauce
7 oz Milk
Whipped Cream and Caramel Sauce

700ml

4 Tbs Hot Ciok Powder
1.5 pumps MONIN Caramel Sauce
10 oz Milk
Whipped Cream and Caramel Sauce

Chocolate Hazelnut Frappé

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Preparation:

1. Blend all ingredients together in blender with ice
2. Pour in glass or cup
3. Finish with Whipped Cream

300ml

1 pump MONIN Chocolate Syrup
1 pump MONIN Hazelnut Syrup
1 lungo Segafredo Espresso (1.5 oz)
2.5 oz Milk
10 oz Ice
Whipped Cream and Chocolate Sauce

450ml

2 pumps MONIN Chocolate Syrup
2 pumps MONIN Hazelnut Syrup
2 lungos Segafredo Espresso (3 oz)
4 oz Milk
16 oz Ice
Whipped Cream and Chocolate Sauce

700ml

3 pumps MONIN Chocolate Syrup
3 pumps MONIN Hazelnut Syrup
3 lungos Segafredo Espresso (4.5 oz)
5 oz Milk
24 oz Ice
Whipped Cream and Chocolate Sauce

Tiramisu Latte

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Preparation:

1. Pump syrup into cup
2. Extract shots of espresso over it and stir
3. Steam milk to 160° and pour over with layer of foam
4. Finish with Whipped Cream and Cocoa Powder

200ml
 1 pump MONIN Vanilla Syrup
1 pump MONIN Amaretto Syrup
1 lungo Segafredo Espresso (1.5 oz)
3 oz Hot Milk
2 oz Foam Milk
Whipped Cream and Cocoa Powder
350ML

1.5 pumps MONIN Vanilla Syrup
1.5 pumps MONIN Amaretto Syrup
2 shots Segafredo Espresso (2 oz)
6 oz Hot Milk
2 oz Foam Milk
Whipped Cream and Cocoa Powder

470ML

2 pumps MONIN Vanilla Syrup
2 pumps MONIN Amaretto Syrup
2 lungos Segafredo Espresso (3 oz)
8 oz Hot Milk
2 oz Foam Milk
Whipped Cream and Cocoa Powder