Monin’s dedication to innovation is driven by an ongoing passion for discovering new flavors. As the brand marks 10 years of flavor predictions, its experts reflect on the meticulous process behind their trend insights. This year, Monin explores how social media trends, alternative energy sources, locally sourced seasonal ingredients, and nostalgic, comforting dishes will shape menus and craft unforgettable dining experiences.
Monin develops its annual Flavor Trends through a combination of proprietary and secondary research analyses. Employing an “eye-to-the-street” approach, the brand’s cross-functional team gathers insights from various empirical sources, including global market excursions and the exchange of trend information with Monin beverage and culinary developers across the globe.
Read on for this year’s trends and explore new cocktails, mocktails, and culinary creations.
The ‘Reel’ World
In a “phone eats first” world, visual appeal matters as much as taste to today’s consumers. With social media fueling viral flavor trends, algorithms now play a significant role in influencing consumer preferences—and, in turn, shaping menu offerings. With social media driving the latest viral flavor trends, algorithms have more power than ever to shape consumer choices. More than 50% have purchased a food, beverage, or ingredient just because they saw it on social media, and half of Gen Z say that algorithms know their tastes better than their own family (Vogue Business/Archrival).
Expect influencers and brands to “reel” in viewers with content featuring show-stopping cocktails, mocktails, and culinary dishes. Also trending are desserts and beverages featuring unique textures and sensory experiences, from the viral “Dubai chocolate bar” to smoked cocktails, creamy dirty sodas, and crackling lattes. Expect to see operators offer their own twist on popular viral trends to entice patrons to try a flavor experience they can’t get at home!
Ingredients
- 1/2 oz. Monin Cinnamon Syrup
- 1/2 oz. Monin Orange Tangerine Syrup
- 1 oz. Cranberry Juice
- 2 oz. Black Tea, fresh brewed
- 3 dashes Bitters
- Elderflower Infused Cold Foam, to top
- Garnish: Banksy edible cocktail wafer, Elderflower infused cold foam
Preparation
- Chill 8 oz. serving glass.
- Pour ingredients into mixing glass with 2/3 ice in order listed.
- Cap, shake and strain into chilled serving glass.
- Add garnish and serve.
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Ingredients
- 1/2 oz. Monin Dulce de Leche Sauce
- 1/4 oz. Monin Hot Honey Syrup
- 2 shot(s) Espresso
- Cold Milk, to fill
- Garnish: Whipped cream, Chili pepper, Chocolate shards, Chocolate lined cup
Preparation
- Fill 16 oz. serving glass full of ice.
- Pour ingredients into serving glass in order listed.
- Stir gently to mix.
- Add garnish and serve.
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Ingredients
- 3 Tbsp. Unsalted Butter
- 2 cups Kataifi
- 1/4 cup Pistachio Butter
- 1/4 cup Monin Strawberry Purée
- 16 oz. high quality Bittersweet Chocolate
- 8 oz. high quality Bittersweet Chocolate, finely chopped
Preparation
- In a small nonstick pan, melt the butter over medium heat until foaming.
- Add in the kataifi and cook until golden brown throughout (about 10 minutes), stirring occasionally.
- While the kataifi cooks, in a mixing bowl combine the puree and pistachio butter, mixing until well combined.
- Set up a double boiler and place the desired chocolate bar mold onto a sheet tray for ease of transportation.
- Once the kataifi is cooked, mix in with the pistachio butter mixture until well combined and set to the side to fully cool.
- While the filling cools, add the 16 oz of chocolate to the double boiler, mixing until fully melted and a temperature of 115 degrees Fahrenheit is reached.
- Remove the chocolate from the heat and stir in the finely chopped chocolate, stirring until a temperature of 86 degrees Fahrenheit is reached.
- Return the chocolate to the heat for 15-20 seconds, or until a temperature of 89 degrees Fahrenheit is reached.
- Pour the tempered chocolate into the chocolate bar molds and drain the excess by holding the molds upside down, reserving the excess chocolate.
- Transfer the molds to the freezer and allow to cool for 5 minutes.
- Fill the molds with the pistachio filling and top with more tempered chocolate, using a spatula to smooth out the surface and scraping off excess chocolate.
- Transfer the bars to the freezer and allow to chill for 15 minutes before removing the bars from their molds and serving.
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Wild & Wired
Bold alternatives to traditional coffee offering energy or functional benefits, such as matcha, mushroom coffee, protein coffee and energy refreshers, are redefining the coffeehouse experience.
Younger generations are leading the charge in this energy revolution, and their interests lie in iced energy refreshers wired with caffeine and mood boosters, vibrant colors, and flavors. Customized flavor combinations and limited-time offerings will appeal to adventurous customers and transform the traditional coffee break into a new and exciting experience.
Ingredients
- 1 oz. Monin Golden Turmeric Syrup
- 8 oz. Lion's Mane Tea
- Steamed Milk, to fill
- Garnish: Star Anise
Preparation
- Combine ingredients, except milk, in 16 oz. serving cup.
- Stir and set aside.
- Steam milk in pitcher.
- Pour steamed milk into serving cup, stirring gently.
- Garnish.
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Ingredients
- 1 oz. Lemoncello
- 1 oz. Brilliance Berry Blue Energy
- 4 oz. Prosecco White Wine
- Club Soda, to top
- Garnish: Lemon Wheel, Mint sprig
Preparation
- Fill 16 oz. serving glass full of ice.
- Pour ingredients into serving glass in order listed.
- Stir gently to mix.
- Add garnish and serve.
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Ingredients
- 2 cups BBQ sauce
- 1/4 cup Monin Cold Brew Coffee Concentrate
- 1 Tbsp. Sriracha
- Salt to taste
- 1/2 stick Unsalted Butter
Preparation
- Combine all the ingredients except for the butter in a small sauce pot and set to medium-high heat.
- Bring the mixture up to a boil and remove from heat.
- Add in the butter and mix until completely incorporated.
- Taste for seasoning and serve immediately or store in a tightly sealed container in the refrigerator.
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From Seed to Sip
As consumers increasingly value locally sourced and sustainable options, they look to learn more about the journey that ingredients make from garden to glass. Emphasizing seasonality and traceability not only celebrates local and sustainable sourcing, but also creates a deeper connection with customers. Operators can experiment by pairing fresh herbs, florals and exotic citrus with popular fruits like peach, coconut and blueberry to create unique seasonal coffees, cocktails, iced teas, refreshers and desserts.
Ingredients like butterfly pea, lavender, and yuzu are set to make an even bigger impact on U.S. menus, with Datassential projecting double-digit growth over the next four years. Operators can embrace this trend by pairing fresh herbs, florals, and exotic citrus with familiar favorites like peach, coconut, and blueberry to craft standout seasonal coffees, cocktails, iced teas, refreshers, and desserts.
By showcasing the origins and journey of these unique ingredients, operators can weave compelling narratives that elevate every sip into a memorable experience. Highlighting seasonality and traceability not only celebrates sustainable and local sourcing but also fosters a deeper connection with customers, building trust and loyalty through flavors that resonate.
Ingredients
- 1/2 cup Rice Wine Vinegar
- 6 Dill Fronds
- 6 pumps Monin Mint Concentrated Flavor
- 2 Tbsp. Honey
- 1 Tbsp. Dijon Mustard
- 1 Garlic Clove
- 1 cup Oil
Preparation
- In a blender combine all ingredients – except for the oil – and blend together.
- With the blender running, slowly drizzle in the oil until fully emulsified. Season to taste with salt.
- Place into a container, cover tightly and refrigerate until use.
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Ingredients
- 1 1/2 cups Champagne
- 1 cup Water
- 1/2 cup Monin Yuzu Purée
- Pinch Salt
Preparation
- In a mixing bowl, whisk all ingredients together until well combined.
- Transfer to long and shallow container and store in the freezer until completely frozen (about 4-5 hours).
- Once completely frozen, remove from freezer and scrape the ice with a metal fork until the entire ice block has become a snow-like texture.
- Optionally garnish with a drizzle of honey, crème fraiche, and basil.
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Ingredients
- 1 oz. Tequila
- 1/2 oz. Fresh Lime Juice
- 3/4 oz. Monin Elderflower Syrup
- 1 pump(s) Monin Passion Fruit Concentrated Flavor
- 2 oz. Prosecco White Wine
- Garnish: Honey grapefruit cold foam, Firestick edible flower, Sprinkle of black lava salt
Preparation
- Chill Coupe glass.
- Pour ingredients into mixing glass with 2/3 ice in order listed.
- Stir vigorously to chill, and strain into chilled serving glass.
- Add garnish and serve.
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The Hidden Gem
Consumers are increasingly on the lookout for “hidden gems” —restaurants that offer authentic, high-quality experiences. Menus featuring regional specialties, signature classics, or creative spins on comfort foods foster connection and keep guests coming back. With over 80% of consumers enjoying comfort foods weekly and 53% seeking authenticity (Datassential), the demand for meaningful dining experiences is on the rise.
Millennials and Gen Z, in particular, love inventive twists on nostalgic favorites, like hot honey cornbread or elevated peach cobbler. With 63% of U.S. diners prioritizing atmosphere and experience (US Foods), operators can blend familiar flavors with adventurous touches to stand out. By creating dishes and beverages that evoke nostalgia or spark emotional connections, restaurants can leave a lasting impression and inspire repeat visits.
Ingredients
- 1 oz. Vodka
- 1 oz. Vanilla Liqueur
- 1/2 oz. Monin Roasted Hazelnut Syrup
- 1 oz. Espresso
- Sweet Cold Foam, to top
Preparation
- Combine ingredients in shaker in the order listed, except sparkling beverage.
- Cap and shake vigorously.
- Strain into chilled Coupe glass.
- Top with sparkling beverage.
- Garnish with mint.
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Ingredients
- 3/4 oz. Monin Peach Purée
- 1/4 oz. Monin Spiced Brown Sugar Syrup
- 2 oz. Fresh Brewed Black Tea
- 1/2 oz. Fresh Lemon Juice
- 3 dash(es) Bitters (DISC.)
- Garnish: Mint, Cinnamon stick, Graham cracker rim or crumbs, Peach
Preparation
- Chill serving glass.
- Pour ingredients into mixing glass with 2/3 ice in order listed.
- Cap, shake and strain into chilled serving glass.
- Add garnish and serve.
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Treat Yourself
Nothing beats an afternoon sweet treat! Today’s consumers embrace little luxuries like decadent sauces, tasting flights, and unique add-ons to make every bite feel special. With 53% choosing the most delicious-sounding items (Datassential), indulgences like mini churros, cookie butter desserts, and elevated coffee drinks with seasonal flavors and creamy foams are in high demand. Shareable treats and rich, approachable flavors satisfy the growing desire for indulgence, one delightful bite at a time.
Ingredients
- 1/2 oz. Banana Syrup
- 1/4 oz. Monin Spiced Brown Sugar Syrup
- 3/4 oz. Monin Tiramisu Syrup
- 1/2 oz. Monin Pistachio Syrup
- 1/4 oz. White Chocolate Syrup
- Fill with prepared Latte
- Garnish: Pistachio macaroon, Brûléed banana slices, Dehydrated ice cream sandwich
Preparation
- Combine ingredients, except milk, in serving cup.
- Stir and set aside.
- Steam milk in pitcher.
- Pour steamed milk into serving cup, stirring gently.
- Garnish.
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Ingredients
- 2 oz. Premium Bourbon
- 2 pump(s) Monin Oak Barrel Concentrated Flavor
- 1/4 oz. Monin Pure Cane Syrup
- 2 dash(es) Bitters (DISC.)
- Garnish: Orange peel, Beef, mushroom, roasted potato skewer
Preparation
- Fill serving glass full of ice.
- Pour ingredients into mixing glass with 2/3 ice in order listed.
- Stir vigorously to chill, and strain into serving glass with ice.
- Add garnish and serve.
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ABOUT MONIN GOURMET FLAVORINGS:
Founded in 1912 in Bourges, France, and family-owned and operated for three generations, Monin is the premier provider of flavoring products for creating specialty beverages and elevated culinary solutions. With manufacturing facilities on three continents and product availability in more than 150 countries, Monin is recognized as the leading global flavor solution provider. For more information, visit monin.com.
The post Monin’s 2025 Flavor Trend Predictions Plus Fun Recipes appeared first on Chilled Magazine.
Source: Mixology News
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