Lattes

BEETROOT LATTE

BEETROOT LATTE

1. Add 1tsp (3g) Beetroot Super Latte to cup, add splash of hot water and whisk into paste
2. Optional: Add 2 pumps of DaVinci Sugar Free Vanilla Syrup
3. Top with steamed milk creating latte art

 

 

 

CARAMEL LATTE WITH AMARETTO WHIP

CARAMEL LATTE WITH AMARETTO WHIP

1. Brew a double espresso in a 12oz cup
2. Add 2 pumps of DaVinci Caramel Syrup and mix
3. Top with steamed milk
4. For whip add 80ml of DaVinci Amaretto Syrup and 400ml of cream to whipper and charge
5. Top with Amaretto whip and Chocolate Abyss dust

AMARETTO LATTE

AMARETTO LATTE

1. Brew a double espresso in a 12oz cup.
2. Add 2 pumps of DaVinci Amaretto Syrup.
3. Top with flat milk.
4. Decorate with latte art
Recipe proportions are for a 12oz drink.

 

 

SALTED CARAMEL FUDGE LATTE

SALTED CARAMEL FUDGE LATTE

1. Brew a double espresso in a 12oz cup.
2. Add 2 pumps of Salted Caramel Fudge syrup
3. Top with flat milk.
4. Decorate with cream and Salted Caramel Fudge pieces
Recipe proportions are for a 12oz drink.

 

MATCHA LATTE

MATCHA LATTE

1. Add 1 tsp Suki Tea Organic Japanese Matcha to a 12oz cup
2. Whisk the Matcha with a dash of hot milk
3. (Optional) add a DaVinci syrup of your choice
4. Top up with flat latte milk
5. Serve with latte art
Recipe portions are for a 12oz drink.

 

Mochas

PUMPKIN SPICED MOCHA

PUMPKIN SPICED MOCHA

1. Add 1 scoop of Chocolate Abyss 40% Cocoa to a 12oz cup.
2. Add double espresso shot and whisk.
3. Add 2 pumps of DaVinci Spiced Pumpkin Syrup and mix.
4. Top with steamed milk.
5.Decorate with the bat stencil and Chocolate Abyss Dust
Recipe proportions are for a 12oz drink.

 

PEPPERMINT MOCHA

PEPPERMINT MOCHA

1. Add 1 pump of DaVinci Chocolate Sauce, 2 pumps of DaVinci Peppermint Syrup and a double espresso shot to cup and stir
2. Top with steamed milk
3. Garnish with whipped cream, a swirl of DaVinci Chocolate Sauce and a Chocolate Abyss Mint Crisp Square

 

TIRAMISU MOCHA

TIRAMISU MOCHA

1. Brew a double espresso in a 12oz cup
2. Add 2 pumps of DaVinci Amaretto syrup and 1 x 25g scoop of Chocolate Abyss 40% Cocoa
3. Add a splash of hot milk to the cup and mix into a creamy paste
4. Top up with flat latte milk
5. Decorate with a dollop of cream and garnish with Triple Chocolate Crispies

 

Frappes

DOUBLE CHOCOLATE MOCHA FRAPPE

DOUBLE CHOCOLATE MOCHA FRAPPE

1. Fill cup with ice and fill 1/3 of cup with milk
2. Add shot of espresso, 3 pumps DaVinci Chocolate Sauce, 2 scoops Vanilla Frappe Powder and 2 pumps DaVinci Chocolate Syrup to the blender
3. Add the ice and milk to blender and blend on programme 3
4. Garnish with your preferred combination of whipped cream, Chocolate Topping Sauce or Triple Chocolate Crispies

RASPBERRY RIPPLE FRAPPE

RASPBERRY RIPPLE FRAPPE

1. Fill cup with ice and add milk to 2/3 full
2. Add 2 scoops of Chocolate Abyss White Chocolate Powder, 2 Scoops Vanilla Frappe Powder and 3 pumps of DaVinci Raspberry Syrup to the blender
3. Add cup contents to blender and blend on programme 3
4. Drizzle inside of cup with DaVinci Raspberry topping sauce
5. Pour into cup and top with whipped cream and DaVinci Raspberry Topping Sauce

SUMMER FRUIT FRAPPE

SUMMER FRUIT FRAPPE

1. Add 2 scoops Vanilla Breeze Frappe Powder and 3oz DaVinci Summer Fruits Smoothie Mix to a blender jug
2. Fill a 16oz glass with ice and top up with milk
3. Add all ingredients into blender jug and blitz on programme 3.
4. Pour some additional smoothie mix around the edge of the serving glass to create a marbled effect
5. Pour blender contents into the glass and garnish with whipped cream
Recipe proportions are for a 16oz drink

GOLDEN TURMERIC FRAPPE

GOLDEN TURMERIC FRAPPE

1. Add 2 flat scoops Vanilla Frappe powder and 1tsp (3g) Golden Turmeric Chai powder to the blender jug.
2. Add 1 pump of DaVinci Cinnamon syrup to a full glass of ice, then half fill with chilled milk.
3. Add contents of the glass to the blender jug.
4. Blend on programme 3.
5. Garnish with whipped cream and a dusting of Golden Turmeric Chai powder.

STRAWBERRY & COCONUT FRAPPE

STRAWBERRY & COCONUT FRAPPE

1. Add 2 scoops Vanilla Breeze frappe powder to the blender jug
2. Pour 3oz/90ml smoothie mix and 2 pumps syrup over ice cubes and add milk to 3/4 full
3. Add cup contents to the blender jug
4. Blend on programme #3
5. Pour back into the cup and garnish with your preferred combination of whipped cream, fresh strawberries, smoothie mix and coconut shavings
Recipe portions are for a 16oz serve.

GINGERBREAD FRAPPE

GINGERBREAD FRAPPE

1. Add 2 scoops of Vanilla Frappe Powder and 3 pumps of DaVinci Gingerbread Syrup to blender
2. Fill 16oz cup 3/4 full of ice and top with milk
3. Pour into blender
4. Blend on programme 3
5. Pour blended mixture into cup and add whipped cream. Drizzle with Topping Sauce and a crushed Lotus Biscuit.
6. Add a straw and serve

Hot Chocolate

BEETROOT WHITE CHOCOLATE

BEETROOT WHITE CHOCOLATE

1. Add 2 flat scoops of Chocolate Abyss White Chocolate Powder and 1tsp (3g) Beetroot Super Latte to a 12oz cup
2. Add a splash of hot water and whisk into paste
3. Top with steamed milk
4. Garnish with whipped cream and Strawberry Crispearls

 

 

 

SNOWBALL HOT CHOCOLATE

SNOWBALL HOT CHOCOLATE

1. Add 2 pumps of DaVinci White Chocolate Sauce and 2 pumps of DaVinci Coconut Syrup to cup
2. Add a splash of steamed milk to cup and mix ingredients together, top with the remaining steamed milk
3. Garnish with whipped cream and Triple Chocolate Crispies

 

 

 

SPICED CHAI HOT CHOCOLATE

SPICED CHAI HOT CHOCOLATE

1. Add 1 scoop of Chocolate Abyss 40% Cocoa to cup, add a dash of hot water and whisk into paste
2. Add 2 pumps of DaVinci Spiced Chai to paste, top with steamed milk
3. Garnish with whipped cream and Chocolate Flakes

 

 

 

HASSLACHER’S 100% CACAO

HASSLACHER’S 100% CACAO

1. Dose 15g (2 blue scoops) cacao drops into a cup and cover with a little hot water
2. Whilst cacao drops are softening steam some flat milk
3. Use a whisk to hold back the cacao drops and discard the water
4. Add 2 heaped teaspoons of panela sugar and a little hot milk
5. Whisk thoroughly, gradually incorporating the remaining milk
For an 8oz serve of 60% cacao

TOASTED MALLOW HOT CHOCOLATE

TOASTED MALLOW HOT CHOCOLATE

1. Add one scoop of Chocolate Abyss 40 powder to a 12oz cup.
2. Add a dash of hot water and mix to a paste.
3. Add 2 pumps of Toasted Marshmallow syrup
4. Top with flat milk.
5. Decorate with whipped cream, mini mallows and Abyss chocolate flakes.
Recipe proportions are for a 12oz drink.

HOT CHOCOLATE ORANGE

HOT CHOCOLATE ORANGE

1. Add one 25g scoop of Chocolate Abyss Cocoa to a 12oz cup.
2. Add a splash of hot water and mix into a paste.
3. Add 2 pumps of DaVinci Orange Syrup to the paste and mix well.
4. Top up with flat latte milk.
5. Decorate with whipped cream and sprinkle generously with Chocolate Abyss Flakes.

HONEYCOMB HOT CHOCOLATE

HONEYCOMB HOT CHOCOLATE

1. Add one scoop of Chocolate Abyss 40 powder to a 12oz cup.
2. Add a dash of hot water and mix to a paste.
3. Add 2 pumps of Honeycomb syrup
4. Top with flat milk.
5. Decorate with whipped cream and Abyss chocolate flakes.
Recipe proportions are for a 12oz drink.

Cold Brew and Iced Drinks

ORANGE INFUSED COLD BREW COFFEE

ORANGE INFUSED COLD BREW COFFEE

1. Add one scoop of ground coffee to the Gator Cold Brewer (you may achieve better results by removing the filter and straining later).
2. Fill with cold water and add the peel of one orange.
3. Steep for 24-48 hours (48 hours will extract more flavour).
4. Strain and serve over ice and garnish with a slice of orange.

 

SKINNY VANILLA ICED CAPPUCCINO

SKINNY VANILLA ICED CAPPUCCINO

1. Pour 1 shot of espresso coffee and 2 pumps of DaVinci sugar free vanilla syrup over glass of ice and top with cold water until 3/4 full
2. Fill to top with milk and milk foam
3. To make milk foam, whisk skimmed cold milk with an Aerolatte, or for a stiffer foam, use a blender
Recipe portions are for a 16oz serve.

 

 

PEACH OR PASSIONFRUIT ICED TEA

PEACH OR PASSIONFRUIT ICED TEA

1. Fill cup with ice
2. Add 2 pumps of DaVinci Lemon Tea and 2 pumps of your preferred DaVinci flavoured syrup to cup
3. Top with still water and mix
4. Garnish as desired and serve

 

 

 

MATCHA LIME CRUSH

MATCHA LIME CRUSH

1. Fill 16oz glass with ice, add 3 pumps of DaVinci Lemon and Lime Syrup, 1/4 rounded tsp of Matcha Tea and top with cold water
2. Blend all measured ingredients, including lime wedge on programme 3
3. Garnish with a lime wedge and/or mint leaf, or for extra zing, add some grated lime zest

 

 

RASPBERRY AND VANILLA COLD BREW INFUSION

RASPBERRY AND VANILLA COLD BREW INFUSION

1. Add 6 scoops of Iced Raspberry and Vanilla to the CoffeeGator brewer mesh insert.
2. Top with cold water and steep for up to 24 hours in the fridge.
3. After 24 hours, remove the leaves from the jug and serve over ices and garnish with raspberries.
4. Store remaining cold brew tea in the fridge for up to 24 hours maximum. Discard any remaining tea after this time.

COLD BREW TEA: GOJI BERRY & POMEGRANATE

COLD BREW TEA: GOJI BERRY & POMEGRANATE

1. Steep tea in cold water for 24-48h. (In a CoffeeGator brewer we recommend 6-8 scoops of Goji Berry & Pomegranate Tea.)
2. Serve over ice and garnish with fresh mint and strawberries. (For extra impact, freeze some ice cubes with garnishes inside)
3. Optional – sweeten to taste with Hasslacher’s panela sugar
One batch will produce approx. 5 x 16oz drinks over ice and 7 x 12oz drinks over ice.

THE DAIRY FREE ICED NUTCRACKER

THE DAIRY FREE ICED NUTCRACKER

1. Fill cup with ice
2. Add a double espresso shot and 2 pumps of DaVinci Sugar Free Hazelnut Syrup
3. Top with Minor Figures Oat M*lk
4. Stir and serve

 

 

 

TURMERIC WHITE CHOCOLATE

TURMERIC WHITE CHOCOLATE

1. Add 1.5 tsp Turmeric Powder and 2 scoops of White Chocolate Powder to a 16oz glass and mix with a little hot water to form a creamy paste
2. Fill cup with ice and pour chilled milk over the turmeric creamy paste
3. Stir and garnish as desired

 

 

SPICED CHAI AND ORANGE ESPRESSO TONIC

SPICED CHAI AND ORANGE ESPRESSO TONIC

1. Fill 12oz cup with ice and add tonic water to 3/4 full
2. Extract two shots of espresso over 1 pump of DaVinci Spiced Chai Syrup and slowly pour over ice
3. Twist a piece of orange peel over the top of the drink and serve

 

 

Smoothies

COCONUT AND RASPBERRY SMOOTHIE

COCONUT AND RASPBERRY SMOOTHIE

1. Fill 16oz cup with ice and add Coconut Smoothie mix to 2/3 full
2. Top with 4 pumps of DaVinci Raspberry Syrup and cold water
3. Add cup contents to blender and blend on programme 3

 

 

 

ZESTY STRAWBERRY SMOOTHIE

ZESTY STRAWBERRY SMOOTHIE

1. Fill 16oz cup 2/3 with ice and add Smoothie Mix to 2/3 full
2. Top with 3 pumps of DaVinci Lemon and Lime syrup and cold water
3. Add cup contents to blender and blend on programme 3

 

 

 

COCONUT AND MANGO COOLER

COCONUT AND MANGO COOLER

1. Fill 16oz glass two-thirds full with ice, add the Coconut Smoothie two-thirds over the ice and add a splash of cold water.
2. Add cup contents to the blender jug and blend on programme 3.
3. Whip the Coconut Smoothie – half fill the whipper with the Coconut Smoothie mix, screw on a charger and shake a few times. Leave for a few minutes to create a thick topping.
4. Top glass with Mango Smoothie and finish with whipped Coconut Smoothie.

Milkshakes

FLUFFY MALLOW CHOCOLATE MILKSHAKE

FLUFFY MALLOW CHOCOLATE MILKSHAKE

1. Add 2 pumps DaVinci Toasted Marshmallow syrup, 1 scoop Chocolate Abyss 30 powder, and milk to the glass until 3/4 full
2. Use Aerolatte to dissolve & fluff (note that skimmed milk stiffens best)
3. Carefully top up with ice cubes
4. Garnish with your preferred combination of cream, triple chocolate crispies DTOPCRIS or mini mallows DMALLOW3
Recipe portions are for a 16oz serve.

FLUFFY FRUIT MILKSHAKE

FLUFFY FRUIT MILKSHAKE

1. Pour smoothie mix into a glass and add milk to 2/3 full (4oz/120ml of peach smoothie or 2oz/60ml of summer fruits smoothie)
2. Blend and fluff (with Aerolatte or blender) until the drink reaches 3/4 of the way up the glass
3. Carefully top up with ice cubes
4. Garnish with your preferred combination of milk foam, smoothie mix and/or fresh fruit
Recipe portions are for a 16oz serve.

Other

MULLED SPICE

MULLED SPICE

1. Add 3 pumps of DaVinci Mulled Syrup to a 12oz cup
2. Top up with hot water
3. Decorate with optional orange slices, star anise, cinnamon sticks or cloves

 

 

 

 

WINTER BERRY TEA

WINTER BERRY TEA

1. Brew 1 scoop of Suki Red Berry tea in a tea pocket
2. Add 1 pump of DaVinci Raspberry Syrup and 20ml of DaVinci Strawberry Smoothie mix to 12oz cup
3. Add the brewed Suki Red Berry Tea to cup
4. Stir and serve

 

 

All of the ingredients used in these delicious drinks are listed in our latest catalogue here.

If you’re an existing customer, call us to order today!

Not a customer? Call us on 01372 541 779 to open a trade account and get access to the range, or if you want to order quickly, a selection of products are available in our online shop.