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Summer How to Videos & Recipes 

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Summer Recipes

FLUFFY MALLOW CHOCOLATE MILKSHAKE

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

COLD BREW TEA - GUNPOWDER GREEN SPEARMINT

STEP 1 Steep tea in cold water for 24-48h. (In a CoffeeGator brewer we recommend 6 scoops of Gunpowder Green & Spearmint Tea.)
STEP 2 Serve over a glass full of ice and garnish with a lime wedge and fresh mint leaves. (For extra impact, freeze some ice cubes with garnishes inside)
STEP 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.

STRAWBERRY & COCONUT FRAPPE

STEP 1 Add 2 scoops Vanilla Breeze frappe powder to the blender jug
STEP 2 Pour 3oz/90ml smoothie mix and 2 pumps syrup over ice cubes and add milk to 3/4 full
STEP 3 Add cup contents to the blender jug
STEP 4 Blend on programme #3
STEP 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.

Fluffy Fruit Milkshakes

STEP 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)
STEP 2 Blend and fluff (with Aerolatte or blender) until the drink reaches 3/4 of the way up the glass
STEP 3 Carefully top up with ice cubes
STEP 4 Garnish with your preferred combination of milk foam, smoothie mix and/or fresh fruit
Recipe portions are for a 16oz serve.

DAIRY FREE PEACH OATMEAL SMOOTHIE 

STEP 1 Pour 3oz/90ml DaVinci peach smoothie mix over ice cubes (to about 1/4 full)
STEP 2 Add 2 pumps DaVinci Honeycomb syrup and oat m*lk to 3/4 full
STEP 3 Add 1 tablespoon of oats to the blender jug
STEP 4 Add cup contents to the blender jug
STEP 5 Blend on programme #3 and pour back into cup
STEP 6 Garnish with fresh peaches and oats (optional)
Recipe portions are for a 16oz serve.

ORANGE INFUSED COLD BREW COFFEE

STEP 1 Add 150G ground coffee to the CoffeeGator cold brewer (you may achieve better results by removing the filter and straining later)
STEP 2 Fill with cold water
STEP 3 Add the peel of one orange
STEP 4 Steep for 24-48 hours (48 hours will extract more flavour)
STEP 5 Strain and serve over ice and garnish with a slice of orange
A ratio of 1-3 concentrate to water, one batch will produce approx. 15 x 16oz drinks over ice and 21 x 12oz drinks over ice.

CHOCOLATE BANANA OATMEAL SMOOTHIE

STEP 1 Add 1 tablespoon of oats, 1 banana and 1 scoop Chocolate Abyss 30  powder to the blender jug
STEP 2 Pour 2 pumps DaVinci Honeycomb syrup over ice cubes
STEP 3 Add Minor Figures Oat M*lk  to 3/4 full
STEP 4 Add cup contents to the blender jug
STEP 5 Blend on programme #3 and pour back into cup
STEP 6 Garnish with oats and banana slices (optional)
Recipe portions are for a 16oz serve

SKINNY VANILLA ICED CAPPUCCINO 

STEP 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
STEP 2 Fill to top with milk and milk foam
STEP 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.

COLD BREW TEA - GUNPODER GREEN SPEARMINT

STEP 1 Steep tea in cold water for 24-48h. (In a CoffeeGator brewer we recommend 6-8 scoops of Goji Berry & Pomegranate Tea.)
STEP 2 Serve over ice and garnish with fresh mint and strawberries. (For extra impact, freeze some ice cubes with garnishes inside)
STEP 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.

Matcha Lime Crush

1. Add a wedge of lime, 1/4 tsp Suki Matcha Tea and 3 pumps DaVinci Lemon Lime Syrup to a 16oz glass filled with ice and topped up with water
2. Blend all contents on programme 3 and pour into a glass
3. Garnish with a sprig of mint, lime wedge or lime zest
Recipe proportions are for a 16oz drink.

Mango Fandango

1. Add 3fl oz DaVinci Mango Smoothie mix and 3-4  pumps DaVinci Lemon Lime Syrup to a 16oz glass filled with ice and topped up with water
2. Blend all contents on programme 3 and pour into a glass
3. Garnish with a lime wedge or lime zest
Recipe proportions are for a 16oz drink.

Salted Iced Caramel Latte

1. Brew a double espresso in an 8oz cup and top with chilled milk.
2. Add 2-3 pumps of DaVinci Salted Caramel syrup to a 16 oz glass ¾ filled with ice.
3. Add the espresso (with milk) to the glass.
4. Top up with milk to cover the ice cubes.
5. Pour a dash of cream or whipped cream on top (optional).
Recipe proportions are for a 16oz drink. 

Skinny Iced lattes

1. Brew a double espresso in an 8oz cup and top with chilled skimmed milk.
2. Add 2-3 pumps of DaVinci Sugar Free syrup (caramel, Hazelnut or Vanilla) to a 16 oz glass 1/2 filled with ice.
3. Add the single espresso (with milk) to the glass.
4. Top up with skimmed milk to cover the ice cubes.
Recipe proportions are for a 16oz drink

Key Lime Frappe

1. Add 2 scoops Vanilla Breeze Frappe Powder and 4 pumps DaVinci Lemon & Lime Syrup 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 into a glass and garnish with a lime wedge or lime zest
Recipe proportions are for a 16oz drink

Summer Fruits 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

Salted Caramel Fudge Frappe

1. Add 2 scoops Vanilla Breeze Frappe Powder, 1 scoop (18g) Salted Caramel Fudge pieces and 1 tsp caramel Drizzle Sauce 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 Chocolate Abyss Caramel Drizzle Sauce around the edge of the serving glass to create a marbled effect
5. Pour blender contents into the glass and garnish with whipped cream and Salted Caramel Fudge  topping
Recipe proportions are for a 16oz drink

Peach & Passion Fruit Frappe

1. Add 1.5 scoops of Vanilla Breeze Frappe Powder to the blender jug
2. Pour 4floz DaVinci Peach Smoothie Mix over a 16oz glass of ice cubes (3/4 full), add 1-2 pump of DaVinci Passionfruit Syrup and top up with milk
3. Add contents of the glass to the blender jug
4. Blitz contents on programme 3
5. Garnish with whipped cream and DaVinci Peach Smoothie Mix
Recipe portions are for a 16oz drink.

Strawberry & White Chocolate Frappe

1. Add a flat scoop of Vanilla Breeze
Frappe Powder to the blender jug
2. Pour DaVinci Strawberry Smoothie Mix
over a glass of ice cubes (3/4 full),
add 2 pumps of DaVinci White Chocolate
Syrup and top up with milk
3. Add contents of the glass to the
blender jug
4. Blitz contents on programme 3
5. Garnish with whipped cream and
DaVinci Strawberry Smoothie Mix

Lotus Biscoff Frappe

1. Add a flat scoop of Vanilla Breeze Frappe
Powder and Lotus Biscuits to the
blender jug
2. Pour a single espresso shot and Abyss
Caramel Drizzle Sauce over ice cubes
(1/2 full) and top up with milk
3. Add contents of the glass to the
blender jug
4. Blitz contents on programme 3
5. Garnish with whipped cream,

Recipe portions are for a 12oz drink.

Chocolate Frappe

1. Add a flat scoop of Chocolate Abyss 30%
Fairtrade Organic Cocoa and a flat scoop
of the Vanilla Breeze Frappe Powder
to the blender jug
2. Pour 2 pumps of DaVinci White
Chocolate Syrup over a glass of ice cubes
(1/2 full), and top up with milk
3. Add contents of the glass to the
blender jug
4. Blitz contents on programme 3
5. Garnish with whipped cream
Recipe portions are for a 12oz drink.

Matcha Coconut & Lime Frappe

1. Add a half teaspoon of Japanese Matcha,
a level scoop of Vanilla Breeze Frappe
Powder and a wedge of lime to a blender jug
2. Add one pump of DaVinci Coconut Syrup
to a glass of ice (3/4 full), top with milk and
add to blender jug
3. Blitz contents on programme 3
4. Garnish with whipped cream
and a wedge of lime
Recipe portions are for a 12oz drink.

White Chocolate and Raspberry Frappe

1. Add 2 scoops of Vanilla Breeze Frappe Powder to the blender jug.
2. ¾ fill a cup with ice, top with milk and pour into blender jug.
3. Add 2 pumps of DaVinci White Chocolate syrup and 1 pump of DaVinci Raspberry Fruit Innovations syrup. 
4. Blitz contents on programme #3.
5. Lace DaVinci Raspberry syrup inside the cup.
6. Pour the blitzed mix into the glass.
7. Top with whipped cream and a dash of DaVinci Raspberry syrup.
Recipe proportions are for a 12oz drink. 

Salted Iced Caramel Latte

1. Brew an espresso in a 4oz cup and top with chilled milk.
2. Add 2-3 pumps of DaVinci Salted Caramel syrup to a 12 oz glass ¾ filled with ice.
3. Add the single espresso (with milk) to the glass.
4. Top up with milk to cover the ice cubes.
5. Pour a dash of cream or whipped cream on top (optional).
Recipe proportions are for a 12oz drink. 

Mango Tango

1. Add 2 pumps of DaVinci Coconut syrup and 2 mint leaves to a blender jug.
2. 3/4 fill a 12oz cup with ice.
3. Fill nearly to the top with approx. 150ml DaVinci Mango Smoothie Mix.
4. Top with a dash of water and add to the blender.
5. Blitz on programme #3.
6. Serve with an optional mint leaf garnish.
Recipe proportions are for a 12oz drink. 

Tutti Frutti

1. Add 100ml DaVinci Peach Smoothie Mix to a blender jug.
2. Measure ¾ of ice into a 12oz cup then add the ice to the jug.
3. Blitz on programme #3.
4. Pour 50ml DaVinci Summer Fruits Smoothie Mix into a 12oz cold cup.
5. Pour the blitzed peach mix into the cup on top of the Summer Fruits Smoothie Mix.

Recipe proportions are for a 12oz drink.

Peach Iced Tea

1. Half fill a 12oz cup with ice.
2. Add 2 pumps of DaVinci Peach syrup
3. Add 1 pump of DaVinci Lemon Tea syrup.
4. Add cold water to fill.
5. Garnish.
Recipe proportions are for a 12oz drink. 

Salted Caramel Frappe

1. Add 2 flat scoops of Vanilla Breeze Frappe
Powder to blender jug
2. 3/4 fill glass with ice and milk and add to blender jug
3. Add a single espresso
4. Add 2-3 pumps DaVinci Salted Caramel Syrup
5. Blitz contents on programme 3
6. Pour the blitzed mix into the glass and garnish
with whipped cream
7. Top with Chocolate Abyss Caramel Drizzle
Sauce and Caramel Crunch Pieces
Recipe portions are for a 12oz drink.

Peach and Amaretto Frappe

1. ¾ fill a 12oz cup with ice cubes.
2. Pour over DaVinci Peach Smoothie Mix to reach 2/3 from the top.
3. Top with milk.
4. Add 2 scoops of Vanilla Breeze Frappe Powder and 2 pumps of DaVinci Amaretto syrup to a blender jug.
5. Add contents of the glass to the blender jug.
6. Blitz on programme #3.
7. Serve with an optional garnish and / or whipped cream.
Recipe proportions are for a 12oz drink. 

Fruit Spritzers

1. Add 50ml of DaVinci Fruit Smoothie Mix to a full glass of ice. Choose from Peach, Summer Fruits, Mango or Strawberry. 
2. Top with sparkling water and stir.
3. Garnish with some fresh fruit.
Recipe proportions are for a 12oz drink. 

White Chocolate and Vanilla Frappe

1. Add 2 flat scoops of Vanilla Breeze Frappe Powder to the blender jug.
2. ¾ fill a cup with ice, top with milk and pour into blender jug.
3. Add 2 pumps of DaVinci White Chocolate syrup.
4. Blitz contents on programme #3.
5. Lace Chocolate Abyss Dark Chocolate Mocha Sauce inside the cup.
6. Pour the blitzed mix into the glass.
7. Top with whipped cream, a dash of Mocha Sauce and decorations of you choice
Recipe proportions are for a 12oz drink. 

Honeycomb Mocha Frappe

1. Add 1 flat scoop of Vanilla Breeze Frappe Powder and 1 flat scoop of Chocolate Abyss 40% Cocoa to a blender jug.
2. ¾ fill a 12oz cup with ice, add a single espresso and 2-3 pumps of DaVinci Honeycomb syrup, top with milk and add to the blender jug.
3. Blitz on programme #3.
4. Pour the blitzed mix into the glass and garnish with whipped cream.
5. Top with Chocolate Abyss Flakes.
Recipe proportions are for a 12oz drink. 

Winter How to Videos & Recipes


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Hasslacher's 100% Cacao

For an 8oz serve of 60% 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

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

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.

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.

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.

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.

Gingerbread Latte

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

Spiced Pumpkin Latte

1. Brew a double espresso in a 12oz cup
2. Add 3 pumps Da Vinci Pumpkin Syrup
3. Top up with flat milk 

Chai Latte

1. Add 3 rounded tsp of Mumbai Railway Chai powder or 3 pumps of DaVinci Chai Syrup to a 12oz cup
2. Top up with flat latte milk
3. (Optional) Decorate with a dollop of cream and dust with Cinnamon Crunch Pieces.
Recipe portions are for a 12oz drink.


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.


Salted Caramel Latte

1. Brew a double espresso
2. Add 3 pumps of DaVinci Salted Caramel Syrup
3. Top up with flat latte milk
Recipe portions are for a 12oz drink.



Salted Caramel Hot Chocolate

1.  Add 1 x 25g scoop of Chocolate Abyss 40% Cocoa and 2 pumps of DaVinci Salted Caramel Syrup to a 12oz cup
2. Add a splash of hot water to the cup and mix into a creamy paste
3. Top up with flat latte milk
4. Decorate with a dollop of cream and garnish with Chocolate Abyss Caramel Drizzle Sauce


Honeycomb Mocha

1. Brew a double espresso in a 12oz cup
2. Add 2 pumps of DaVinci Honeycomb 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 Chocolate Abyss Caramel Drizzle Sauce and Flakes


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. 

Nutty Caramel Latte

1. Make a double espresso in a 12oz cup.
2. Add 2 pumps of DaVinci Hazelnut syrup and 1 pump of DaVinci Caramel syrup.
3. Top up with flat latte milk.
4. Decorate with whipped cream and garnish with Chocolate Abyss Caramel Drizzle Sauce.
Recipe proportions are for a 12oz drink.



Skinny Flavoured Lattes

1. Brew a double espresso
2. Add 2 pumps of the sugar free syrup of your choice
3.  Top up with flat latte milk
Recipe portions are for a 12oz drink.

Chamomile & Peach Infusion

1. Brew aChamomile tea in a 12oz cup.
2. Once brewed, remove tea pocket/tea bag.
3. Add two pumps of DaVinci Peach Syrup and stir.
4. Decorate with peach slices.

Peppermint & Raspberry Infusion

1. Brew Whole Peppermint Suki Tea in a 12oz cup.
2. Once brewed, remove tea pocket/tea bag.
3. Add 3 pumps of DaVinco Raspberry Innovations Syrup and stir.
4. Decorate with a fresh mint leaf.

White Chocolate & Raspberry Drizzle

1. Add 1 pump of Chocolate Abyss White Mocha Sauce to a 12oz cup.
2. Add a splash of hot milk to the cup and mix into a paste.
3. Top up with flat latte milk.
4. Decorate with whipped cream and drizzle with 1 pump of DaVinci Raspberry Fruit Innovations Syrup.

Dark & White Hot Chocolate

1. Add two scoops of Chocolate Abyss Cocoa Powder to a 12oz cup.
2. Add a splash of hot water to the cup and mix into a paste.
3. Half fill cup with flat latte milk.
4. Steam forthy cappuccino milk in a separate jug.
5. Add 2 pumps of DaVinci White Chocolate Syrup to the frothy cappuccino milk and stir.
6. Top up the cup with the frothy cappuccino milk and stir.
7. Decorate with a sprinkling of Chocolate Abyss Fairtrade Dust. 

Mulled Spiced Chai Tea

1. Add 3 pumps of DaVinci Spice Chai syrup to a 12oz cup.
2. Top with hot (not quite boiling) water.
3. Add a slice of lemon or orange (optional).
4. A dash of milk can be added to taste (optional).
Recipe proportions are for a 12oz drink.

Hazelnut Latte

Hazelnut Latte

1. Add one double shot of espresso to a 12oz cup.
2. Add two pumps of DaVinci Hazelnut syrup.
3. Top with steamed latte milk.
Recipe proportions are for a 12oz drink. 

 Top-Tips

Single Serve

Single Serve Filter Coffee

Single serve filter coffee is an excellent opportunity to enhance your coffee credentials and build customer rapport. Our handy guide includes weights and measures for Chemex, Aeropress & Filter Cone.

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