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Recipes

Summer 17

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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 and Strawberry & Cream Crunch topping
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.

Winter 16

Cinnamon Crunch Latte

1. Brew a double espresso in a 12oz cup.
2. Add 3 pumps of DaVinci Cinnamon syrup to the espresso.
3. Top up with flat milk.
4. Sprinkle Cinnamon Crunch Pieces around the edges or all over.
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.

Cherry 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 1883 Cherry Syrup.
4. Top with flat milk.
5. Decorate with whipped cream, a cherry and a drizzle of 1883 Cherry Syrup.
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.



Caramel Crunch Cappuccino

1. Brew a double espresso
2. Add 2 pumps of DaVinci Caramel Syrup
3. Top up with frothy cappuccino milk
4. Decorate with whipped cream and sprinkle generously with Caramel Crunch

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.

Summer 2016

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,
Abyss Caramel Drizzle Sauce and
Caramel Crunch Pieces
Recipe portions are for a 12oz drink.

Peach & Passion Fruit Frappe

1. Add a flat scoop of Vanilla Breeze Frappe
Powder to the blender jug
2. Pour DaVinci Peach Smoothie Mix over
a glass of ice cubes (3/4 full), add one 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 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
and Mini Chocolate Beans
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.
6. Sprinkle Tutti Frutti pieces on top.
Recipe proportions are for a 12oz drink.

Peach Iced Teas / Pineapple Iced Tea

1. Half fill a 12oz cup with ice.
2. Add 2 pumps of DaVinci Peach syrup or Pineapple 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.

Winter 2015/16

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. 

Summer 2015

Peach and Almond 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 Almond 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. 

Pineapple and Coconut Crush

1. ¾ fill a 12 oz cup with ice.
2. Add 2 pumps of DaVinci Pineapple syrup.
3. Add 2 pumps of DaVinci Coconut syrup. 
4. Top up with water.
5. Transfer contents into the blender jug. 
6. Blitz contents on programme #3.
7. Pour the blitzed mix into the cup and garnish.
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 Mini Chocolate Beans.
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 2014/15

Caramel Crunch Cappuccino

Caramel Crunch Cappuccino

1. Add 1 double espresso to a 7oz cup.
2. Add 1 pump of DaVinci Caramel syrup.
3. Top with steamed cappuccino milk.
4. Squeeze Chocolate Abyss Dark Mocha sauce on the foam with a squeezy bottle.
5. Sprinkle generously with Caramel Crunch pieces.
Recipe proportions are for a 12oz drink. 

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. 

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