Seasonal Recipes

Browse our delicious seasonal and speciality drinks recipes, which are perfect for adding some variety to your café menu. From seasonal favourites like Spiced Pumpkin to new flavours like turmeric and beetroot, there is something for every customer, whatever the season. 

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Rose & Matcha Iced Latte

Ingredients

1 teaspoon of Matcha

12 rose water drops

Ice

Oat milk 2/3 glass

Rose petals for garnish

Preparation

Add matcha, rose water and oat milk to glass and whisk with aerolatte (or in blender)

Top up with ice

Garnish with rose petals

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Rose and Earl Grey Tea Latte

Ingredients

Suki Earl Grey Tea Oat Milk

DaVinci Vanilla syrup

Nielsen Massey Rose Water

Garnish with some dried flowers from SUKI fruit infusions tea or dried rose petals

Preparation

Brew tea for 3-5 min in half cup of hot water

Remove bag and add 5 drops of rose syrup

Add flat milk

Garnish with rose petals

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Boozy Gingerbread Latte

Ingredients

DaVinci Gingerbread syrup (2 pump)

Ginger powder

Spiced rum (25ml)

Double Espresso

Flat milk

Preparation

Prepare a double espresso and mix with ginger powder

Add syrup and rum

Top with flat milk

Garnish with cream, gingerbread man and ginger powder (optional)

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Matcha Latte

Ingredients

1 teaspoon Organic

Japanese Matcha

Flat Oatmilk

DaVinci syrup to sweeten (optional)

Preparation

Add 1 tsp Suki Tea Organic Japanese Matcha to a 12oz cup

Whisk the Matcha with a dash of hot milk

(Optional) add a DaVinci syrup of your choice

Top up with flat latte milk

Serve with latte art

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Pistachio Latte

Ingredients

White Chocolate Abyss Powder

Pistachio Cream

Double Espresso

Milk

Preparation

Add 1 tablespoon of pistachio cream

Add 1 tablespoon of white chocolate abyss

Pour double espresso over the mixture

Mix it all into a smooth paste

Steam milk as for latte and pour

Optional garnish of cream

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Clementine & Ginger Hot Chocolate

Ingredients

Chocolate Abyss 30% (1 scoop)

2 pumps of DaVinci Orange syrup

Dash of hot water

Ginger powder (flat teaspoon)

Flat milk

Cream and chocolate flakes to garnish

Preparation

Add chocolate powder and ginger powder to glass and add dash of hot water, mix into smooth paste

Add syrup

Top with flat milk

Garnish with cream, chocolate flakes & clementine rind

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Peppermint White Hot Chocolate

Ingredients

Chocolate Abyss White Chocolate powder (2 scoops)

DaVinci Peppermint syrup (2 pumps)

Steamed milk

Preparation

Add chocolate powder to a mug and mix with a dash of hot water

Add syrup and whisk

Top with steamed milk

Decorate with chocolate flakes and/or a festive candy cane

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Gingerbread Milkshake

Ingredients

1 flat scoop Chocolate Abyss 30% (1/2 scoop for 12oz)

Ice cubes

2 pumps gingerbread syrup

Half a glass of cold skimmed milk

Preparation

Add the syrup, Chocolate Abyss powder, and milk to the glass

Use Aerolatte or a whisk to dissolve & fluff (note that skimmed milk stiffens best)

Carefully top up with ice cubes

Garnish with your preferred combination of cream, caramel sauce and crushed gingerbread

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Very Berry Hot Chocolate

Ingredients

Chocolate Abyss 30% (1 scoop)

40ml of DaVinci Summer fruit smoothie

Flat milk

Cream & chocolate curls

Preparation

Add chocolate powder and dash of hot water, mix into smooth paste

Add summer fruits smoothie

Top with flat milk

Garnish with cream, chocolate curls and smoothie

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Baileys & Salted Caramel Hot Chocolate

Ingredients

Chocolate Abyss 30% 3/4 scoop

Dash of hot water

1 Pump of Davinci Salted Caramel syrup

25ml of Baileys

Flat milk

Cream (optional) and DaVinci Devon Cream Toffee sauce to garnish

Preparation

Add DaVinci chocolate Abyss powder and dash of hot water into a cup, mix into smooth paste

Add syrup and Baileys

Top with flat milk

Garnish with cream and toffee sauce

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Crème Brûleé Latte

Ingredients

Double espresso

DaVinci Caramel syrup or Salted Caramel syrup (1 pump)

1 teaspoon of brown sugar

Flat milk

Preparation

Brew double espresso

Add 1 pump of syrup and 1 tea spoon of brown sugar and mix until dissolved

Top with flat milk & garnish with brown sugar

You may wish to toast the brown sugar with a torch

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Honeycomb Toffee Mocha

Ingredients

Chocolate Abyss 30%

DaVinci Honeycomb syrup

DaVinci Toffee & Devon Cream Topping sauce

Double espresso

Milk

Preparation

Brew a double espresso in a 12oz glass

Add a pump of honeycomb syrup and a blue scoop of Chocolate Abyss powder and mix to a paste

Mix in a tablespoon of topping sauce (or reserve it to drizzle on top)

Top with flat milk

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Reese’s Peanut Butter Cup Hot Chocolate

Ingredients

1 heaped scoop of Chocolate Abyss 30%

Milk

Cream

1 heaped teaspoon of smooth peanut butter

Reese’s Chocolate Cups to garnish

Preparation

Add Chocolate Abyss to a glass

Add peanut butter

Add splash of hot water and mix into a paste

Top with flat milk slowly whilst stirring

Garnish with whipped cream and Reese’s cup pieces

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Hot Chocolate Brownie

Ingredients

1 flat scoop of Chocolate Abyss 30%

Milk

Cream

Davinci Toffee & Devon cream sauce

Brownie pieces

Preparation

Add Chocolate Abyss to a glass

Add a splash of hot water – mix to a paste

Drizzle toffee sauce round inside of the glass

Top with flat milk

Option to top with whipped cream, toffee sauce and brownie pieces

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Vegan Latte

Ingredients

Double espresso shot

Steamed mylk * (we offer oat, almond, coconut and soya)

Preparation

Add espresso shot to a 12oz cup

Top with steamed dairy free mylk of your choice

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Iced Chai Frappe

Ingredients

Chai syrup (2 pumps)

Oat or soya mylk

Ice

Preparation

1. Fill glass ¾ full with ice

2. Add mylk until ¾ full

3. Add syrup to glass

4. Pour cup contents into blender

5. Blend on programme 3

6. Garnish with a dusting of panela

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Pumpkin Spice Frappe

Ingredients

2 Pumps Davinci Pumpkin spice syrup

Vanilla Frappe powder (1 scoop)

Milk

Ice

DaVinci Toffee & Devon cream sauce for garnish

Preparation

1. Add ice to a 12oz glass until ¾ full.

2. Add enough cold milk to cover the ice.

3. Add the frappe powder & syrup to blender.

4. Add the glass contents to blender and blend (programme 3).

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Spiced Beet Latte

Ingredients

Beetroot powder (1/2 tsp)

DaVinci Spiced Chai syrup (2 pumps)

Steamed milk

Preparation

Add beetroot powder and spiced chai syrup to a glass and whisk (add a dash of hot water if required)

Top with steamed milk

Garnish

Dust of beetroot powder

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Pumpkin Spice Latte

Ingredients

Double espresso shot

DaVinci Spiced Pumpkin syrup (3 pumps)

Steamed milk

Preparation

Add double espresso to a 12oz cup

Add syrup and mix

Top with steamed milk

Garnish

Decorate using bat stencil and chocolate dust to create effect

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Salted Caramel Fudge Latte

Ingredients

Double espresso shot

DaVinci Salted Caramel syrup (2 pumps)

Steamed milk

Salted Caramel Fudge pieces

Preparation

Add double espresso to a 12oz cup

Add syrup and mix

Top with steamed milk

Garnish

Whipped cream and/or salted caramel fudge pieces

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Vegan Chai Latte

Warm or Chilled

Warm Latte Ingredients

Mumbai Railway Chai (1 tbsp)

Boiling water (100ml)

Steamed oat or soya mylk

Warm Latte Preparation

Add chai powder to a mug with boiling water and whisk

Top with your choice of steamed mylk

Chilled Latte Ingredients

Chai syrup (2 pumps)

Oat or soya mylk

Ice

Chilled Latte Preparation

Fill glass ¾ full with ice

Add mylk until ¾ full

Add syrup to glass

Blend on programme 3

Garnish

Warm: Dust of chai powder
Chilled: Dust of panela

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Spiced Flat White

Ingredients

Double espresso shot

Mumbai Railway Chai powder

Steamed milk / mylk

Preparation

Add double espresso to a 7oz glass or cup

Add a dusting of Mumbai Railway Chai

Top with steamed milk

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Gingerbread Latte

Ingredients

Double espresso shot

DaVinci Gingerbread syrup (3 pumps)

Steamed milk

Preparation

Add double espresso to a 12oz cup

Add syrup and mix

Top with steamed milk

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Superfood White Chocolate Trio

Matcha, Beetroot or Turmeric

Ingredients

Turmeric powder OR Matcha powder OR Beetroot powder (1 teaspoon)

DaVinci White Chocolate Sauce (2 pumps)

Milk or alternative (we recommend semi skimmed)

Ice

Matcha White Chocolate

Dissolve matcha with dash of hot water in a small cup and mix with a little cold milk to cool; set aside

Add white chocolate sauce and a dash of milk to the bottom of a 12oz glass and whisk

Top with ice cubes and then milk

Pour matcha mix over the top and serve

Beetroot White Chocolate

Dissolve beetroot with dash of hot water in a small cup and mix with a little cold milk to cool; set aside

Add white chocolate sauce and a dash of milk to the bottom of a 12oz glass and whisk

Top with ice cubes and then milk

Pour beetroot mix over the top and serve

Turmeric White Chocolate

Add turmeric to a 12oz glass and mix with a dash of hot water

Add white chocolate sauce and a dash of milk then whisk

Top with ice cubes and then add milk to fill glass

Garnish with whipped cream & sprinkle of turmeric

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Toasted Mallow Hot Chocolate

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Ingredients

Chocolate Abyss 40% (1 scoop)

DaVinci Toasted Mallow syrup (2 pumps)

Steamed milk

Mini mallows

Chocolate flakes

Preparation

Add chocolate powder to a mug and mix with a dash of hot water

Add syrup and whisk

Top with steamed milk

Garnish

Whipped cream, mini mallows, chocolate flakes

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Pumpkin Spice Hot Chocolate

Ingredients

Chocolate Abyss 40% (1 scoop)

DaVinci Spiced Pumpkin syrup (2 pumps)

Steamed Milk

Chocolate Dust

Preparation

Add chocolate powder to a mug and mix with a dash of hot water

Add syrup and whisk

Top with steamed milk

Garnish

Decorate using bat stencil and chocolate dust to create effect

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Coconut Mocha

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Ingredients

Chocolate Abyss 40% (1scoop)

Double espresso shot

Steamed coconut mylk

Coconut syrup (1 pump optional)

Preparation

Dissolve chocolate abyss powder in a dash of hot water

Add espresso and syrup (if using)

Top with steamed mylk

Garnish

Dust of chocolate powder and/or coconut
flakes

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Peppermint Hot Chocolate

Ingredients

Chocolate Abyss 40% (1 scoop)

DaVinci Peppermint syrup (2 pumps)

Steamed milk

Chocolate Abyss Mint Crisp Square

Preparation

Add chocolate powder to a mug and mix with a dash of hot water

Add syrup and whisk

Top with steamed milk

Garnish

Whipped cream, mint crisp square

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Orange Hot Chocolate

Ingredients

Chocolate Abyss 40% (1 scoop)

DaVinci Orange syrup (2 pumps)

Steamed milk

Chocolate flakes

Preparation

Add chocolate powder to a mug and mix with a dash of hot water

Add syrup and whisk

Top with steamed milk

Garnish

Whipped cream, chocolate flakes

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Peppermint White Chocolate

Ingredients

Chocolate Abyss White Chocolate powder (2 scoops)

DaVinci Peppermint syrup (2 pumps)

Steamed milk

Preparation

Add chocolate powder to a mug and mix with a dash of hot water

Add syrup and whisk

Top with steamed milk

Garnish

Decorate with chocolate flakes and/or a festive candy cane

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Lilac Coco-Berry Tea

Ingredients

Suki Red Berry tea or Suki

Iced Raspberry and Vanilla (pyramid or loose)

Steamed coconut mylk

Beetroot powder (1 tsp)

Preparation

If using loose tea, add 1 scoop to a tea pocket. Brew tea in boiling water

In a separate mug, dissolve beetroot powder in a dash of boiling water

Add steamed mylk to a 12oz glass and pour the brewed tea over the mylk

Add dissolved beetroot gradually until you reach the desired colour (around 23
teaspoons)

Garnish

Dust of beetroot powder and/or raspberries

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Winter Fog

Ingredients

Suki Earl Grey tea (pyramid or loose)

DaVinci Vanilla syrup (2 pumps)

Steamed almond mylk

Preparation

If using loose tea, add 1 scoop to a tea pocket. Brew

Tea in a dash of boiling water for 3 minutes

Remove tea bag from the cup

Add syrup and steamed milk

Garnish

Whipped cream, chocolate flakes

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Winter Berry Tea

Ingredients

Suki Red Berry tea (loose or pyramid)

DaVinci Raspberry syrup (1 pump)

DaVinci Strawberry smoothie mix (20ml)

Preparation

If using loose tea, add 1 scoop to a tea pocket. Brew tea in boiling water

Add 1 pump of syrup and 20ml of smoothie mix to a 12oz cup

Add the brewed tea to the syrup and smoothie mix

Stir and serve

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Mulled Tea

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Ingredients

Black tea (pyramid or teabag)

DaVinci Mulled syrup (2 pumps)

Boiling water

Preparation

Brew tea bag in boiling water for 3-5 minutes

Remove tea bag

Add syrup and boiling water and mix

Garnish

Decorate rim of glass with toffee
sauce (optional)

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Raspberry & White Chocolate Frappe

Ingredients

Chocolate Abyss White Chocolate powder (2 scoops)

Vanilla Frappe powder (2 scoops)

DaVinci Raspberry syrup (2-3 pumps)

Milk (we recommend semi-skimmed)

Ice

Preparation

Fill a 16oz cup with ice and add milk to ⅔ full

Add the white chocolate powder, frappe powder and syrup to the blender

Add cup contents to the blender and blend on programme 3

Garnish

Whipped cream and fresh raspberries

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Beet Berry Blast

Ingredients

DaVinci Summer Berries Smoothie Mix

Beetroot Powder (½ tsp)

Still water

Ice

Fresh berries and/or mint (optional)

Preparation

Add beetroot powder to the blender

Fill a 16oz glass ¾ full with ice

Add smoothie mix until glass is ½ full, then top with water

Pour glass contents into blender and blend on programme 3

Garnish

Summer berries and a sprig of fresh mint

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Mint Choc Chip Frappe

Ingredients

DaVinci Peppermint syrup (2 pumps)

Vanilla Frappe powder (2 scoops)

Fresh mint (2-3 leaves)

Milk (we recommend semi-skimmed)

Ice

Chocolate Topping sauce and Chocolate Flakes (optional)

Preparation

Fill a 16oz glass with ice

Add syrup and milk to the glass until ⅔ full

Add frappe powder to the blender jug, followed by the contents of the glass and fresh mint leaves

Blend on programme 3

Garnish

Mint leaves or whipped cream with chocolate sauce and chocolate flakes

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Lemon Tea & Mango Crush

Ingredients

DaVinci Lemon Tea syrup (2 pumps)

DaVinci Mango Smoothie mix (60ml)

Still water

Ice

Fresh lemon (optional)

Preparation

Crush ice in the blender, enough to fill a 16oz glass ¾ full.

Add crushed ice to the glass

Add syrup then cold water until ⅔ full
Pour mango smoothie from the top and around the sides to dress the glass

Garnish

Fresh lemon rind

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Banana Coffee Smoothie

Dairy or Dairy Free

Ingredients

Banana

Freshly brewed espresso (single shot)

Oat m*lk or milk

Ice

Preparation

Add ice to a 16oz glass until half full

Add a dash of oat m*lk or milk to the espresso to cool, then pour over ice

Top glass with oat m*lk or milk until ⅔ full

Add the banana to the blender, followed by the cup ingredients

Blend on programme 3

Garnish

Non Dairy: Fresh banana slices & panela sugar

Dairy: Whipped cream, chocolate flakes

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Fruity Green Tea Smoothie

Ingredients

Suki Green Tea Ginseng (loose leaf tea)

DaVinci Summer Berries Smoothie mix (60ml)

Still water

Ice

Fresh mint (optional)

Preparation

Prepare tea in advance: Add 6 scoops to a 1.4L cold brewer, fill with cold water and place in the fridge for up to 24 hours.

After 24 hours, remove the leaves from the jug.

Add smoothie mix to a 12oz glass, fill with ice and top with the cold brew tea.

Add the glass contents to the blender and blend on programme 3.

Store remaining cold brew in the fridge for a maximum of 24 hours.

Garnish

Sprig of fresh mint

If you’re short of time, see back of pack to prepare this drink using the iced tea method.

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Lotus Biscoff Frappe

Ingredients

Single espresso shot

DaVinci Topping Toffee Fudge sauce (2 tbsp)

Vanilla Frappe powder (1 scoop)

Milk

Ice

Lotus biscuits (2 + 1 for garnish)

Preparation

Add ice to a 16oz glass until ¾ full

Add espresso shot and enough cold milk to cover the ice

Add the frappe powder, biscuits and toffee sauce to the blender

Add the glass contents to blender and blend (programme 3)

Garnish

Whipped cream and 1 crumbled Lotus biscuit

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Iced White Mocha

Ingredients

Freshly brewed espresso (single shot)

DaVinci White Chocolate Sauce (2 pumps)

Milk

Still water

Ice

Whipped cream

Preparation

Add white chocolate sauce and a dash of cold milk to the bottom of a 12oz glass and mix to create a thick liquid

Fill glass with ice

Add a splash of water to the espresso shot to cool

Pour cooled espresso on top of ice

Garnish

Cold whipped cream (using our ISI Cream Whipper) or cold milk foam (using our Aerolatte Milk Frother)

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Chilled Tiramisu

Ingredients

Freshly brewed espresso (single shot)

DaVinci Amaretto syrup (one pump)

DaVinci Chocolate sauce (one pump)

Milk

Ice

Triple Chocolate Crispies (to garnish)

Preparation

Add espresso shot and chocolate sauce to a 12oz glass and mix

Fill glass with ice

Pour milk over ice and add syrup

Garnish

Whipped cream and Triple Chocolate Crispies

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Chilled Coconut Chocolate

Dairy Free

Ingredients

DaVinci Chocolate sauce (2 pumps)

Coconut m*lk

Ice

Chocolate flakes (optional)

DaVinci Chocolate Topping Sauce (optional)

Preparation

Add the chocolate sauce to a 12oz glass and mix with a dash of coconut m*lk

Top the glass with ice cubes and fill with chilled coconut mi*k

Decorate with chocolate flakes and chocolate sauce (optional)

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Iced Fruity Chocolate

Ingredients

DaVinci White Chocolate Sauce (2 pumps)

DaVinci Fruit Smoothie (60ml)

Milk (we recommend semi-skimmed)

Ice

Preparation

Fill a 12oz glass with ice cubes

Mix white chocolate sauce with milk and add to glass, leaving enough space for the smoothie mix

Add your chosen smoothie mix to the glass

Any of our DaVinci fruit smoothies will work in this recipe (Mango, Strawberry, Raspberry, Summer Fruits)

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Summer Berries Lemonade

Ingredients

DaVinci Summer Berry Smoothie mix (30-60ml)

DaVinci Lemon & Lime syrup (2 pumps)

Soda water

Ice

Fresh lemon (optional)

Preparation

Add ice cubes to a 16oz glass until ⅔ full

Add soda water until the same level as the ice

Add the syrup and stir

Top with crushed ice

Pour smoothie over the top of the crushed ice

Garnish

Slice of lemon

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Vegan Iced Latte

Ingredients

Double espresso shot

Chilled mylk (we offer oat, almond, coconut and soya)

Ice

Preparation

Add espresso shot to a 12oz cup of ice

Top with chilled dairy-free mylk of your choice

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Green Tea Ginseng & Lemon

Ingredients

Suki Green Tea Ginseng (loose leaf)

Water

Ice

Lemon wedge (optional)

Preparation

Prepare tea in advance: Add 6 scoops to a 1.4L cold
brewer, fill with cold water and place in the fridge for up
to 24 hours (<5oC).

After 24 hours, remove the leaves from the jug.

Add ice to a 12oz glass, fill with tea and finish with a
squeeze of fresh lemon.

Store remaining cold brew in the fridge (<5oC) for a
maximum of 24 hours, discard any remaining tea after
this time.

Garnish

Fresh strawberries and lemon wedge

TOP TIP: If you’re short of time, see back of pack to prepare this drink using the iced tea method.

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Classic Peach Iced Tea

Ingredients

Breakfast tea (1 pyramid or teabag)

DaVinci Peach syrup (1 pump)

Still water

Ice

Lime or lemon wedge (optional)

Preparation

Brew teabag in a splash of hot water for 3-5 minutes

Remove tea bag and add 1 pump of peach syrup

Add ice to a 12oz glass until ¾ full, and top with cold water until ⅔ full

Pour the tea and syrup into the glass and stir

Garnish

Fresh lime or lemon wedge

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Raspberry Tonic Fizz

Ingredients

Suki Iced Raspberry and Vanilla (loose leaf)

Tonic water

Ice

Raspberries and/or mint (optional)

Preparation

Prepare tea in advance: Add 6 scoops to a 1.4L cold brewer, fill with cold water and place in the fridge for up to 24 hours (<5oC).

After 24 hours, remove the leaves from the jug.

Add ice to a 12oz glass, fill with tea to ⅔ full and top with tonic water.

Store remaining cold brew in the fridge (<5oC) for a maximum of 24 hours, discard any remaining tea after this time.

Garnish

Fresh raspberries & mint

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