Seasonal Recipes

Ingredients

1 teaspoon of smooth peanut butter

1 pump DaVinci chocolate sauce

Milk

Ice 2-3 cubes

1 pump of DaVinci Salted Caramel syrup

Cream

DaVinci Toffee & Devon Cream sauce

Fudge pieces

Preparation

Add peanut butter, chocolate sauce, ice, milk, syrup into blender, blend on programme 3

Garnish clear cup/glass wall with the toffee sauce

Pour mix into the glass

Garnish with cream, toffee sauce and fudge pieces

Ingredients

1 scoop of Chocolate Abyss 40% chocolate powder

1 pump DaVinci Cinnamon syrup

Pinch of cayenne pepper or chilli powder/flakes

Flat milk

Dash of hot water

Preparation

Add chocolate powder, cinnamon syrup, cayenne powder, water and mix

Optional add syrup

Add flat milk

Ingredients

3/4 of blue scoop of White Chocolate Abyss Powder

Dash of hot water

1/2 teaspoon of Rose water

Flat milk

1 pump DaVinci Raspberry syrup

Preparation

Add white chocolate powder and dash of hot water, mix

Add syrup and rose water and mix

Add flat milk

Garnish with beetroot powder and rose petals

Ingredients

1 scoop Vanilla Frappe

½ teaspoon of Beetroot Latte Powder

Ice ½ cup

Milk 150ml (semi-skimmed)

2 pumps of DaVinci Vanilla syrup

DaVinci Strawberry Smoothie mix 20ml x 2

Preparation

Add ice to a glass (3/4 full) and add syrup

Top the glass to 4/5 full with milk

Add ½ teaspoon of beetroot powder to the blender jug, pour in the content of the glass and blend on programme 3

Lace a glass with strawberry smoothie mix and Pour the mixture into the cup

Garnish with whipped cream and strawberry smoothie mix

Ingredients

1 scoop of Chocolate Abyss powder 30%

½ teaspoon of Beetroot Super Latte Powder

40ml of DaVinci Strawberry Smoothie mix

Dash of hot water

Flat milk

Cream

Preparation

Add 1 scoop of Chocolate Abyss ½ teaspoon of beetroot powder to a glass

Add a dash of hot water and mix until smooth

Pour in the DaVinci Smoothie mix

Top with flat milk

Garnish with cream and drizzle with lots of DaVinci Strawberry Smoothie Mix

Ingredients

1 pump lemon & lime syrup

1 pump raspberry fruit innovations syrup

30ml of summer fruit smoothie mix

Water (or sparkling water)

Crushed Ice (few cubes)

Blackberries x 4/5

Preparation

Add both syrups into glass, add ice and water and mix

Add smoothie

Add few blackberries

Ingredients

1 scoop Vanilla frappe

2 pumps of DaVinci Spiced Pumpkin syrup

DaVinci Toffee with Devon cream sauce

Milk

Ice

Cream

Preparation

Add ice to a 16oz glass until ¾ full

Add enough cold milk to cover the ice

Add the frappe powder & syrup to blender

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

Garnish with cream and DaVinci Toffee & Devon Cream sauce

Ingredients

2 pumps of DaVinci Pumpkin syrup

Double espresso

Flat milk

Cream

Lotus biscuits

Preparation

Add pumpkin syrup to a glass

Brew double espresso, mix until smooth

Top with flat milk

Garnish with whipped cream and crushed lotus biscuits

Ingredients

Double espresso

DaVinci Caramel syrup

2 sachets of brown sugar

Flat milk

Optional toffee sauce to garnish

Preparation

Optional garnish – dip the rim of the glass in toffee sauce and then brown sugar

Brew double espresso

Add 1 pump of DaVinci Caramel syrup and 2 sachets of brown sugar and mix until dissolved

Garnish with sprinkle of brown sugar

Ingredients

1 scoop of Chocolate Abyss 40% chocolate powder

Single espresso

Dash of hot water

1 pump DaVinci Christmas Cake syrup

Steamed milk

Preparation

Add chocolate to the espresso and mix

Add syrup

Top with Steamed milk

Ingredients

1 scoop of Chocolate Abyss 40% chocolate powder

Dash of hot water

1 pump DaVinci Christmas Cake syrup

Steamed milk

Preparation

Add chocolate and dash of hot water, mix

Add syrup

Top with Steamed milk

Ingredients

1 scoop of Chocolate Abyss white chocolate powder

Dash of hot water

1/3 teaspoon of beetroot powder

1 pump DaVinci Peppermint syrup

Flat milk

Preparation

Add chocolate powder and dash of hot water, mix

Add DaVinci Peppermint syrup

Top with flat milk – swirl in beetroot powder with a dash of hot water

Garnish- cream, marshmallows, beetroot powder and candy cane

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

Ingredients

Flat milk

Double espresso

1 pump DaVinci chocolate syrup

1 pump DaVinci vanilla syrup

DaVinci Chocolate sauce for garnish (rim)

Cream & Oreo Cookies

Preparation

1. Optional- garnish rim of the cup with chocolate sauce

2. Add syrups to a cup

3. Brew double espresso

4. Top with flat milk

5. Garnish with cream and 1 crushed Oreo cookie

Ingredients

Skimmed milk

Double shot of espresso

2 pumps of DaVinci Caramel syrup

Ice

DaVinci Toffee & Devon Cream Sauce

Preparation

Fill a glass ½ full of ice

Add DaVinci Caramel syrup and double espresso

In a separate jug, froth skimmed milk with AeroLatte to stiffen and pour over the drink

Garnish with DaVinci Toffee & Devon Cream Sauce

Ingredients

DaVinci Toffee & Devon Cream Sauce

Flat milk

1 pump of DaVinci Hazelnut syrup

Double shot of espresso

Cream

Preparation

Garnish inside and rim of the cup with DaVinci Toffee & Devon Cream Sauce

Brew double shot of espresso

Add syrup

Top with flat milk

Garnish with cream and DaVinci Toffee & Devon Cream sauce

Ingredients

1 pump of DaVinci Hazelnut syrup

2 teaspoons of Mumbai Railway Chai powder

Flat milk (semi-skimmed)

Double espresso

Preparation

Add DaVinci Hazelnut syrup and Mumbai Railway Chai powder into cup

Brew double espresso, mix until smooth

Top with flat milk (semi-skimmed) or alternative m*lk

Garnish with chai powder sprinkles on top

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)

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

Ingredients

Double espresso

3 sachets of brown sugar

DaVinci Caramel syrup

DaVinci Vanilla syrup

Milk of your choice

Preparation

Add 1 pump of DaVinci Caramel syrup and 1 pump of DaVinci Vanilla syrup to your cup along with the 3 sachets of brown sugar

Brew double espresso and mix

Add flat milk

Ingredients

Chocolate Abyss 40

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.

Add 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.

Ingredients

Chocolate Abyss 40

DaVinci Salted Caramel syrup

DaVinci Toffee & Devon Cream Topping sauce

Milk

Whipped cream

Preparation

Add a blue scoop of Chocolate Abyss powder to a glass and mix with a little hot water to form a paste.

Add a pump / 2 pumps of salted caramel syrup.

Top with flat milk.

Garnish with whipped cream and a drizzle of toffee topping sauce.

Ingredients

DaVinci Caramel syrup

Oat Mylk

Espresso

Ice

Chocolate Abyss Dust (optional)

Preparation

Fill glass with ice cubes

Add 2 pumps of caramel syrup and top with oat mylk to almost full

Slowly pour over freshly extracted espresso.

Ingredients

Double espresso

Syrup

Ice

Skimmed milk or milk alternative

Preparation

Fill a glass with ice and add syrup (Hazelnut, Vanilla or Caramel).

Pour over a double espresso.

Place 75ml chilled skimmed milk into Aerolatte foamer and froth.

Pour foam over ice and espresso.

Format recipe to match others.

Ingredients

DaVinci Cinnamon syrup

DaVinci Vanilla syrup

Double espresso

Ice

Lime

Preparation

To a glass of ice, add 2 pumps of cinnamon syrup and one pump of vanilla syrup.

Top with soda water to ¾ full and mix.

Pour over a single espresso.

Garnish with a lime wedge, lightly squeezed into the drink.

Allow the customer to mix as desired.

Ingredients

Double espresso

Ice

Lemon

Tonic water

Preparation

Brew a double espresso.

Add to a glass of ice with a squeeze of lemon.

Top with tonic water and a slice of lemon.

Ingredients

Cold brew coffee (not concentrated)

Ice

Preparation

Prepare cold brew coffee by your chosen method.

Fill a glass with ice.

Pour cold brew over ice

Ingredients

Cold Brew Coffee

Blueberries

Ice

Preparation

Prepare cold brew coffee.

Add a handful of squashed blueberries and a handful whole.

Fill a glass with ice.

Pour cold brew over ice until ½ full.

Top with cold water.

Ingredients

Chocolate Abyss 40% (1 scoop)

Vanilla Frappe powder (1 scoop1)

DaVinci Salted Caramel syrup (2 pumps)

Milk (we recommend semi-skimmed)

Ice

Preparation

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

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

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

Garnish with whipped cream and brownie chunks

Ingredients

DaVinci Caramel syrup/sugar free caramel syrup

Double espresso

Ice

Alpro for Professionals Coconut Mylk

Preparation

Brew a double espresso and pour over a glass of ice.

Add a pump on caramel syrup.

Top with chilled coconut mylk.

Ingredients

Double espresso shot

DaVinci Caramel Syrup

Brown Sugar

Milk/ Alternative Mylk

Cream

Ice

DaVinci Toffee & Devon Cream sauce

Preparation

Brew a double espresso

Add heaped spoon of brown sugar and 2 pumps of Caramel syrup and stir

Fill glass with ice and add espresso

Add milk

Top with cream & toffee & Devon cream sauce

Ingredients

Chocolate Abyss 40% (1 scoop)

Vanilla Frappe powder (1 scoop1)

DaVinci Salted Caramel syrup (2 pumps)

Milk (we recommend semi-skimmed)

Ice

Preparation

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

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

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

Garnish with whipped cream and brownie chunks

Ingredients

DaVinci Peach Smoothie Mix

DaVinci Salted Caramel syrup

Ice

Milk

Preparation

Fill a glass with ice to ¾ full.

Add a pump of DaVinci Salted Caramel syrup.

Fill to half full with peach smoothie mix.

Top with milk to ¾ full.

Mix all ingredients in a blender and return to the glass.

Ingredients

DaVinci Raspberry Fruit Innovations syrup

Fresh mint

Lime

Raspberries

Soda water

Ice

Preparation

Crush a lime wedge in the bottom of a glass.

Add 7 mint leaves, rolled gently in your hand.

Add a pump of raspberry syrup.

Fill the glass with ice.

Top with soda water.

Squeeze in a second lime wedge on top and garnish.

Garnish with raspberries.

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

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

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)

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

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

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

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

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

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

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

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

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

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

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

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

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).

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

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

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

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

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

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

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

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

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

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

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)

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

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

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

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

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

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

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

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

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)

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

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

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

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

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.

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

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

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

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.

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

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.