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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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
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
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
Add chocolate powder, cinnamon syrup, cayenne powder, water and mix
Optional add syrup
Add flat milk
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
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
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
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
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
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
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
Add both syrups into glass, add ice and water and mix
Add smoothie
Add few blackberries
1 scoop Vanilla frappe
2 pumps of DaVinci Spiced Pumpkin syrup
DaVinci Toffee with Devon cream sauce
Milk
Ice
Cream
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
2 pumps of DaVinci Pumpkin syrup
Double espresso
Flat milk
Cream
Lotus biscuits
Add pumpkin syrup to a glass
Brew double espresso, mix until smooth
Top with flat milk
Garnish with whipped cream and crushed lotus biscuits
Double espresso
DaVinci Caramel syrup
2 sachets of brown sugar
Flat milk
Optional toffee sauce to garnish
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
1 scoop of Chocolate Abyss 40% chocolate powder
Single espresso
Dash of hot water
1 pump DaVinci Christmas Cake syrup
Steamed milk
Add chocolate to the espresso and mix
Add syrup
Top with Steamed milk
1 scoop of Chocolate Abyss 40% chocolate powder
Dash of hot water
1 pump DaVinci Christmas Cake syrup
Steamed milk
Add chocolate and dash of hot water, mix
Add syrup
Top with Steamed milk
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
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
Chocolate Abyss 30% (1 scoop)
40ml of DaVinci Summer fruit smoothie
Flat milk
Cream & chocolate curls
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
Flat milk
Double espresso
1 pump DaVinci chocolate syrup
1 pump DaVinci vanilla syrup
DaVinci Chocolate sauce for garnish (rim)
Cream & Oreo Cookies
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
Skimmed milk
Double shot of espresso
2 pumps of DaVinci Caramel syrup
Ice
DaVinci Toffee & Devon Cream Sauce
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
DaVinci Toffee & Devon Cream Sauce
Flat milk
1 pump of DaVinci Hazelnut syrup
Double shot of espresso
Cream
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
1 pump of DaVinci Hazelnut syrup
2 teaspoons of Mumbai Railway Chai powder
Flat milk (semi-skimmed)
Double espresso
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
Suki Red Berry tea or Suki
Iced Raspberry and Vanilla (pyramid or loose)
Steamed coconut mylk
Beetroot powder (1 tsp)
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)
Dust of beetroot powder and/or raspberries
Suki Earl Grey tea (pyramid or loose)
DaVinci Vanilla syrup (2 pumps)
Steamed almond mylk
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
Whipped cream, chocolate flakes
Double espresso
3 sachets of brown sugar
DaVinci Caramel syrup
DaVinci Vanilla syrup
Milk of your choice
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
Chocolate Abyss 40
DaVinci Honeycomb syrup
DaVinci Toffee & Devon Cream Topping sauce
Double espresso
Milk
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.
Chocolate Abyss 40
DaVinci Salted Caramel syrup
DaVinci Toffee & Devon Cream Topping sauce
Milk
Whipped cream
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.
DaVinci Caramel syrup
Oat Mylk
Espresso
Ice
Chocolate Abyss Dust (optional)
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.
Double espresso
Syrup
Ice
Skimmed milk or milk alternative
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.
DaVinci Cinnamon syrup
DaVinci Vanilla syrup
Double espresso
Ice
Lime
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.
Double espresso
Ice
Lemon
Tonic water
Brew a double espresso.
Add to a glass of ice with a squeeze of lemon.
Top with tonic water and a slice of lemon.
Cold brew coffee (not concentrated)
Ice
Prepare cold brew coffee by your chosen method.
Fill a glass with ice.
Pour cold brew over ice
Cold Brew Coffee
Blueberries
Ice
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.
Chocolate Abyss 40% (1 scoop)
Vanilla Frappe powder (1 scoop1)
DaVinci Salted Caramel syrup (2 pumps)
Milk (we recommend semi-skimmed)
Ice
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
DaVinci Caramel syrup/sugar free caramel syrup
Double espresso
Ice
Alpro for Professionals Coconut Mylk
Brew a double espresso and pour over a glass of ice.
Add a pump on caramel syrup.
Top with chilled coconut mylk.
Double espresso shot
DaVinci Caramel Syrup
Brown Sugar
Milk/ Alternative Mylk
Cream
Ice
DaVinci Toffee & Devon Cream sauce
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
Chocolate Abyss 40% (1 scoop)
Vanilla Frappe powder (1 scoop1)
DaVinci Salted Caramel syrup (2 pumps)
Milk (we recommend semi-skimmed)
Ice
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
DaVinci Peach Smoothie Mix
DaVinci Salted Caramel syrup
Ice
Milk
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.
DaVinci Raspberry Fruit Innovations syrup
Fresh mint
Lime
Raspberries
Soda water
Ice
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.
1 teaspoon of Matcha
12 rose water drops
Ice
Oat milk 2/3 glass
Rose petals for garnish
Add matcha, rose water and oat milk to glass and whisk with aerolatte (or in blender)
Top up with ice
Garnish with rose petals
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
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
DaVinci Gingerbread syrup (2 pump)
Ginger powder
Spiced rum (25ml)
Double Espresso
Flat milk
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)
1 teaspoon Organic
Japanese Matcha
Flat Oatmilk
DaVinci syrup to sweeten (optional)
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
White Chocolate Abyss Powder
Pistachio Cream
Double Espresso
Milk
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
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
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
Chocolate Abyss White Chocolate powder (2 scoops)
DaVinci Peppermint syrup (2 pumps)
Steamed milk
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
1 flat scoop Chocolate Abyss 30% (1/2 scoop for 12oz)
Ice cubes
2 pumps gingerbread syrup
Half a glass of cold skimmed milk
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
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
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
Double espresso
DaVinci Caramel syrup or Salted Caramel syrup (1 pump)
1 teaspoon of brown sugar
Flat milk
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
Chocolate Abyss 30%
DaVinci Honeycomb syrup
DaVinci Toffee & Devon Cream Topping sauce
Double espresso
Milk
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
1 heaped scoop of Chocolate Abyss 30%
Milk
Cream
1 heaped teaspoon of smooth peanut butter
Reese’s Chocolate Cups to garnish
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
1 flat scoop of Chocolate Abyss 30%
Milk
Cream
Davinci Toffee & Devon cream sauce
Brownie pieces
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
Double espresso shot
Steamed mylk * (we offer oat, almond, coconut and soya)
Add espresso shot to a 12oz cup
Top with steamed dairy free mylk of your choice
Chai syrup (2 pumps)
Oat or soya mylk
Ice
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
2 Pumps Davinci Pumpkin spice syrup
Vanilla Frappe powder (1 scoop)
Milk
Ice
DaVinci Toffee & Devon cream sauce for garnish
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).
Beetroot powder (1/2 tsp)
DaVinci Spiced Chai syrup (2 pumps)
Steamed milk
Add beetroot powder and spiced chai syrup to a glass and whisk (add a dash of hot water if required)
Top with steamed milk
Dust of beetroot powder
Double espresso shot
DaVinci Salted Caramel syrup (2 pumps)
Steamed milk
Salted Caramel Fudge pieces
Add double espresso to a 12oz cup
Add syrup and mix
Top with steamed milk
Whipped cream and/or salted caramel fudge pieces
Warm or Chilled
Mumbai Railway Chai (1 tbsp)
Boiling water (100ml)
Steamed oat or soya mylk
Add chai powder to a mug with boiling water and whisk
Top with your choice of steamed mylk
Chai syrup (2 pumps)
Oat or soya mylk
Ice
Fill glass ¾ full with ice
Add mylk until ¾ full
Add syrup to glass
Blend on programme 3
Warm: Dust of chai powder
Chilled: Dust of panela
Double espresso shot
DaVinci Spiced Pumpkin syrup (3 pumps)
Steamed milk
Add double espresso to a 12oz cup
Add syrup and mix
Top with steamed milk
Decorate using bat stencil and chocolate dust to create effect
Double espresso shot
DaVinci Gingerbread syrup (3 pumps)
Steamed milk
Add double espresso to a 12oz cup
Add syrup and mix
Top with steamed milk
Double espresso shot
Mumbai Railway Chai powder
Steamed milk / mylk
Add double espresso to a 7oz glass or cup
Add a dusting of Mumbai Railway Chai
Top with steamed milk
Chocolate Abyss 40% (1 scoop)
DaVinci Spiced Pumpkin syrup (2 pumps)
Steamed Milk
Chocolate Dust
Add chocolate powder to a mug and mix with a dash of hot water
Add syrup and whisk
Top with steamed milk
Decorate using bat stencil and chocolate dust to create effect
Matcha, Beetroot or Turmeric
Turmeric powder OR Matcha powder OR Beetroot powder (1 teaspoon)
DaVinci White Chocolate Sauce (2 pumps)
Milk or alternative (we recommend semi skimmed)
Ice
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
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
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
Chocolate Abyss 40% (1 scoop)
DaVinci Toasted Mallow syrup (2 pumps)
Steamed milk
Mini mallows
Chocolate flakes
Add chocolate powder to a mug and mix with a dash of hot water
Add syrup and whisk
Top with steamed milk
Whipped cream, mini mallows, chocolate flakes
Chocolate Abyss 40% (1scoop)
Double espresso shot
Steamed coconut mylk
Coconut syrup (1 pump optional)
Dissolve chocolate abyss powder in a dash of hot water
Add espresso and syrup (if using)
Top with steamed mylk
Dust of chocolate powder and/or coconut
flakes
Single espresso shot
DaVinci Topping Toffee Fudge sauce (2 tbsp)
Vanilla Frappe powder (1 scoop)
Milk
Ice
Lotus biscuits (2 + 1 for garnish)
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)
Whipped cream and 1 crumbled Lotus biscuit
Chocolate Abyss 40% (1 scoop)
DaVinci Peppermint syrup (2 pumps)
Steamed milk
Chocolate Abyss Mint Crisp Square
Add chocolate powder to a mug and mix with a dash of hot water
Add syrup and whisk
Top with steamed milk
Whipped cream, mint crisp square
Chocolate Abyss 40% (1 scoop)
DaVinci Orange syrup (2 pumps)
Steamed milk
Chocolate flakes
Add chocolate powder to a mug and mix with a dash of hot water
Add syrup and whisk
Top with steamed milk
Whipped cream, chocolate flakes
Chocolate Abyss White Chocolate powder (2 scoops)
DaVinci Peppermint syrup (2 pumps)
Steamed milk
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
Suki Red Berry tea (loose or pyramid)
DaVinci Raspberry syrup (1 pump)
DaVinci Strawberry smoothie mix (20ml)
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
Black tea (pyramid or teabag)
DaVinci Mulled syrup (2 pumps)
Boiling water
Brew tea bag in boiling water for 3-5 minutes
Remove tea bag
Add syrup and boiling water and mix
Decorate rim of glass with toffee
sauce (optional)
Chocolate Abyss White Chocolate powder (2 scoops)
Vanilla Frappe powder (2 scoops)
DaVinci Raspberry syrup (2-3 pumps)
Milk (we recommend semi-skimmed)
Ice
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
Whipped cream and fresh raspberries
Freshly brewed espresso (single shot)
DaVinci White Chocolate Sauce (2 pumps)
Milk
Still water
Ice
Whipped cream
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
Cold whipped cream (using our ISI Cream Whipper) or cold milk foam (using our Aerolatte Milk Frother)
Freshly brewed espresso (single shot)
DaVinci Amaretto syrup (one pump)
DaVinci Chocolate sauce (one pump)
Milk
Ice
Triple Chocolate Crispies (to garnish)
Add espresso shot and chocolate sauce to a 12oz glass and mix
Fill glass with ice
Pour milk over ice and add syrup
Whipped cream and Triple Chocolate Crispies
Dairy Free
DaVinci Chocolate sauce (2 pumps)
Coconut m*lk
Ice
Chocolate flakes (optional)
DaVinci Chocolate Topping Sauce (optional)
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)
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)
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
Mint leaves or whipped cream with chocolate sauce and chocolate flakes
DaVinci White Chocolate Sauce (2 pumps)
DaVinci Fruit Smoothie (60ml)
Milk (we recommend semi-skimmed)
Ice
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)
Dairy or Dairy Free
Banana
Freshly brewed espresso (single shot)
Oat m*lk or milk
Ice
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
Non Dairy: Fresh banana slices & panela sugar
Dairy: Whipped cream, chocolate flakes
DaVinci Summer Berries Smoothie Mix
Beetroot Powder (½ tsp)
Still water
Ice
Fresh berries and/or mint (optional)
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
Summer berries and a sprig of fresh mint
Suki Green Tea Ginseng (loose leaf tea)
DaVinci Summer Berries Smoothie mix (60ml)
Still water
Ice
Fresh mint (optional)
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.
Sprig of fresh mint
If you’re short of time, see back of pack to prepare this drink using the iced tea method.
DaVinci Summer Berry Smoothie mix (30-60ml)
DaVinci Lemon & Lime syrup (2 pumps)
Soda water
Ice
Fresh lemon (optional)
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
Slice of lemon
DaVinci Lemon Tea syrup (2 pumps)
DaVinci Mango Smoothie mix (60ml)
Still water
Ice
Fresh lemon (optional)
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
Fresh lemon rind
Double espresso shot
Chilled mylk (we offer oat, almond, coconut and soya)
Ice
Add espresso shot to a 12oz cup of ice
Top with chilled dairy-free mylk of your choice
Suki Green Tea Ginseng (loose leaf)
Water
Ice
Lemon wedge (optional)
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.
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.
Breakfast tea (1 pyramid or teabag)
DaVinci Peach syrup (1 pump)
Still water
Ice
Lime or lemon wedge (optional)
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
Fresh lime or lemon wedge
Suki Iced Raspberry and Vanilla (loose leaf)
Tonic water
Ice
Raspberries and/or mint (optional)
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.
Fresh raspberries & mint