Seasonal Recipes

Seasonal recipes to create an eye-catching menu

The coffee world never stands still, and neither do we. Our dedicated team of coffee experts and marketing gurus have been experimenting, tasting and perfecting recipes for years and we are always on the lookout for the latest trends and flavour innovations in the market.

Whether you’re looking for Pumpkin Spice Lattes, Iced summer sensations or something completely out of the box, we’re on hand to help promote your seasonal offering to the fullest. With eye-catching point-of-sale, promotional materials, and social media assets, at no extra cost, it generates buzz all year round, boosts customer loyalty, and, of course, profits too.

Pink hot chocolate drink with candy cane topping

Bespoke Seasonal Drinks

Looking for something a little more unique to your business? Get in touch, and our team can help you pull together seasonal drinks to jazz up your menu.

Stir It Up Magazine

Stay updated with the latest café industry insights, trends and expert tips with our quarterly Stir It Up magazine—your go-to source for all things seasonal. Sign up to our mailing list to never miss a copy! 

Recipe Inspiration

Browse our delicious seasonal and specialty drinks recipes below, which are perfect for adding 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.  

  • All
  • Winter
  • Summer
  • Spring
  • Autumn
  • Christmas
  • Halloween
  • All
  • Coffee
  • Chocolate
  • Fruit
  • Coconut
  • Beetroot
  • #799a03
  • Turmeric
  • Pumpkin
  • #476f86
  • Milk
  • Plant-Based Mylk
  • #a59c94
  • Chai
  • Spiced
  • Tea
  • All
  • Lattes
  • Flat Whites
  • Mochas
  • Frappes
  • Hot Chocolate
  • Cold Brew Tea & Coffee
  • Iced Drinks
  • Smoothies
  • Hot Teas
  • Milkshake

Pistachio Latte

Ingredients

Double Espresso

DaVinci Pistachio Syrup

Flat Milk

Optional: Whipped Cream

Method

  1. Brew a double shot of espresso. 
  2. Add 3 pumps of Pistachio syrup. 
  3. Top with flat milk. 
  4. Optional – add Whipped cream for extra indulgence.
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Pistachio White Hot Chocolate

Ingredients

Chocolate Abyss White 

DaVinci Pistachio Syrup

Flat Milk 

Optional: Whipped Cream

Method

  1. Add 1 scoop of White chocolate powder to a glass. Add a dash of hot water and mix into a smooth paste. 
  2. Add 3 pumps of Pistachio syrup. 
  3. Top with flat milk. 
  4. Garnish with whipped cream.
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French Vanilla Latte

Ingredients

Double Espresso

DaVinci Vanilla Syrup

DaVinci Hazelnut Syrup

Flat Milk

Method

  1. Brew a double shot of espresso.
  2. Add 2 pumps of Vanilla syrup and 1 pump of Hazelnut syrup.
  3. Top with flat milk
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Carmelised Salted Almond Latte

Ingredients

Double Espresso

DaVinci Salted Caramel Syrup

DaVinci Amaretto Syrup

Flat Milk

Method

  1. Brew a double shot of espresso.
  2. Add 2 pumps of Salted Caramel syrup and 2 pumps of Amaretto syrup.
  3. Top with flat milk. For a vegan alternative, we recommend Alpro Almond milk.
  4. Top with whipped cream if using normal milk
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Jack O’Lantern Iced Mocha

Ingredients

DaVinci Chocolate Sauce

Double Espresso

DaVinci Pumpkin Spice Syrup

Milk

Ice

Whipped cream

Method

  1. Garnish the inside of a glass with chocolate sauce.
  2. Add 2 pumps of Chocolate sauce and add a dash of cold milk to create a thick liquid.
  3. Add 2 pumps of Pumpkin Spice syrup and fill a glass with ice.
  4. Add a double espresso and top with milk.
  5. Garnish with whipped cream and a drizzle of chocolate sauce.
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Pumpkin Biscoff White Hot Chocolate

Ingredients

White Chocolate Abyss

DaVinci Pumpkin Spice Syrup

Biscoff Sauce

Lotus Biscuit

Milk

Whipped Cream

Method

  1. Garnish glass with Biscoff sauce.
  2. Add 1 scoop of White Chocolate powder and a dash of hot water to make a paste.
  3. Add 3 pumps of Pumpkin syrup.
  4. Top with flat milk before garnishing with cream and Biscoff crumbs.
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Iced Biscoff Chocolate

Ingredients

Chocolate Abyss 30%

DaVinci Gingerbread Syrup

DaVinci Caramel Syrup

Biscoff Sauce

Biscoff Biscuits

Milk

Ice

Whipped Cream

Method

  1. Add Biscoff sauce around the inside of the glass.
  2. Add a scoop of Chocolate powder and 1 pump of Gingerbread and Caramel syrup. 
  3. Top with ice and milk, leaving 1.5cm from the top.
  4. Garnish with whipped cream and a Biscoff biscuit.
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Nutcracker Cappuccino

Ingredients

DaVinci Amaretto Syrup

DaVinci Chocolate Syrup

DaVinci Hazelnut Syrup

Double Espresso

Alpro Oat Milk

DaVinci Chocolate Sauce

Method

  1. Add 1 pump each of Amaretto, Chocolate and Hazelnut syrup to a glass.
  2. Add a double shot of espresso.
  3. Top with foamed cappuccino oat milk.
  4. Garnish with a drizzle of Chocolate sauce.
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Snowball White Hot Chocolate

Ingredients

DaVinci Amaretto Syrup

DaVinci Coconut Syrup

DaVinci White Chocolate Sauce

Chocolate Abyss White

Milk

Whipped Cream

Method

  1. (Optional) Add white chocolate sauce around the rim of the glass and sprinkle with desiccated coconut.
  2. Add 1 scoop of White chocolate powder and 2 pumps of Coconut syrup and 1 pump of Amaretto syrup.
  3. Add a dash of hot water and mix into a paste.
  4. Garnish with whipped cream.
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Coconut Candy Bar Hot Chocolate

Ingredients

White Chocolate Abyss

Chocolate Abyss 30%

DaVinci Coconut Syrup

DaVinci Chocolate Sauce

Milk

Whipped Cream

Chocolate Abyss Dust

Method

  1. Garnish the inside of the glass with chocolate sauce,
  2. Add ½ scoop of White chocolate powder and ½ scoop of Chocolate abyss 30%.
  3. Add 3 pumps of Coconut syrup and a dash of hot water, mix into a paste.
  4. Top with flat milk and garnish with whipped cream and a dust of chocolate.
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Midnight Mint Frappe

Ingredients

DaVinci Liquid Frappé

Minor Figures Oat Milk 

DaVinci Peppermint Syrup

DaVinci Chocolate Sauce

Milk

Whipped Cream

Method

  1. Add 4 pumps of Liquid frappé, 100ml of oat milk, 2 pumps of Peppermint syrup and 1 pump of Chocolate sauce to a blender jug with ice and milk.
  2. Garnish the inside of the glass with 1 pump of chocolate sauce before adding the mix.
  3. For a non-vegan option: garnish with whipped cream.
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Midnight Mint Hot Chocolate

Ingredients

DaVinci Peppermint Syrup

DaVinci Chocolate Sauce

Milk

Whipped Cream

Method

  1. Add 2 pumps of Chocolate sauce and 2 pumps of Mint syrup to a glass.
  2. Add a dash of hot water and mix into a thick liquid.
  3. Top with flat milk.
  4. Garnish with whipped cream and a mint crisp square
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Biscoff Hot Chocolate

Ingredients

Biscoff Sauce

Chocolate Abyss 30%

Minor Figures Oat Milk

Lotus Biscuit

Method

  1. Add 1 scoop of Chocolate powder and 20g of Biscoff sauce.
  2. Add a dash of hot water and mix until smooth.
  3. Garnish the inside of the glass with Biscoff sauce.
  4. Top with flat oat milk (or dairy milk for non-vegan)
  5. Top with Biscoff crumb. Add whipped cream for a non-vegan option.
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Gingerbread Latte

Ingredients

Double Espresso 

DaVinci Gingerbread Syrup

Flat Milk 

Optional: Whipped Cream

Method

  1. Brew a double shot of espresso. 
  2. Add 3 pumps of Gingerbread syrup 
  3. Top with flat milk 
  4. Optional garnish with whipped cream for an extra indulgent treat. 
  5. Optional: For extra indulgence, swap 1 pump of Gingerbread syrup for Caramel syrup 
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Chocolate and Cherry Frappe

Ingredients

Chocolate Abyss 30%

DaVinci Amaretto Syrup

DaVinci Cherry Syrup

DaVinci Liquid Frappé

Ice

Milk

Whipped Cream

Method

  1. Add ½ scoop of Chocolate powder, 2 pumps of Amaretto syrup and 2 pumps of Cherry syrup to a blender.
  2. Add 4 pumps of Liquid Frappé, ½ glass of ice and ½ glass of milk.
  3. Blend on programme 3.
  4. Garnish with whipped cream, chocolate blossoms and optional cocktail cherry.
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Find out more

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Tchibo Coffee Service logo next to the Matthew Algie logo

Tchibo Coffee Service joins the Matthew Algie family

Exciting news! From 1st January 2024, Tchibo Coffee Service will be joining the Matthew Algie family. But don’t worry, this transition won’t affect your access to any products you enjoy. In fact, you can expect to have access to even more amazing products moving forward!

For new and existing customer enquiries, get in touch with the Matthew Algie team.

Company Update:

Capitol Foods are now Matthew Algie (Ireland) Limited

We are delighted to announce that with effect from 3rd July 2023, Capitol Foods Limited will be known as Matthew Algie (Ireland) Limited.

It’s an exciting time for us, and the change will bring several benefits, including access to an even wider range of products, such as Matthew Algie coffee and the Espresso Warehouse range.

The same great service will continue to be delivered by the team you are familiar with.

Please call 02892634558 (NI) or 018362242 (ROI) for new and existing customer enquiries. Alternatively, email sales@capitolfoods.com and one of the team will be back in touch shortly.