Autumn 2024 Recipes
NEW THIS SEASON
PISTACHIO SYRUP
Indulge in the rich, creamy flavour of our new Pistachio Syrup, featuring bold pistachio with roasted notes and a hint of caramelized sugar. Perfect for pairing with coffee and speciality drinks.
488453
1 x 1L
(Available to order from 7th September)
NEW Pistachio White Hot Chocolate
INGREDIENTS
- NEW DaVinci Pistachio Syrup
- Chocolate Abyss White
- Flat Milk
- Whipped Cream
METHOD
Add 1 scoop of White hot chocolate powder to a glass. Add a dash of hot water and mix into a smooth paste.
Add 3 pumps of Pistachio syrup. Top with flat milk. For extra indulgence, add whipped cream.
NEW Pistachio Latte
INGREDIENTS
- NEW DaVinci Pistachio Syrup
- Double Espresso
- Flat Milk
- Whipped Cream
METHOD
Brew a double shot of espresso. Add 3 pumps of Pistachio syrup. Top with flat milk of your choice (For milk alternatives, we recommend Minor Figures Oat Milk). For extra indulgence, add whipped cream.
On Trend This Autumn
Pumpkin Biscoff White Hot Chocolate
A firm staff favourite and definite crowd pleaser!
INGREDIENTS
- Lotus Biscoff Sauce
- DaVinci Spiced Pumpkin Syrup
- Chocolate Abyss White
- Flat Milk
- Whipped Cream
- Lotus Biscuit
METHOD
Garnish the inside of a glass with Lotus Biscoff sauce, making sure to add some to the bottom of the glass. Add 1 scoop of White chocolate powder and a dash of hot water to make a paste. Add 3 pumps of Spiced pumpkin syrup. Top with flat milk before garnishing with whipped cream and a crushed Lotus biscuit.
Caramelised Almond Latte
Something for everyone - vegan and dairy free!
INGREDIENTS
- Double Espresso
- DaVinci Salted Caramel Syrup
- DaVinci Amaretto Syrup
- Alpro Almond Milk
METHOD
Brew a double shot of espresso. Add 2 pumps of Salted caramel syrup and 2 pumps of Amaretto syrup. Top with foamed Almond milk. If using normal milk, top with whipped cream for extra indulgence.
Iced Biscoff Chocolate
INGREDIENTS
- Chocolate Abyss 30%
- DaVinci Gingerbread Syrup
- DaVinci Caramel Syrup
- Biscoff Sauce
- Milk
- Ice
- Lotus Biscuit
METHOD
Add Biscoff sauce around the inside of the glass, making sure to add to the bottom of the glass. Add a scoop of Chocolate powder and 1 pump each of Gingerbread and Caramel syrup. Top with ice then milk and garnish with whipped cream and a crushed Lotus biscuit.
Seasonal: Halloween
Jack O'Lantern Iced Mocha
Whilst Halloween is typically a shorter LTO window in October, we see more and more cafés bringing out a themed Spooky special. Try this one below, using core Autumnal products!
INGREDIENTS
- DaVinci Chocolate Sauce
- Double Espresso
- DaVinci Spiced Pumpkin Syrup
- Milk
- Ice
- Whipped Cream
METHOD
Garnish the inside of a glass with Chocolate sauce. Add 2 pumps of Chocolate sauce to the bottom of the glass and a dash of milk to create a thick liquid. Add 2 pumps of Spiced Pumpkin syrup. Add 1/2 glass of ice and fill with milk. Pour over a double shot of espresso and garnish with whipped cream and a drizzle of Chocolate sauce.