Spring 2024
KEY TRENDS & RECIPES THIS SEASON
Make sure to try our on-trend recipe recommendations for the Spring season ahead. Delicious, operationally efficient and excellent cost margins. A win win for you and your customers!
Iced flavour indulgence
With fast food chains such as Pret A Manger & Greggs now offering iced drinks at more entry level pricing, it's important to look beyond the classic flavours and develop a more indulgent offering.
Full on flavour
With early launches this year including Starbuck's Almond Biscotti Oat Latte and Costa's new range of Hot Milkshakes including White Chocolate & Strawberry and Chocolate Hazel indicates a season of indulgent dessert-based drinks ahead.
More with core
With many chains keeping it safe in their seasonal launches in the last few years, we expect to see a return to focusing on the core and classic flavours, re-invented in new combinations and formats.
Key Recipes This Season
White Chocolate & Hazelnut Mocha
Indulgent brown flavours including caramel, chocolate and dessert-inspired flavours led the way in Limited Time Offer (LTO) launches last year and continues to rise in popularity, particularly amongst Gen Z consumers.
White chocolate is here to stay, with indulgent combinations making for an ideal Spring launch. Try our White Chocolate and Hazelnut Mocha, hot or over ice - a popular combination for its similar taste to Kinder Beunos!
INGREDIENTS
- DaVinci Hazelnut Syrup
- Chocolate Abyss White
- Chocolate Abyss Fairtrade Dust
- Double Espresso
- Whipped Cream
METHOD
Add 1 scoop of Chocolate Abyss white powder into a freshly brewed double espresso. Mix until smooth. Add 2 pumps of Hazelnut syrup. Fill the glass with ice and top with cold milk. Garnish with whipped cream and a sprinkle of chocolate dust.
Cherry Iced Chocolate
Launching new this Spring at Espresso Warehouse, our Cherry syrup is delicious in hot and cold, coffee and non-coffee drinks. Try this one below:
INGREDIENTS
- NEW DaVinci Cherry Syrup
- Chocolate Abyss 30%
- Mona Lisa Chocolate Blossoms
- Ice
- Milk
- Whipped Cream
METHOD
Add 1/2 scoop of chocolate powder and hot water. Mix into a smooth paste. Add 3 pumps of Cherry syrup. Add ice. Top with milk and garnish with whipped cream. Optional toppings include chocolate blossoms and a cocktail cherry.
Cinnamon Oat Latte
The perfect plant-powered treat for the morning. Fragrant ,warming cinnamon paired with the creamy goodness of Minor Figures oat milk. A tick box all round!
INGREDIENTS
- Minor Figures Oat Milk
- Double Espresso
- DaVinci Vanilla Syrup
- DaVinci Cinnamon Syrup
METHOD
Add 2 pumps of Cinnamon syrup and 1 pump of Vanilla syrup to a double espresso. Top with steamed oat milk.
Easter Egg Frappé
29th MARCH - 1st APRIL
Chocolate remains in the top 5 flavours every year at Spring. Easter has become an increasing commercial opportunity, with chains now bringing out short window limited time offers (LTOs).
Utilising core syrups you already have in your range can be beneficial to creating a short seasonal showstopper to boost sales.
INGREDIENTS
- DaVinci Caramel Syrup
- DaVinci Vanilla Syrup
- Chocolate Abyss 30%
- Vanilla Breeze Frappé Powder
- Milk
- Ice
- Whipped Cream
- DaVinci Toffee with Devon Cream Sauce
METHOD
Add 1 pump of DaVinci Caramel syrup, 1 pump of DaVinci Vanilla syrup, 1/2 scoop of Chocolate Abyss 30% , 1 scoop of Vanilla Breeze Frappé Powder with 1/2 glass of milk and 1/2 glass of ice to a blender.
Garnish the inside of a glass with DaVinci Toffee with Devon Cream Sauce before adding the mix from the blender.
Top with whipped cream, toffee sauce and optional to top with a chocolate egg.
Boost your seasonal promotions with our free-of-charge point of sale. Available to order via telesales.
A2 poster: 13112081
A4 strut: 13112124
Prefer to print in house or go digital? Browse our available POS here
Speckled Egg Hot Chocolate
29th MARCH - 1st APRIL
Chocolate remains in the top 5 flavours every year at Spring. Easter has become an increasing commercial opportunity, with chains now bringing out short window limited time offers (LTOs).
Utilising core syrups you already have in your range can be beneficial to creating a short seasonal showstopper to boost sales.
INGREDIENTS
- DaVinci Vanilla Syrup
- Chocolate Abyss 30%
- Chocolate Abyss White
- Flat Milk
- Whipped Cream
- Mini eggs (optional)
METHOD
Add 1/2 scoop of Chocolate Abyss 30% and 1/2 scoop of white chocolate powder into a glass. Add a dash of hot water and 2 pumps of Vanilla syrup.
Mix into a smooth paste then top with flat milk.
Top with whipped cream and optional to top with mini chocolate eggs.
Boost your seasonal promotions with our free-of-charge point of sale. Available to order via telesales.
A2 poster: 1311436
A4 strut: 13111468
Prefer to print in house or go digital? Browse our available POS here