New season, new drinks menu!

5 recipes designed to increase revenues.

Autumn has arrived...

With Eat out to Help now at an end, cafes must find new ways to entice customers and keep that momentum going.

The change in season offers the perfect opportunity to review your drinks offering, add some new flavours and create interest.

Below we have featured five drinks that will attract attention and offer up great margin potential.

If you are our customer and you'd like to see the full range of recipes, or order any associated POS, simply ask your account manager.

Lilac Coco-Berry Tea

INGREDIENTS

  • Suki Red Berry tea or Suki Iced Raspberry and Vanilla (pyramid or loose)
  • Steamed coconut mylk
  • Beetroot powder (1 tsp)

PREPARATION (12oz)

  • 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)
  • garnish with a dusting of beetroot powder and/or raspberries

Coconut Mocha

INGREDIENTS

  • Chocolate Abyss 40% (1 scoop
  • Double espresso shot
  • Steamed coconut mylk
  • Coconut syrup (1 pump optional)

PREPARATION (12oz)

  • Dissolve chocolate abyss powder in a dash of hot water
  • Add espresso and syrup (if using)
  • Top with steamed mylk
  • Garnish with a dusting of chocolate powder and/or coconut flakesI

Toasted Mallow Hot Chocolate

INGREDIENTS

  • Chocolate Abyss 40% (1 scoop)
  • DaVinci Toasted Mallow syrup (2 pumps)
  • Steamed milk
  • Mini mallows
  • Chocolate flakes

PREPARATION (12oz)

  • Add chocolate powder to a mug and mix with a dash of hot water
  • Add syrup and whisk
  • Top with steamed milk
  • Garnish with whipped cream, mini mallows, chocolate flakes

Salted Caramel Fudge Latte

INGREDIENTS

  • Double espresso shot
  • DaVinci Salted Caramel syrup (2 pumps)
  • Steamed milk
  • Salted Caramel Fudge pieces

PREPARATION (12oz)

  • Add double espresso to a 12oz cup
  • Add syrup and mix
  • Top with steamed milk
  • Garnish with Whipped cream and/or salted caramel fudge pieces

Vegan Chai Latte

INGREDIENTS

  • Mumbai Railway Chai (1 tbsp)
  • Boiling water (100ml)
  • Steamed oat or soya mylk

PREPARATION (16oz)

  • Add chai powder to a mug with boiling water and whisk
  • Top with your choice of steamed mylk
  • Garnish with a dusting of chai powder

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