SUMMER DRINKS RECIPES
Some delicious summer drinks recipes to keep you cool in the warm weather
using ingredients from our Espresso Warehouse range
Watch our brand new Summer Drinks Webinar video!
Emma Baker (Product & Brand Manager) and Robyn Chamberlain-Webber (Marketing Assistant) showcase some of our delicious summer drinks recipes to keep your customers cool using ingredients from the Espresso Warehouse range.
Watch demos of our summer drinks being made, find out industry trends and learn how to promote your speciality drinks menu!
DOUBLE CHOCOLATE MOCHA FRAPPE
1. Fill cup with ice and fill 1/3 of cup with milk
2. Add shot of espresso, 3 pumps DaVinci Chocolate Sauce, 2 scoops Vanilla Frappe Powder and 2 pumps DaVinci Chocolate Syrup to the blender
3. Add the ice and milk to blender and blend on programme 3
4. Garnish with your preferred combination of whipped cream, Chocolate Topping Sauce or Triple Chocolate Crispies
COCONUT AND RASPBERRY SMOOTHIE
1. Fill 16oz cup with ice and add Coconut Smoothie mix to 2/3 full
2. Top with 4 pumps of DaVinci Raspberry Syrup and cold water
3. Add cup contents to blender and blend on programme 3
PEACH OR PASSIONFRUIT ICED TEA
1. Fill cup with ice
2. Add 2 pumps of DaVinci Lemon Tea and 2 pumps of your preferred DaVinci flavoured syrup to cup
3. Top with still water and mix
4. Garnish as desired and serve
MATCHA LIME CRUSH
1. Fill 16oz glass with ice, add 3 pumps of DaVinci Lemon and Lime Syrup, 1/4 rounded tsp of Matcha Tea and top with cold water
2. Blend all measured ingredients, including lime wedge on programme 3
3. Garnish with a lime wedge and/or mint leaf, or for extra zing, add some grated lime zest
RASPBERRY RIPPLE FRAPPE
1. Fill cup with ice and add milk to 2/3 full
2. Add 2 scoops of Chocolate Abyss White Chocolate Powder, 2 Scoops Vanilla Frappe Powder and 3 pumps of DaVinci Raspberry Syrup to the blender
3. Add cup contents to blender and blend on programme 3
4. Drizzle inside of cup with DaVinci Raspberry topping sauce
5. Pour into cup and top with whipped cream and DaVinci Raspberry Topping Sauce
SUMMER FRUIT FRAPPE
1. Fill 16oz glass with ice, 1/4 of glass with DaVinci Summer Fruits Smoothie Mix and top with milk
2. Add 2.5 scoops of Frappe Powder to the blender jug, then pour in the cup contents and blend on programme 3
3. Marble the cup with some smoothie mix and pour in the blended ingredients
4. Garnish with whipped cream and Raspberry Topping Sauce
TURMERIC WHITE CHOCOLATE
1. Add 1.5 tsp Turmeric Powder and 2 scoops of White Chocolate Powder to a 16oz glass and mix with a little hot water to form a creamy paste
2. Fill cup with ice and pour chilled milk over the turmeric creamy paste
3. Stir and garnish as desired
ZESTY STRAWBERRY SMOOTHIE
1. Fill 16oz cup 2/3 with ice and add Smoothie Mix to 2/3 full
2. Top with 3 pumps of DaVinci Lemon and Lime syrup and cold water
3. Add cup contents to blender and blend on programme 3
ORANGE INFUSED COLD BREW COFFEE
1. Add one scoop of ground coffee to the Gator Cold Brewer (you may achieve better results by removing the filter and straining later).
2. Fill with cold water and add the peel of one orange.
3. Steep for 24-48 hours (48 hours will extract more flavour).
4. Strain and serve over ice and garnish with a slice of orange.
GOLDEN TURMERIC FRAPPE
1. Add 2 flat scoops Vanilla Frappe powder and 1tsp (3g) Golden Turmeric Chai powder to the blender jug.
2. Add 1 pump of DaVinci Cinnamon syrup to a full glass of ice, then half fill with chilled milk.
3. Add contents of the glass to the blender jug.
4. Blend on programme 3.
5. Garnish with whipped cream and a dusting of Golden Turmeric Chai powder.
COCONUT AND MANGO COOLER
1. Fill 16oz glass two-thirds full with ice, add the Coconut Smoothie two-thirds over the ice and add a splash of cold water.
2. Add cup contents to the blender jug and blend on programme 3.
3. Whip the Coconut Smoothie – half fill the whipper with the Coconut Smoothie mix, screw on a charger and shake a few times. Leave for a few minutes to create a thick topping.
4. Top glass with Mango Smoothie and finish with whipped Coconut Smoothie.
SKINNY VANILLA ICED CAPPUCCINO
1. Pour 1 shot of espresso coffee and 2 pumps of DaVinci sugar free vanilla syrup over glass of ice and top with cold water until 3/4 full
2. Fill to top with milk and milk foam
3. To make milk foam, whisk skimmed cold milk with an Aerolatte, or for a stiffer foam, use a blender
Recipe portions are for a 16oz serve.
RASPBERRY AND VANILLA COLD BREW INFUSION
1. Add 6 scoops of Iced Raspberry and Vanilla to the CoffeeGator brewer mesh insert.
2. Top with cold water and steep for up to 24 hours in the fridge.
3. After 24 hours, remove the leaves from the jug and serve over ices and garnish with raspberries.
4. Store remaining cold brew tea in the fridge for up to 24 hours maximum. Discard any remaining tea after this time.
STRAWBERRY & COCONUT FRAPPE
1. Add 2 scoops Vanilla Breeze frappe powder to the blender jug
2. Pour 3oz/90ml smoothie mix and 2 pumps syrup over ice cubes and add milk to 3/4 full
3. Add cup contents to the blender jug
4. Blend on programme #3
5. Pour back into the cup and garnish with your preferred combination of whipped cream, fresh strawberries, smoothie mix and coconut shavings
Recipe portions are for a 16oz serve.
COLD BREW TEA: GOJI BERRY & POMEGRANATE
1. Steep tea in cold water for 24-48h. (In a CoffeeGator brewer we recommend 6-8 scoops of Goji Berry & Pomegranate Tea.)
2. Serve over ice and garnish with fresh mint and strawberries. (For extra impact, freeze some ice cubes with garnishes inside)
3. Optional – sweeten to taste with Hasslacher’s panela sugar
One batch will produce approx. 5 x 16oz drinks over ice and 7 x 12oz drinks over ice.
FLUFFY MALLOW CHOCOLATE MILKSHAKE
1. Add 2 pumps DaVinci Toasted Marshmallow syrup, 1 scoop Chocolate Abyss 30 powder, and milk to the glass until 3/4 full
2. Use Aerolatte to dissolve & fluff (note that skimmed milk stiffens best)
3. Carefully top up with ice cubes
4. Garnish with your preferred combination of cream, triple chocolate crispies DTOPCRIS or mini mallows DMALLOW3
Recipe portions are for a 16oz serve.
FLUFFY FRUIT MILKSHAKES
1. Pour smoothie mix into a glass and add milk to 2/3 full (4oz/120ml of peach smoothie or 2oz/60ml of summer fruits smoothie)
2. Blend and fluff (with Aerolatte or blender) until the drink reaches 3/4 of the way up the glass
3. Carefully top up with ice cubes
4. Garnish with your preferred combination of milk foam, smoothie mix and/or fresh fruit
Recipe portions are for a 16oz serve.
DAIRY FREE PEACH OATMEAL SMOOTHIE
1. Pour 3oz/90ml DaVinci peach smoothie mix over ice cubes (to about 1/4 full)
2. Add 2 pumps DaVinci Honeycomb syrup and oat m*lk to 3/4 full
3. Add 1 tablespoon of oats to the blender jug
4. Add cup contents to the blender jug
5. Blend on programme #3 and pour back into cup
6. Garnish with fresh peaches and oats (optional)
Recipe portions are for a 16oz serve.
MANGO FANDANGO
1. Add 3fl oz DaVinci Mango Smoothie mix and 3-4 pumps DaVinci Lemon Lime Syrup to a 16oz glass filled with ice and topped up with water
2. Blend all contents on programme 3 and pour into a glass
3. Garnish with a lime wedge or lime zest
Recipe proportions are for a 16oz drink.
ICED CITRUS AMERICANO
1. Brew a single espresso
2. Top up with cold water to cool
3. Add 1 pump of DaVinci Orange Syrup to an 8oz glass with ice
4. Add the espresso to the glass
5. Top up with sparkling water
6. Garnish with orange peel
SUMMER FRUITS FRAPPE
1. Add 2 scoops Vanilla Breeze Frappe Powder and 3oz DaVinci Summer Fruits Smoothie Mix to a blender jug
2. Fill a 16oz glass with ice and top up with milk
3. Add all ingredients into blender jug and blitz on programme 3.
4. Pour some additional smoothie mix around the edge of the serving glass to create a marbled effect
5. Pour blender contents into the glass and garnish with whipped cream
Recipe proportions are for a 16oz drink
SALTED CARAMEL FRAPPE
1. Add 2 flat scoops of Vanilla Breeze Frappe
Powder to blender jug
2. 3/4 fill glass with ice and milk and add to blender jug
3. Add a single espresso
4. Add 2-3 pumps DaVinci Salted Caramel Syrup
5. Blitz contents on programme 3
6. Pour the blitzed mix into the glass and garnish
with whipped cream
7. Top with Chocolate Abyss Caramel Drizzle
Sauce and Caramel Crunch Pieces
Recipe portions are for a 12oz drink.
All of the ingredients used in these delicious drinks are listed in our latest catalogue here.
Find more recipes here.
If you’re an existing customer, call us to order today!
Not a customer? Call us on 01372 541 779 to open a trade account and get access to the range, or if you want to order quickly, a selection of products are available in our online shop.