Variety is the spice of life, as my mother used to say when we were young; along with phrases like ‘there are more fish in the sea’ (which never really helped, sorry Mum!). But adding an extra dimension to the beverage menu is a simple and easy way to improve customer engagement at the counter as well as on social media. Iced coffee is unlikely to replace the popularity of regular Americano or Latte but it definitely appeals to the younger customer base.
We have teamed up with a New Zealand Company called Shott that produces a range of ‘super premium’ fruit and spice syrups using only natural ingredients with no added sugars, colouring or flavouring. The result is a syrup that oozes bold natural flavours and does not have that synthetic taste that other highly processed sugared syrups have.
The great news is that there is an abundance of recipe ideas that you can tailor to your own situation that suits your set up and customers. For starters, let’s look at an Iced Caramel Latte, it real simple. Just mix 20ml of Shott Caramel, 200ml of full cream milk, 30 ml of espresso coffee and ice. Garnish with some caramel and Voila!
There are hundreds of recipe ideas to choose from and each come with simple instruction in terms of the recommended serving suggestion or you can simply come up with a few of your own signature ideas. The Shott website has lots of inspiration to get you going and we can also send you some recipe booklets by email, just let us know.