A spoonful of syrup

Heat up your hot and cold drink sales by adding a simple but special finishing touch

Customers will expect the standard choices on a beverages menu, but if you really want to stand out and get that incremental spend, you need to offer something more. And it doesn’t have to be complicated. By stocking a range of flavoured syrups, you can add that special touch and appeal to a whole new customer group, and it’s a lucrative one.

FLAVOUR SHOT

Not sure where to start? Tate & Lyle’s syrups add a new and exciting taste dimension to a variety of hot and cold drinks, infusing the cup with a subtle but distinct flavour.

The syrups are made from 100% pure cane sugar and are certified Fairtrade and kosher. They have a gentle, sweet flavour and floral aroma, making them a popular choice. Available in 750ml and now a new 250ml bottle, the range includes the favourite flavours of vanilla, caramel and hazelnut. To complement them, Tate & Lyle also offers limited edition and seasonal flavours.

Tate & Lyle’s syrups are perfect for adding to cocktails too.

The inspired DaVinci Gourmet range deliciously complements a variety of beverages and contains only natural colours and flavours.

From coffee and hot chocolate to smoothies and iced drinks, DaVinci Gourmet syrups will liven up your drinks menu

So spice up your menu with a dash of syrup and enjoy sweet sales success.

Super serves

Try these delicious and impressive serving suggestions, courtesy of Tate & Lyle

VANILLA MILKSHAKE

Pour 200ml milk into a blender. Add 1 large scoop of ice cream and 40ml (4 pumps) Tate & Lyle Vanilla Pure Cane Syrup, then blend until smooth.

Top tip

SUBSTITUTE THE MILK FOR A HAZELNUT OR COCONUT ALTERNATIVE FOR A VEGAN- FRIENDLY VERSION.

HOT CHOCA MOCHA

INGREDIENTS: 200ml milk; 1 tbsp Tate & Lyle Caramel Coffee Syrup; 2 tbsp milk chocolate, chopped; 50ml double cream

METHOD

1. Heat the milk in a small pan over a medium heat until simmering.

2. Remove from the heat and add the chopped milk chocolate. Stir well

3. Add the caramel coffee syrup and stir again.

4. Whip the double cream until thick and use to top the hot chocolate.

HAZELNUT COFFEE FRAPPÉ

Pour a double shot (60ml) of espresso, 40ml (4 pumps) Tate & Lyle Pure Cane Hazelnut Syrup and 180ml milk into a blender and add ice. Blend until smooth.

CARAMEL APPLE SODA

Fill a glass with ice cubes and pour in 20ml (2 pumps) Tate & Lyle Pure Cane Caramel Syrup and 200ml clear apple juice. Add a squeeze of lemon, top up with soda water and serve.

Make a vanilla version by mixing 20ml (2 pumps) Tate & Lyle Pure Cane Vanilla Syrup with soda water and serving over ice.