Recipe Archive

Okay, so you have all the equipment, products and knowhow, but you may be struggling for some inspiration to spice up your menus. Fear not! We have a selection of tasty recipes ideas for you to try.

Apple Pie Latte

  • 1 pump Sweetbird Toffee Apple syrup
  • 1 pump Sweetbird French Vanilla syrup
  • double shot of Wicked espresso
  • steamed milk

Combine the syrups with the espresso in a cup, top with steamed milk and serve dusted with brown sugar and cinnamon.

Chilli-Cino

  • 2 pumps Sweetbird Chilli syrup
  • double Wicked espresso
  • foamed milk

Combine the espresso and syrup in a cup and top up with thick, foamed milk. Dust with chocolate to finish.

Chilli Hot Chocolate

  • 3 pumps Sweetbird Chilli syrup
  • 3 pumps Sweetbird Chocolate sauce
  • steamed milk

Combine syrup with sauce and top with milk. Hot stuff!

Cool Mint Frappé

  • 1 scoop Zuma Vanilla Frappé powder
  • 2 pumps Sweetbird Mint syrup
  • water

Fill a 12oz cup with ice, then add milk until 3/4 full. Pour into a blender. Add a scoop of the frappé powder and two pumps of  the syrup. Blend until smooth.

Cranberry Soda

  • 4 pumps Sweetbird Cranberry syrup
  • soda (sparkling) water
  • ice

Fill cup to 3/4 with ice, add syrup, top up with soda water, stir and serve.

Dark Cherry Chocolate

  • 2 pumps Sweetbird Cherry syrup
  • 1 scoop Zuma Dark hot chocolate powder
  • steamed milk

Mix the hot chocolate powder and syrup with a splash of hot water to form a paste. Top up with steamed milk. For an extra treat finish with whipped cream and a Maraschino cherry.

Dark Cherry Mocha

  • 2 pumps Sweetbird Cherry syrup
  • 1 scoop Zuma Dark hot chocolate powder
  • single Wicked espresso
  • steamed milk

Combine the hot chocolate powder with the espresso. Add the syrup, mix well to a paste and top up with steamed milk.

Easter Eggsplosion

  • 2 pumps Sweetbird Caramel syrup
  • 1 scoop Zuma hot chocolate powder
  • double Wicked espresso
  • steamed milk
  • toppings

Combine the hot chocolate powder with the espresso. Add the syrup, mix well to a paste and top up with steamed milk. Add all the toppings and serve!

Fruit ‘n’ Nut Hot Chocolate

  • 2 pumps Sweetbird Chocolate sauce
  • 1 pump Sweetbird Cherry syrup
  • 1 pump Sweetbird Hazelnut syrup
  • steamed milk

Combine sauce and syrups in a cup and stir together. Top up with steamed milk.

Nuts About Chocolate

  • 1 pump Sweetbird Hazelnut syrup
  • 1 pump Sweetbird Peanut Butter syrup
  • 1 scoop Zuma hot chocolate powder
  • steamed milk

Mix hot chocolate powder and syrups with a splash of hot water to form a paste. Top up with steamed milk.

Old Fashioned Pink Lemonade

  • Sweetbird Lemon smoothie
  • 1 pump Sweetbird Raspberry syrup
  • chilled water (still or sparkling)
  • ice
  • slice of lemon

Half fill cup with ice, add smoothie to half way, add syrup and top up with water. Stir and serve with a slice of lemon.

Peanut Brittle Latte

  • 1 pump Sweetbird Peanut Butter syrup
  • 1 pump Sweetbird Caramel syrup
  • double shot of Wicked espresso
  • steamed milk

Combine the syrups with the espresso in a cup, top with steamed milk and serve.

Peanut Butter Fairtrade Hot Chocolate

  • 1 scoop Zuma 100% Fairtrade Dark hot chocolate
  • 2 pumps Sweetbird Peanut Butter syrup

Make a paste with the chocolate powder and a little hot water; add syrup, stir, top with steamed milk and a sprinkle of chocolate powder.

Pumpkin Spice Latte

  • double shot Wicked espresso
  • 2 pumps Sweetbird Pumpkin Spice syrup
  • steamed milk
  • cinnamon (to finish)

Combine syrup with freshly pulled espresso, top up with steamed milk and dust with cinnamon to finish.

Salted Caramel Latte

  • 2 pumps Sweetbird Salted Caramel Syrup
  • double shot of Wicked espresso
  • steamed milk

Combine the syrup with the espresso in a cup and top with steamed milk.

Shamrock Hot Choc

  • 2 pumps Sweetbird Irish Cream syrup
  • 1 scoop Zuma hot chocolate powder
  • steamed milk
  • Zuma Gold Dust

Mix the hot chocolate powder and syrup with a splash of hot water to form a paste. Top up with steamed milk. Sprinkle with Zuma Gold Dust for a tasty pot of gold!

Snowball Hot Chocolate

  • 3 pumps Sweetbird White Chocolate sauce
  • steamed milk
  • whipped cream
  • marshmallows

Combine sauce and milk, stir and top with whipped cream and a sprinkling of marshmallows.

Spiced Americano

  • 2 pumps Sweetbird Chai syrup
  • double Wicked espresso
  • hot water

Add syrup to cup, top up to 3/4 with hot water and add the espresso.

Spiced Caramel Apple Steamer

  • 2 pumps Sweetbird Caramel sauce
  • 1 pump Sweetbird Toffee Apple syrup
  • 1 pump Sweetbird Cinnamon syrup
  • steamed milk

Combine sauce and syrups and top up with steamed milk. Dust with cinnamon.

Spiced Chocolate

  • 2 pumps Sweetbird Winter Spice syrup
  • 1 scoop Zuma hot chocolate powder – dark, milk or white
  • steamed milk

Mix hot chocolate powder and syrup with a splash of hot water to form a paste. Top up with steamed milk. Finish with whipped cream and a dusting of cinnamon.

Strawberry Gingerbread Soothie

  • 50ml Sweetbird Strawberry Smoothie mix
  • 2 pumps Sweetbird Gingerbread syrup
  • hot water

Mix syrup and smoothie mix in a cup and top up with hot water. Stir and serve.

Summer Fruit Milkshake

  • 1 pump Sweetbird Strawberry syrup
  • 1 pump Sweetbird Raspberry syrup
  • 1 pump Sweetbird Blueberry syrup
  • half scoop Zuma Vanilla Bean frappé
  • milk
  • ice

Half fill cup with ice, add syrups and top with milk. Pour into blender jar, add frappé powder and blend until smooth. Pour back into cup and serve.

Toffee Apple Hot Chocolate

  • 3 pumps Sweetbird Chocolate sauce
  • 2 pumps Sweetbird Toffee Apple syrup
  • steamed milk

Combine the sauce and syrup in a cup then top up with steamed milk.

Ultimate Hot Chocolate

  • 1 scoop Zuma hot chocolate powder
  • steamed milk
  • whipped cream
  • Zuma Mini Marshmallows
  • Zuma Caramel Crunch
  • Zuma Gold Dust
  • Sweetbird Chocolate Sauce

Make your hot chocolate as normal, then go crazy with the toppings! Start with a light dusting of gold dust, add the cream and marshmallows, then finish with the sauce and caramel crunch. Now that is a hot chocolate!

Very Berry Smoothie

  • Sweetbird Raspberry & Blackcurrant Smoothie mix
  • 2 pumps Sweetbird Cherry Syrup
  • water

Fill a 12oz cup with ice then add 3cm of cold water. Add two pumps of Sweetbird Cherry Syrup. Fill up with Sweetbird Raspberry & Blackcurrant Smoothie Mix. Pour into a blender and blend until smooth.

White Christmas Hot Chocolate

  • 1 pump Sweetbird Eggnog syrup
  • 2 pumps Sweetbird White Chocolate sauce
  • steamed milk
  • whipped cream
  • Zuma Gold Dust

Combine syrups and sauce. Top up with steamed milk. Finish with whipped cream and a sprinkle of Zuma Gold Dust.

Winter Spice Latte

  • double Wicked espresso
  • 2 pumps Sweetbird Winter Spice syrup
  • steamed milk
  • cinnamon (to finish)

Combine syrup with espresso and top up with steamed milk. Dust with cinnamon to finish.

Additional Recipes

with-you