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Minted espresso Con Panna
  • Espresso The Soul 1 shot
  • Da vinci Crème de menthe 7 ml
  • Whipped cream Topping

  • Direction:
    Prepare the espresso shot, add the syrup, topped with whipped cream.
Minted espresso Con Panna
Hazelnut Café Americano
  • Espresso The Soul 1 shot
  • Hot water 300ml
  • Da Vinci Hazelnut syrup 15ml

  • Direction:
    Pour hot water in 360ml cup; add the syrups then 2 shots of espresso.
Hazelnut Café Americano
Flavored Filtered Coffee
  • Filtered coffee Queen city blend “The Soul” 1 cup
  • Hot water 300ml
  • Da Vinci syrup “any flavor” 15ml

  • Direction:
    Extract the filter coffee using a filter coffee machine, add the syrup in 360ml mug, pour the filtered coffee over the syrup and Enjoy the taste.
Flavored Filtered Coffee
WHITE MOCHA SIMPHONY
  • Da Vinci white chocolate sauce 25 ml
  • Teisseire raspberry syrup 20 ml
  • Steamed milk 250 ml
  • Espresso The Soul 2 shots
  • Steamed milk 250 ml
  • Whipped cream Topping

  • Direction:
    Pour the syrups and the sauce in a 360 ml glass/Cup Steam the milk. Prepare the espresso shots and add them to the syrups/sauce Pour the steamed milk over them with a little of foam. Add whipped cream on the top. Decorate with chocolate sauce.
WHITE MOCHA SIMPHONY
MILK CHOCOLATE
  • Da Vinci Chocolate sauce 50ml
  • Steamed Milk 280 ml

  • Direction:
    Combine ingredients in 330 cup. Serve
MILK CHOCOLATE
STRAW BOMB MOCHA
  • Teisseire strawberry 15 ml
  • Teisseire Banana 15 ml
  • Da Vinci Chocolate sauce 15 ml
  • Espresso The Soul 2 shots
  • Steamed milk 250 ml
  • Whipped cream Topping
  • Strawberry 1 pcs

Direction:
Pour the syrups and the sauce in a 360 ml glass/Cup Steam the milk. Prepare the espresso shots and add them to the syrups/sauce Pour the steamed milk over them with a little of foam. Add whipped cream on the top. Decorate with chocolate sauce and piece of strawberry.

STRAW BOMB MOCHA
Bounty Hot Chocolate
  • Monbana tresor de chocolate 35 Grs
  • Milk 256 ml
  • Teisseire Coconut 25 ml

  • Direction:
    Pour the milk into a jug. Add the chocolate powder. Heat with the steam pipe of the espresso machine to obtain the desired consistency. Pour the syrup and the hot chocolate mixture into a 300 ml cup. Serve.
Bounty Hot Chocolate
CRÈME DE CAFÉ CAPPUCCINO
  • Da Vinci vanilla syrup 10 ml
  • Da Vinci Crème de Menth syrup 10 ml
  • Espresso The Soul 2 shots
  • Foamed milk 130 ml

  • Direction:
    Pour the syrups in a 180 ml cup. Froth the milk using the steamer. Prepare the espresso shot and add it over the syrups Pour the foamed milk over them.
CRÈME DE CAFÉ CAPPUCCINO
CARAMEL NUT LATTE
  • Da Vinci caramel syrup 20 ml
  • Da Vinci hazelnut syrup 20 ml
  • Espresso The Soul 2 shots
  • Steamed milk 260 ml

  • Direction:
    Pour the syrups in a 360 ml glass; Steam the milk. Prepare the espresso shots and add them over the syrups. Pour the steamed milk over them. Decorate with Caramel sauce .
CARAMEL NUT LATTE
Choco Cherry Cappuccino
  • Teisseire Chocolate syrup 10 ml
  • Teisseire Cherry syrup 10 ml
  • Espresso The Soul 1 shot
  • Foamed milk 130 ml

  • Direction:
    Pour the syrups in a 180 ml cup. Froth the milk using the steamer. Prepare the espresso shot and add it over the syrups Pour the foamed milk over them. Garnish with chocolate sauce and a piece of cherry .
Choco Cherry Cappuccino
CINNAMON ROLL LATTE
  • Da Vinci cinnamon syrup 15 ml
  • Teisseire apple syrup 10 ml
  • Espresso The Soul     2 shots
  • Steamed milk               260 ml
  • Da Vinci caramel sauce 20 ml
  • Cinnamon powder

  • Direction:
    Pour the syrups and sauces in a 360 ml glass; Steam the milk. Prepare the espresso shots and add them over the syrups/sauce Pour the steamed milk over them. Garnish with cinnamon powder
CINNAMON ROLL LATTE
SPICYCCINO
  • Da Vinci French vanilla syrup 10 ml
  • Da Vinci gingerbread syrup 10 ml
  • Espresso The Soul 1 shot
  • Foamed milk 130 ml

  • Direction:
    Pour the syrups in a 180 ml Cup. Froth the milk using the steamer. Prepare the espresso shot and add it over the syrups. Pour the foamed milk over them.
SPICYCCINO
VANILLA CAFÉ LATTE
  • Da Vinci Vanilla syrup 40 ml
  • Espresso The Soul 2 shots
  • Steamed milk 260 ml

  • Direction:
    Pour the syrups in a 360 ml glass; Steam the milk. Prepare the espresso shots and add them over the syrups. Pour the steamed milk over them. Decorate with Da Vinci Chocolate sauce
VANILLA CAFÉ LATTE
DAVINCCINO
  • Da Vinci cinnamon syrup 10 ml
  • Da Vinci amaretto syrup 10 ml
  • Espresso The Soul 1 shot
  • Foamed milk 130 ml

  • Direction:
    Pour the syrups in a 180 ml Cup. Froth the milk using the steamer. Prepare the espresso shot and add it over the syrups. Pour the foamed milk over them.
DAVINCCINO
BANANACCINO
  • Da Vinci caramel sauce 10 ml
  • Teisseire banana syrup 10 ml
  • Espresso The Soul 1 shot
  • Foamed milk 130 ml

  • Direction:
    Pour the syrups and the sauce in a 180 ml cup. Froth the milk using the steamer. Prepare the espresso shot and add it over the syrup and sauce Pour the foamed milk over them. Garnish with caramel sauce.
BANANACCINO
RECIPE

FIND OUT
WHATS IN IT
just t
ARRANGE TEA
LIKE IT SHOULD BE
THE SOUL

A BLEND OF
6 ARABIC
BEANS