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Edition 34 Autumn / Winter 2019

Winter wonders Your go-to guide to hundreds of recipes and new products for Autumn/Winter 2019

NEW Zuma Hot Chocolate direct from Bolivia New Sweetbird seasonal and @Home syrups Zuma Pure Powders every which way for winter Cold foam for cold days


LOOK INSIDE All the chocolates

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Pick and mix from the extensive Zuma collection

Bolivian Hot chocolate NEW!

Nuts about toffee NEW!

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Feeling the fruit flavour

Introducing our latest organic offering

Berry bursts and citrus tangs for winter days

VIC (very important chocolate) 7

All taste no sugar

Treat your customers to a taste of the high life

Why you need sugar-free syrups this season

Drizzle. Drip. Draw.

15 Smoothie does it 17 19

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Blender magic from Blendtec 45 47

Cocktail classics from The Bristol Syrup Company

23 Get nice and Cosy

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The perfect cuppa for chilly days and darker nights

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Introducing Sweetbird @Home syrups

Special Speculoos NEW!

FrappĂŠ favourites

21 #BristolforBristols NEW!

Recipe inspiration from around the world

Home and away NEW!

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The perfect kit all year round

Organic ground tea from China and South Africa

A taste of travel NEW!

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Blending confection with convenience

Natural protein powder from plants

Tea time

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Sweetbird Fruit Smoothies 24/7

Plant based goodness for menus and more

The power of protein

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New twists on classic milkshakes

Comforting and relaxing Zuma Chai

Organic origins

11 Shake it off

Zuma Sauces for hundreds of ingenious uses

Spice up your life

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Get creative with this autumn/winter syrup sensation

Ready, steady, Nitro

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Easy nitro coffee for everyone

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The latest classic syrup to join the Sweetbird collection

ALL ABOUT THIS BOOK... Recipes All the recipes in this book are based on using a 12oz cup, unless otherwise stated. All the products are of course Sweetbird, Zuma and Cosy, we just don't repeat it every time as this would get very repetitive. Please ask your supplier for the relevant scoop for the powdered products.

VE for vegan: The majority of Sweetbird and Zuma products are approved by The Vegan Society. Cosy is ALL vegan, and organic. If you see a (ve) by the recipe, it means it is vegan friendly, either dairy free or made with non-dairy milk. If not, one of the ingredients contains milk so cannot be sold as vegan,

even when made with non-dairy milk. Our non-vegan products are generally approved by The Vegetarian Society too.

Want to know more? We hope this book inspires you to create wonderful drinks and collate interesting menus. For in-depth information on any of the products showcased here visit the brand websites where you will also find downloadable point of sale material. Alternatively, speak to your regular supplier of Sweetbird, Zuma, Cosy and Blendtec or call Beyond the Bean who can help find your nearest stockist. Our contact details are on the back cover.


WELCOME TO WINTER From enjoying cosy evenings in, to festive late nights out, Autumn and Winter bring many enjoyable events and reasons to celebrate. Getting ready for the switch in seasons means reviewing your menus swapping smoothies to soothiesTM and shifting from blended to brewed. This edition of Drinking ThinkingTM from Beyond the Bean is here to help and inspire; offering new recipe ideas and showcasing the range of Sweetbird, Zuma and Cosy products which bring flavour and flair to this time of year. WISHING YOU A SUCCESSFUL WINTER FULL OF FLAVOUR AND CHEER!

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WELCOME TO ZUMA The world of Zuma is full of rich, luxurious chocolates to suit every taste. Free from any unnecessary ingredients we keep our blends simple; the difficult part will be choosing which is best for your business and customers. As with coffee, customers now expect quality when they order a hot chocolate. Take as much care choosing chocolate as you do coffee beans; your customers and profits will thank you for it. Decisions about your menu should always centre around your customers. A clientele of mainly families with young children will probably not enjoy hot chocolates made with 80% cocoa. We recommend offering Zuma Original, our every day milk chocolate as your go-to hot chocolate. Offer this with the deliciously different Zuma White or even Zuma Double and you'll keep customers happy. If your customers are mainly students, or the business is in a particularly trendy location, consider Zuma Organic, with it's 40% cocoa and Fairtrade certification. Offer this along with a Super Hot Chocolate, made with a combination of our 100% cocoa and Zuma Protein powder, for a millennial demographic. Zuma offers eight chocolates to choose from. Starting with Zuma Original with a 25% cocoa content, the range goes all the way up to a 100% cocoa to be used in any number of drinks including your own house blend of hot chocolate. Zuma Hot Chocolates are available in a mixture of 2kg tins and 1kg flat bottomed resealable bags. Most are approved by

The Vegan Society, whilst the remainder are approved by The Vegetarian Society. For full details of the entire range visit zumadrinks.com

25% ORIGINAL

25% THICK

WHITE

33% FAIRTRADE

40% ORGANIC

100% COCOA

35% DOUBLE

33% DARK

RECIPES Basic Hot Chocolate (12oz) • 1 scoop Dark, Fairtrade, Double, Original, Organic, or White hot chocolate • Steamed milk 1. Combine 1 scoop hot chocolate with a splash of water 2. Mix into a smooth paste 3. Add steamed milk, stirring as you pour Praline Hot Chocolate • 1 scoop Organic hot chocolate • 2 pumps Toffee Nut syrup • Steamed milk 1. Combine hot chocolate with a splash of hot water 2. Add syrup and mix to a smooth paste 3. Top up with steamed milk, stirring as you pour

/zumadrinks


�Just wanted to take this opportunity to say how much we love your hot chocolate, and how our Zuma hot chocolates have become a bit famous in our area!� /zumadrinks

Rachel, The Coffee Crate in Tiptree.

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NEW FOR LATE WINTER

Drink inspiration: NEW! Zuma Organic Hot Chocolate


NEW! Zuma Bolivian Hot Chocolate

WITH LOVE FROM BOLIVIA We are proud to announce our partnership with the El Ceibo co-operative in Bolivia, and to introduce the newest addition to the Zuma Hot Chocolate Collection. When looking to source our organic hot chocolate we ensure the cocoa is not only grown by the co-operative, but processed at origin too, meaning more profit stays in the country. We are so happy to work with El Ceibo who are committed to protecting their native rainforest and became the first certified organic cocoa cooperative in the world in 1988. El Ceibo work to protect against the degradation of their lands using natural and organic methods and today grow an estimated 70% of the total organic cocoa cultivated in Bolivia. They are also the first to have processed their own cocoa into powder form. All the cocoa is grown without using chemical pesticides or fertilisers. El Ceibo farmers share their knowledge from farmer to farmer to increase productivity and improve quality, much in the same way we share our knowledge with our own customers. Both organic and Fairtrade certified, the new Bolivian cocoa will be available as a rich 40% blend organic hot chocolate, and also a 100% cocoa, should you wish to create your own house blend. The 100% cocoa can also be used to bake organic cakes and biscuits. Just organic, Fairtrade cocoa and sugar, nothing else No artificial colours, flavours or preservatives Vegan Society approved

RECIPES Organic Protein+ Mocha (ve) • 1 scoop Organic hot chocolate • 1 mini scoop Protein powder • Double organic espresso • Steamed organic oat milk 1. Combine hot chocolate and protein powder with espresso 2. Mix to a smooth paste 3. Add steamed oat milk, stirring as you pour Hazelnut Mocha (ve) • 1 scoop Organic hot chocolate • Double espresso • 2 pumps sugar-free Hazelnut syrup • Steamed oat milk 1. Combine hot chocolate with espresso 2. Add syrup then mix to a smooth paste 3. Add steamed oat milk, stirring as you pour

40% ORGANIC

100% COCOA

Salted Caramel Hot Chocolate 1 scoop Organic hot chocolate 2 pumps Salted Caramel syrup Steamed milk Whipped cream Caramel sauce 1. Combine hot chocolate with a splash of hot water 2. Add syrup and mix to a smooth paste 3. Top up with steamed milk, stirring as you pour 4. Serve topped with whipped cream and drizzled with caramel sauce • • • • •

/zumadrinks

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SPECIALITY CHOCOLATE The Zuma collection is all about choice, and sourcing the best chocolates for your customers. Spoil them with one of these extra special chocolates this winter. Hot chocolate comes in many varieties, as reflected in the Zuma collection. Once you've chosen an every day chocolate, think about adding a limited edition chocolate. Promote the blend as a guest chocolate before switching to the next. Ask customers to vote on their favourite then introduce the winner back 'by popular demand'. The three extra special chocolates from Zuma, White, Thick and Double, are ideal to use for just this kind of promotion. All free from artificial colours, flavours and preservatives Double and White are approved by The Vegetarian Society, whilst Thick is vegan approved. Zuma White Hot Chocolate might not be chocolate (as we know it), but it’s equally satisfying. Mellow, milky and comforting, it’s made with a blend of cocoa butter and milk powders – not cocoa solids, which makes chocolate brown, so there’s no bitterness. Great just as it is, or with a shot of Sweetbird syrup such as gingerbread or speculoos. For when chocolate isn’t chocolate enough, Zuma Double Hot Chocolate has a high 35% West African cocoa content. We've added an extra 10% flaked milk chocolate for good measure. The result? A double-strength chocolate experience. Add two pumps of raspberry or strawberry Sweetbird purée for a rich berry chocolate extravaganza. Our Thick Hot Chocolate, made with 25% West African cocoa, is our Spanish-style

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/zumadrinks

hot chocolate, extremely thick and great for dipping. Steam it with milk to make it thick, then serve it short. Drink, sip or dip with churros or biscotti, add orange or chilli syrup for a special, or a double espresso for a delicious dark mocha shot.

25% THICK

WHITE

RECIPES Thick Raspberry Hot Chocolate • Milk • 1 scoop Thick hot chocolate • 1 pump Raspberry purée 1. Pour 100ml milk into steaming pitcher 2. Add hot chocolate and purée and whisk 3. Heat using a steam wand until it thickens 4. Pour and serve Hot Chocolate Royale • 1 scoop White hot chocolate • 2 pumps Salted Caramel syrup • Steamed milk • Gold dust 1. Combine hot chocolate with a splash of hot water 2. Add syrup and mix to a smooth paste 3. Top up with steamed milk, stirring as you pour 4. Top with gold dust

35% DOUBLE

ALL THAT GLITTERS Nothing says speciality quite like a shimmer of gold; a dusting of Zuma Gold Dust on top of any hot chocolate, latte or mocha will make your customers feel like royalty!


Zuma White, Double & Thick Hot Chocolate

PERFECT PAIRINGS ZUMA DOUBLE: • Hazelnut syrup • Strawberry purée • Sugar-free Caramel syrup • Butterscotch syrup • Chilli syrup • S'mores syrup • Topped with Triple Chocolate Crispies

ZUMA THICK: • • • •

Orange syrup Raspberry purée Cherry syrup Peanut Butter syrup

• Topped with Gold Dust

ZUMA WHITE: • S  ugar-free Salted Caramel syrup • Passionfruit purée • Gingerbread syrup • Cinnamon syrup • Mint syrup • Coconut syrup • Speculoos syrup • Topped with mini marshmallows

Drink inspiration from top to bottom: Zuma Double, Zuma Thick Hot Chocolate, Zuma White Hot Chocolate


OVER THE TOP

Drink inspiration from left to right: Rainbow Bright Strawberry Smoothie, Royal Caramel FrappĂŠ, Triple Hot Chocolate


Toppings & shakers

One of the joys of winter is the unadulterated pleasure of going way over the top. There is no better place to do this than on winter menus! Adding Golden Balls to the top of your festive serves will brighten any customer's day - they look great and are super tasty too. These may be our favourite topping for the holiday season but the fun doesn’t stop there. Mini marshmallows are the must have for any hot chocolate, easily floating on steamed milk, or sitting on top of whipped cream dripping with sauce. The final flourish to any hot drink can be made with one of our shakers. We have specially created our Zuma Chocolate Shaker to have added sprinkibility, melting into hot milk to give a glossy finish to coffees, mochas and chocolates. Zuma Gold Dust takes this to the next level adding a gorgeous sparkle to hot drinks - fit for a queen! See page 50 for the essential kit to support these toppings. Choose from any of the toppings and treats below to use on hundreds of hot and cold drinks. But remember, toppings are for life, not just for Christmas! Triple Chocolate Crispies White, milk and plain chocolate coated balls for your hot chocolates, or any other delicious chocolate or coffee creations

Mini Marshmallows Little clouds of soft white marshmallows, loved by kids and adults (150g bag not shown). Keep in a jar on the counter to encourage sales. Zuma Gold Dust The tinsel of toppings, is a simple blend of sugar, cocoa and edible gold powder, adding a golden sheen to any steamed milk drink. Free from any artificial flavours or preservatives it’s registered by The Vegan Society so can happily be used on any hot drinks with steamed milk of any kind. Zuma Hot Chocolate Shaker This simple blend of sugar and cocoa powder is the perfect combination, and has been developed for better sprinkibility. Use to decorate cappuccinos, mochas and hot chocolates or with stencils to create a signature style for your drinks. The blend melts beautifully into steamed milk to create a rich chocolatey coating to all your hot drinks. These shakers are great for after sales too – keep a few by the till for customers who want to take a little taste of Zuma home or give as a gift. Offer with a bottle of Sweetbird @Home syrup (see next page) for the perfect gift set.

Golden Balls Gold and chocolate coated crunchy, malty balls of fun. So very festive and also great for Valentines and St Patrick’s Days. Toffee Crunch Deliciously crunchy toffee pieces; work perfectly with caramel or toffee recipes, hot or cold. Ideal for Bonfire night and Halloween. Mini Rainbow Chocolate Beans Add some fun to your drinks with these bright colourful rainbow beans, or serve on the side of a babyccino.

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SUMPTUOUS SAUCES

Drink inspiration from left to right: Millionaire's Hot Chocolate, Ultimate Mocha


Zuma Sauces

Sauces really come into their element during winter - rich and gooey they can go on or in hundreds of drinks throughout the season. Zuma's trio of sauces, Dark Chocolate, Caramel and White Chocolate, can be added to hot and cold drinks for extra depth of flavour, or used to dress drinks for the perfect Instagram ready finish. Just two pumps of dark or white chocolate sauce into steamed milk make an easy hot chocolate, while adding a pump of caramel to either makes a delicious Millionaire's hot chocolate. Rich, dark and very versatile Zuma Dark Chocolate sauce is thick, rich and delicious in all kinds of drinks – from hot chocolates and mochas, to frappés and milkshakes. With no artificial colours it can be used in all your vegan serves too as it is approved by The Vegan Society. Add two pumps to your espresso for an instantly moreish mocha. For a buttery toffee taste Zuma's rich and golden caramel sauce makes all sorts of drinks delicious. Approved by The Vegetarian Society it is free from artificial colours or flavours too. Add two pumps to a Sweetbird Vanilla Bean frappé, top with whipped cream and golden balls for a festive frappé treat. Zuma's White Chocolate Sauce makes a great white hot chocolate. Needing just two pumps for a 12oz drink this is a highly profitable serve too. Approved by The Vegetarian Society, this sauce, as with the others, can be stored on the counter ready to use as needed.

RECIPES Banoffee Steamer • 1 pump Banana purée • 1 pump Caramel sauce • Steamed milk 1. Add purée and sauce to a cup and whisk 2. Top with steamed milk, stirring as you pour Millionaire's Hot Chocolate • 2 pumps Dark Chocolate sauce • 1 pump Caramel sauce and extra for drizzling • Steamed milk • Gold Dust 1. Combine sauce in cup 2. Top with steamed milk, stirring as you pour 3. Drizzle with more Caramel sauce and a dusting of gold dust

Amaretto Latte • Double espresso • 2 pumps Amaretto syrup • Steamed milk • Whipped cream • Dark Chocolate sauce 1. Combine espresso and syrup in a cup 2. Top with steamed milk, stirring as you pour 3. Finish with whipped cream and drizzle with dark chocolate sauce Ultimate Mocha Double espresso 2 pumps Dark Chocolate sauce Steamed milk Whipped cream 1. Combine sauce with double espresso 2. Mix into a smooth paste 3. Add steamed milk, stirring as you pour 4. Decorate with cream and more sauce • • • •

Mango White Hot Chocolate • 2 pumps White Chocolate sauce • 1 pump Mango purée • Steamed milk 1. Combine hot chocolate with a splash of hot water 2. Add purée and mix to a smooth paste 3. Top up with steamed milk, stirring as you pour

Each of the Zuma Sauces come in 1.9ltr bottles, giving 63 servings, based on 2 pumps in a 12oz drink.

/zumadrinks

Our premium pumps are completely reusable as they can be easily dismantled for cleaning.

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We have curated our drinks collection over 20 years to offer the greatest number of delicious and profitable taste combinations. Take inspiration from these recipes to easily boost your winter sales. Winter drinks can be as simple as a hot chocolate, or as complex as a Mango Turmeric SoothieTM. Sometimes, refreshing your menu can be as easy as adding one extra ingredient. These are a few of our favourite plus ones for winter.

RECIPES Rhubarb Hot Chocolate • 1 scoop Dark hot chocolate • 2 pumps Rhubarb syrup • Steamed milk 1. Combine hot chocolate with a splash of hot water 2. Add syrup and mix to a smooth paste 3. Top up with steamed milk, stirring as you pour Chai Dipping Chocolate (ve) • 1 scoop Thick hot chocolate • 1 pump Chai syrup 1. Mix one scoop of Thick hot chocolate with 1oz (30ml) hot water 2. Add syrup and stir until all the powder is blended to a thick sauce 3. Heat using a steam wand until the sauce thickens 4. Serve with biscuits and fruit for dipping

Salted Caramel Long Caffe Freddo • 2 pumps sugar-free Salted Caramel syrup • Double espresso For the cold foam topping: • 100ml cold skimmed milk 1. Add a double shot to the syrup in a cup. 2. Top with hot water to 3/4 full 3. Then make the cold foam: add milk to a cold foam blender jug 4. Blend on ‘small milkshake’ setting for 18 seconds 5. Top the coffee with cold foam and serve Chocolate Passion • 1 scoop Double hot chocolate • 1 pump Passionfruit purée • Steamed milk • Whipped cream • Dark Chocolate sauce • Golden balls 1. Combine hot chocolate with a splash of hot water 2. Add purée then mix to a smooth paste 3. Add steamed milk, stirring as you pour 4. Top with whipped cream, chocolate sauce and golden balls Ginger Snap Hot Chocolate • 1 scoop Organic hot chocolate • 2 pumps Gingerbread syrup • Steamed milk • Whipped cream • Toffee crunch topping 1. Combine hot chocolate with a splash of hot water 2. Add syrup and mix to a smooth paste 3. Top up with steamed milk, stirring as you pour 4. Serve topped with whipped cream and toffee crunch topping

PLUS ONE Cherry White Hot Chocolate • 1 scoop White hot chocolate • 2 pumps Cherry syrup • Steamed milk 1. Combine hot chocolate with a splash of hot water 2. Add syrup and mix to a smooth paste 3. Top up with steamed milk, stirring as you pour Butterscotch Caffé Frappé (ve) • Oat Milk/ice • 2 pumps Butterscotch syrup • 1 scoop Caffé frappé • Vegan whipped cream 1. Fill cup with ice, level to top of cup 2. Pour over oat milk 3. Pour ice and milk into blender jug 4. Add frappé and syrup then blend until smooth 5. Top with vegan whipped cream Red Velvet Hot Chocolate • 1 scoop Original hot chocolate • 1 mini scoop Beetroot powder • 2 pumps sugar-free Vanilla syrup • Steamed milk 1. Combine hot chocolate and beetroot with a splash of hot water 2. Add syrup and mix to a smooth paste 3. Top up with steamed milk, stirring as you pour


Winter menu inspiration

IT TAKES TWO

Drink inspiration from left to right: Salted Caramel Long Caffe Freddo, Butterscotch Caffe FrappĂŠ, Red Velvet Hot Chocolate

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COMFORT & SPICE

Spiced and Turmeric Chai approved by The Vegan Society Vanilla Chai vegetarian approved No artificial colours, flavours or preservatives Made with real spices Award-Winning Turmeric Chai is organic too Drink inspiration from left to right: Sweetbird Hot Spiced Apple Chai, Zuma Spiced Chai Latte


Zuma Chai The perfect alternative to tea, coffee and hot chocolate, chai has been a staple on winter menus for years with its popularity only increasing. Chai is India’s national drink - It’s loved in every home, sold on every street and served in every shop. Many years ago we travelled to India and tried lots of variations to be sure our three Zuma chai taste authentic. Winner of Best New Product in the Specialty Beverage Stand-Alone category at the 2018 World of Coffee event, Zuma Turmeric Chai is a mild blend of turmeric with flavours of ginger, vanilla and orange. The stunning yellow of the root makes for an impressive bright blend, whether as a latte, or served as an early morning shot mixed with espresso. Approved by The Vegan Society, make it with coconut milk, as well as regular dairy for a delicious, golden drink. Add a mini scoop to Sweetbird yogurt frappé and fruit smoothie for an exotic lassi. Zuma Spiced and Vanilla chai are both made with real black tea extract and the perfect balance of spices. Just one scoop of either, combined with steamed milk makes a silky smooth chai latte. The vanilla chai can also be made with just hot water for a lighter chai tea. Lightly dust with cinnamon for the perfect finish.

RECIPES Zuma Chai (ve) • 1 scoop Spiced chai • Steamed oat milk 1. Add chai to cup, fill to 1/3 with

hot water and mix to a smooth paste 2. Top up with steamed oat milk,

stirring as you pour Organic Turmeric & Coconut Hot Chocolate (ve) • 1 scoop Organic hot chocolate • ½ mini scoop Turmeric Chai • Steamed organic coconut milk 1. Combine hot chocolate and turmeric chai with a splash of hot water 2. Mix to a smooth paste 3. Top up with steamed milk, stirring as you pour

/zumadrinks

Turmeric & Almond Chai (ve) • 2 mini scoops Turmeric chai • 1 pump Almond syrup • Steamed almond milk 1. Combine turmeric chai with a splash of hot water in a cup, and mix to a smooth paste 2. Add syrup and stir 3. Top up with steamed almond milk, stirring as you pour Spiced Mango Soothie™(ve) • 50ml Mango smoothie • 1 mini scoop Turmeric chai • Hot water 1. Pour smoothie into a cup 2. Add turmeric chai and stir 3. Top up with hot water then stir

Turmeric Chai

Raspberry & Coconut Chai Steamer (ve) • 1 scoop Spiced chai • 1 pump Raspberry purée • Steamed coconut milk 1. Combine chai and purée in a cup with a splash of hot water and mix to a smooth paste 2. Top with steamed coconut milk, stirring as you pour

Vanilla Chai

Spiced Chai

Dirty Chai • Double espresso • 1 scoop Vanilla chai • Steamed milk 1. Combine espresso and chai in a cup and mix to a smooth paste 2. Top up with steamed milk, stirring as you pour Sweetbird Chai syrup gives businesses who prefer syrups to powders the opportunity to create an easy chai too. This Sweetbird aromatic syrup contains real cinnamon, star anise, cardamom, clove and ginger, which is then blended with tea to deliver a warm and mellow sweetness. Just three pumps in steamed milk and a soothing chai is ready to serve. One of our favourite winter recipes is a Sweetbird Hot Spiced Apple Chai, made by adding two pumps to apple juice then steaming together.

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Drink inspiration from top to bottom: Matcha Latte, Rooibos Steamer, Turmeric Latte, Beetroot Latte, Super Hot Chocolate.


PURE PLANT POWER

Zuma Pure Powders

Beetroot

The Zuma collection of Pure Powders offer bright and easy organic drinks with minimal ingredients, and minimal effort. We'll never be sure which came first, Instagram or bright red beetroot and sunshine yellow turmeric lattes, but the popularity of both seems to have grown hand in hand. The Pure Powder collection from Zuma includes both of these, so get your camera ready for some insta ready menu creations! The five adaptogens, (meaning any various natural substances used in herbal medicine to normalise and regulate the systems of the body) adds plant based goodness to any menus, with matcha and turmeric chai now appearing as frequently as hot chocolate all year long. Full information on rooibos, matcha and protein powder can be found on the following pages, in the meantime, may we introduce to you Zuma Organic Beetroot powder... Rich earthy flavour with a vibrant colour Zuma Organic Beetroot powder is made from 100% organic beetroot and is approved by The Vegan Society. Believed to boost immunity, endurance and stamina as well as increase energy levels, beetroot’s health benefits only add to the charm of this distinctive root vegetable. With its rich earthy flavour and vibrant colour, Zuma organic beetroot powder is the key ingredient to make beetroot lattes, red velvet hot chocolates, smoothies and even red velvet cakes. Squeezing 24g of fresh beetroot into each concentrated 3g portion, this is the convenient, hassle-free way to add some pink to your drinks.

ANY PURE POWDER LATTE 1. Add powder to 12oz cup with a splash of hot water (see below for number of mini scoops) 2. Mix into a paste 3. Top with steamed milk of your choice, stirring as you pour

Rooibos

Turmeric 2 Matcha 1 Beetroot 1 Rooibos 2 Turmeric

Protein 3 Zuma Protein powder works well added to drinks, rather than a drink on it's own. Use with Zuma Organic Hot Chocolate for an on trend Super Hot Chocolate. ABSOLUTE ORGANIC Remember to use organic milk and only organic additional ingredients if you are selling the finished drink as truly organic, including your coffee beans of course!

/zumadrinks

Protein

Matcha

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PROTEIN POWDER POWER

Drink inspiration: Super Maca Mocha


Zuma Protein Powder

The newest addition to the Pure Powders collection, Zuma Protein adds the power of organic plants to summer and winter menus. Zuma Protein powder is a carefully blended mix of cocoa, maca and hemp to offer a deep, malty taste. It contains 32g protein per 100g, is high in fibre and has no added sugar. Zuma Protein can be added to hot and cold drinks for an added protein boost. Maca is a plant that is native to the high plateaus of the Andes Mountains in Peru. It has been cultivated as a vegetable crop in Peru for at least 3000 years. The plant is a relative of the radish, has an aroma similar to butterscotch and may boost immune system and energy levels. Our second ingredient, hemp protein, has an earthy, nutty flavour profile and contains the nine essential amino acids. The final ingredient is cocoa powder, known not only as the answer to many a chocoholics dreams, but is also a rich source of polyphenols which may boost the mood, improve cardiovascular health, lower blood pressure and improve blood sugar levels. These three organic ingredients combine to make a wonderful, natural protein boost.

Peanut Butter Cup Protein Hot Chocolate • 1 scoop Double hot chocolate • 2 pumps Peanut Butter syrup • 1 mini scoop Protein powder • Steamed milk 1. Combine the powders and syrup in a cup 2. Mix to a smooth paste 3. Top up with steamed milk, stirring as you pour

Super Hot Chocolate (ve) • 1 scoop Organic hot chocolate • 1 mini scoop Beetroot powder • 1 mini scoop Protein powder • Steamed oat milk 1. Combine the hot chocolate and both the powders with a splash of hot water 2. Mx to a smooth paste 3. Top up with steamed oat milk

Mint Chocolate Protein Happé™ • ½ scoop Chocolate frappé • ½ scoop Double hot chocolate • 1 pump Mint syrup • 1 mini scoop Protein powder • Steamed milk • Whipped cream • Dark chocolate sauce 1. Combine the powders with syrup and a splash of hot water in a cup 2. Mix to a smooth paste 3. Top up with steamed milk, stirring as you pour 4. Finish with whipped cream and Dark chocolate sauce

A blend of three plant based ingredients

100% organic

Contains 32g protein per 100g High in fibre No added sugar No artificial colours, flavours or preservatives No sweeteners Vegan Society approved

RECIPES S’mores Protein Hot Chocolate • 1 scoop Double hot chocolate • 2 pumps S’mores syrup • 1 mini scoop Protein powder • Steamed milk • Whipped cream • Dark chocolate sauce • Triple chocolate crispies 1. Combine the hot chocolate, syrup and protein powder in a cup with a splash of hot water 2. Mix to a smooth paste 3. Top up with steamed milk, stirring as you pour 4. Finish with whipped cream, Dark chocolate sauce and Triple chocolate crispies

Protein Powder Approx 26 servings per 200g pouch

/zumadrinks

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MOTHER NATURE’S FINEST Made with just finely ground tea leaves, our two Zuma tea powders offer a natural boost to your sales.

Drink inspiration from left to right: Rooibos Oat Latte, Matcha Latte


Zuma Matcha & Rooibos

When looking to expand any of the Zuma, Sweetbird and Cosy collections it's not just flavour or emerging trends we consider, but how versatile a product it is, and how many other recipes can be created across all drinks categories. It was this versatility that made us fall in love with Zuma's matcha and rooibos powders, not just because they are 100% plant based and organic!

Rooibos & Strawberry Soothie™ (ve) • 50ml Strawberry smoothie • 1 mini scoop Rooibos powder • Hot water 1. Pour smoothie into a cup 2. Add rooibos powder and mix 3. Top up with hot water then stir

Zuma's finely ground matcha powder is made from specially grown and processed green tea. High in fibre and protein, it is also 100% organic; nothing has been added or taken away. It has a fresh, grassy flavour and is the purest way to get your green tea boost. The 100g pouch contains enough matcha to make 66 12oz drinks. Use in hot chocolate or with any milk alternatives for a different take on this new classic.

Matcha & Caramel Latte • 2 pumps Caramel sauce • 1 mini scoop Matcha powder, plus more for dusting • Steamed milk 1. Combine the caramel sauce and matcha in a cup with a splash of hot water a 2. Mix to a smooth paste 3. Top up with steamed milk, stirring as you pour 4. Dust with matcha powder

Offering a concentrated rooibos boost Zuma 100% Organic South African Rooibos powder is naturally caffeine and sugar free, and high in fibre. The ‘red bush’ plants only grow naturally in one place in the world, the Cederberg region of north west Cape Town. Known to be high in antioxidants, it may also decrease blood pressure, reduce stress levels, lower cholesterol, aids digestion and boost the immune system. Zuma Organic Rooibos powder can be added to steamed milk for a rooibos latte, into hot chocolate or blended drinks for a concentrated rooibos boost.

RECIPES

Matcha & Raspberry Cheesecake Happé™

• 1 scoop White hot chocolate • 1 mini scoop Matcha powder • Steamed milk

• ½ scoop Yogurt frappé • 1 mini scoop Matcha powder • 1 pump Raspberry purée, plus extra

in a cup with a splash of hot water 2. Mix to a smooth paste 3. Top with steamed milk, stirring as you pour

Rooibos Powder

Rooibos & White Chocolate Steamer • 2 pumps White Chocolate sauce • 1 mini scoop Rooibos powder, plus more for dusting • Steamed milk 1. Combine the white chocolate sauce and rooibos in a cup with a splash of hot water 2. Mix to a smooth paste 3. Top up with steamed milk, stirring as you pour 4. Dust with rooibos powder

Matcha White Hot Chocolate

1. Combine hot chocolate and matcha

Matcha Powder

for drizzling • Whipped cream • Steamed milk 1. Combine the frappé, matcha powder

and purée in a cup with a splash of hot water 2. Mix to a smooth paste 3. Top up with steamed milk, stirring as you pour 4. Finish with whipped cream and drizzle with purée

/zumadrinks

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Drink inspiration clockwise from top: Horchata, Spiced Thick Hot Chocolate, Coconut Hot Chocolate, Matcha Latte, S’mores Hot Chocolate, Spiced Turmeric Chai, Salted Maple Hot Chocolate


FAR FLUNG FLAVOURS

Global tastes

As an international business we’re always excited to discover how other countries around enjoy hot and cold drinks. We take inspiration from the creations and adapt them using Sweetbird and Zuma. Whether you love Japanese matcha, Indian spiced chai or cup of traditional British tea, menu influences can come from anywhere and everywhere. Add a new twist to your everyday menu with some of our favourite recipes from around the world.

RECIPES Mexican Horchata • 2 pumps Cinnamon syrup • Steamed Tiger Nut milk • Grated white chocolate to decorate 1. Put the syrup in a cup 2. Pour over the steamed milk,

stirring as you pour 3. Dress with white chocolate Aztec Hot Chocolate (ve) • 1 scoop Dark hot chocolate • 2 pumps Chilli syrup • Steamed oat milk 1. Combine the hot chocolate and syrup

in a cup with a splash of hot water 2. Mix to a smooth paste 3. Top up with steamed oat milk,

stirring as you pour Japanese Matcha Latte (ve) • 1 mini scoop Matcha powder, plus extra

for dusting • Steamed rice milk 1. Combine the matcha powder with

a splash of water in a cup 2. Mix to a smooth paste 3. Top up with steamed rice milk, stirring as you pour 4. Dust with matcha

Indian Spiced Turmeric Chai (ve)

Moroccan Spiced Orange Hot Chocolate

• 1 mini scoop Turmeric chai • 1 scoop Spiced chai • Steamed coconut milk

• • • •

1. Combine the turmeric with the spiced

chai and a splash of hot water 2. Mix to a smooth paste 3. Top up with steamed coconut milk,

stirring as you pour Spanish Spiced Thick Hot Chocolate Milk 1 pump Cinnamon syrup 1 scoop Thick hot chocolate Doughnuts for dipping 1. Pour 100ml milk into steaming pitcher 2. Add hot chocolate and syrup then whisk 3. Heat using a steam wand until it thickens 4. Pour and serve with doughnuts for dipping • • • •

Canadian Salted Maple Hot Chocolate 1 scoop Original hot chocolate 2 pumps Salted Caramel syrup Steamed milk Whipped cream Maple syrup for drizzling 1. Combine the hot chocolate and syrup with a splash of hot water in a cup 2. Mix to a smooth paste 3. Top up with steamed milk, stirring as you pour 4. Finish with whipped cream and drizzle with maple syrup • • • • •

1 scoop Organic hot chocolate 1 mini scoop Turmeric chai 1 pump Orange syrup Steamed milk 1. Combine the hot chocolate, chai and syrup in a cup with a splash of hot water 2. Mix to a smooth paste 3. Top with steamed milk, stirring as you pour Hawaiian Coconut Hot Chocolate (ve) 2 pumps Dark Chocolate sauce 1 pump Coconut syrup Steamed coconut milk Vegan whipped cream Toasted coconut flakes 1. Combine the hot chocolate and syrup in a cup 2. Mix to a smooth paste 3. Top with steamed milk, stirring as you pour 4. Finish with vegan whipped cream and toasted coconut flakes • • • • •

American S’mores Hot Chocolate • 1 scoop Dark hot chocolate • 2 pumps S’mores syrup • Steamed milk 1. Combine the hot chocolate and syrup

in a cup with a splash of hot water 2. Mix to a smooth paste 3. Top up with steamed milk, stirring

as you pour

23


TAKE ME HOME

NEW Winter 2019!


Sweetbird @Home Syrups Customers are not only demanding more in store, they're wanting their favourite brew at home too. Our new Sweetbird@Home collection makes this possible. Now all made in Bristol, Sweetbird syrups are available in over 50 flavours, in 1 litre PET bottles. Listening to customer feedback our top seven selling flavours are now available in 250ml glass bottles too. With a built-in pourer, the new sizes are just perfect for take home and retail sales or in hampers and gift sets.

SWEETBIRD @HOME SYRUPS • • • •

Caramel Vanilla (sf) Hazelnut (sf) Gingerbread

• Salted Caramel (sf only)

From traditional flavours like vanilla, hazelnut and caramel to dessert-inspired confections, we mix creativity with versatility so our syrups can be used to make hot and cold drinks that your customers will love. All Sweetbird syrups are approved by The Vegan Society. They are full of taste, and little else; you’ll find no artificial colours and definitely no GMO’s. Sweetbird syrups are the perfect ingredient to use with milk alternatives for hundreds of tasty vegan-friendly recipes from lattes to milkshakes and frappés. Visit sweetbird.com for hundreds of recipes and flavour inspiration using the entire Sweetbird collection of syrups, smoothies, frappés and purées.

RECIPES Caramel Mocha • Double espresso • 1 scoop Double hot chocolate • 2 pumps Caramel syrup • Steamed milk 1. Combine the espresso, hot chocolate and syrup in a cup 2. Mix to a smooth paste 3. Top up with steamed milk, stirring as you pour Sugar-free Salted Caramel Latte (ve) • Double espresso • 2 pumps sugar-free Salted Caramel syrup • Steamed oat milk 1. Combine the double espresso and syrup in a cup 2. Top up with milk, stirring as you pour Gingerbread White Hot Chocolate 1 scoop White hot chocolate 2 pumps Gingerbread syrup Steamed milk Whipped cream White Chocolate sauce Hot Chocolate shaker for dusting 1. Combine the hot chocolate and syrup in a cup 2. Mix to smooth paste 3. Top up with steamed milk, stirring as you pour 4. Finish with whipped cream, chocolate sauce and a dusting of chocolate • • • • • •

SWEETBIRD CLASSIC SYRUPS: • • • • • • • • • • • • • • • •

Almond Amaretto Cane Sugar Caramel (sf) Chocolate Cinnamon English Toffee French Vanilla Gingerbread (sf) Hazelnut (sf) Irish Cream Mint Speculoos NEW! Chai Vanilla (sf) White Chocolate

(sf) = also available as sugar-free Sweetbird 1 litre syrups - made in Bristol and available in over 50 flavours

/hellosweetbird

25


SPECULOOS SWEET SYRUP SPICE

NEW Winter 2019!

The perfect accompaniment to coffee, speculoos biscuits are everywhere, and now the biscuity taste is available as a new Sweetbird syrup. The first of two new syrups for Autumn/ Winter 2019 Sweetbird Speculoos syrup is inspired by the traditional Dutch Speculaas biscuits. Traditionally baked for St Nicholas' Day, and for Christmas in Germany and Austria, the spiced shortcrust biscuits are thin, very crunchy, caramelised, slightly browned and some have an image stamped on the front. Our take on the biscuits in syrup form is made in Bristol with wonderfully caramelised biscuit notes and real cinnamon spice. You'll love how this new syrup works as an easy flavoured latte or hot chocolate. We really love it to make the ultimate Key Lime Pie frappé too!

RECIPES Cinnamon Roll Latte Double espresso 2 pumps Speculoos syrup Steamed milk Cinnamon for dusting 1. Combine the double espresso and syrup in a cup 2. Top up with steamed milk, stirring as you pour 3. Finish with a dusting of cinnamon • • • •

Peach Crumble Soothie™ (ve) • 50ml Peach smoothie • 1 pump Speculoos syrup • Hot water

Key Lime Pie Frappé

Spiced Apple Juice (ve)

• Milk/ice

• 2 pumps Speculoos syrup • Apple juice

1 scoop Yogurt frappé 2 pumps Lime syrup 1 pump Speculoos syrup Whipped cream Crumbled Speculoos biscuits 1. Fill cup with ice 2. Pour milk over ice, leaving 1cm at the top 3. Pour ice and milk into blender jug 4. Add frappé and syrups then blend until smooth 5. Finish with whipped cream and crumble over speculoos biscuits • • • • •

1. Measure apple juice in 12oz cup,

to 1 cm from the top 2. Add 2 pumps of syrup 3. Pour into steaming jug and steam together 4. Return to cup and serve

White Chocolate Cheesecake Happé™ ½ scoop Yogurt frappé 1 pump White Chocolate sauce 1 pump Speculoos syrup Steamed milk 1. Combine the frappé, sauce and syrup with a splash of hot water 2. Mix to a smooth paste 3. Top up with steamed milk, stirring as you pour • • • •

/hellosweetbird

Made in Bristol, UK Free from artificial colours and preservatives Free from GMOs

1. Pour the smoothie into a cup,

Made with British sugar

add the syrup then stir 2. Top up with hot water and stir

Vegan Society approved


NEW! Sweetbird Speculoos Syrup

Drink inspiration from top to bottom: NEW! Speculoos FrappĂŠ, Speculoos Latte, Speculoos Hot Chocolate

27


NUTS ABOUT TOFFEE

Drink inspiration: NEW! Toffee Nut Hot Chocolate


Sweetbird Creative Syrups

The new Sweetbird Toffee Nut syrup brings the total of Creative Sweetbird syrups to fourteen. This classic combination of flavours will add interest to menus all through the festive season and beyond. Pairing the buttery sweetness of toffee with the flavour of rich roasted nut we've introduced Toffee Nut syrup to create delicious Praline hot chocolates, mochas and lattes in winter. You will enjoy it in vanilla bean frappés in summer too. Made in Bristol, UK Free from artificial colours Free from GMOs Made with British sugar Vegan Society approved Sweetbird creative syrups allow you to be just that, creative. Add these specialist flavours to menus all year round or introduce them as guest flavours to generate a limited edition buzz. Create your own seasonal drinks such as pumpkin spice lattes for Halloween, eggnog hot chocolates for Christmas or a simple toffee apple latte for Bonfire Night.

RECIPES Toffee Nut White Hot Chocolate • 1 scoop White hot chocolate • 2 pumps Toffee Nut syrup • Steamed milk 1. Combine the hot chocolate and syrup in a cup 2. Top with steamed milk, stirring as you pour

Peanut Butter & Toffee Milkshake Milk/ice 2 pumps Peanut Butter syrup ½ scoop Sticky Toffee frappé Whipped cream Caramel sauce 1. Half fill cup with ice 2. Fill cup with milk, to 1cm below the top 3. Pour contents of cup into blender jug 4. Add frappé powder and syrup 5. Put the lid on tightly then blend until smooth 6. Top with whipped cream and drizzle with caramel sauce • • • • •

Toffee Nut Mocha Double espresso 1 scoop Double hot chocolate 2 pumps Toffee Nut syrup Steamed milk 1. Combine the espresso, hot chocolate and syrup in a cup 2. Mix to a smooth paste 3. Top up with steamed milk, stirring as you pour • • • •

SWEETBIRD CREATIVE SYRUPS: •

Toffee Nut Frappé

• Milk/ice • 2 pumps Toffee Nut syrup • 1 scoop Sticky Toffee frappé

1. Fill cup with ice, level to top of cup 2. Pour over oat milk, to the top 3. Pour ice and milk into blender jug 4. Add frappé and syrup and blend

until smooth

• • • • • • • • • • •

Butterscotch Chilli Coconut Eggnog Fudge Honeycomb Peanut Butter Pumpkin Spice Rhubarb Salted Caramel (sf) S'mores Toasted Marshmallow Toffee Apple Toffee Nut NEW!

ADD TWO PUMPS OF ANY SWEETBIRD CREATIVE SYRUP TO A HOT CHOCOLATE OR LATTE

/hellosweetbird

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• Made with real fruit juice • Free from artificial colours • • • •

and preservatives Free from GMOs Vegan Society approved Made in Bristol, UK Made with British sugar

Drink inspiration: Easy Raspberry Soda


Sweetbird Fruit Syrups

FALL INTO FRUIT Adding a burst of rich berries and tangy citrus fruits has never been easier with Sweetbird Fruit syrups. Just two pumps of Sweetbird Fruit syrups into a hot chocolate can turn an every day drink into a seasonal special, adding value to your customers visit, and profit to your bottom line. Cherry syrup creates deep and rich Black Forest Gateau hot chocolate, whilst strawberry syrup turns a Zuma White hot chocolate into a Strawberry Kisses Snowball hot chocolate. Adding banana to sticky toffee frappé powder and steamed milk makes for a delicious Banoffee HappeTM. Offer these to customers on a limited edition basis to encourage sales. Ensure you have plenty of point of sale to show just how appetising the drinks are. Finished drinks such as these sell so much better than simply having 'add syrup - 50p' as an after thought on a menu. Customers want you to do the thinking for them, and trust you to create something delicious. They won't necessarily know that a couple of pumps of raspberry syrup in a Peach SoothieTM creates a Hot Peach Melba - you need to create this delight for them. You'll find a whole selection of point of sale material at sweetbird.com..

RECIPES

Rooibos Fruit Tea (ve)

Cherry Bakewell Steamer (ve)

• 2 pumps Strawberry syrup • 1 mini scoop Rooibos powder • Hot water

• 1 pump Cherry syrup • 1 pump Almond syrup • Steamed almond milk 1. Combine syrups in a cup 2. Add steamed almond milk,

stirring as you pour Hot Orange Chocolate Malt-shake 1 pump Orange syrup 1 mini scoop Protein powder ½ scoop Chocolate frappé powder ½ scoop Dark hot chocolate Steamed milk 1. Combine the syrup, protein powder, frappé powder and hot chocolate with a splash of hot water in a cup 2. Mix to a smooth paste 3. Add steamed milk, stirring as you pour • • • • •

1. Put syrup and rooibos powder in

a cup and stir 2. Top up with hot water, stirring

as you pour

SWEETBIRD FRUIT SYRUPS: • • • • • •

Banana Cherry Lime Orange Peach Raspberry

• Strawberry

All approved by The Vegan Society the seven Sweetbird fruit syrups can be used in hundreds of cold recipes too. Three pumps into sparkling water for highly profitable simple sodas, or two pumps into blended drinks for twists on basic recipes. Visit sweetbird.com for hundreds of hot and cold recipes using these syrups bursting with real fruit juice.

/hellosweetbird

31


MAKE THE SWAP

Drink inspiration from left to right: Caramel Hot Chocolate with cold foam, Vanilla Latte, Hazelnut Caffe Freddo


60% of regular syrup drinkers aged 22-34 preferred Sweetbird Sugar-free syrups to the original* - are you offering customers the choice? Sugar-free definitely shouldn't mean compromising on taste or quality which is why we have put so much effort into creating Sweetbird Sugar-free syrups. The market research results backed up our commitment to creating the best sugar-free alternatives we can. We asked participants to sample lattes made with Sweetbird sugar-free Salted Caramel syrup versus regular Sweetbird Salted Caramel syrup. In a blind tasting 39% overall preferred the sugar-free option, increasing to 49% of people who regularly enjoy syrup in their drinks. Amongst the millennial crowd , a staggering 60% preferred sugar-free. Whether you choose to make a complete switch or offer both options giving customers the choice will help keep syrup sales booming. Available in eight classic flavours, from rich caramel to spiced gingerbread, we’ve broadened the appeal so you can offer more choice to more customers, whether they’re going sugar-free or counting the calories. Our sugar-free iced teas complete your sugar-free menu.

SWEETBIRD SUGAR-FREE SYRUPS: Caramel Gingerbread Hazelnut (250ml) Peach Iced Tea Raspberry Iced Tea Salted Caramel (250ml) • Unflavoured • Vanilla (250ml) • • • • • •

RECIPES Vanilla Latte • Double espresso • 2 pumps sugar-free Vanilla syrup • Steamed milk 1. Add double espresso and syrup cup 2. Top with steamed milk, stirring as you pour

Sweetbird Sugar-free Syrups

Gingerbread Hot Chocolate (ve) • 1 scoop Original hot chocolate • 2 pumps sugar-free Gingerbread syrup • Steamed oat milk 1. Combine the hot chocolate and syrup with a splash of hot water in a cup 2. Mix to a smooth paste 3. Top up with steamed oat milk, stirring as you pour

Salted Caramel Steamer & Raspberry Cold Foam • 2 pumps sugar-free Salted Caramel

syrup • Steamed milk

For the cold foam: • 100ml cold skimmed milk • 1 pump Raspberry purée • Caramel sauce 1. For the steamer, put the syrup in a cup 2. Top with steamed milk to 3/4 full, stirring as you pour 3. Then make the cold foam: add skimmed milk and syrup to a cold foam blender jug 4. Blend on ‘small milkshake’ setting for 18 seconds 5. Top the steamer with cold foam and a drizzle of caramel sauce

Free from artificial colours Free from GMOs Vegan Society approved Made in Bristol, UK

(250ml) = also available as Sweetbird @Home

*SAMPLING PROCEDURE: Our sampling was conducted in February 2019 with 120 customers in several high street cafés and office cafés in Bristol. We asked participants in a blind taste test which out of two samples they preferred - a latte made with Sweetbird Salted Caramel syrup vs. a latte made with Sweetbird Sugar-free Salted Caramel syrup. Out of the 120 participants 40 were regular syrup drinkers. 12 were regular syrup drinkers aged 22-34

33


LIGHT & BRIGHT

Drink inspiration from left to right: Cucumber & Mint Iced Green Tea, Raspberry & Pomegranate Hot Fruit Punch


Sweetbird Lemonade & Iced Tea Syrups

At the heart of the Sweetbird collection is simplicity and profitability. Nowhere is this more apparent than with Lemonade and Iced Tea syrups. Turnover of staff together with on-going staff training can be challenging for any busy coffee shop. Sweetbird Lemonade and Iced Tea syrups are incredibly easy to make meaning anyone can make them, not matter how skilled they are. Simply add the syrup to still or sparkling water and you're set to serve. We’ve squeezed the refreshing taste of summer into our specially-blended lemonade syrups. Offering traditional and modern twists on much-loved classics, the range is available in three thirst-quenching flavours that your customers will love – pink grapefruit, raspberry and pomegranate and traditional lemonade. Each one litre bottles makes 33 12oz drinks - meaning only one plastic bottle for recycling, rather than 33 little ones from ready to drink lemonades. Sweetbird Iced Tea syrups are even more profitable, making 44 12oz drinks per one litre bottle. Available in five original iced teas, two iced green teas and now two sugar-free flavours there has never been a better time to add them to your menu. Made in Bristol, with real tea extract the tea syrups are free from artificial colours, GMOs and, of course, are approved by The Vegan Society.

Pink Grapefruit Gin (ve) • 1 pump Pink Grapefruit Lemonade

syrup • 1 shot gin • Tonic water • Orange slice to garnish 1. Half fill a cup with ice. Pour over the lemonade syrup and gin 2. Top up with tonic water and stir 3. Garnish with an orange slice Raspberry & Mango Lemonade (ve) 1 pump Lemonade syrup 1 pump Raspberry syrup 1 pump Mango purée Sparkling water Ice 1. Combine syrups and purée in a cup 2. Top up with sparkling water and stir 3. Add ice to serve • • • • •

SWEETBIRD ICED TEA SYRUPS: Original Jasmine Lime Passionfruit & Lemon Peach (sf) Raspberry (sf) Watermelon Iced Green Tea • Cucumber & Mint Iced Green Tea • • • • • •

SWEETBIRD LEMONADE SYRUPS: • Traditional Lemonade • Pink Grapefruit • Raspberry & Pomegranate

Any Sweetbird Iced Tea 1. Add 3 pumps syrup to cup 2. Fill to ¾ with still or sparkling water 3. Stir and add ice cubes to fill 4. Garnish and serve

Use the same method but with four pumps of syrup for Sweetbird Lemonades.

RECIPES Raspberry & Pomegranate Hot Fruit Punch (ve) • 2 pumps Raspberry & Pomegranate

lemonade syrup • 1 pump Raspberry purée • Hot water 1. Combine syrup and puree in a cup 2. Top up with hot water, stirring as

you pour 3. Decorate with raspberries if you're

feeling fancy

/hellosweetbird

35


SHAKE IT

36

Drink inspiration from left to right: Chocolate Milkshake, Strawberry Milkshake, Banana Milkshake


From as early as the 1880’s milkshakes have been a treat - maybe even more so then when they were made with whisky! Today they're more likely to be blended by Blendtec than shaken by hand but their popularity stays as strong as ever. However you make your shakes, Sweetbird has a product to suit. Whether using purées, syrups, smoothies or frappé as your base, the results will be the same - great tasting, good looking milkshakes which can made in vegan friendly ways too. Top with cream, sauce, purée, toppings or fruit to make your shake sales soar. Visit sweetbird.com for recipe inspiration beyond the standard trio of vanilla, strawberry and chocolate. A lime cheesecake shake is easily made with speculoos and lime syrups, or add in two pumps of honeycomb syrup to your chocolate shakes then crumble a Crunchie bar over the top. Ooh la la!

RECIPES Strawberry Cheesecake Milkshake • Milk/ice • 2 pumps Strawberry purée • ½ scoop Yogurt frappé • Whipped cream • Fresh strawberry slices 1. Half fill cup with ice 2. Fill cup with milk (to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add purée and frappé powder 5. Put lid on tightly and blend until smooth 6. Top with whipped cream and fresh strawberries

Sticky Toffee Malt-shake • • • •

Milk/ice 2 pumps Caramel syrup ½ scoop Sticky Toffee frappé 1 mini scoop Protein powder

1. Half fill cup with ice 2. Fill cup with milk (to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add syrup, protein powder and frappé

powder 5. Put lid on tightly and blend until smooth

mmm... milkshakes

Mint & White Chocolate Milkshake • • • •

Milk/ice 1 pump Mint syrup 2 pumps White Chocolate sauce ½ scoop Vanilla Bean frappé

1. Half fill cup with ice 2. Top up with milk (to 1 cm below

the top) 3. Pour contents of cup into blender jug 4. Add sauce, syrup and frappé 5. Put the lid on tightly then blend

until smooth Banana Milkshake • Milk/ice • ½ scoop Vanilla Bean frappé • Banana smoothie 1. Half fill cup with ice 2. Pour 30ml smoothie over the ice 3. Top up with milk (to 1 cm below

the top) 4. Pour contents of cup into blender jug 5. Add frappé 6. Put the lid on tightly then blend until

smooth

Lime & Yogurt Milkshake • Milk/ice • 2 pumps Lime syrup • ½ scoop Yogurt frappé 1. Half fill cup with ice 2. Top up with milk (to 1 cm below

the top) 3. Pour contents of cup into blender jug 4. Add syrup and frappé 5. Put the lid on tightly then blend until

smooth

/hellosweetbird

Chocolate Hazelnut Protein Malt-shake • Oat Milk/ice • 2 pumps Hazelnut syrup • ½ scoop Chocolate frappé • 1 scoop Protein powder 1. Half fill cup with ice 2. Fill cup with milk (to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add syrup, protein powder and frappé

powder 5. Put the lid on tightly then blend until

smooth

37


Sweetbird Fruit Smoothies clockwise from top: Mango, Peach, Raspberry & Blackcurrant, Lemon, Drink inspiration from left to Raspberry & Banana, Strawberry & right: Banana, Strawberry, Blackcurrant Soothie and Mango Smoothie Mango & Passionfruit


Sweetbird Smoothies

THE REAL FRUIT BURST Free from waste, mess and hassle, Sweetbird ice-blended smoothies offer the easiest solution for consistent smoothies with every blend. Flavour-rich and refreshing, every Sweetbird smoothie has been specially blended by experts using real fruit and juice. Created in eight mouth-watering flavours; every one packed with depth and zing, these smoothies are a treat for taste buds and profits. Easy to store and even easier to make, no fruit to wash, peel or waste, just 100% convenience in a carton. Simply pour over ice and blend for delicious smoothies every time. We’ve created the range to complement our syrups and frappé powders so you can get inventive with your menu by making your own, refreshingly different smoothie creations. Fat free Made with real fruit Gluten and dairy free Vegan Society approved Free from artificial colours, flavours and preservatives

RECIPES Lemon & Lime Smoothie (ve) • Ice • Cold water • Lemon smoothie • 1 pump Lime syrup 1. Fill cup with ice level to the top of the cup 2. Pour cold water over the ice to ⅓ full 3. Pour smoothie over water and ice to the top 4. Pour contents of cup into blender jug 5. Add syrup and blend until smooth Spiced Strawberry Soothie™ (ve) • 50ml Strawberry smoothie • 2 pumps Speculoos syrup • Hot water 1. Pour smoothie into a cup 2. Add syrup 3. Top up with hot water then stir

SWEETBIRD SMOOTHIES: Banana Lemon Mango & Passionfruit Mango Peach Raspberry & Blackcurrant • Strawberry & Banana • Strawberry • • • • • •

/hellosweetbird

Approx 8 12oz drinks per 1 litre carton

39 37


HAPPY FRAPPÉ

Drink inspiration from left to right: Sticky Toffee Frappé, Sticky Toffee Happé


Sweetbird Frappés

From indulgent Sticky Toffee through to vegan approved Caffé and Vanilla, Sweetbird frappés combine confection with convenience to give you consistent frappés with each and every blend. From fine Brazilian coffee to West African cocoa, the experts at Sweetbird have hand-selected a range of premium ingredients to bring you a frappé range to make your life easier. Perfect to simply make on their own or blend with other Sweetbird products for hundreds of new and inspired recipes. Available in seven delicious flavours, the blends are so easy to prepare meaning you can create luxuriously thick and smooth frappés in minutes. They’re versatile too. Mix the caffeine-free, vegan-approved vanilla bean with your own blend of espresso, or take our yogurt frappé, add ice, milk and any Sweetbird fruit smoothie for a delicious breakfast frappé. For full details of the entire range visit sweetbird.com. Free from artificial colours and flavourings Free from preservatives Free from hydrogenated fat Free from GMOs Approved by The Vegetarian Society Vanilla Bean and Caffé Frappé Vegan Society approved

Strawberry & White Chocolate Frappé • Milk/ice • 1 pump Strawberry syrup • 1 pump White Chocolate sauce • 1 scoop Vanilla Bean frappé 1. Fill cup with ice, level to top of cup 2. Pour over milk, leaving 1 cm at the top 3. Pour ice and milk into blender jug 4. Add frappé, syrup and sauce then blend until smooth

SWEETBIRD FRAPPÉS: • • • • • • •

Caffé (ve) Chocolate Cookies & Cream Mocha Sticky Toffee Vanilla Bean (ve) Yogurt

Raspberry Cheesecake Frappé • Milk/Ice • 1 scoop Yogurt frappé • 2 pumps Raspberry purée • 1 pump Speculoos syrup 1. Fill cup with ice 2. Pour milk over ice, leaving 1cm at the top 3. Pour ice and milk into blender jug 4. Add frappé, syrup and purée then blend until smooth

/hellosweetbird

RECIPES S’mores Caffé Frappé (ve) • • • • •

Oat milk/ice 2 pumps S’mores syrup 1 scoop Caffé frappé Vegan whipped cream Dark Chocolate sauce to drizzle

1. Fill cup with ice, level to top of cup 2. Pour over oat milk to top 3. Pour ice and milk into blender jug 4. Add frappé and syrup and blend until

smooth 5. Top with vegan whipped cream and a drizzle of sauce

Approx 50 12oz drinks per 2kg tin

41


PERFECT PURÉES

Drinks inspiration left to right: Passionfruit Soda, Strawberry Hot Chocolate with strawberry cold foam


Sweetbird Fruit Purées

Rich, thick and packed with real fruit, Sweetbird purées are the ideal ingredients in hundreds of hot and cold drinks all year round. Bursting with real fruit and packed with versatility, we’ve created our purées so you can make many drinks in an instant. Available in five vegan-approved flavours, they’re perfect for creating super-speedy shakes, sodas, cocktails, mocktails, and smoothies too. Sweetbird purées are great for drizzling over drinks for a hand crafted finish too. And because we know chiller space can be a premium, we’ve made the range for ambient storage, so you can stock up your shelves without filling up your fridge. Made with real fruit Deliciously thick and rich; perfect for making and decorating drinks Free from artificial colours and flavourings GMO free Gluten and dairy free Vegan Society approved Four weeks ambient shelf life once open

RECIPES Raspberry Ripple Mocha • 1 pump Raspberry purée, plus extra for drizzling • 1 scoop White hot chocolate • Double espresso • Steamed milk • Whipped cream 1. Combine the hot chocolate with the purée and double espresso in a cup 2. Mix to a smooth paste 3. Top up with steamed milk, stirring as you pour 4. Finish with whipped cream and a drizzle of raspberry purée Banana & White Chocolate Steamer • 1 pump Banana purée • 1 pump White Chocolate sauce • Steamed milk 1. Combine the purée and sauce in a cup then mix to a smooth paste 2. Top up with steamed milk, stirring as you pour

Passionfruit Soda (ve) • 2 pumps Passionfruit purée • Sparkling water • Ice 1. Add purée to cup 2. Top up with sparkling water 3. Stir and add ice to fill Strawberry Hot Chocolate with strawberry cold foam • 1 scoop Double hot chocolate • 1 pump Strawberry purée • 1 pump Vanilla syrup • Steamed milk For the cold foam: • 100ml cold skimmed milk • 1 pump Strawberry purée 1. Combine the hot chocolate, purée and

syrup in a cup with a splash of hot water and mix to a smooth paste 2. Top up with steamed milk, stirring as you pour 3. For the cold foam, add skimmed milk and purée to a cold foam blender jug, blend on ‘small milkshake’ setting for 18 seconds 4. Top the hot chocolate with the cold foam topping

SWEETBIRD FRUIT PURÉES: • • • • •

Banana Mango Passionfruit Raspberry Strawberry

/hellosweetbird

43


BEYOND SUMMER

COMMERCIAL

The arrival of colder days doesn't mean packing away the blender. Keep sales of ice-blended drinks moving all year with some festive frozen recipes and cold foam toppings. Blendtec offer everything from the entry level EZ 600 through to the revolutionary in-cup blending of the Stealth 895. With warranties included on all blenders and jars, you can be assured your investment will go the distance and keep you blending well into the future.

EZ 600 The EZ 600 is the ideal solution for businesses that want to launch a basic drink programme. The EZ 600 provides entry-level pricing without compromising the power and quality Blendtec is famous for.

Stealth 885 The Stealth 885 combines durability, power and a wealth of exciting features. Simply put, it's the quietest, most advanced, and easiest to use commercial blender on the planet, with a tactile touch pad.

Choosing the right blender for your business is important as they can be a significant investment. Our range of Blendtec blenders is made up of five models, so ask your Blendtec supplier for guidance on which model is right for you.

Connoisseur 825 SpaceSaver This model is a workhorse built with longevity in mind. It's powerful and durable enough to stand up to heavy daily use, making it perfect for highvolume shops. With the same motor and programmes as the Connoisseur, the SpaceSaver does just that by having a smaller footprint, and comes without the sound enclosure, making it more suitable to smaller businesses.

Stealth 895 NBS The Stealth 895 NBS combines durability, power, a tactile touch pad, and sound enclosure with innovative in-cup blending technology. Saving time, resource and money, this is the perfect blender for small or mobile sites.

Connoisseur 825 The Connoisseur 825 boasts industryleading power and a wide range of state-of-the-art features designed to ensure speed, consistency, and quality with each and every order.

The Blendtec Stealth 895 NBS - with innovative in-cup blending technology

44


Blendtec Blenders To make cold foam 1. Pour 200ml of cold skimmed milk into a Blendtec cold foam jar 2. Add any additional ingredients i.e. Zuma Turmeric Chai 3. Blend on ‘small milkshake’ setting for 18 seconds 4. Pour foam into cup or to top your latest creation

Cold foam is the low fat, low cost alternative to whipped cream, and can be flavoured too.

Drink inspiration: Golden Hot Chocolate with turmeric cold foam made in just 18 seconds with the Blendtec Cold Foam jar.


Bristol Syrup Company The newest addition to the Bristol Syrup Company collection is a watermelon cocktail syrup in support of breast cancer awareness charity CoppaFeel! 50p from the sale of every bottle will be donated to the charity. We’re very proud of the syrups created for Bristol Syrup Company; the ingredient bartenders have been missing when it comes to making great cocktails. Our syrups are made in Bristol, with a focus on authentic taste to replicate the syrups good bartenders would want to make themselves. We’ve created flavours with passion and expertise, flavours that have depth and character which taste exactly like the name on the label. We believe syrup shouldn’t be an afterthought when making cocktails. The quality and taste of syrup should be as well considered as the chosen spirits, juices and fruits. When we were developing the next syrup we wanted to support a charity close to our heart, so have partnered with CoppaFeel! for our new watermelon syrup. We're donating 50p from the sale of every bottle to the charity and encourage our customers to do the same. #bristolforbristols “CoppaFeel! are an amazing charity, spreading a serious message in a down to earth, fun way. We developed our watermelon syrup in support of their good work and have created the following three watermelon cocktails. Like CoppaFeel! they’re all fun, fresh and fruity. Hopefully you enjoy them and, most importantly, hopefully they open up some important discussions about checking your Bristols".

NEW

RECIPES Sober Melon • 30ml Watermelon syrup • 5ml cherry juice • 10ml cider vinegar 1. Build in a high ball filled with ice. 2. Top with ginger ale. Garnish with apple fan or cherry. Mayfly • 30ml Watermelon syrup • 30ml crème du banane • 30ml coconut rum • 30ml lime juice • 120ml pineapple juice 1. Shake and serve over ice in a hurricane glass. 2. Garnish with a wedge of watermelon and pineapple leaf. Copper Feel • 30ml Watermelon syrup • 30ml lemon juice • 30ml tequila 1. Build in a copper mug of crushed ice. 2. Garnish with watermelon slice and a sprinkle of edible gold glitter.

Winter 2019!

Available in 750ml glass bottles • • • • • • • • • • • • • • • • •

No.1 Simple 1:1 No.2 Simple 2:1 No.3 Demerara No.4 Raspberry No.5 Passionfruit No.6 Grenadine No.7 Orgeat No.8 Elderflower No.9 Falernum No.10 Coconut No.11 Pineapple & Coconut No.12 Fruit Cup No.13 Raspberry Shrub No.14 Cherry & Vanilla No.15 Vanilla No.16 Strawberry Shrub No.17 Watermelon NEW!

Dee Davies, co-creator of Bristol Syrup Co, and award-winning cocktail bartender

/bristolsyrupco

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®

Drink inspiration: Blueberry Tea, Lemon Green Tea

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Cosy Tea

BREW UP Hot Chocolate may be the star of colder weather, but sometimes only a decent cup of tea will do. Our collection of organic tea features a variety of flavours including vibrant fruity infusions and delicious classics. We know what matters most to tea drinkers and have created a range that’s loved by all. Cosy is our delightful range of organic teas in award-winning knit effect packaging. All organic certified and vegan approved, the black teas are also Fairtrade. Cosy Teas come in boxes of 20 individually enveloped tea bags with tags. The eight teas sit in an exclusively designed tea rack, ensuring customers see the range on offer, and are encouraged to order. Whether looking for organic infusions or an every day cup of char, Cosy has a blend to suit everyone. So, pop the kettle on, unwrap our teas, brew, and relax.

Breakfast A blend of Assam and Nilgiri teas – a classic tea for all day drinking Earl Grey With fragrant bergamot Rooibos Naturally caffeine-free South African Redbush tea with aromatic vanilla Blueberry With hibiscus, rosehips, apple peel, lemongrass & limeflower – very fruity! Jasmine Green Chunmee green tea with jasmine Chamomile Naturally sweetened with liquorice Lemon Green Sencha green tea with lemon Peppermint 100% Egyptian peppermint – crisp, fresh and clean

Showing off

/cosy-tea

Advertise your Cosy Tea range in one of the branded racks. The award-winning designs of the packs are sure to catch customer's attention!

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FINISHING TOUCHES Winter is the time to go big or go home - who doesn't love a hot chocolate dressed with piles of whipped cream and fluffy marshmallows? The iSi Cream Whipper is a professional stainless steel whipper which yields up to twice the amount of whipped cream in comparison with other whipping methods. Very easy to clean it has a removable stainless steel valve and is dishwasher-safe. With replacement parts available if needed, this sturdy piece of kit will last for years. Try adding syrup to your cream for extra flair, cinnamon cream on top of an apple pie latte, honeycomb cream on top of hot chocolates, or even coconut cream with chocolate frappĂŠs. The combinations are endless. Simply add two pumps of syrup before charging the cream and away you go.

The iSi Cream Whipper can be used for your vegan customers too, just use a dairy-free whipping cream. Be sure to have a dedicated whipper just for dairy alternatives, to avoid any allergen contamination and to ensure your vegan drinks are just that. The Zuma Hot Chocolate and Gold Dust shakers kept on the counter can both be used with stencils for festive serves. Get your own logo made into a stencil at coffeestencils.co.uk for memorable branding. Keeping squeezy bottles of Zuma sauce nearby will remind staff to up-sell toppings too. Drawing through a zig-zag pattern with the end of a thermometer is a really easy, yet attractive

TAKING THE BISCUIT Avoiding gluten shouldn’t mean avoiding great tasting food. Kent & Fraser are wholeheartedly driven by their passion to develop and produce exceptional gluten free and wheat free baked goods that can be enjoyed by all. These perfectly portioned packs are just the ticket for those living a busy glutenfree life and want to have a little bit of sweet indulgence to hand. They are made with no preservatives and are gluten free, wheat free and egg free. Vanilla Butter Crunch Packs of two delectable biscuits infused with the mellow perfection of pure Madagascan vanilla and made deliciously rich with creamy butter and muscovado sugar.

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way to decorate drinks if your team's latte art still needs a little practice. If you are looking for stocking fillers for staff a bespoke tamper from the legendary Reg Barber would be much appreciated, and can be ordered from coffeetamper.com Remember to keep a selection of shakers and Sweetbird @Home syrups on the counter to encourage take home sales for the holiday season too!

Choc Chip Cookies Two cookies made with dark chocolate chips, creamy butter and light muscovado sugar. The perfect recipe for an all-time classic that is simply too hard to resist. Spicy Ginger Cookies Packs of two spicy cookies with a remarkably big flavour where the mellow sweetness of spice blends with the deliciously subtle heat of crushed stem ginger. Lemon Butter Shortbread A delicious duo of delicate shortbread made with creamy butter, sharp lemon juice and the added zing of freshly grated lemon zest.


Winter essentials

Drinks inspiration: Dark Hot Chocolate with coconut cream

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Drink inspiration: Fudge Nitro Coffee


Nitro Coffee

VELVET NITRO Take your nitro coffee to the next level with any Sweetbird syrup, making the super smooth sweet or spicy too. The iSi Nitro Whip is hand held, meaning no need for serious commitment and investment for businesses looking to get on board with this huge trend. Making two 12oz nitro coffees with each charge the process is so simple for any level of barista. Just fill the Nitro Whip with coffee, and syrup, charge with one iSi Nitro Charger, shake, and dispense. Watch the coffee swirl and cascade, as the foamy head develops right before your eyes. Giving customers as many uses for a product as possible is always our aim, which is why we have explored way beyond black coffee in the Nitro Whipper Add your favourite Sweetbird syrup to take your nitro to the next level. Some of our favourites for Autumn/Winter are fudge, pumpkin spice (of course!), toffee apple, and s'mores.

RECIPES For all these recipes simply mix the ingredients well in a 12oz cup before adding to the dispenser and charging. All the recipes are based on 12oz drinks, so just double up to make two in one go. Ensure all ingredients are cold before adding to the whipper. Iced Caramel Nitro • 2 pumps Sugar-free Caramel syrup • Chilled double espresso • Milk Vanilla Matcha Nitro (ve) • 1 mini scoop Matcha powder • 3 pumps Vanilla syrup • Soya milk

Oat & Nut Protein Nitro (ve) • • • • •

2 mini scoops Protein powder 1/2 scoop Caffé frappé Chilled double espresso Oat milk 1 pump Hazelnut syrup

Tropical Yogurt Nitro • • • • •

1/2 scoop Yogurt frappé 1 pump Mango purée 1 pump Coconut syrup 2 mini scoops Rooibos powder Milk

Raspberry Mocha Nitro • • • • •

1 pump Raspberry purée 2 mini scoops Protein powder 1/2 scoop Chocolate frappé Chilled double espresso Milk

INDIVIDUAL PREPARATION: Use for nitro coffee, tea cocktails or mocktails Prepare every drink fresh - quickly and easily Handy, flexible and space - saving Easy operation and cleaning: completely dishwasher safe Made of high quality stainless steel for long life and safety NSF-certified

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Drinks. Gear. Knowledge

We hope you have enjoyed this edition of Drinking ThinkingTM from Beyond the Bean and have been inspired by the ideas and recipes. Our Spring/Summer brochure will be available in early Spring. In the meantime be sure to follow us, Sweetbird, Zuma and Cosy, for lots more inspiration and support including our monthly Flavour Focus, Drinking ThinkingTM calendar and recipe videos. If you would like to know more about all the products here, and the rest of our range, please get in touch or speak to your distributor.

e: sales@beyondthebean.com t: +44 (0) 117 953 3522 @BeyondtheBean PO15 - Drinking Thinking Autumn /Winter Brochure 2019. All images, content and design ŠBeyond the Bean Ltd

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Drinking Thinking Autumn Winter 2019 from Beyond the Bean  

We're excited to share our latest edition of Drinking Thinking with you, packed full of ideas and inspiration for Autumn Winter 2019. From r...

Drinking Thinking Autumn Winter 2019 from Beyond the Bean  

We're excited to share our latest edition of Drinking Thinking with you, packed full of ideas and inspiration for Autumn Winter 2019. From r...

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