The Winter Coffee Table
Recipes for cafés · Autumn, winter and Christmas 2026
Twenty-four drinks made with six Vincenzi syrups and Caffè Vergnano 1882 coffee and hot chocolate. Every card gives the cup size, the exact quantities and the order to build the drink in, so any member of your team can make it the same way.
The photographs are serving suggestions; the final look of each drink is a matter of personal preference.
For the Christmas board
The Christmas eight
Eight drinks that use all six syrups. Three contain no coffee and one is made with Vergnano Decaffeinato for the evening. Pick the ones that suit your bar; nobody needs all eight on the board.
- Chestnut Hazelnut LatteHazelnut and chestnut cream stirred into espresso, under silky milk.
- Orange Cocoa MochaChocolate espresso under soft cream and fresh orange zest.
- Fireside Cream CoffeeDecaf coffee with Irish cream flavour under a cap of soft cream.
- Spiced Orange Hot ChocolateThick orange and cinnamon chocolate, finished with a twist of orange peel.
- Christmas Spice LatteCinnamon and chai spice in a latte. Quick to make at a busy counter.
- Chai Christmas CloudSpiced chai milk with cinnamon, soft cream and a dusting of spice.
- Coconut Snow ChocolateWhite hot chocolate with coconut, soft cream and a scattering of coconut.
- Snowcap MochaCoconut and chocolate espresso under a deep white foam.
Getting started
Start with four drinks
Three bottles, four drinks
Chocolate, Cinnamon and Irish Cream cover a full Christmas board between them:
- Orange Cocoa Mocha, the festive coffee
- Cinnamon Cappuccino, the everyday one
- Fireside Cream Coffee, the decaf for the evening
- Spiced Orange Hot Chocolate, for guests who skip coffee
The mocha and the decaf share one batch of softly whipped cream, and both orange drinks use the same fruit.
Or choose your own
- One quick coffee that needs nothing beyond syrup and milk.
- One Christmas coffee with a finish customers can see.
- One drink without coffee: hot chocolate or chai.
- One that works with decaf.
Make each one at your own bar before it goes on the board: taste it straight away and again two minutes later, then adjust the syrup by 5 ml if you need to.
Read once
How the cards are written
- Coffee
- Use the espresso you already serve, single or double as each card says. The cafés we supply mostly pour Vergnano Original, Espresso Crema 800 or Espresso Classico 600, and all three suit these drinks. For the decaf drink, Vergnano Decaffeinato.
- Espresso
- "Double espresso" means about 18 g of ground coffee in and about 40 g of espresso out, in 25 to 30 seconds; a single is half of that. Dial in for your own blend and basket.
- Syrup first
- Syrup is heavier than coffee and sinks if it goes in last. Put it in the cup, run the espresso onto it, stir, then add the milk.
- Millilitres
- Doses are in ml. If you use pumps, measure what one press gives before converting a recipe into pumps.
- Milk
- Milk is measured cold, before steaming. "Latte-thin" means about 5 mm of foam; "cappuccino-deep" about 15 mm.
- Cups
- Sizes are UK fluid ounces: 6 oz is 170 ml, 8 oz is 227 ml, 10 oz is 284 ml and 12 oz is 341 ml. Check the real capacity of your own cups.
- Hot chocolate
- The Vergnano sachets say 100 ml of milk for a thick chocolate and 150 ml for a runnier one. The cards use the thick version in a 6 oz cup; for the runnier one, use 150 ml of milk and an 8 oz cup. Whisk the powder into cold milk and heat it slowly until it thickens. If you heat it with the steam wand, purge and wipe the wand straight away. The 1 kg catering tub follows its own directions: 200 g of powder to a litre of milk, heated to 90°C, held there for twenty minutes and served once it has cooled to 60°C. Make it as a batch from its label rather than from these cards.
- Cream
- "Soft cream" is unsweetened double cream whipped until it just holds a soft peak, made up before service and spooned on.
Vincenzi Nocciola
Hazelnut
Hazelnut flavouring and a natural hazelnut extract, with plain caramel for the amber colour. It contains hazelnut, so every drink in this chapter carries a tree-nut warning.
Chestnut Hazelnut Latte
- Cup
- 8 oz / 227 ml ceramic
- Coffee
- Your house espresso, double
- Syrup
- 15 ml
- Effort
- Involved: weigh the chestnut cream before service
Ingredients
- 10 mlVincenzi Hazelnut syrup
- 5 mlVincenzi Chocolate syrup
- 8 gAgrimontana Chestnut Vanilla Cream
- doubleespresso
- 150 mlwhole milk
- pinchcocoa powder
Method
- Put both syrups and the chestnut cream in the cup.
- Run the espresso onto them and stir until no streaks of chestnut remain.
- Steam the milk latte-thin and pour.
- Dust cocoa over half of the surface.
Allergens: milk; hazelnut (tree nut). Check the chestnut cream label for its own allergen statement. Oat milk works in place of dairy; the hazelnut stays.
Hazelnut Latte
- Cup
- 8 oz / 227 ml ceramic
- Coffee
- Your house espresso, double
- Syrup
- 15 ml
- Effort
- Simple
Ingredients
- 15 mlVincenzi Hazelnut syrup
- doubleespresso
- 150 mlwhole milk
Method
- Syrup in the cup, espresso onto it, stir.
- Steam the milk latte-thin.
- Pour, finishing with a small heart.
Allergens: milk; hazelnut (tree nut). Oat milk works; the hazelnut stays.
Hazelnut Hot Chocolate
- Cup
- 6 oz / 170 ml ceramic
- Chocolate
- Vergnano Hot Chocolate Black, 42% cocoa
- Syrup
- 10 ml
- Effort
- Moderate
Ingredients
- 30 gVergnano Hot Chocolate Black (one sachet)
- 100 mlwhole milk
- 10 mlVincenzi Hazelnut syrup
- pinchcocoa powder
Method
- Whisk the chocolate into the cold milk and heat slowly until it thickens.
- Put the syrup in the cup, pour the chocolate onto it and stir.
- Dust a little cocoa at one edge.
Allergens: milk; hazelnut (tree nut). Check the chocolate box for its full allergen list.
Hazelnut Christmas Mocha
- Cup
- 8 oz / 227 ml ceramic
- Coffee
- Your house espresso, double
- Syrup
- 20 ml
- Effort
- Moderate, with cream made up before service
Ingredients
- 10 mlVincenzi Hazelnut syrup
- 10 mlVincenzi Chocolate syrup
- doubleespresso
- 130 mlwhole milk
- 15 gsoft cream
- pinchcocoa powder
Method
- Both syrups in the cup, espresso onto them, stir.
- Steam the milk latte-thin and pour.
- Spoon the cream on top and dust its centre with cocoa.
Allergens: milk (milk and cream); hazelnut (tree nut). Oat milk works in the coffee; the hazelnut stays.
Vincenzi Cioccolato
Chocolate
Cocoa extract with plain caramel for colour, and no milk or fat in the bottle. It flavours a drink; it does not thicken it, so a chocolate-syrup latte stays a latte.
Orange Cocoa Mocha
- Cup
- 8 oz / 227 ml ceramic
- Coffee
- Your house espresso, double
- Syrup
- 15 ml
- Effort
- Moderate, with cream made up before service
Ingredients
- 15 mlVincenzi Chocolate syrup
- doubleespresso
- 130 mlwhole milk
- 15 gsoft cream
- finegrating of orange zest
Method
- Syrup in the cup, espresso onto it, stir.
- Heat the milk with very little foam, pour and stir.
- Spoon the cream on top.
- Grate a little orange zest over the centre.
Allergens: milk (milk and cream). Oat milk works in the coffee; the cream topping stays dairy unless you swap it.
Cocoa Velvet Latte
- Cup
- 8 oz / 227 ml ceramic
- Coffee
- Your house espresso, double
- Syrup
- 15 ml
- Effort
- Moderate: the cocoa paste must be smooth
Ingredients
- 15 mlVincenzi Chocolate syrup
- 2 gcocoa powder
- doubleespresso
- 150 mlwhole milk
Method
- Mix the syrup and cocoa into a smooth paste in the cup.
- Run the espresso onto it and stir until smooth.
- Steam the milk latte-thin and pour.
Allergens: milk. Check your cocoa powder label. Oat milk works.
Chocolate Steamer
- Cup
- 8 oz / 227 ml ceramic
- Coffee
- None
- Syrup
- 15 ml
- Effort
- Simple
Ingredients
- 15 mlVincenzi Chocolate syrup
- 180 mlwhole milk
- pinchcocoa powder
Method
- Syrup in the cup.
- Steam the milk latte-thin. Stir a little into the syrup, then pour the rest.
- Dust cocoa on one side.
Allergens: milk. Oat milk works. Call it a steamer on the board so nobody expects a thick hot chocolate.
Cocoa Marocchino
- Glass
- 5 oz / 142 ml small glass
- Coffee
- Your house espresso, single
- Syrup
- 10 ml
- Effort
- Simple
Ingredients
- 2 pinchescocoa powder
- 10 mlVincenzi Chocolate syrup
- singleespresso
- 60 mlwhole milk
Method
- Dust the inside of the glass with a pinch of cocoa and add the syrup.
- Run the espresso onto it and stir.
- Steam the milk cappuccino-deep, pour it in while holding the foam back with a spoon, then spoon the foam on top.
- Dust the foam with cocoa.
Allergens: milk. Check your cocoa powder label. Oat milk works.
Vincenzi Irish Cream
Irish Cream
The flavour of the cream liqueur with no alcohol in the syrup. Name it "Irish cream flavour" on the board so customers know what they are getting.
Fireside Cream Coffee
- Glass
- 8 oz / 227 ml heatproof glass mug
- Coffee
- Decaf espresso, double (Vergnano Decaffeinato)
- Syrup
- 15 ml
- Effort
- Moderate, with cream made up before service
Ingredients
- 15 mlVincenzi Irish Cream syrup
- doubleespresso, Vergnano Decaffeinato
- 100 mlhot water
- 15 gsoft cream
- pinchground nutmeg
Method
- Syrup in the glass, decaf espresso onto it, stir.
- Add the hot water and stir again.
- Let the surface settle, then float the cream over the back of a spoon.
- Dust a little nutmeg in the centre.
Allergens: milk (cream). The coffee itself has no milk; a plant cream that floats can replace the topping.
Irish Cream Latte
- Cup
- 8 oz / 227 ml ceramic
- Coffee
- Your house espresso, double
- Syrup
- 15 ml
- Effort
- Simple
Ingredients
- 15 mlVincenzi Irish Cream syrup
- doubleespresso
- 150 mlwhole milk
Method
- Syrup in the cup, espresso onto it, stir.
- Steam the milk latte-thin and pour.
Allergens: milk. Oat milk works.
Irish Cream Hot Chocolate
- Cup
- 6 oz / 170 ml ceramic
- Chocolate
- Vergnano Hot Chocolate Classic, 30% cocoa
- Syrup
- 10 ml
- Effort
- Moderate
Ingredients
- 30 gVergnano Hot Chocolate Classic (one sachet)
- 100 mlwhole milk
- 10 mlVincenzi Irish Cream syrup
Method
- Whisk the chocolate into the cold milk and heat slowly until it thickens.
- Put the syrup in the cup, pour the chocolate onto it and stir.
Allergens: milk. Check the chocolate box for its full allergen list.
Irish Cream Steamer
- Cup
- 8 oz / 227 ml ceramic
- Coffee
- None
- Syrup
- 15 ml
- Effort
- Simple
Ingredients
- 15 mlVincenzi Irish Cream syrup
- 190 mlwhole milk
- pinchground nutmeg
Method
- Syrup in the cup.
- Steam the milk latte-thin. Stir a little into the syrup, then pour the rest.
- Dust a little nutmeg in the centre.
Allergens: milk. Oat milk works.
Vincenzi Cannella
Cinnamon
Cinnamon flavouring and a natural cinnamon extract. The spice goes into the drink itself, where a dusting of powder would only sit on the foam.
Spiced Orange Hot Chocolate
- Cup
- 6 oz / 170 ml ceramic
- Chocolate
- Vergnano Hot Chocolate Orange & Cinnamon
- Syrup
- 10 ml
- Effort
- Moderate, with peel cut before service
Ingredients
- 30 gVergnano Hot Chocolate Orange & Cinnamon (one sachet)
- 100 mlwhole milk
- 10 mlVincenzi Cinnamon syrup
- 1 striporange peel, no white pith
Method
- Whisk the chocolate into the cold milk and heat slowly until it thickens.
- Put the syrup in the cup, pour the chocolate onto it and stir.
- Twist the peel over the cup and hook it on the rim.
Allergens: milk. Check the chocolate box for its full allergen list.
Cinnamon Cappuccino
- Cup
- 8 oz / 227 ml cappuccino cup
- Coffee
- Your house espresso, double
- Syrup
- 10 ml
- Effort
- Simple
Ingredients
- 10 mlVincenzi Cinnamon syrup
- doubleespresso
- 130 mlwhole milk
- pinchground cinnamon
Method
- Syrup in the cup, espresso onto it, stir.
- Steam the milk cappuccino-deep and pour.
- Dust a little cinnamon in the centre.
Allergens: milk. A barista oat milk that foams well works.
Christmas Spice Latte
- Cup
- 8 oz / 227 ml ceramic
- Coffee
- Your house espresso, double
- Syrup
- 15 ml
- Effort
- Simple
Ingredients
- 10 mlVincenzi Cinnamon syrup
- 5 mlVincenzi Chai Tea syrup
- doubleespresso
- 150 mlwhole milk
- pinchground cinnamon
Method
- Both syrups in the cup, espresso onto them, stir.
- Steam the milk latte-thin and pour.
- Dust cinnamon along one edge.
Allergens: milk. Oat milk works.
Cinnamon Chestnut Milk
- Cup
- 8 oz / 227 ml ceramic
- Coffee
- None
- Syrup
- 10 ml
- Effort
- Moderate: weigh the chestnut cream before service
Ingredients
- 10 mlVincenzi Cinnamon syrup
- 10 gAgrimontana Chestnut Vanilla Cream
- 10 mlhot water
- 180 mlwhole milk
- pinchground cinnamon
Method
- Stir the syrup, chestnut cream and hot water in the cup until smooth.
- Steam the milk latte-thin. Stir a little in, then pour the rest.
- Dust the foam with cinnamon.
Allergens: milk. Check the chestnut cream label for its own allergen statement. Oat milk works.
Vincenzi Chai Tea
Chai
Spiced-tea flavourings with no brewed tea in the bottle, so a chai latte needs only the syrup and a jug of milk. There is nothing to steep or strain.
Chai Christmas Cloud
- Glass
- 10 oz / 284 ml heatproof glass mug
- Coffee
- None
- Syrup
- 20 ml
- Effort
- Moderate, with cream made up before service
Ingredients
- 15 mlVincenzi Chai Tea syrup
- 5 mlVincenzi Cinnamon syrup
- 200 mlwhole milk
- 20 gwhipped cream
- pinchground cinnamon
Method
- Both syrups in the glass.
- Heat the milk with very little foam, pour and stir well.
- Top with the whipped cream and dust it with cinnamon.
Allergens: milk (milk and cream). Oat milk works in the base; the topping stays dairy unless you swap it.
Chai Latte
- Glass
- 8 oz / 227 ml glass mug or cup
- Coffee
- None
- Syrup
- 20 ml
- Effort
- Simple
Ingredients
- 20 mlVincenzi Chai Tea syrup
- 180 mlwhole milk
- pinchground cinnamon
Method
- Syrup in the glass.
- Steam the milk latte-thin. Stir a little into the syrup, then pour the rest.
- Dust the foam with cinnamon.
Allergens: milk. Oat milk works.
Dirty Chai Latte
- Cup
- 8 oz / 227 ml ceramic
- Coffee
- Your house espresso, single
- Syrup
- 15 ml
- Effort
- Simple
Ingredients
- 15 mlVincenzi Chai Tea syrup
- singleespresso (about 20 g)
- 170 mlwhole milk
Method
- Syrup in the cup, espresso onto it, stir.
- Steam the milk latte-thin and pour.
Allergens: milk. Oat milk works.
Chai Mocha
- Cup
- 8 oz / 227 ml ceramic
- Coffee
- Your house espresso, double
- Syrup
- 20 ml
- Effort
- Simple
Ingredients
- 10 mlVincenzi Chai Tea syrup
- 10 mlVincenzi Chocolate syrup
- doubleespresso
- 140 mlwhole milk
- pinchcocoa powder
Method
- Both syrups in the cup, espresso onto them, stir.
- Steam the milk latte-thin and pour.
- Dust cocoa along one edge.
Allergens: milk. Oat milk works.
Vincenzi Cocco
Coconut
Coconut flavouring and a natural coconut extract with a little citric acid. It has no caramel colour and pours clear, so it changes the taste of a drink without changing its colour. Try it with each milk you use before it goes on the board.
Coconut Snow Chocolate
- Cup
- 6 oz / 170 ml ceramic, dark if you have one
- Chocolate
- Vergnano Hot Chocolate White
- Syrup
- 10 ml
- Effort
- Moderate, with cream made up before service
Ingredients
- 30 gVergnano Hot Chocolate White (one sachet)
- 100 mlwhole milk
- 10 mlVincenzi Coconut syrup
- 10 gsoft cream
- pinchdesiccated coconut
Method
- Whisk the chocolate into the cold milk and heat slowly until it thickens.
- Put the syrup in the cup, pour the chocolate onto it and stir.
- Spoon on the cream and scatter the coconut over it.
Allergens: milk. The white chocolate itself contains milk, so plant milk does not make this drink milk-free. Check the chocolate box for its full allergen list.
Snowcap Mocha
- Cup
- 8 oz / 227 ml ceramic
- Coffee
- Your house espresso, double
- Syrup
- 20 ml
- Effort
- Simple
Ingredients
- 10 mlVincenzi Coconut syrup
- 10 mlVincenzi Chocolate syrup
- doubleespresso
- 130 mlwhole milk
- pinchdesiccated coconut
Method
- Both syrups in the cup, espresso onto them, stir.
- Steam the milk cappuccino-deep and pour to build a white dome.
- Scatter a little coconut on the foam.
Allergens: milk. Oat milk works; try it first with the coconut syrup.
Coconut Latte
- Cup
- 8 oz / 227 ml ceramic
- Coffee
- Your house espresso, double
- Syrup
- 15 ml
- Effort
- Simple
Ingredients
- 15 mlVincenzi Coconut syrup
- doubleespresso
- 150 mlwhole milk
Method
- Syrup in the cup, espresso onto it, stir.
- Steam the milk latte-thin and pour.
Allergens: milk. Try oat milk with the syrup before you offer it.
Coconut Hot Chocolate
- Cup
- 6 oz / 170 ml ceramic
- Chocolate
- Vergnano Hot Chocolate Classic, 30% cocoa
- Syrup
- 10 ml
- Effort
- Moderate
Ingredients
- 30 gVergnano Hot Chocolate Classic (one sachet)
- 100 mlwhole milk
- 10 mlVincenzi Coconut syrup
- pinchdesiccated coconut
Method
- Whisk the chocolate into the cold milk and heat slowly until it thickens.
- Put the syrup in the cup, pour the chocolate onto it and stir.
- Scatter a little coconut on top.
Allergens: milk. Check the chocolate box for its full allergen list.
For customers who still want it cold
Make it iced
Seven of the coffee recipes also work cold: Hazelnut Latte (02), Cocoa Velvet Latte (06), Irish Cream Latte (10), Christmas Spice Latte (15), Dirty Chai Latte (19), Chai Mocha (20) and Coconut Latte (23). Keep the syrup and the espresso from the card and build the drink in a 12 oz / 341 ml glass:
- Syrup in the glass, espresso onto it, stir. For the Cocoa Velvet Latte, mix the syrup and cocoa into a paste first.
- Add 120 ml of cold milk and stir until the colour is even.
- Add 100 g of ice.
For a chai without coffee, stir 20 ml of Chai syrup into 180 ml of cold milk in the same glass and add 100 g of ice.
The hot chocolates and the drinks finished with cream or a deep foam are made to be served hot.
The numbers
What a bottle gives you
Each Vincenzi bottle holds 700 ml. This is how far it goes at each dose.
| Syrup per drink | Drinks per bottle |
|---|---|
| 5 ml | 140 |
| 10 ml | 70 |
| 15 ml | 46 |
| 20 ml | 35 |
| 25 ml | 28 |
The counts are full measures from a full bottle, before spills and the last drops in the neck. In a two-syrup drink, count each bottle on its own dose: the 10 ml of chocolate in a Snowcap Mocha comes out of the chocolate bottle at 70 drinks a bottle.
Allergens
What the labels say
The Hazelnut syrup contains hazelnut. Vergnano Hot Chocolate White contains milk. The Vergnano hot chocolates also carry a may-contain warning: traces of nuts, eggs and soya on all of them, and of milk on the Black, Classic and Orange & Cinnamon sachets and the 1 kg tub. All six Vincenzi syrups are labelled gluten free. Before a drink goes on your menu, check the labels of the milk, cream, cocoa and garnish you use, and record the finished drink in your own allergen information. A gluten-free syrup does not make the whole drink gluten free.