Easter or ‘Chocolate Season’ as we like to call is almost upon us. For most of us it’s a nice break from work and an opportunity to spend time with family and crack on with DIY projects. However, if you run a coffee shop or work in any environment selling coffee it’s an opportunity not to be missed. A seasonal zdrinks calendar, as seen on the high street is a sure-fire way to sell extra drinks and to catch the eye of and tempt in new customers.
Seasonal drinks are also a great way to create a coffee shop experience in other environments like the workplace, engaging staff and visitors alike. Easy to produce and fun to make, they are a cost-effective way of creating a wow. If you have a traditional espresso machine or a bean to cup machine, the sky’s the limit for what you can create, with only a few simple ingredients.
If like us, you like to get your chocolate fix with a shot of espresso on the side, read on to find out how to make our Easter Egg Mocha.
- Brew your Espresso
- If using a traditional espresso machine, pump or pour the syrup shots into the steaming jug. If using a bean to cup, dispense into your chosen mug
- Steam your milk to latte consistency
- Since it’s Easter, top with marshmallows, chocolate flakes, miniature Easter eggs and anything else chocolatey or indulgent you can get your hands on!