Simply

Vanilla, caramel, salted caramel and hazelnut are useful starting points for a flavoured coffee menu. Simply also offers pistachio, honeycomb and speculoos for cafés looking to introduce more distinctive choices alongside familiar favourites.

Use the selected syrup in a measured recipe with espresso and your chosen milk, preparing the drink hot or over ice as appropriate. Keeping the flavour and portion consistent helps your team reproduce the same drink across different shifts, while a small selection of complementary syrups gives customers choice without requiring a separate ingredient range for every coffee.

Simply’s toasted marshmallow latte recipe starts with 15ml of toasted marshmallow syrup in the cup, followed by espresso and steamed milk. Mini marshmallows provide an optional finishing touch.

The same syrup-first approach is useful when developing other flavoured latte recipes: measure the syrup, combine it with the coffee, then add the milk. Establish a recipe for each cup size and flavour rather than assuming every drink needs the same quantity, particularly when moving between a small hot latte and a larger iced drink.

Simply syrups add another flavour to a hot chocolate rather than replacing its chocolate base. Toasted marshmallow can be used for a s’mores-inspired drink, while raspberry syrup pairs with white chocolate for a fruit-led alternative.

Simply’s s’mores recipe combines hot chocolate powder and toasted marshmallow syrup with a little steamed milk to form a paste, before adding the remaining milk. Whipped cream, milk chocolate topping sauce and biscuit crumb complete the drink. This approach lets cafés create a recognisable speciality using separate ingredients for the chocolate base, flavour and finishing touches.

Yes. Simply syrups can be combined with a suitable frappé powder, milk and ice to create flavoured blended drinks. Vanilla frappé powder provides a base for flavours such as salted caramel, while chocolate frappé powder offers another starting point for chocolate-led recipes.

For example, Simply’s 16oz salted caramel frappé recipe uses 50g of vanilla frappé powder, 15ml of salted caramel syrup, 140ml of milk and ice. Blend until smooth, then finish with whipped cream, salted caramel sauce and diced caramel pieces. Use the recipe quantities for the intended serving size rather than scaling only one ingredient.

Gingerbread, pumpkin spice, cinnamon bun, maple spice and panettone provide options for autumn and winter specials. Toasted marshmallow and Black Forest also offer dessert-inspired directions for hot drinks and frappés.

A seasonal menu can combine an existing coffee or chocolate base with a selected syrup and a complementary topping. For instance, a cinnamon bun frappé can be finished with caramel sauce and biscuit crumb. Keep the menu description clear about the flavour being offered, and establish a measured recipe so the special is straightforward for staff to prepare consistently.

A flavouring syrup is used to introduce flavour into a drink recipe, such as a vanilla latte or salted caramel frappé. A topping sauce can be used to decorate the cup, drizzle over whipped cream or finish a dessert; some sauces can also be incorporated into a drink mixture.

The two products can work together without serving the same purpose. A salted caramel frappé, for example, uses salted caramel syrup within the blended drink and salted caramel sauce as a finishing drizzle. Choose the product according to the recipe and presentation you want.

The Simply range includes biscuit crumb, gingerbread crumb, diced caramel, chocolate strands, dark and white chocolate flakes, white chocolate curls and freeze-dried fruit. These provide different textures and visual finishes alongside the topping sauces.

Try biscuit crumb with a dessert-inspired frappé, chocolate flakes over a hot chocolate or diced caramel with a caramel-flavoured drink. Freeze-dried raspberries or strawberries offer another finishing option for fruit-led drinks and desserts. Select toppings that complement the recipe and review their ingredients before describing the finished item for customers with dietary requirements.

Simply offers cooler and lemonade syrups alongside iced-tea flavours, including cloudy lemonade, pink lemonade, dragon fruit and mango, peach, and jasmine and lime. A sugar-free peach iced tea syrup is also represented in the range.

These products provide alternatives to milk-based iced coffees and frappés. Simply’s cloudy lemonade cooler, for example, can be prepared with water and ice, blended into a crushed cooler or combined with soda or tonic for a mocktail. Follow the chosen product’s preparation instructions because coffee syrups, cooler concentrates and iced-tea syrups do not necessarily use the same dose.

Simply fruit purées are ingredients for adding fruit flavour to recipes such as cocktails, mocktails, smoothies and fruity frappés. The mango purée, for example, is described as suitable for layering into cocktails or blending into drinks.

Smoothie mixes are formulated as a drink base. Simply’s mango smoothie mix is prepared by blending with ice, while the range also includes combinations such as strawberry and banana, blackberry and blueberry, and mango and passion fruit. Choose a purée when you want to build a recipe around a fruit ingredient, or a smoothie mix when you want the stated preparation method for that product.

Restaurants can use Simply fruit purées and suitable syrups in cocktails and mocktails, while sauces and toppings provide options for finishing desserts. Caramel and chocolate sauces can be drizzled over cakes or ice cream, and toppings such as biscuit crumb, chocolate flakes and diced caramel add texture.

This gives a restaurant opportunities to use complementary flavours across its drinks and dessert menus. Keep each application recipe-specific, however: a fruit cooler concentrate, coffee syrup and dessert sauce should not be treated as interchangeable simply because they share a flavour.

Use a measured recipe and a compatible portion pump. The Simply Syrup Portion Pump for 1Ltr Bottles dispenses 7.5ml per pump, so two pumps provide the 15ml quantity used in several Simply drink recipes.

At a 15ml dose, a 1-litre bottle contains approximately 66 portions, although recipes using larger quantities will produce fewer servings. Record the required dose for each drink and cup size, and check pump compatibility: syrup pumps and pumps intended for topping-sauce bottles are separate products.

No. Dietary suitability varies between individual Simply products and between the different parts of a finished drink. Selected syrups, including vanilla and caramel, are listed as vegan certified, but that does not establish that every powder, sauce or topping has the same suitability.

Simply vanilla frappé powder lists milk ingredients, for example. Review the current packaging and ingredient information for the syrup, drink base, milk, cream and toppings before offering a finished drink as vegan or making an allergen-related claim. A vegan syrup does not make a dairy-based frappé vegan.

Follow the instructions for the individual product rather than applying one storage rule to the whole Simply range. Many syrup listings specify cool, dry ambient storage, a closed container and a clean cap area; some also advise against refrigeration because crystals may form.

Fruit smoothie mixes can have different requirements. Simply mango smoothie mix, for example, specifies refrigeration after opening. Keep powders and dry toppings sealed as instructed, and follow each product’s stated storage conditions and use-after-opening guidance.