Classic Espresso Martini December 23, 2014 10:02

An obvious cocktail choice for coffee lovers.


     .   30 ml premium vodka

  • 30 ml freshly extracted coffee
  • 30 ml DaVinci coffee syrup


  • Place all ingredients into cocktail shaker with a generous portion of ice.
  • Shake vigorously to produce a better foam.
  • Pour into a chilled martini glass and garnish with two espresso beans.


Float a teaspoon of cream on top.

Iced Coffee Frappé December 23, 2014 10:00

A truly refreshing ice-cold coffee experience.

Iced Coffee Frappe


  • 1 cup of ice
  • 120 ml milk
  • 30 ml espresso shot
  • 30 ml DaVinci liquid Frappé

Optional Add 30 ml of any of the DaVinci syrups eg, peppermint or chocolate


Place all ingredients into a blender. Pulse/purée until frothy, and ice is pulverized. Serve in a beverage glass.

Cappuccino Soufflés December 23, 2014 09:57

A smooth and delicious dessert, flavoured with Oomph! Tasmanian Gourmet Coffee.


Cappuccino Soufflés
  • 3 egg yolks
  • 1⁄3 cup (90g) caster sugar
  • 1⁄2 cup milk
  • 1⁄2 cup of strong plunged OOMPH! coffee
  • 3 teaspoons gelatine
  • 3 tablespoons boiling water
  • 300ml thickened whipped cream
  • Grated chocolate to decorate


  1. Beat egg yolks and sugar in a bowl until light and fluffy.
  2. Heat milk and add coffee.
  3. Pour over egg mixture.
  4. Continue to stir over a moderate heat until thickened. Let cool.
  5. Sprinkle gelatine over boiling water in a small bowl. Stir until dissolved.
  6. Fold gelatine and cream through the cooled mixture.
  7. Pour mixture into four parfait dessert glasses. Refrigerate for 4 hours.
  8. Before serving, add whipped cream and sprinkle with shaved chocolate.

Cappuccino Crisps December 23, 2014 09:52

Delicious crisp cookies, flavoured with Ooomph! Tasmanian Gourmet Coffee

Cappuccino CrispsIngredients:

  • 250g butter
  • 200g sugar
  • 6 tablespoons cocoa powder
  • ¼ teaspoon ground cinnamon
  • 1 egg
  • 2 teaspoons of plunged OOMPH! coffee
  • 1 teaspoon of vanilla extract
  • 225g plain flour


  • 280g icing sugar
  • 40ml hot milk
  • 3 tablespoons butter
  • 4 teaspoons cold plunged OOMPH! coffee
  • 1 teaspoons vanilla extract
  • 1 teaspoons olive oil
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon salt


  1. Beat butter, sugar, cocoa and cinnamon in large bowl.
  2. Add egg and vanilla extract, then beat into mixture.
  3. Place 1 teaspoon of coffee in a plunger, and add 30ml of hot water. Cool.
  4. On a low speed, beat in the flour and coffee mixture.
  5. Divide the dough in half, and shape to a disc. Wrap, and chill until firm.
  6. Roll out the dough on a well-floured rolling surface
  7. Preheat oven to 190°C. Have ready a cookie cutter of any shape you like.
  8. Place 25mm apart on an ungreased cookie sheet. Cook for 8 minutes or until crisp.
  9. To make icing sugar, place all ingredients in a bowl and slowly add hot water, blending to a smooth paste. Place in a plastic bag, snip end and drizzle over the crisps.