15 Cozy 7 Brew Caramel Drinks to Try

If you love 7 Brew caramel drinks but don't have a stand nearby, every recipe here is a from-scratch, at-home copycat built on real espresso or cold brew, dairy, and Torani-style caramel syrup, not a trip through a drive-thru. Each version uses the same core ratio you can scale up for a crowd, then swaps one or two ingredients to shift the flavour, temperature or texture. You'll get hot, iced, frozen and spiced options, all doable with a stovetop, blender or French press and about 5 minutes of hands-on time.

This is the closest at-home match to 7 Brew's iced caramel coffee: fill a tall glass with ice, pour in 240 ml (1 cup) strong cold brew, then stir through 30 ml (1 fl oz) caramel syrup before topping with 120 ml (4 fl oz) half-and-half. Cold brew works better than hot-brewed coffee poured over ice because it doesn't dilute or turn bitter as the ice melts. Stir well before your first sip, as the caramel settles at the bottom and needs mixing into the milk layer. For the fully loaded, drive-thru-style build used in the recipe card below, stir in 15 ml (1/2 fl oz) vanilla syrup alongside the caramel, drizzle 15 ml (1 tbsp) salted caramel sauce around the inside of the glass before pouring, and finish with whipped cream and a pinch of flaky sea salt.

For the cosy, hot version, pull or brew 60 ml (2 fl oz) strong espresso, stir in 20 ml (4 tsp) caramel syrup, then top with 180 ml (6 fl oz) milk steamed to about 60°C (140°F) until it's silky rather than stiffly foamed. Whole milk gives the roundest mouthfeel, but oat milk steams up almost as creamy if you want a dairy-free classic. Finish with a light caramel drizzle across the foam so the first sip carries that signature sweetness.

The Blondie is 7 Brew's best-selling drink, and it's built from a white chocolate breve base: warm 150 ml (5 fl oz) half-and-half with 20 g (1 tbsp) white chocolate sauce until just steaming, then pour over 60 ml (2 fl oz) espresso and 15 ml (1/2 fl oz) each of vanilla and caramel syrup. The white chocolate is what separates this from a standard caramel latte, giving it a rounder, almost buttery sweetness. Serve it hot in cooler months or over ice in summer without changing the ratio.

Whisk 60 ml (2 fl oz) heavy cream with 30 ml (1 fl oz) whole milk and 15 ml (1 tbsp) salted caramel syrup until slightly frothy and thickened, about 30 seconds by hand or with a milk frother. Pour this sweet cream over iced coffee or espresso rather than mixing it in, so it floats and creates a rich, cloud-like top layer. A pinch of flaky sea salt on top cuts the sweetness and makes the caramel flavour taste more pronounced.

For a lighter, more refreshing take, skip the dairy pour and top iced caramel coffee with cold foam instead: blend 60 ml (2 fl oz) cold milk with 10 ml (2 tsp) caramel syrup on high for 30-45 seconds until it's thick and pourable but still light. This keeps the drink from feeling heavy, which makes it a better warm-weather pick than the full sweet cream version. Spoon the foam on last so it sits on top rather than sinking into the coffee.

No espresso needed for this one: steam 240 ml (1 cup) whole milk to about 65°C (150°F), whisk in 20 ml (4 tsp) caramel syrup, and pour into a mug for a warming, coffee-free option the kids can have too. It's essentially a caramel-flavoured hot chocolate texture without the cocoa, and it works well as an evening treat since there's no caffeine. Top with whipped cream and a caramel drizzle for the full cosy-drink experience.

This version mirrors 7 Brew's popular Sweet & Salty: combine 60 ml (2 fl oz) espresso with 15 ml (1 tbsp) white chocolate sauce and 15 ml (1 tbsp) salted caramel syrup, then top with 150 ml (5 fl oz) steamed half-and-half. The white chocolate and salted caramel need to go in together, as the sweetness from one balances the salt from the other rather than tasting like two separate flavours. A finishing pinch of flaky salt on the foam makes the contrast pop.

Blend 120 ml (4 fl oz) cold brew, 200 g (1 cup) vanilla ice cream, 30 ml (1 fl oz) caramel syrup and 100 g (1 cup) ice on high for 45-60 seconds until completely smooth with no ice chunks visible. This is the closest copycat to 7 Brew's blended shakes, which use an ice cream base rather than yoghurt or plain milk for that thick, scoopable texture. Drizzle caramel sauce around the inside of the glass before pouring so every sip through the straw picks up caramel.

When you want the flavour with zero fuss, this is the shortcut: stir 30 ml (1 fl oz) caramel syrup into 240 ml (1 cup) hot or cold brewed coffee, then add 60 ml (2 fl oz) milk or creamer of your choice. There's no espresso machine or steaming required, so it's ready in under 2 minutes using whatever coffee you already have brewed. It won't have the same body as an espresso-based version, but it's the fastest route to a caramel coffee fix.

For a smoothie-style texture rather than a shake, blend 180 ml (6 fl oz) cold brew, 120 ml (4 fl oz) milk, 30 ml (1 fl oz) caramel syrup and 150 g (1 1/2 cups) ice until slushy rather than fully creamy, about 30 seconds. Using milk instead of ice cream keeps this lighter and less sweet than the frozen shake, closer to a caramel Frappé than a milkshake. Pulse rather than blend continuously if you prefer a bit of texture instead of a completely smooth drink.

Steep or use a concentrate for 120 ml (4 fl oz) strong chai tea, then stir in 15 ml (1/2 fl oz) caramel syrup and top with 150 ml (5 fl oz) steamed milk for a warmly spiced alternative to the coffee-based drinks. The cinnamon and cardamom in chai pair naturally with caramel's toffee notes, so you don't need to add extra spice on top. Serve hot for the coziest version, or over ice with cold milk for an iced spiced caramel chai.

Turn the classic latte festive by whisking 10 ml (2 tsp) molasses and a pinch each of ground ginger, cinnamon and cloves into 20 ml (4 tsp) caramel syrup before adding it to 60 ml (2 fl oz) espresso and 180 ml (6 fl oz) steamed milk. The molasses is what gives it that deep gingerbread flavour rather than just tasting like spiced caramel. This one's best finished with whipped cream and a light dusting of cinnamon for a holiday-menu look.

Build this one in layers rather than stirring: pour 180 ml (6 fl oz) steamed milk into a glass, add ice if serving cold, then gently pour 60 ml (2 fl oz) espresso over the back of a spoon so it sits on top instead of mixing straight through. Finish with a crosshatch of 15 ml (1/2 fl oz) caramel syrup drizzled over the espresso layer for the classic macchiato look. Let guests stir it themselves at the table, which is part of the appeal of a layered macchiato.

For a stronger, more coffee-forward drink, double the espresso to 120 ml (4 fl oz) and cut the milk back to 90 ml (3 fl oz), keeping the same 20-30 ml (4 tsp-1 fl oz) caramel syrup so the sweetness doesn't get lost. This ratio suits people who find the classic latte too milky and want the caramel to season the coffee rather than mask it. It works both hot and over ice, and it's the version to reach for when you need a real caffeine boost.

Swap the dairy for 180 ml (6 fl oz) barista-blend oat milk, steamed the same way as whole milk, then stir in 20 ml (4 tsp) caramel syrup with 60 ml (2 fl oz) espresso for a dairy-free latte that still steams up thick and glossy. Barista-blend oat milk froths and holds latte art better than regular oat milk because of its added oils, so it's worth seeking out specifically for this one. The naturally sweet, slightly nutty flavour of oat milk actually complements caramel better than almond or soy.

Always add caramel syrup to the glass or cup before the coffee and ice, not after, so it dissolves properly instead of clumping at the bottom. Use room-temperature or slightly warm syrup when making iced drinks, since cold syrup poured over ice can seize and stay thick. If your espresso or cold brew tastes weak, the drink will taste weak no matter how much caramel you add, so start with a properly strong base and adjust sweetness from there.

A caramel drizzle around the inside of a clear glass before pouring makes any of these look bakery-bought, and it takes 10 seconds with a squeeze bottle. Whipped cream, a light dusting of sea salt flakes, or crushed toffee bits all work as toppings depending on how sweet or salty you want the finish. For iced versions, use big ice cubes rather than crushed ice, as they melt slower and won't water down the drink before you finish it.

Cold brew concentrate keeps well in the fridge for up to a week, so brewing a big batch on Sunday means any of the iced drinks are ready in under a minute all week. Homemade caramel syrup (or a good bottled one) also keeps for several weeks refrigerated, so make a double batch rather than a single serving's worth. Whisk sweet cream and cold foam fresh each time, though, as they separate and lose their texture if stored more than a few hours.