25 Best 7 Brew Drinks Orders to Try Next

Working out the best 7 brew drinks orders to recreate at home means you control the sugar, the caffeine and the cost, without losing any of the flavour. Every recipe below is an independent copycat built from real espresso, syrups and dairy ratios, not an order to place at a stand. Once you've got a basic vanilla or caramel base down, swapping in different syrup pairs takes minutes and turns one recipe into twenty-five. You'll also save a genuine amount of money, since a homemade batch costs a fraction of what four drive-thru drinks would.

This is the drink most copycat fans start with, built on a breve base of espresso and steamed half-and-half rather than plain milk, which is what gives it that noticeably silkier mouthfeel. Stir 30 ml (1 fl oz) of caramel syrup, 30 ml (1 fl oz) of vanilla syrup and 15 ml (1 tbsp) of sweetened condensed milk into the hot espresso before it hits the ice so everything dissolves fully instead of pooling at the bottom. A pinch of flaky sea salt on top of the whipped cream is what makes it "sweet and salty" rather than just another caramel latte. Serve over full ice so the drink stays cold as the espresso and cream settle together.

This is the drink to master before you branch into fruitier combinations, since it teaches you the base ratio every other latte on this list relies on. Use one part espresso to roughly four parts milk, then sweeten with 20 ml (4 tsp) of vanilla syrup rather than sugar so it blends smoothly into cold milk. Whole milk gives the richest texture, but oat milk froths and pours almost as well if you want a dairy-free version. Keep the vanilla syrup separate from your everyday sugar syrup stash, since real vanilla syrup carries more depth than vanilla extract diluted in simple syrup.

Skip the espresso entirely for this one and build it on an energy-drink base instead, which is what 7 Brew calls their 7 Energy line. Combine 350 ml (12 fl oz) of sugar-free energy drink with 15 ml (1 tbsp) each of strawberry, blue raspberry and vanilla syrup, then pour over ice and top with a splash of coconut milk for the cloudy, candy-shop look. The fruit syrups need to go in before the energy drink, not after, or the carbonation fizzes over as soon as you stir. This one is naturally caffeinated rather than espresso-based, so it's a good option when you want the buzz without the coffee flavour.

White chocolate sauce behaves differently from syrup, since it's thicker and needs real heat to loosen up, so warm it gently with the milk rather than stirring it straight into cold espresso. Use 30 ml (1 fl oz) of white chocolate sauce per drink and steam it into 240 ml (1 cup) of whole milk until fully dissolved before adding your two espresso shots. This build is noticeably richer than a standard mocha, closer to melted white chocolate than chocolate syrup, so a light hand with whipped cream on top keeps it from tipping into dessert territory. Reheat gently if the sauce starts to separate rather than boiling it, which can make it grainy.

This fizz swaps espresso for sparkling water, so the base is completely different from the coffee drinks on this list and comes together in under two minutes. Combine 20 ml (4 tsp) each of strawberry, watermelon and coconut syrup in the bottom of a glass, fill three-quarters with ice, then top slowly with 300 ml (10 fl oz) of chilled soda water to keep the fizz. Pour the soda water down the side of the glass rather than straight down the middle, which keeps it from going flat before you've even added cream. Finish with a light pour of half-and-half for the classic cloudy "dirty soda" look.

Brown sugar syrup reads warmer than white sugar syrup, which is exactly why this build tastes cosier than a standard vanilla latte even though the method is nearly identical. Simmer 60 g (1/4 cup) of brown sugar with 60 ml (1/4 cup) of water and a cinnamon stick for five minutes to make your own syrup if you don't have a bottled one on hand. Steam it into the milk along with a light dusting of ground cinnamon, then pull the espresso over the top so the aroma comes through as soon as you take the first sip. Serve hot for the coziest version, though it holds up well iced too once the syrup has fully dissolved.

This one leans on brown sugar and banana syrup together, which mimics the flavour of banana bread far better than banana syrup alone. Build with 20 ml (4 tsp) banana syrup, 20 ml (4 tsp) brown sugar syrup and a pinch of ground cinnamon stirred into steamed milk, then add two shots of espresso. A thin drizzle of caramel on top adds the "blondie" finish and a little extra sweetness without needing more syrup in the base. It's rich enough to work as a dessert drink, so keep the size on the smaller side unless you want something genuinely filling.

Blended chillers need more ice than you'd think to hold their shape, so start with a full 300 g (10 oz) of ice per drink rather than adding it a handful at a time. Blend the ice with 240 ml (1 cup) sweet tea, 30 ml (1 fl oz) peach syrup and 15 ml (1 tbsp) brown sugar syrup until completely smooth, about 30 seconds on high. Taste before pouring, since blended drinks mute sweetness more than iced ones do, and add another splash of peach syrup if it tastes flat. Top with whipped cream and a light dusting of cinnamon to finish the cobbler effect.

This is the lowest-effort drink on the list, since cold brew concentrate means there's no espresso machine or steaming required at all. Fill a glass with ice, pour in 180 ml (6 fl oz) of cold brew concentrate, then float 60 ml (1/4 cup) of vanilla sweet cream made by whisking 20 ml (4 tsp) vanilla syrup into cold heavy cream until just combined. Pour the sweet cream over the back of a spoon so it sits on top rather than mixing straight through, giving the classic two-tone look. Stir just before drinking, or leave it layered if you prefer sipping through the cream first.

A mocha freeze needs real chocolate, not just cocoa powder, to get the same body as the shop version, so use chocolate syrup or melted chocolate sauce rather than baking cocoa. Blend 300 g (10 oz) ice, 180 ml (6 fl oz) milk, 45 ml (3 tbsp) chocolate syrup and two shots of cooled espresso until smooth and thick, roughly 30-40 seconds. If it's too thin, add a small handful more ice and blend again rather than adding more chocolate syrup, which will oversweeten it. Finish with whipped cream and a light drizzle of chocolate syrup around the inside of the glass before pouring.

Chai concentrate already carries most of the spice you need, so this build is really about balancing it with the right amount of cream rather than adding extra spices. Steam 120 ml (4 fl oz) of half-and-half with 180 ml (6 fl oz) of chai concentrate until hot and slightly frothy, then top with a single shot of espresso for a dirty chai twist. Whisk the chai and cream together before steaming rather than after, which keeps the spices from settling at the bottom of the cup. A light dusting of ground cardamom on the foam adds a more distinctly spiced finish than cinnamon alone.

This holiday-season favourite combines chocolate, sugar cookie and brown sugar syrups, so measure them out rather than eyeballing, since three sweet syrups together can turn cloying fast. Use 15 ml (1 tbsp) each of chocolate, sugar cookie and brown sugar syrup steamed into 240 ml (1 cup) milk, then pull two espresso shots over the top. A crushed sugar cookie or a light dusting of nutmeg on the whipped cream finishes the festive look without adding more sugar to the drink itself. It's rich enough to serve in a smaller cup than usual, around 240 ml (8 fl oz), so it doesn't feel overly sweet by the last sip.

Getting a clean layered look comes down to pouring order, not luck, so build this one bottom to top and resist stirring until you're ready to drink. Add 20 ml (4 tsp) strawberry syrup to the glass first, fill with ice, then pour 300 ml (10 fl oz) chilled soda water down the side, and finish with a slow pour of 30 ml (1 fl oz) coconut cream over the back of a spoon. The coconut cream is denser than the soda mixture, so it settles on top rather than sinking, giving you a distinct cloudy cap. Add a few frozen strawberry pieces to the ice for extra colour and a slightly stronger flavour as they thaw.

This is the boldest, most caffeinated drink on the list, combining grape, blackberry and lemon syrups over an energy-drink base for a genuinely intense flavour. Mix 15 ml (1 tbsp) each of grape, blackberry and lemon syrup with 350 ml (12 fl oz) of sugar-free energy drink, then pour over a full glass of ice. Because there's no dairy in this build, the flavours stay sharper and more concentrated than the creamy drinks on this list, so start with less syrup and adjust to taste. Keep it for later in the day rather than a nightcap, since the caffeine content is on par with a strong energy drink alone.

Hazelnut syrup is easy to overdo, since its nutty sweetness intensifies as it warms, so start with 20 ml (4 tsp) per drink and taste before adding more. Steam 240 ml (1 cup) of milk with the syrup until it's hot and lightly frothy, then pour two espresso shots through the centre so the crema stays visible. This build works well hot or iced, though iced versions need slightly more syrup, closer to 25 ml (5 tsp), since cold temperatures mute sweetness. A few toasted hazelnuts crushed over the foam add texture if you want to dress it up for guests.

Lavender syrup is potent, so this is one drink where less genuinely is more, starting at just 10 ml (2 tsp) per glass and adding a touch more only if the floral note is too faint. Stir the lavender syrup and 15 ml (1 tbsp) of honey into hot espresso first so both dissolve fully, then pour over ice and top with cold milk. Honey can seize slightly in very cold milk, so always dissolve it into the warm espresso rather than the iced milk. A small sprig of fresh lavender or a few dried culinary buds on top makes this one feel noticeably more special-occasion.

This is a slightly different build from the sweet and salty breve earlier, using standard milk instead of half-and-half for a lighter, more everyday latte. Steam 240 ml (1 cup) of milk with 25 ml (5 tsp) of caramel syrup, then pull two espresso shots over the top and finish with a light caramel drizzle. It's a good base recipe to keep in regular rotation since it uses only three ingredients beyond milk and espresso, and it scales up easily for a full jug if you're serving a group. Adjust the caramel down to 15 ml (1 tbsp) if you prefer a subtler coffee-forward cup.

Blue raspberry, coconut and peach make an unusual but genuinely balanced combination, since the coconut rounds out the two sharper fruit flavours. Combine 15 ml (1 tbsp) each of blue raspberry and peach syrup with 350 ml (12 fl oz) energy drink, pour over ice, then top with 20 ml (4 tsp) of coconut cream for the signature cloudy blue-green colour. Add the coconut cream last and don't stir it in fully, since the marbled effect is part of what makes this drink recognisable. It's a good warm-weather pick, best served in a tall glass with plenty of ice to keep it cold as it sits.

This one recreates the chocolate-coconut-almond combination of the candy bar it's named for, so all three flavours need to be present in roughly equal measure. Steam 240 ml (1 cup) of milk with 15 ml (1 tbsp) each of chocolate syrup, coconut syrup and almond syrup, then add two espresso shots and stir gently. Coconut milk in place of regular milk pushes the flavour even further toward the candy bar, though it does make the drink slightly thinner. Top with whipped cream and a few toasted coconut flakes for the most authentic finish.

This is a caffeine-free option built on lemonade rather than energy drink or soda water, which makes it the most kid-friendly recipe on this list. Stir 20 ml (4 tsp) of blue raspberry syrup into 350 ml (12 fl oz) of fresh or good-quality bottled lemonade, then pour over a full glass of ice. Fresh-squeezed lemonade gives a noticeably brighter, less cloying result than concentrate, so it's worth the extra five minutes if you have lemons on hand. A few blueberries frozen into the ice cubes ahead of time add colour and a slow-release flavour as they thaw.

Real pumpkin purée, not just pumpkin spice syrup, is what separates a good copycat from a flat one, so whisk 15 g (1 tbsp) of purée into the milk before steaming. Combine the purée with 240 ml (1 cup) milk and 20 ml (4 tsp) pumpkin spice syrup, steam until hot, then add two espresso shots and a pinch of cinnamon on top. The purée adds body and a faint earthiness that syrup alone can't replicate, and it also helps the foam hold its shape a little longer. This one is worth making in a bigger batch during autumn, since the steamed milk mixture keeps well in the fridge for a few days.

Crème brûlée syrup is sweeter and more custard-like than vanilla, so it needs a slightly firmer hand with the espresso to keep the drink from tasting one-note. Steam 240 ml (1 cup) of half-and-half with 25 ml (5 tsp) of crème brûlée syrup, then pull two espresso shots over the top for enough coffee flavour to cut through the sweetness. A light torch or broil on a spoonful of sugar sprinkled over the foam recreates the actual caramelised crust, though it's entirely optional. Serve this one in a wider cup if possible, since the aroma is a big part of what makes it feel special.

This is a genuinely different build from the espresso and energy drinks on this list, using frozen fruit and a splash of cream as its base instead of coffee or soda. Blend 250 g (1 1/2 cups) frozen strawberries, 120 ml (1/2 cup) milk, 60 ml (1/4 cup) heavy cream and 20 ml (4 tsp) of white chocolate syrup until completely smooth, about 30 seconds. Frozen fruit does the work of the ice here, so avoid adding extra ice cubes or the texture turns watery instead of thick. A few crushed shortbread biscuits sprinkled on top mimic the shortcake crumb and add a nice textural contrast.

When you want something dependable with almost no thinking involved, this is the one to fall back on, using just three ingredients beyond ice. Pour two shots of hot espresso over 20 ml (4 tsp) of vanilla syrup and stir until dissolved, then top with 200 ml (7 fl oz) of cold milk over a full glass of ice. Stirring the syrup into the hot espresso first, rather than the cold milk, is the one step that keeps this consistently sweet from the first sip to the last. It scales easily too, so multiply every ingredient by the number of drinks you need for a quick batch.

This is the richest, most dessert-like drink on the list, so treat it as an occasional treat rather than an everyday order. Blend 300 g (10 oz) ice, 180 ml (6 fl oz) milk, 30 g (2 tbsp) peanut butter and 30 ml (2 tbsp) chocolate syrup until completely smooth and thick, scraping down the sides once halfway through. Natural peanut butter blends more smoothly than the very sugary kind and won't fight with the chocolate syrup's sweetness. Top with whipped cream and a light drizzle of extra peanut butter, warmed slightly so it pours rather than clumps.

Always dissolve syrups into a hot liquid, whether that's espresso or steamed milk, before pouring over ice, since cold liquids won't fully absorb sugar-based syrups and you'll end up with a flat, unevenly sweet drink. Buy a few core syrups you'll reuse across multiple recipes, such as vanilla, caramel and brown sugar, rather than one bottle per drink, since most of these 7 brew drinks orders share a small handful of building-block flavours. Taste before you add whipped cream or garnish, because those additions are much harder to correct for than syrup, which you can always top up. Finally, chill your glassware in the freezer for ten minutes before building an iced drink, which keeps the ice from melting as fast and dilutes the flavour less.

A short pour of whipped cream, added just before serving rather than blended in, keeps its shape and gives every drink that finished, drive-thru look. Match your garnish to the syrup in the glass: crushed shortbread for anything vanilla or caramel, toasted coconut for tropical builds, and a cinnamon stick for anything spiced or festive. Clear plastic or glass cups show off the layers on the fizzes and shakes far better than an opaque mug, so save those for anything you've built to look layered. A reusable straw with a wide bore also matters more than it sounds, since thick shakes and blended drinks will clog a standard-width straw within a few sips.

Make a batch of your favourite flavoured syrup and store it in a sealed jar in the fridge for up to two weeks, so building a drink becomes a two-minute job rather than a from-scratch project every time. Steamed milk mixtures with syrup already stirred in also keep well chilled for two to three days, ready to pour over fresh ice and espresso whenever you want one. Brew a large batch of cold brew concentrate on a Sunday and you'll have the base for the cold brew and mocha freeze recipes ready all week without any extra effort. Avoid pre-mixing anything with soda water or carbonated energy drinks, though, since those go flat within hours and are always best built fresh.