25 7 Brew Drinks to Try at Least Once

This roundup of 7 brew drinks to try turns the drive-thru stand's most requested flavours into recipes you can build on your own counter. Every drink below uses grocery-store espresso, syrups and milk, so there's no waiting in a queue and no guessing at the recipe. Because you control the syrup pumps, you can dial sweetness up or down without losing the flavour balance that made the original popular. These are independent copycat recipes inspired by the drinks, not the drinks themselves, and none of them require any special equipment beyond a shaker or a spoon.

This dupe layers 60 ml (2 fl oz) espresso over 180 ml (3/4 cup) half-and-half whisked with 30 ml (2 tbsp) vanilla syrup and 15 ml (1 tbsp) caramel syrup, poured over 250 g (2 1/2 cups) ice. The breve base is the key swap here: using half-and-half instead of plain milk gives the rounder, richer mouthfeel that made the original a bestseller. Stir once gently before drinking so the espresso and cream marry rather than sitting in separate layers the whole time. A thin drizzle of caramel sauce around the inside of the glass before pouring adds a bit of visual stripe and extra caramel bite.

Swap the vanilla syrup for 30 ml (2 tbsp) cinnamon syrup and 10 ml (2 tsp) brown sugar syrup, then steam or froth 180 ml (3/4 cup) whole milk until it hits about 60°C (140°F). Pour the steamed milk over 60 ml (2 fl oz) hot espresso and stir the syrups in while everything is still warm so they dissolve fully. A light dusting of ground cinnamon on the foam finishes the cinnamon-roll illusion without needing any actual pastry. This one is best served hot rather than iced, since the warmth is what brings out the toasted-sugar flavour.

Combine 60 ml (2 fl oz) espresso with 180 ml (3/4 cup) steamed milk and 30 ml (2 tbsp) salted caramel syrup, then finish with a pinch of flaky sea salt on the whipped cream. The salt is the ingredient swap that matters most: a genuine flaky salt, not table salt, gives little bursts of contrast instead of an even salty taste throughout. Whisk the syrup into the hot espresso first before adding milk so it doesn't clump at the bottom of the cup. Serve immediately while the foam is still holding its shape for the best presentation.

Blend 15 ml (1 tbsp) banana syrup with 15 ml (1 tbsp) vanilla syrup and 180 ml (3/4 cup) half-and-half, then pour over 60 ml (2 fl oz) espresso and 200 g (2 cups) ice. The double-syrup blend is what recreates the warm, baked-banana flavour rather than tasting like artificial banana candy. A light shake of cinnamon on top nods to the bread side of the flavour and rounds out the sweetness. This is one of the richer drinks on the list, so it works best in a smaller 350 ml (12 oz) serving.

Build 20 ml (4 tsp) watermelon syrup, 10 ml (2 tsp) strawberry syrup and 10 ml (2 tsp) coconut syrup over 250 g (2 1/2 cups) ice, then top with 240 ml (1 cup) chilled sparkling water or club soda. This is a caffeine-free fizz, not a coffee drink, so it's the one to reach for in the afternoon. Pour the sparkling water slowly down the side of the glass to keep as much fizz as possible rather than letting it go flat on impact. A few frozen strawberry halves dropped in double as ice cubes and garnish.

Warm 180 ml (3/4 cup) half-and-half with 30 ml (2 tbsp) crème brûlée syrup until steaming, around 65°C (150°F), then pour over 60 ml (2 fl oz) hot espresso. Torch or broil a thin layer of sugar on a small ramekin and crumble it over the foam for the actual brûlée crunch that makes this one worth the extra step. Serve in a mug rather than a to-go cup so the caramelised sugar topping stays crisp instead of dissolving. This drink is best made fresh and drunk within a few minutes, before the sugar topping softens.

Stir 30 ml (2 tbsp) cookie butter syrup and 15 g (1 tbsp) smooth cookie butter spread into 60 ml (2 fl oz) hot espresso until the spread fully melts, then top with 180 ml (3/4 cup) steamed milk. Whisking the cookie butter spread directly into the espresso, rather than just using syrup alone, is what gives this drink its noticeably thicker, cookie-forward finish. Crushed speculoos biscuits on the whipped cream add crunch and make the flavour obvious at first sip. Let the drink sit for 30 seconds before stirring so the spread has time to fully incorporate.

Blend 300 g (1 1/4 cups) frozen strawberries, 15 ml (1 tbsp) coconut syrup, 120 ml (1/2 cup) coconut milk and 150 g (1 1/2 cups) ice until thick and slushy, about 45 seconds on high. This one skips espresso entirely and uses a full smoothie base, which is the swap that gives it its thick, spoonable texture rather than a thin, drinkable one. If the blend is too thick to pour, add coconut milk 15 ml (1 tbsp) at a time rather than more ice, so it doesn't dilute the flavour. Top with a few extra frozen strawberry pieces for a bit of texture contrast.

Pour 240 ml (1 cup) cold-brew concentrate over 200 g (2 cups) ice, then stir in 30 ml (2 tbsp) French vanilla syrup and 60 ml (1/4 cup) whole milk. This is the simplest drink on the list and needs no steaming, blending or torching, just a stir, making it the one to make on a busy morning. Cold-brew concentrate gives a smoother, less acidic base than regular iced coffee, which is worth seeking out at the shop if you don't have a cold-brew maker at home. Adjust the milk up to 120 ml (1/2 cup) if you prefer a lighter, creamier cup.

Blend 60 ml (2 fl oz) cooled espresso, 180 ml (3/4 cup) milk, 20 ml (4 tsp) cookies-and-cream syrup and 200 g (2 cups) ice until smooth and frappé-thick, then fold in 2 crushed chocolate sandwich cookies by hand. Folding the crushed cookies in after blending, rather than blending them in, keeps visible flecks of cookie throughout instead of turning the whole drink grey. Top with whipped cream and a whole cookie for garnish. This chiller is best served straightaway, since the cookie pieces soften if it sits for more than 15 minutes.

Steep 240 ml (1 cup) strong chai tea concentrate, then combine with 120 ml (1/2 cup) steamed half-and-half and 15 ml (1 tbsp) vanilla syrup. Using half-and-half instead of milk here is what pushes this from a standard chai latte into breve territory, giving it the same richness as the coffee-based drinks on this list. A pinch of ground cardamom and cinnamon on top boosts the spice without needing extra syrup. This drink also works well iced over 200 g (2 cups) ice on warmer days.

Whisk 15 g (1 tbsp) cocoa powder or 20 ml (4 tsp) chocolate sauce with 60 ml (2 fl oz) hot espresso until smooth, then stir in 15 ml (1 tbsp) peppermint syrup and top with 180 ml (3/4 cup) steamed milk. Adding the chocolate directly to the hot espresso, rather than to the milk, prevents it from clumping and keeps the drink glossy rather than grainy. Crushed candy cane on the whipped cream is the classic finishing touch and adds a bit of crunch. This is a seasonal favourite that also freezes well as a blended version by using ice instead of steamed milk.

Pour 20 ml (4 tsp) cherry syrup into the bottom of a glass, add 200 g (2 cups) ice, then slowly top with 20 ml (4 tsp) coconut syrup mixed into 240 ml (1 cup) sparkling water. Pouring the coconut-sparkling water mix slowly and last is what creates the visible layered effect, since the denser cherry syrup stays at the bottom. Don't stir until you've admired the layers, then mix before drinking for even flavour. A maraschino cherry on top finishes the tropical look.

Combine 15 ml (1 tbsp) passionfruit syrup, 10 ml (2 tsp) strawberry syrup and 10 ml (2 tsp) blue raspberry syrup over 200 g (2 cups) ice, then top with 240 ml (1 cup) sugar-free energy drink. This is the boldest, most caffeinated drink on the list, built for an energy-drink base rather than coffee, so it's the one to reach for on a slow afternoon instead of a second espresso. Use a clear energy drink rather than a cola-style one so the purple-blue colour from the syrups actually shows through. Taste before adding all three syrups, since blue raspberry is strong and can overpower the other two if you're heavy-handed.

Steam 180 ml (3/4 cup) milk with 20 ml (4 tsp) vanilla syrup and 10 ml (2 tsp) white chocolate sauce, then pour over 60 ml (2 fl oz) espresso for a mellow, no-frills latte. This is the drink to make when you want something familiar rather than a novelty flavour, and it's a good base recipe to practise your milk steaming technique on. Froth the milk to about 1 cm (1/2 inch) of microfoam for a coffee-shop finish rather than a flat pour. It also converts easily to iced by using cold milk and 200 g (2 cups) ice instead of steaming.

Mix 20 ml (4 tsp) blue raspberry syrup with 20 ml (4 tsp) coconut syrup, pour over 200 g (2 cups) ice, then top with 240 ml (1 cup) lemon-lime soda or sparkling water. The blue raspberry and coconut combination is what gives this its ocean-blue colour and beachy flavour without needing any food colouring. Use sparkling water rather than soda if you want the flavour of the syrups to lead rather than compete with added sweetness. A lime wheel on the rim finishes the look.

Whisk 20 ml (4 tsp) hazelnut syrup and 15 ml (1 tbsp) chocolate sauce into 180 ml (3/4 cup) half-and-half, then pour over 60 ml (2 fl oz) espresso and 200 g (2 cups) ice for the darker, nuttier counterpart to the Blondie. Hazelnut is the flavour swap that separates this from a standard mocha, so don't substitute vanilla here if you want an authentic result. Stir well since chocolate sauce can settle at the bottom of the glass if left too long. This one also works hot by steaming the half-and-half instead of pouring it cold.

Combine 15 ml (1 tbsp) each of blue raspberry, watermelon and cotton candy syrup over 200 g (2 cups) ice, then top with 240 ml (1 cup) lemon-lime soda. Using three syrups in equal small amounts, rather than one dominant flavour, is exactly what gives this drink its candy-shop character. Rim the glass with a little sanding sugar before pouring for a fun, sweet-shop presentation. This is a caffeine-free treat best kept for special occasions given the sugar content.

Layer 180 ml (3/4 cup) steamed half-and-half with 20 ml (4 tsp) vanilla syrup in a glass, then pour 60 ml (2 fl oz) espresso over the top so it settles through in streaks rather than mixing evenly. Pouring the espresso last, rather than stirring it in, is the technique that gives macchiatos their signature marbled look. Finish with a crosshatch of 15 ml (1 tbsp) caramel sauce over the foam. Serve immediately so the streaked effect is still visible when it reaches the table.

Muddle 100 g (3/4 cup) fresh strawberries with 20 ml (4 tsp) simple syrup, strain, then combine with 240 ml (1 cup) fresh lemonade over 200 g (2 cups) ice. Muddling and straining fresh strawberries instead of using syrup alone gives a brighter, less artificial fruit flavour, though 20 ml (4 tsp) strawberry syrup works as a faster substitute. Balance the tartness by tasting the lemonade before combining, since fresh lemons vary in sourness. A few whole strawberry slices dropped in make an easy garnish.

Whisk 15 g (1 tbsp) cocoa powder and 20 ml (4 tsp) toasted marshmallow syrup into 60 ml (2 fl oz) hot espresso, then top with 180 ml (3/4 cup) steamed milk. Toasted marshmallow syrup, rather than vanilla, is the swap that gives this its campfire-adjacent flavour without needing an actual open flame. For extra effect, briefly torch a few mini marshmallows and float them on top just before serving. This drink is best enjoyed hot, ideally within the first few minutes while the marshmallow topping still holds its shape.

Pour 240 ml (1 cup) cold-brew concentrate over 200 g (2 cups) ice, stir in 30 ml (2 tbsp) salted caramel syrup, then float 60 ml (1/4 cup) lightly whipped cream on top. Whipping the cream just until soft peaks form, rather than pouring it liquid, is what lets it float rather than sink straight into the coffee. A pinch of flaky salt on the cream before serving repeats the sweet-salty contrast without overwhelming it. Stir just before the first sip to bring the cream and coffee together.

Blend 200 g (1 1/3 cups) frozen mango, 100 g (1/2 cup) frozen dragonfruit, 120 ml (1/2 cup) coconut milk and 100 g (1 cup) ice until smooth and thick, about 40 seconds. This smoothie has no coffee base at all, making it the most refreshing, caffeine-free option for a hot afternoon. If the colour looks muddy rather than vivid pink, add a touch more dragonfruit, since mango tends to dominate the blend. Serve with a wide straw, as the texture is thick enough to need one.

Pour 240 ml (1 cup) sugar-free energy drink over 200 g (2 cups) ice, then stir in 20 ml (4 tsp) of any single fruit syrup, such as strawberry or blue raspberry. This is the fastest drink on the whole list, needing no steaming, blending or muddling, just a pour and a stir. Keep it to one syrup flavour rather than three if you want a true weekday-easy version rather than a layered specialty drink. A splash of coconut milk, about 15 ml (1 tbsp), rounds out the sharpness if the energy drink tastes too sweet on its own.

Blend 60 ml (2 fl oz) cooled espresso, 180 ml (3/4 cup) milk, 20 ml (4 tsp) white chocolate sauce and 200 g (2 cups) ice until frappé-smooth, about 30 seconds. White chocolate sauce, rather than regular chocolate, is the swap that gives this its lighter colour and sweeter, less bitter finish. Top with whipped cream and a light drizzle of extra white chocolate sauce for the full effect. This closes out the list as one of the richest, dessert-like drinks, best kept to a 350 ml (12 oz) serving.

Buy a basic flavour syrup set (vanilla, caramel, hazelnut and one fruit syrup) before experimenting further, since most of these 25 drinks reuse the same core flavours in different combinations. Always taste-test a syrup mix in a small 30 ml (1 fl oz) sample before building a full drink, especially with strong flavours like blue raspberry or passionfruit. Chill your glasses in the freezer for 10 minutes before pouring iced drinks so the ice doesn't melt as fast and dilute the flavour. Keep espresso or cold-brew concentrate made ahead in the fridge for up to 4 days so any drink on this list comes together in under 5 minutes.

Match the garnish to the drink family: whipped cream and a sauce drizzle for breves and mochas, fresh fruit or a sugared rim for fizzes, and crushed biscuits or cookies for dessert-style lattes. A stainless steel or reusable straw keeps the presentation closer to the stand's wide-straw look and holds up better than a thin plastic one with thicker smoothie-style drinks. For photos or parties, serve a few different drinks side by side in clear glasses so the colour layers and gradients are visible. Always add garnishes last, right before serving, since whipped cream and crushed toppings soften quickly once they sit on a cold drink.

Brew a large batch of cold-brew concentrate, up to 1 litre (4 cups), and store it in the fridge for up to a week so any coffee-based drink on this list is ready in minutes. Pre-mix flavoured syrup combinations, such as the passionfruit-strawberry-blue raspberry blend for the Black Mamba, in a small jar so you're not measuring three bottles every time. Half-and-half and milk mixtures don't keep well pre-made, so stir those together fresh each time rather than batching them. Ice, syrups and concentrate can all be prepped the night before a get-together, leaving only the final pour and garnish for serving time.