20 7 Brew Non Coffee Drinks Everyone Loves

If espresso isn't your thing, these 7 Brew non coffee drinks give you the same fizzy, fruity, syrup-layered fun without a single coffee bean in sight. Every copycat here is built from sparkling soda, real fruit syrups, energy drink bases and cream floats, so you get the same bright colours and bold flavour combos you'd order at the stand. They're quick to build, endlessly customisable, and cost a fraction of what you'd pay per cup out. Once you've got the basic syrup-plus-fizz-plus-cream formula down, you can mix and match flavours all summer.

The stand's signature swap is strawberry and coconut syrup poured over a caffeinated fruit-punch energy drink instead of espresso. Combine 30 ml (2 tbsp) strawberry syrup and 30 ml (2 tbsp) coconut syrup in a tall glass packed with ice, then top with 250 ml (8.5 fl oz) chilled energy drink and stir once to marble the colours. Finish with a 60 ml (1/4 cup) half-and-half float poured slowly over the back of a spoon so it sits on top rather than mixing straight in. Serve immediately while the cream is still swirling for that signature two-tone look.

Dragon's Blood swaps strawberry for watermelon and pairs it with blue raspberry for a bold, candy-bright colour split. Use 30 ml (2 tbsp) watermelon syrup and 30 ml (2 tbsp) blue raspberry syrup over ice, top with 250 ml (8.5 fl oz) energy drink or sugar-free lemon-lime soda, and stir gently just once. The trick is under-stirring so the red and blue stay mostly separate rather than turning muddy purple. A cream float is optional here since the fruit flavours are strong enough to stand alone.

This one leans tropical: coconut syrup and blue raspberry syrup over sparkling water for a bright turquoise drink that tastes like a beach holiday. Stir 30 ml (2 tbsp) coconut syrup with 15 ml (1 tbsp) blue raspberry syrup over 300 g (10 oz) ice, then top with 250 ml (8.5 fl oz) chilled soda water instead of the energy drink base for a caffeine-free version. Add a splash of pineapple juice if you want it sweeter and less sharp. Garnish with a lime wedge to cut through the coconut.

A true Italian soda is just flavoured syrup, sparkling water and a cream float, no fizz base required. Stir 30 ml (2 tbsp) vanilla or Italian cream syrup into 250 ml (8.5 fl oz) chilled soda water over ice, then slowly pour 60 ml (1/4 cup) heavy cream or half-and-half over a spoon so it floats on top instead of sinking. Let it sit for a minute before stirring so you get a visible cream layer in the photo. Any Torani-style syrup flavour works here, so this is the easiest one to customise to whatever you have in the cupboard.

This lemonade takes classic tartness and adds a creamy citrus twist that genuinely tastes like a slice of pie in a cup. Pour 250 ml (8.5 fl oz) fresh or shop-bought lemonade over 300 g (10 oz) ice, then stir in 15 ml (1 tbsp) lime syrup and 15 ml (1 tbsp) vanilla cream syrup. Finish with a 30 ml (2 tbsp) splash of half-and-half for creaminess and stir until the drink turns pale, cloudy yellow-green. It's the lightest, most refreshing option on this list and needs no energy drink or coffee at all.

For a caffeine-light, non-coffee warm option, steep a strong chai tea bag in 240 ml (1 cup) hot milk for 4-5 minutes instead of using espresso. Stir in 15 ml (1 tbsp) vanilla syrup and a pinch of cinnamon, then froth the milk briefly with a handheld frother or whisk until it's slightly foamy. Serve in a mug topped with a light dusting of cinnamon. This one skips ice and fizz entirely, making it the cosiest pick for a chilly evening.

Inspired by the dessert, this fizz pairs strawberry syrup with white chocolate sauce and a buttery vanilla note. Combine 30 ml (2 tbsp) strawberry syrup and 15 ml (1 tbsp) white chocolate sauce over ice, top with 250 ml (8.5 fl oz) soda water or lemon-lime soda, and stir well since the white chocolate sauce is thicker than syrup. Float 45 ml (3 tbsp) whipped cream on top instead of half-and-half for a dessert-like finish. A few crushed shortbread crumbs on the cream make it look bakery-bought.

7 Brew's smoothies are fruit-forward and genuinely simple to recreate with a blender. Blend 150 g (1 cup) frozen mixed berries, 120 g (1/2 cup) vanilla yoghurt, 60 ml (1/4 cup) apple juice and a handful of ice cubes until completely smooth, about 45-60 seconds. If the blend is too thick to pour, add another 30 ml (2 tbsp) juice; if it's too thin, add a few more frozen berries. Pour into a chilled cup immediately since the smoothie will separate if it sits for more than 10 minutes.

This is the quickest drink on the list and needs no blending or layering, just good ratios. Mix equal parts brewed black tea and fresh lemonade, about 120 ml (1/2 cup) each, over ice, then stir in 15 ml (1 tbsp) peach syrup and 15 ml (1 tbsp) raspberry syrup. Taste and add a touch more syrup if your tea is on the bitter side. It keeps well in the fridge for up to 2 days, making it the best make-ahead option here.

For a thicker, dessert-style frozen drink, blend 150 g (1 cup) frozen pineapple chunks, 60 ml (1/4 cup) coconut cream, 30 ml (2 tbsp) coconut syrup and 200 g (about 1.5 cups) ice until slushy and smooth, roughly 60 seconds. Stop the blender once to scrape down the sides so no pineapple chunks stick near the blades. Pour into a tall glass and top with a light drizzle of extra coconut syrup for shine. This one is naturally caffeine-free and vegan if you skip any dairy add-ins.

A warmer, spiced take on the classic fizz that works well in autumn. Stir 30 ml (2 tbsp) vanilla syrup with a small pinch of ground cinnamon into a glass of ice, top with 250 ml (8.5 fl oz) energy drink or ginger ale, and finish with a 45 ml (3 tbsp) half-and-half float. The cinnamon settles at the bottom if you don't stir it into the syrup first, so always mix it into the liquid before adding ice. A cinnamon stick garnish makes it feel extra seasonal.

A holiday-ready fizz that swaps fruit syrups for peppermint and white chocolate. Combine 15 ml (1 tbsp) peppermint syrup and 15 ml (1 tbsp) white chocolate sauce over ice, top with 250 ml (8.5 fl oz) soda water, and stir until the white chocolate fully dissolves into the fizz. Float 45 ml (3 tbsp) whipped cream on top and finish with crushed candy cane for crunch and colour. Keep the peppermint light at first taste, since it's easy to overpower the drink with too much.

This one is built for looks as much as flavour, using density to create visible layers. Pour 15 ml (1 tbsp) grenadine into the bottom of a glass first, then carefully add ice so it doesn't disturb the grenadine. Slowly pour 250 ml (8.5 fl oz) orange or mango soda down the side of the glass over a spoon so it floats on top, leaving the red grenadine settled at the base. Don't stir before serving, the sunset effect fades within a minute or two once mixed.

For a punchy, herbal-fruity combo, muddle 4-5 fresh mint leaves gently in the bottom of your glass before adding ice. Stir in 30 ml (2 tbsp) watermelon syrup, top with 250 ml (8.5 fl oz) energy drink or soda water, and give it one firm stir to release the mint oils. Taste before adding a cream float here, since mint and dairy can clash if you're heavy-handed with either. A watermelon wedge and mint sprig on the rim finish it off.

A softer, more dessert-like fizz built around coconut rather than fruit. Stir 30 ml (2 tbsp) coconut syrup into 250 ml (8.5 fl oz) soda water over ice, then float 60 ml (1/4 cup) coconut cream instead of dairy cream for a fully vegan version. Whisk the coconut cream briefly first so it pours smoothly rather than in clumps. It's naturally the smoothest, most mellow drink on this list, good for anyone who finds the fruit fizzes too sharp.

A simple two-ingredient upgrade to classic lemonade that kids and adults both like. Stir 30 ml (2 tbsp) blue raspberry syrup into 300 ml (10 fl oz) fresh lemonade over a full glass of ice until the colour turns bright teal. No cream or fizz base needed, this one is entirely about the syrup-to-lemonade ratio, so adjust to taste if your lemonade is already quite sweet. Serve with a striped straw for the full drive-thru look.

A tart-sweet classic built the same way as a traditional limeade, just with a fizzy base. Stir 30 ml (2 tbsp) cherry syrup and 15 ml (1 tbsp) lime syrup over ice, top with 250 ml (8.5 fl oz) soda water or lemon-lime soda, and squeeze in a fresh lime wedge for real citrus brightness. This is one of the most balanced flavour combos here, not too sweet and not too sharp. Garnish with a cherry and lime wheel for a classic diner look.

A tropical, slightly tart energy fizz built the same way as Tiger's Blood but with different syrups. Combine 30 ml (2 tbsp) mango syrup and 15 ml (1 tbsp) passionfruit syrup over ice, top with 250 ml (8.5 fl oz) energy drink, and stir once to combine without fully blending the colours. Skip the cream float here since dairy tends to dull the tropical flavours. A few fresh mango cubes dropped in at the end add texture and colour.

A slightly more indulgent take on the classic Italian soda using real vanilla bean paste instead of syrup alone. Stir 15 ml (1 tbsp) vanilla syrup and 1.5 g (1/4 tsp) vanilla bean paste into 250 ml (8.5 fl oz) chilled soda water over ice. Float 60 ml (1/4 cup) heavy cream slowly over the back of a spoon and let the vanilla flecks settle visibly through the cream layer before serving. This one is best sipped slowly since the vanilla flavour deepens as the cream mixes in.

The lightest, most palate-cleansing drink on the list, built for hot days. Muddle 3-4 thin cucumber slices and a few mint leaves gently in the glass, then add ice, 15 ml (1 tbsp) cucumber or elderflower syrup, and top with 250 ml (8.5 fl oz) soda water. Stir once to release the cucumber and mint aromatics without over-muddling, which can turn the drink bitter. Serve with a cucumber ribbon draped over the rim for a spa-like finish.

Always build with ice first, then add your syrups and mix-ins, then top with your fizzy or blended base, this order lets the syrup settle and layer over the ice instead of pooling flat at the bottom of an empty glass. Use a spoon to pour any cream float slowly down the inside of the glass so it sits on top instead of sinking straight through. Taste your syrup blend before adding the fizz base, since it's much easier to add more syrup than to fix an over-sweetened drink. Keep syrups in a squeeze bottle or measuring spoon nearby so you're not eyeballing amounts each time.

Fresh fruit garnishes, like strawberry slices, lime wheels or a few whole raspberries dropped into the glass, make these drinks feel finished and photograph well for Pinterest. A wide, clear straw shows off the syrup layers, so skip opaque or coloured straws if you want the drink itself to be the star. For fizz drinks with a cream float, add a light syrup drizzle on top of the cream just before serving for extra colour and flavour in the first sip. Serve everything in chilled glasses straight from the freezer for a couple of minutes so the ice doesn't melt too fast.

Pre-mix syrup combinations in small jars or bottles so you can build a drink in under a minute whenever you want one, they'll keep in the fridge for up to 2 weeks. Brewed teas and lemonades can be made up to 3 days ahead and stored in the fridge, just add syrups and ice fresh at serving time. Smoothie bases freeze well in portioned zip bags, chop and freeze your fruit and yoghurt combo so it's ready to blend straight from the freezer. Avoid pre-adding cream floats or fizz to anything you're storing, both go flat or split within a few hours.