Vanilla ice cream, cold brew, salt. Italy's affogato, mocktail-ified. Dessert or drink, you decide.
Espresso, oat milk, maple syrup, sea salt. Autumn mocktail. Better than the PSL and cheaper than Starbucks.
Cold brew, vanilla syrup, oat milk, cinnamon. The café mocktail. 10-second build, all-afternoon appeal.
Jasmine green tea, mint, lime, soda. The Asian cousin of the Virgin Mojito. Floral, bright, exceptionally refreshing.
Earl Grey tea, lemon, bergamot, soda. Afternoon-tea vibes in a highball glass.
Ceremonial-grade matcha, fresh lemon, honey, sparkling water. The vibrant-green matcha drink you'd pay $8 for at a café, made in 2 minutes.
Spiced chai, oat milk, vanilla, cinnamon. The Starbucks iced chai, built properly. Served cold, ideally in a mason jar.
Peach, fresh iced tea, lemon, mint. Better than any bottled version. 15 minutes of prep, 4 hours of drinking.
Cold brew, coffee syrup, vanilla, ice. The coffee hit without the booze, exactly as it should have always been served at brunch.
Mint, tea, lemonade. The summer upgrade to the Arnold Palmer. Muddle the mint or you are missing the point.
Blended Arnold Palmer. Summer-only, ideally in a tall glass, ideally on a patio.
The original half-iced-tea, half-lemonade. Named for the golfer who ordered it so often that bartenders started calling it by his name.
Yes, it's a cliche. Yes, it's delicious. A grown-up PSL served over ice with a salt-and-cinnamon rim.
