5 Non-Alcoholic Coffee Mocktails for Your Next Party
Parties and social gatherings often have a selection of both alcoholic and non alcoholic beverages to suit everyone’s preferences. Historically, both coffee and tea served as social grease across socio-economic classes and communities.
But in recent years, these have broken out of their hot beverages avatar to be now experimented with in different settings: from bases for desserts, meat rubs and mocktails. The rich, roasted flavour of coffee lends depth to any beverage.
Here are several coffee-based mocktails you can try out for your next party.
Berry Espresso Tonic
This drink uses the natural sugars of berries and the sweetness of tonic water to counteract the bitterness of the espresso.
Ingredients:
60 ml espresso (or 60 ml strong brewed coffee)
120 ml tonic water
40 g mixed berries (fresh or muddled)
Lime wedge for garnish
Ice cubes
Method:
In a serving glass, begin by muddling the berries.
Once done, pour the tonic water and the ice cubes over the berries.
Carefully pour the espresso over the tonic water by using the back of a spoon.
Garnish with a wedge of lemon and serve.
Iced Mocha Almond Breeze
Ingredients:
240 ml brewed coffee (chilled)
60 ml chocolate syrup
120 ml almond milk
Ice cubes (as needed)
Almond slices for garnish
Method:
In a glass, mix the brewed coffee and chocolate syrup until everything is combined well.
Pour in the almond milk and add the ice cubes.
Use a skewer to draw marbled patterns in the drink. Keep in mind to not overmix.
Use a few almond slices as garnish on top and serve. You can roast the almonds first to release the nuts’ natural nutty aroma and flavour.
Chai-Spiced Coffee Latte
Ingredients:
240 ml brewed coffee (hot or cold)
120 ml steamed milk
1 g chai spice blend (cinnamon, cardamom, dried ginger)
15 ml honey or maple syrup
Ground cinnamon for garnish
Method:
Pour the brewed coffee into a mug, followed by the spice blend and the maple syrup. Wild honey that has distinct floral undertones can also be used as an alternative to maple syrup here.
Stir all the ingredients into the coffee until everything is dissolved.
Now, top the beverage with steaming milk and sprinkle a dash of ground cinnamon to finish it off. For a non-animal-derived option, the milk can be switched out for soya or almond milk.
Tropical Coffee Punch
Ingredients:
480 ml brewed coffee (cooled)
240 ml pineapple juice
120 ml coconut water
15 ml lime juice
Pineapple wedges and mint leaves for garnish
Method:
Take a pitcher, and mix all the liquids—pineapple juice, coconut water, coffee and lime juice.
Chill the concoction in the refrigerator for at least an hour before starting to serve.
Pour the drink over ice cubes, and garnish it with mint leaves and a wedge of pineapple.
Spiced Coffee Fizz
Ingredients:
240 ml brewed coffee (cooled)
1 g cinnamon
1 g nutmeg
15 g honey
120 ml ginger ale
Cinnamon stick and dried orange slice for garnish
Method:
Mix the cooled coffee with cinnamon and nutmeg powders and honey until everything has dissolved into the brew.
Add in the ginger ale and stir once more.
Pour the concoction into serving glasses, with cinnamon and a dried orange slice as garnish.
