# Three coffee mocktails worth making at home

> Non-alcoholic coffee cocktails are a genuinely good use of a strong cold brew concentrate. Here are three that actually work.

By Joey Krosch. Published 2024-03-08, updated 2026-08-17.

Coffee mocktails work for a simple reason: a well-made cold brew
concentrate is already a flavour-dense base, and it plays well with the
same mixers that work in a classic cocktail. No alcohol needed to make
something that feels considered rather than just an iced coffee with
extras.

## The concentrate base

Use 70 grams of coffee per litre of water, steeped 18 to 24 hours. That
longer steep and higher ratio than a standard cold brew gives you a
concentrate strong enough to hold its own against other ingredients rather
than getting lost in the glass. Medium roast beans from Ethiopia or
Colombia work particularly well here, their fruit-forward character comes
through nicely against citrus and cream-based additions.

> **A rough ratio to build from:**
> Aim for roughly 40% coffee concentrate to 60% other ingredients as a
> starting point, then adjust to taste. Serve cold, ideally 3°C to 5°C, for
> the cleanest flavour.

## Citrus cold brew tonic

A simple, refreshing option: 120ml cold brew concentrate, 180ml good
quality tonic water, 5ml orange blossom water, a lime wheel to finish.
Build over ice, stir gently rather than shaking, you want the tonic's
carbonation intact.

## Espresso shakerato

The classic done properly: a double shot of hot espresso, 15ml vanilla
syrup, shaken hard with ice for around 20 to 30 seconds until well
chilled and slightly frothy on top. Strain into a chilled glass. This one
uses fresh espresso rather than cold brew concentrate, the vigorous
shaking does the cooling and aerating work in one step.

## Salted caramel coffee mocktail

100ml cold brew concentrate, 20ml salted caramel syrup, 80ml oat milk,
served over ice with a sea salt rim. The oat milk's natural sweetness
plays well against the caramel without needing much extra sugar, and the
salt rim keeps the whole thing from tipping too sweet.

## The takeaway

None of these need special equipment beyond a decent cold brew setup and a
shaker for the espresso version. A strong, well-made concentrate is doing
most of the work, the rest is just balancing it against something else
worth drinking.