Non-alcoholic drinks that give you a buzz fall into two camps: the ones that lean on caffeine, like matcha and a lion’s mane coffee latte, and the ones built on traditional botanicals, like a rhodiola rooibos latte or a bowl of kava. This page has five measured recipes, one of them a hibiscus rosehip spritz for the nights you want something festive in a flute. As the weather turns, I reach for the lattes first.

Which Non-Alcoholic Elixir Should You Make?

These five drinks follow published recipes. The ingredients and methods come from the original makers, and the steps are in our own words.

DrinkCaffeineTimeFlavor
Rhodiola rooibos latteNone from rooibosAbout 25 minutesEarthy, lightly sweet
Lion’s mane coffee latteYesAbout 10 minutesCreamy coffee
Traditional kavaNoneAbout 10 minutesEarthy, peppery
Matcha latteYesAbout 5 minutesGrassy, creamy
Hibiscus rosehip spritzNoneAbout 15 minutes plus chillingTart, floral

For a party, start with the hibiscus rosehip spritz. For a familiar morning cup, try the matcha latte or the lion’s mane coffee latte. For a cozy evening mug, go with the rhodiola rooibos latte.

1. Rhodiola Rooibos Latte

This latte uses dried rhodiola root, simmered first and then steeped with rooibos and milk. Yield: about 12 ounces.

Ingredients

  • 2 teaspoons dried rhodiola root
  • 6 ounces water
  • 8 ounces milk of choice
  • 2 rooibos tea bags
  • Honey, maple syrup, or sugar to taste

Method

  1. Simmer the rhodiola root in the water, covered, for 20 minutes.
  2. Add the milk and rooibos tea bags; steep 5 minutes more.
  3. Strain into a mug and sweeten to taste.

Use dried root here. Extracts and capsules vary in strength, so they don’t swap in at the same volume.

Five different non-alcoholic drinks including matcha and a creamy latte
Choose by flavor and caffeine content: a creamy latte, a bright matcha, or something sparkling.

2. Lion’s Mane Coffee Latte

Lion’s mane mushroom powder whisked into hot milk and poured over fresh espresso .

Ingredients

  • 1 shot espresso (about 1 ounce), or 1/2 cup strong brewed coffee
  • 1 cup dairy or plant milk
  • 1 teaspoon lion’s mane mushroom powder
  • Sweetener or vanilla, optional
  • Cinnamon or cocoa, optional garnish

Method

  1. Brew the coffee. Heat and froth the milk without boiling it.
  2. Whisk the mushroom powder into the hot milk until dispersed. Stir in optional sweetener or vanilla.
  3. Pour over the coffee and finish with cinnamon or cocoa if desired.

For a matcha version, see the iced lion’s mane matcha latte .

3. Traditional Kava Drink

Kava is made the traditional way, with medium-grind root kneaded in cool water inside a strainer bag.

Ingredients

  • 2 to 4 tablespoons medium-grind kava root, or the amount on your product label
  • 8 to 10 ounces cool or room-temperature water
  • A fine cloth or dedicated kava strainer bag

Method

  1. Put the root in the strainer bag and immerse it in the water.
  2. Knead the bag in the water for 5 to 10 minutes until the liquid looks cloudy.
  3. Squeeze the bag, discard the spent root, and serve the strained drink.

Kava tastes earthy and peppery. Serve it chilled, with a slice of pineapple or other fruit as a chaser if you like.

4. Matcha Latte

A measured matcha concentrate, with milk added to taste. Yield: 1 latte.

Ingredients

  • 3 grams matcha
  • 90 milliliters water at about 80C (176F)
  • Milk or soy milk, to taste

Method

  1. Sift the matcha into a bowl.
  2. Add the hot water and whisk vigorously for about 15 seconds.
  3. Add milk to taste and stir. For an iced version, cool the concentrate before adding cold milk and ice.
Matcha being whisked in a bowl beside milk
Sift and whisk measured matcha before adding milk.

5. Hibiscus Rosehip Spritz

A tart, floral tea base with a sparkling finish. Yield: two servings.

Ingredients

  • 1 cup boiling water
  • 3 tablespoons dried hibiscus flowers
  • 1 tablespoon seedless rosehips
  • Simple syrup to taste
  • Non-alcoholic sparkling water or sparkling cider
  • Ice
  • 1 drop orange blossom water per glass, optional

Method

  1. Steep the hibiscus and rosehips in boiling water for 5 minutes; strain and chill.
  2. Shake the chilled tea and a little simple syrup with ice. Pour into two flutes, filling each about one-third full.
  3. Top with sparkling water or cider. Add orange blossom water if using and stir gently.

Prepare the tea ahead, but add bubbles only when serving.

Choosing Your Buzz

The quick lift in the coffee and matcha drinks comes mainly from caffeine. The rhodiola, lion’s mane, and kava drinks use ingredients sold as functional botanicals, and everyone ends up with a favorite. Pick by flavor first: creamy, earthy, grassy, or tart.

For a plain zero-proof party drink, try an elderflower lemon sparkler or ginger syrup with sparkling water . For fruit-based drinks without coffee or tea, see these caffeine-free drinks , or our guide to living probiotic sodas .

Frequently Asked Questions

Which drinks are caffeine-free?

The rhodiola rooibos latte, traditional kava, and hibiscus rosehip spritz have no caffeine ingredient in the listed formulas. The lion’s mane latte has coffee and the matcha latte has matcha.

Can I swap rhodiola extract for dried root?

Don’t swap them teaspoon for teaspoon. The latte simmers dried root, and extracts vary in concentration, so follow the product label if you use one.

Can I blend kava with coconut water?

Follow the directions for your kava product. The traditional method here kneads medium-grind root in cool water and strains it, while instant kava and extracts are prepared differently.

Creamy lion's mane coffee latte in a ceramic mug
The lion's mane latte includes espresso or strong brewed coffee.

Iced matcha latte recipe , Affogato recipe with espresso and vanilla gelato , Botanical mocktail recipes for spring parties and gatherings , Homemade ginger syrup .