Quick answer
Seven cold-coffee mocktails suit a monsoon cafe menu: Iced Coffee Fizz, Cinnamon Vanilla Coffee Cooler, Hibiscus Coffee Sparkler, Mocha Cola Delight, Vanilla Coffee Spritzer, Orange Mocha Refresher and Coconut Cold Brew Bliss. Four use BLUE TOKAI X SWA coffee syrups, so a barista can build them quickly with the same flavour every time.
In humid weather a hot cup loses some of its pull, but the coffee habit does not. A short list of chilled coffee drinks lets a cafe keep that rainy-day footfall without adding a new station. Below are seven drinks with the original quantities, ready to test on your menu. Pair them with our full cafe range.
How do you make an Iced Coffee Fizz?
A creamy, bubbly build on BLUE TOKAI X SWA 100% Coffee Syrup, sparkling water and milk.
Ingredients
- 1/4 cup BLUE TOKAI X SWA 100% Coffee Syrup
- 1 cup sparkling water or soda water
- Ice cubes
- 1/4 cup milk (dairy or non-dairy)
- Whipped cream (optional)
Method
- Pour the syrup over a handful of ice cubes in a glass.
- Add the sparkling or soda water slowly, stirring gently.
- Pour in the milk.
- Top with whipped cream if you like, stir well and serve.
How do you make a Cinnamon Vanilla Coffee Cooler?
A soothing, dairy-free option using BLUE TOKAI X SWA Vanilla Cascara Coffee Syrup and almond milk.
Ingredients
- 1/4 cup BLUE TOKAI X SWA Vanilla Cascara Coffee Syrup
- 1/4 cup almond milk
- 1/2 teaspoon ground cinnamon
- Maple syrup for sweetness (optional)
- Ice cubes
Method
- Mix the syrup with the almond milk in a glass.
- Sprinkle in the cinnamon and sweeten with maple syrup if desired.
- Add ice cubes.
- Stir gently and serve.
How do you make a Hibiscus Coffee Sparkler?
Hibiscus and coffee cascara in a fizzy, colourful glass using BLUE TOKAI X SWA Hibiscus and Coffee Cascara.
Ingredients
- 1/4 cup BLUE TOKAI X SWA Hibiscus and Coffee Cascara
- 1 cup sparkling water or soda water
- Ice cubes
- Fresh mint leaves for garnish (optional)
- Lemon slices for garnish (optional)
Method
- Pour the syrup into a tall glass.
- Fill the glass with ice cubes.
- Pour in the sparkling or soda water slowly, stirring gently.
- Garnish with mint and lemon slices, stir and serve.
How do you make a Mocha Cola Delight?
Rich and creamy, built on the BLUE TOKAI X SWA Coffee and Cocoa Syrup with cola.
Ingredients
- 1/4 cup BLUE TOKAI X SWA Coffee and Cocoa Syrup
- 1 cup cola (regular or diet)
- 1/4 cup milk (dairy or non-dairy)
- Ice cubes
- Whipped cream (optional)
- Chocolate syrup for drizzling (optional)
Method
- Mix the syrup with the cola in a tall glass.
- Add the milk and stir gently.
- Drop in a handful of ice cubes.
- Top with whipped cream and drizzle chocolate syrup if desired. Stir and serve.
How do you make a Vanilla Coffee Spritzer?
A balanced, lighter drink with vanilla cascara syrup, sparkling water and coconut milk.
Ingredients
- 1/4 cup BLUE TOKAI X SWA Vanilla Cascara Coffee Syrup
- 1 cup sparkling water or soda water
- Ice cubes
- 1/4 cup coconut milk (or any milk)
- Fresh vanilla bean or vanilla extract (optional)
- Sliced strawberries for garnish (optional)
Method
- Combine the syrup and sparkling water in a glass.
- Add ice cubes.
- Pour in the coconut milk or your preferred milk.
- Garnish with sliced strawberries, stir and serve.
How do you make an Orange Mocha Refresher?
Cooled brewed coffee with orange juice, chocolate syrup and honey. This one does not use a Swa syrup, so it works as a house-brew variation.
Ingredients
- 1/2 cup freshly brewed coffee, cooled
- 1/4 cup fresh orange juice
- 2 tablespoons chocolate syrup
- 1 tablespoon honey (adjust to taste)
- Ice cubes
- Orange slices for garnish
- Fresh mint leaves for garnish (optional)
Method
- Combine the coffee, orange juice, chocolate syrup and honey in a shaker or mixing glass.
- Shake or stir well.
- Pour over ice in a tall glass.
- Garnish with orange slices and mint, stir gently and serve.
How do you make a Coconut Cold Brew Bliss?
A tropical cold brew with coconut milk and honey, also without a syrup.
Ingredients
- 1 cup cold brew coffee
- 1/4 cup coconut milk
- 1 tablespoon honey
- Shredded coconut for garnish
- Ice cubes
Method
- Keep a batch of cold brew chilled.
- Combine the cold brew and coconut milk in a glass.
- Add the honey and ice cubes.
- Sprinkle shredded coconut on top and mix well.
Frequently asked questions
Which of these coffee mocktails use Swa syrups?
Iced Coffee Fizz, Cinnamon Vanilla Coffee Cooler, Hibiscus Coffee Sparkler, Mocha Cola Delight and Vanilla Coffee Spritzer use the BLUE TOKAI X SWA coffee syrups. Orange Mocha Refresher and Coconut Cold Brew Bliss are brewed-coffee builds with other ingredients.
Can I use non-dairy milk in these drinks?
Yes. The original recipes allow dairy or non-dairy milk in the Iced Coffee Fizz and Mocha Cola Delight, almond milk in the Cinnamon Vanilla Cooler, and coconut milk in the Vanilla Coffee Spritzer and Cold Brew Bliss.
Where can a cafe find the BLUE TOKAI X SWA syrups?
They sit in the tea and coffee range. Browse the B2B flavour collection or start with the 100% Coffee, Vanilla Cascara, Hibiscus Cascara and Coffee and Cocoa syrups.
Are the syrups natural?
Swa syrups are 100% natural, with no preservatives and no artificial colours or flavours, and they are made in Bangalore by a women-led team.
Can these drinks be served as fizzy and still-style variations?
Yes. Several recipes pair syrup with sparkling water or soda, while others use milk only. A cafe can offer both formats of the same syrup to cover different tastes.
Swa Artisanal Syrups is made in Bangalore by a team of women who believe Indian flavours deserve a place behind every bar and coffee counter. From Kokam off the Konkan coast to Nannari from Tamil Nadu, every syrup is preservative-free, naturally made, and built for the craft professional. Swa works with cafes, bars, restaurants, and hotels across India.
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