If your favorite drive-through order starts with vanilla, caramel or white chocolate, you can build a drink in that direction at home with espresso, a few coffee syrups and cold dairy. These seven drinks take their flavor cues from 7 Brew, the coffee chain.
They are independent home interpretations, not official recipes, exact replicas or a brand partnership. The flavor combinations follow the chain’s official menu, checked September 9, 2026; the quantities and methods below were developed for a smaller home drink.
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The selection includes vanilla-caramel, hazelnut mocha, Irish cream-white chocolate, cinnamon, salted caramel, banana-hazelnut and marshmallow-hazelnut flavors. Start with one that uses syrups you already own rather than buying every bottle at once.
What you need for these home versions
Each recipe uses 2 fluid ounces of espresso and 1/2 cup of cold dairy, plus flavoring and ice. A 16- to 20-ounce glass leaves room to stir. Ice shapes vary, so use less ice if your glass is crowded.
For the breve-inspired recipes, use half-and-half. The mocha recipes use whole milk and chocolate sauce. These choices are practical home formulas, not a description of the chain’s proprietary base. Milk can replace half-and-half if you prefer, but the drink will be less rich.
Use coffee syrups and pourable chocolate sauces intended for drinks. A teaspoon of thick dessert topping may not behave like a teaspoon of coffee syrup. Stir the flavorings into warm espresso first so the sauces disperse before the ice goes in.
Choose a recipe
- Blondie-Inspired Vanilla Caramel Breve
- Brunette-Inspired Hazelnut Caramel Mocha
- Smooth 7-Inspired Irish Cream White Chocolate Breve
- Cinnamon Roll-Inspired White Chocolate Breve
- Sweet & Salty-Inspired Caramel White Chocolate Breve
- Banana Bread-Inspired Hazelnut Mocha
- Cookie Butter-Inspired Marshmallow Hazelnut Breve
Blondie-Inspired Vanilla Caramel Breve
Vanilla and caramel are the simplest starting point in this lineup. Half-and-half gives the drink its creamy breve base; there is no need for whipped cream or a caramel-coated glass.
Blondie-Inspired Vanilla Caramel Breve
Vanilla and caramel are the simplest starting point in this lineup. Half-and-half gives the drink its creamy breve base; there is no need for whipped cream or a caramel-coated glass.
Ingredients
- 2 fluid ounces (60 ml) freshly brewed espresso
- 2 teaspoons vanilla coffee syrup
- 2 teaspoons caramel coffee syrup
- 1/2 cup (120 ml) cold half-and-half
- 1 cup ice cubes
Instructions
- Brew the espresso into a heatproof measuring cup. Stir in vanilla coffee syrup and caramel coffee syrup while the espresso is warm, until evenly mixed.
- Add the cold half-and-half and stir.
- Put the ice in a 16- to 20-ounce glass. Pour the coffee mixture over the ice, stir and serve immediately.
Notes
This is an independent home interpretation of the named flavor combination, not an official 7 Brew formula.
Times include preparing espresso. Syrup sweetness and sauce thickness vary by brand; make the measured recipe first, then record any adjustment.
Brunette-Inspired Hazelnut Caramel Mocha
Hazelnut, caramel and chocolate make this the mocha option. Plain milk plus measured chocolate sauce is convenient at home and keeps the chocolate level adjustable.
Brunette-Inspired Hazelnut Caramel Mocha
Hazelnut, caramel and chocolate make this the mocha option. Plain milk plus measured chocolate sauce is convenient at home and keeps the chocolate level adjustable.
Ingredients
- 2 fluid ounces (60 ml) freshly brewed espresso
- 2 teaspoons hazelnut coffee syrup
- 2 teaspoons caramel coffee syrup
- 1 tablespoon chocolate sauce made for drinks
- 1/2 cup (120 ml) cold whole milk
- 1 cup ice cubes
Instructions
- Brew the espresso into a heatproof measuring cup. Stir in hazelnut coffee syrup, caramel coffee syrup and chocolate sauce made for drinks while the espresso is warm, until evenly mixed.
- Add the cold whole milk and stir.
- Put the ice in a 16- to 20-ounce glass. Pour the coffee mixture over the ice, stir and serve immediately.
Notes
This is an independent home interpretation of the named flavor combination, not an official 7 Brew formula.
Times include preparing espresso. Syrup sweetness and sauce thickness vary by brand; make the measured recipe first, then record any adjustment.
The official flavor description identifies a hazelnut-and-caramel mocha; milk plus chocolate sauce is our home interpretation, not a statement about the chain’s ingredients.
Check hazelnut syrup labels for allergen information.
Smooth 7-Inspired Irish Cream White Chocolate Breve
Use nonalcoholic Irish cream coffee syrup here. It pairs with white chocolate for a sweet, creamy coffee without turning the drink into a cocktail.
Smooth 7-Inspired Irish Cream White Chocolate Breve
Use nonalcoholic Irish cream coffee syrup here. It pairs with white chocolate for a sweet, creamy coffee without turning the drink into a cocktail.
Ingredients
- 2 fluid ounces (60 ml) freshly brewed espresso
- 2 teaspoons nonalcoholic Irish cream coffee syrup
- 1 tablespoon white chocolate sauce made for drinks
- 1/2 cup (120 ml) cold half-and-half
- 1 cup ice cubes
Instructions
- Brew the espresso into a heatproof measuring cup. Stir in nonalcoholic Irish cream coffee syrup and white chocolate sauce made for drinks while the espresso is warm, until evenly mixed.
- Add the cold half-and-half and stir.
- Put the ice in a 16- to 20-ounce glass. Pour the coffee mixture over the ice, stir and serve immediately.
Notes
This is an independent home interpretation of the named flavor combination, not an official 7 Brew formula.
Times include preparing espresso. Syrup sweetness and sauce thickness vary by brand; make the measured recipe first, then record any adjustment.
Use coffee syrup, not Irish cream liqueur.
Cinnamon Roll-Inspired White Chocolate Breve
Brown sugar cinnamon syrup gives this drink its cinnamon-roll direction without gritty spoonfuls of ground spice. White chocolate sauce supplies the sweet icing-like note.
Cinnamon Roll-Inspired White Chocolate Breve
Brown sugar cinnamon syrup gives this drink its cinnamon-roll direction without gritty spoonfuls of ground spice. White chocolate sauce supplies the sweet icing-like note.
Ingredients
- 2 fluid ounces (60 ml) freshly brewed espresso
- 2 teaspoons brown sugar cinnamon coffee syrup
- 1 tablespoon white chocolate sauce made for drinks
- 1/2 cup (120 ml) cold half-and-half
- 1 cup ice cubes
Instructions
- Brew the espresso into a heatproof measuring cup. Stir in brown sugar cinnamon coffee syrup and white chocolate sauce made for drinks while the espresso is warm, until evenly mixed.
- Add the cold half-and-half and stir.
- Put the ice in a 16- to 20-ounce glass. Pour the coffee mixture over the ice, stir and serve immediately.
Notes
This is an independent home interpretation of the named flavor combination, not an official 7 Brew formula.
Times include preparing espresso. Syrup sweetness and sauce thickness vary by brand; make the measured recipe first, then record any adjustment.
Brown sugar cinnamon syrup is one combined flavored coffee syrup, not separate brown sugar and ground cinnamon.
Sweet & Salty-Inspired Caramel White Chocolate Breve
Salted caramel syrup and white chocolate give this one a different balance from the vanilla-caramel Blondie-inspired drink. Start with the syrup’s own salt level before considering any extra.
Sweet & Salty-Inspired Caramel White Chocolate Breve
Salted caramel syrup and white chocolate give this one a different balance from the vanilla-caramel Blondie-inspired drink. Start with the syrup’s own salt level before considering any extra.
Ingredients
- 2 fluid ounces (60 ml) freshly brewed espresso
- 2 teaspoons salted caramel coffee syrup
- 1 tablespoon white chocolate sauce made for drinks
- 1/2 cup (120 ml) cold half-and-half
- 1 cup ice cubes
Instructions
- Brew the espresso into a heatproof measuring cup. Stir in salted caramel coffee syrup and white chocolate sauce made for drinks while the espresso is warm, until evenly mixed.
- Add the cold half-and-half and stir.
- Put the ice in a 16- to 20-ounce glass. Pour the coffee mixture over the ice, stir and serve immediately.
Notes
This is an independent home interpretation of the named flavor combination, not an official 7 Brew formula.
Times include preparing espresso. Syrup sweetness and sauce thickness vary by brand; make the measured recipe first, then record any adjustment.
Do not add salt automatically; salted caramel products vary substantially.
Banana Bread-Inspired Hazelnut Mocha
Banana-flavored coffee syrup keeps this drink pourable and closer to a flavored mocha than a banana smoothie. Hazelnut and chocolate round out the dessert-style flavor.
Banana Bread-Inspired Hazelnut Mocha
Banana-flavored coffee syrup keeps this drink pourable and closer to a flavored mocha than a banana smoothie. Hazelnut and chocolate round out the dessert-style flavor.
Ingredients
- 2 fluid ounces (60 ml) freshly brewed espresso
- 2 teaspoons banana coffee syrup
- 2 teaspoons hazelnut coffee syrup
- 1 tablespoon chocolate sauce made for drinks
- 1/2 cup (120 ml) cold whole milk
- 1 cup ice cubes
Instructions
- Brew the espresso into a heatproof measuring cup. Stir in banana coffee syrup, hazelnut coffee syrup and chocolate sauce made for drinks while the espresso is warm, until evenly mixed.
- Add the cold whole milk and stir.
- Put the ice in a 16- to 20-ounce glass. Pour the coffee mixture over the ice, stir and serve immediately.
Notes
This is an independent home interpretation of the named flavor combination, not an official 7 Brew formula.
Times include preparing espresso. Syrup sweetness and sauce thickness vary by brand; make the measured recipe first, then record any adjustment.
Use banana coffee syrup, not mashed banana; fruit would create a different texture.
Check hazelnut syrup labels for allergen information.
Cookie Butter-Inspired Marshmallow Hazelnut Breve
The menu’s Cookie Butter flavor combines toasted marshmallow, hazelnut and white chocolate. This home version follows that flavor direction without adding actual cookie spread.
Cookie Butter-Inspired Marshmallow Hazelnut Breve
The menu’s Cookie Butter flavor combines toasted marshmallow, hazelnut and white chocolate. This home version follows that flavor direction without adding actual cookie spread.
Ingredients
- 2 fluid ounces (60 ml) freshly brewed espresso
- 2 teaspoons toasted marshmallow coffee syrup
- 1 teaspoon hazelnut coffee syrup
- 1 tablespoon white chocolate sauce made for drinks
- 1/2 cup (120 ml) cold half-and-half
- 1 cup ice cubes
Instructions
- Brew the espresso into a heatproof measuring cup. Stir in toasted marshmallow coffee syrup, hazelnut coffee syrup and white chocolate sauce made for drinks while the espresso is warm, until evenly mixed.
- Add the cold half-and-half and stir.
- Put the ice in a 16- to 20-ounce glass. Pour the coffee mixture over the ice, stir and serve immediately.
Notes
This is an independent home interpretation of the named flavor combination, not an official 7 Brew formula.
Times include preparing espresso. Syrup sweetness and sauce thickness vary by brand; make the measured recipe first, then record any adjustment.
No cookie butter spread is used. The name refers to the chain’s flavor combination.
Check hazelnut syrup labels for allergen information.
No espresso machine?
For each drink, try 2 teaspoons of instant espresso dissolved in 2 fluid ounces (60 ml) of hot water. It is a convenient substitute, though its strength and flavor will depend on the brand. Strong brewed coffee is another option, but increasing the liquid volume will make the finished drink less creamy.
Make the next drink suit your taste
Try the written quantities first and note the syrup brands. For a less-sweet second batch, reduce the syrups and sauces together by about one quarter. For example, 2 teaspoons becomes 1 1/2 teaspoons, and 1 tablespoon becomes 2 1/4 teaspoons. Reducing only one flavor can change the balance.
Prefer a stronger coffee flavor? Try a more concentrated espresso before adding extra liquid. These home recipes do not use the chain’s cup sizes or claim its caffeine, calorie or sugar values.
Which syrups should you buy first?
Vanilla and caramel cover the Blondie-inspired drink. White chocolate sauce opens up several more choices, so it is useful if you want to explore beyond that starting point. Irish cream syrup should be nonalcoholic; banana and toasted marshmallow are specialty flavors worth buying only if those are the drinks you want to make.
Serve these drinks freshly mixed. Keep dairy cold until you are ready to use it and follow the storage directions on your ingredients.
Another homemade coffee project
If you would like to make a chocolate flavoring from scratch, try our homemade mocha syrup recipe. Its consistency and sweetness differ from bottled sauce, so adjust the amount to taste instead of substituting it one-for-one.
