Brunch without booze doesn’t have to be boring. Let’s be real – not everyone wants to start their day with a mimosa, and sometimes you need drinks to help you function after noon.
Here are five killer mocktail recipes to make guests forget they’re not drinking the hard stuff. These drinks, ranging from farm-fresh berries to maple-infused cold brew, pack serious flavor without the hangover.
Want to be the brunch hero everyone’s talking about? Stick around.
Farm-Fresh Berry Sparkler
As a Wisconsin culinary professional, I’ve found that our local berry farms produce some of the most vibrant and flavorful fruits during the summer months. From sun-ripened strawberries to plump blueberries and raspberries, these fresh ingredients make perfect non-alcoholic brunch beverages the whole family enjoys.
The Farm-Fresh Berry Sparkler combines the natural sweetness of seasonal berries with effervescent sparkling water, creating a rejuvenating and visually stunning drink perfect for weekend brunches or special occasions. My daughters love helping me muddle the berries and garnish these colorful drinks, making it a fun family activity.
Ingredients
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons local honey
- 1 tablespoon fresh lemon juice
- 4 fresh mint leaves
- 2 cups sparkling water
- Ice cubes
- Additional berries and mint for garnish
In a mixing glass or mason jar, gently muddle the mixed berries with honey and lemon juice until they release their juices but maintain some texture.
Fill two tall glasses with ice, divide the berry mixture between them, and top with sparkling water. Gently stir, being careful not to overmix and lose the carbonation. Garnish with fresh berries and mint leaves before serving.
For best results, choose berries that are fully ripe but still firm. The drink can be customized by adjusting the honey to taste, especially since berry sweetness varies throughout the season.
If making for a larger group, the berry mixture can be prepared up to 2 hours in advance, but add the sparkling water just before serving to maintain its effervescence. Store any leftover berry mixture in an airtight container in the refrigerator for up to 24 hours.
Wisconsin Maple Cold Brew
Growing up in Wisconsin, maple syrup has always been a cherished local treasure, and I’ve discovered countless ways to incorporate its rich sweetness into food and beverages. This cold brew recipe combines the smooth, bold flavor of coffee with the distinct character of pure Wisconsin maple syrup, creating a rejuvenating non-alcoholic brunch option that’s perfect for warm summer mornings.
As a chef and father, I appreciate how this drink can be prepared ahead of time, making busy mornings more manageable while still delivering a cafe-quality experience. The cold brewing process naturally reduces acidity, resulting in a smoother coffee that pairs beautifully with the maple syrup’s complex sweetness, while a touch of cream rounds out the flavors perfectly.
Ingredients
- 1 cup coarse-ground coffee beans
- 4 cups cold filtered water
- 3 tablespoons Wisconsin maple syrup
- 1/2 cup half-and-half or cream
- Ice cubes
- Optional: maple sugar for rim garnish
Combine the coarse-ground coffee with cold filtered water in a large jar or pitcher. Stir gently to verify all grounds are saturated, then cover and refrigerate for 12-24 hours. Strain the mixture twice through a fine-mesh sieve lined with cheesecloth or a coffee filter.
In each serving glass, combine 1 cup of cold brew concentrate with 1 tablespoon maple syrup and stir until dissolved. Add ice cubes and top with a splash of cream to taste.
For the best results, use dark roast coffee beans and grade A or B pure maple syrup – avoid pancake syrups or maple-flavored alternatives. The cold brew concentrate can be stored in the refrigerator for up to two weeks, making it easy to prepare multiple servings as needed.
For an extra special presentation, rim glasses with maple sugar before serving, and adjust the maple syrup amount to taste, as natural maple syrups can vary in sweetness intensity.
Citrus-Honey Spritzer
Growing up in Wisconsin, I’ve always appreciated the blend of local honey with fresh citrus flavors, especially during our vibrant summer brunches.
This invigorating spritzer combines the honey’s sweetness with bright citrus notes, creating a sophisticated non-alcoholic alternative that’s perfect for any time of day.
As a father and chef, I’ve found this drink to be a hit with adults and children at family gatherings. The recipe can be easily scaled up for larger parties, and the combination of honey and citrus provides a natural energy boost that doesn’t result in the crash often associated with sugary beverages.
Ingredients
- 2 tablespoons local honey
- 1 cup fresh-squeezed orange juice
- 1/2 cup fresh-squeezed grapefruit juice
- 1/4 cup fresh lemon juice
- 4 cups sparkling water, chilled
- Ice cubes
- Citrus slices for garnish
- Fresh mint sprigs (optional)
In a large pitcher, dissolve the honey in a small amount of warm water, then stir in the fresh-squeezed orange, grapefruit, and lemon juices until well combined.
Add the chilled sparkling water just before serving, and gently stir to maintain carbonation. Serve over ice in tall glasses, garnished with citrus slices and optional mint sprigs.
Use freshly squeezed citrus juices rather than store-bought varieties for the best results, as they provide a brighter, more authentic flavor.
The honey can be adjusted to taste, and if serving this at a brunch gathering, consider preparing the juice mixture in advance, but add the sparkling water just before serving to maintain the effervescence.
Store any leftover juice mixture (without sparkling water) in an airtight container in the refrigerator for up to 2 days.
Door County Cherry Fizz
Door County cherries have been a prized Wisconsin treasure since the late 1800s, with the region’s unique microclimate and soil composition creating the perfect environment for growing these tart, flavorful fruits.
This recipe transforms these local gems into a sophisticated non-alcoholic brunch beverage that captures the essence of Wisconsin summers.
As a chef who’s experienced brunches from coast to coast, I’ve found that incorporating regional ingredients creates the most memorable dining experiences.
This Door County Cherry Fizz celebrates our state’s agricultural heritage while offering a refined alternative to mimosas and Bloody Marys, and they’re suitable for the whole family.
Ingredients
- 1 cup Door County tart cherry juice
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey (preferably Wisconsin wildflower honey)
- 4 fresh mint leaves
- 2 cups sparkling water, chilled
- Ice cubes
- Fresh Door County cherries for garnish
- Additional mint sprigs for garnish
Combine the cherry juice, lemon juice, and honey in a pitcher, stirring until the honey is completely dissolved.
Gently muddle mint leaves and add to the mixture.
Fill serving glasses with ice, pour the cherry mixture halfway, and top with chilled sparkling water.
Garnish with fresh cherries and mint sprigs before serving immediately.
For best results, chill all ingredients beforehand to maintain maximum fizz.
If Door County cherries aren’t in season, you can use frozen cherries that have been thawed, though the fresh garnish may need to be omitted.
The honey can be adjusted to taste, particularly when using sweeter cherry juice varieties.
This recipe easily scales up for larger gatherings and can be pre-mixed (excluding the sparkling water) up to 24 hours ahead.
Creamy Vanilla Bean Chai
Growing up in Wisconsin, I’ve always appreciated how local dairy products can elevate a simple beverage into something extraordinary.
This creamy vanilla bean chai combines the richness of Wisconsin cream with aromatic chai spices, creating a luxurious non-alcoholic option perfect for weekend brunches.
As a chef and father, I’ve found this recipe to be a crowd-pleaser that brings warmth and comfort to any gathering. The combination of genuine vanilla beans and freshly ground spices creates an aromatic experience that fills the kitchen, making it especially appealing during our cold Wisconsin winters when we’re looking for something cozy yet sophisticated.
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 4 black tea bags
- 1 vanilla bean, split lengthwise
- 2 cinnamon sticks
- 6 whole cardamom pods
- 4 whole cloves
- 1-inch piece fresh ginger, sliced
- 1/4 teaspoon black peppercorns
- 3 tablespoons honey
- Ground cinnamon for garnish
In a medium saucepan, combine milk and cream over medium heat. Add tea bags, scraped vanilla bean and pod, and all whole spices.
Heat until small bubbles form around the edges, then reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat, strain through a fine-mesh sieve, and stir in honey while still hot.
Serve immediately in warmed mugs, garnished with a sprinkle of ground cinnamon.
For the best results, consider grinding whole spices before use to maximize their flavor. The mixture can be made in advance and reheated, though the fresh version offers superior taste.
If you’re serving this at a brunch gathering, keep it warm in a slow cooker set to low, and add a splash of fresh cream to each serving for an extra touch of richness. The recipe can easily be doubled for larger gatherings.
Frequently Asked Questions
Can I make these drinks ahead?
Most mocktails stay fresh for up to 24 hours in the refrigerator. After that, ingredients start to separate, and carbonated elements become flat.
What about substituting ingredients?
Feel free to experiment with similar ingredients while maintaining the original ratios. Wisconsin maple syrup makes an excellent alternative to simple syrup in most recipes.
Why bother with fancy mocktails?
Non-alcoholic alternatives provide inclusive options for non-drinkers and children, offering more variety than standard beverages. They add a special touch to family gatherings and celebrations.
Best garnishes?
Fresh fruits, local berries, and garden herbs enhance presentation and flavor.Avoid artificial decorations like paper umbrellas.
Wake Up With Mocktails
Ready to elevate your brunch game beyond these invigorating mocktails? As a Wisconsin chef, I’ve discovered that the right kitchen tools make all the difference when crafting both beverages and meals.
When preparing weekend brunches for my family, quality equipment helps me create memorable experiences – from perfectly muddled mint in virgin mojitos to fluffy pancakes drizzled with local maple syrup.
After years of commercial kitchen experience and countless family brunches, I’ve curated a collection of essential tools that deliver consistent results. The kitchen equipment I trust and use daily has proven invaluable for professional-grade cooking and creating special moments with my daughters.
Whether you’re mixing up mocktails or full meal prep, investing in reliable tools transforms the cooking experience.
Join me in exploring how the right equipment can help you create restaurant-quality dishes and drinks while celebrating Wisconsin’s abundant local ingredients. Your kitchen adventures await!
Final Thoughts
Whether you’re hosting a baby shower or simply taking a break from alcohol, non-alcoholic brunch drinks don’t have to be boring.
Trust me – I’ve seen too many sad orange juices sitting alone at fancy brunches.
Get creative! Mix fresh Wisconsin cranberry juice with sparkling water and local honey.
Blend up frozen berries with coconut milk. The possibilities are endless.
Key tips to remember:
- Fresh ingredients matter
- Don’t forget garnishes
- Keep it seasonal
- Have fun experimenting
Your guests won’t even miss the booze.
And bonus? No one has to worry about driving home.
Now that’s what I call a successful brunch.
