This extra-thick milkshake has all the flavors of a classic Snickers bar: caramel, chocolate, and peanuts. Unsweetened cocoa powder works to add a punch of chocolate flavor without amping up the sippable dessert's sweetness.
'non alcoholic' on Serious Eats
Smooth peanut butter and butter pecan ice cream create layers of nutty flavor in this sweet, salty take on the classic peanut butter cup.
A thick, frosty blueberry shake made with frozen kefir cubes and fresh ginger.
A sophisticated take on peaches and cream, this 3-ingredient smoothie combines fresh peaches, basil, and frozen kefir cubes.
Fresh raspberries and mint are blended with cubes of frozen kefir plus a little honey for balance in this frosty, fresh smoothie.
This shake has a generous amount of goat cheese, layers of flavor, and is topped off with a few big turns of freshly ground black pepper for a perfect savory finish.
Figs and balsamic vinegar are a classic pairing, and make a remarkably delicious soda.
This subtly sweet vegan smoothie makes the perfect summer breakfast: ultra-creamy with a hint of grassy green tea powder, it's delicious enough to double as dessert.
The balanced and decidedly tropical flavors of this friendly green smoothie are just the ticket to a relaxed state of mind.
Summer's the time to break out the blender for morning smoothies—the weather's hot and the fruit is ripe. Get out of your berry-and-yogurt rut with this ultra-creamy smoothie using a usually-savory ingredient: avocado.
When the weather's warm, a cold blender drink makes the perfect breakfast. This one even blends your morning joe right in there with the fruit and nuts.
This refreshing non-alcoholic pitcher drink takes spicy ginger beer and pairs it with a tangy rhubarb syrup and plenty of fresh lime. It's a great option for a brunch crowd.
This smoothie is like a PB&J sandwich and a glass of milk all in one.
Mexican-style horchata made with rice and almonds gets a jolt from dark-roast coffee beans and spicy cinnamon sticks.
Mexican-style horchata made with rice and almonds gets a southeast Asian-style lift from bright lemongrass and ginger.
Mexican-style horchata made with rice and almonds gets an infusion of fresh strawberries for a fruity, pastel-hued beverage.
Spanish horchata is thick, creamy and sweet, like an amped-up almond milk.
Bright orange, honey-sweet persimmons make a delicious alternative to mangoes in a yogurt-based lassi.
Cacao nib-infused almond milk tastes great served frothy and chilled or heated up for an extra-special hot chocolate.
This slightly savory shrub has woodsy rosemary flavors and a hint of citrus. It's great over ice with gin and a bit of seltzer, but it's also refreshing without the booze.