Who says you need alcohol (or a fancy bar) to feel like a chef or celebrate life’s little successes? Whether you’re hosting friends on a warm Lagos evening or just want to treat yourself after a long day, these four DIY non-alcoholic cocktails are delicious, refreshing, and surprisingly easy on the wallet. Even better? Each one pairs perfectly with a beloved Nigerian snack—because no good drink should travel alone.

Note: When we mention “a tin” or “peak milk tin container” as a measurement, we mean an empty evaporated milk tin (about 150 ml). This is just a handy household measuring cup—do not go and add evaporated milk to the drinks o!

1. Virgin Mojito + Puff Puff

Crisp, cool, and citrusy. The lime adds a tart zing, while the mint delivers refreshing coolness. It’s light but lively—like a breeze through palm trees in the cool harmattan air. You only need soda water, lime juice, sugar, and fresh mint. The magic is in the mixing.

Pair with: Puff puff—that golden, pillowy delight found at every Nigerian party.

Ingredients (serves 5):

• 40 fresh mint leaves (about 8 per glass)

• 5 tbsp sugar

• Juice of 5 limes

• Soda water or sparkling water (~1 litre)

• Ice blocks

• Lime wedges & mint sprigs (for decoration)

Steps:

1. In each tall glass, press and pound 8 mint leaves with 1 tbsp sugar and juices from 5 limes until you can perceive a minty aroma.

2. Fill the glass with ice.

3. Top with soda water.

4. Stir gently to combine.

5. Decorate with a lime wedge and a mint sprig.
   

2. Sparkling Apple Ginger Punch + Boli & Groundnut

This is the bold one—the mocktail with attitude, just like your favorite auntie at owambe.

What it tastes like: Bold, tangy, and spicy. Apple juice lays the fruity base, while fresh ginger brings heat and energy. A burst of lemon brightens the whole drink.

Pair with: Boli (roasted plantain) and groundnut. The smokiness of the boli complements the gingery kick, while the creamy peanuts round it out. It’s a full experience in every bite and sip.

Ingredients (serves 5):

• 5 empty milk cups (about 750 ml) of apple juice

• 2 and a half teaspoon of freshly grated ginger

• Juice of 5 medium lemons

• Soda or sparkling water (~1 litre)

• Apple slices (for decoration)

Steps:

1. Combine apple juice, grated ginger, and lemon juice in a shaker or glass.

2. Stir or shake well.

3. Pour over a glass filled with ice.

4. Top with soda water.

5. Garnish with a thin apple slice or a twist of lemon.
   
   

3. Cucumber Cooler + Chin Chin

Smooth, light, and hydrating. The cucumber offers a fresh, clean taste, while lemon juice and honey add a soft tang and mellow sweetness. Think of SevenUp without all the gas.

Pair with: Chin chin. The crunch of this popular snack matches perfectly with the smooth cucumber freshness, creating a light, clean contrast you’ll keep coming back to.

Ingredients (serves 5):

• 20 slices of fresh cucumber (4 slices per glass)

• 5 teaspoon of honey or sugar

• Juice of about 5 lemons

• Soda water (~1 litre)

• Ice blocks

• Additional cucumber slices (for decoration)

Steps:

1. Blend cucumber slices and pour into a glass or shaker.

2. Add the lemon juice and honey or sugar. Mix well.

3. Strain into another glass filled with ice (optional, for a smoother texture).

4. Top with soda water.

5. Decorate with a cucumber ribbon or slice.
   

4. Tropical Sunrise + Plantain Chips

What it tastes like: Sweet, tangy, and refreshingly floral. The bright orange and pineapple juices blend into a juicy tropical base, while the zobo syrup adds a subtle hibiscus tang and beautiful deep red color that makes this drink feel like a vibrant sunset in a glass.

Pair with: Plantain Chips — The salty crunch of the chips balances the floral sweetness and citrus tang of the drink, creating an addictive flavor combo.

Ingredients (serves 5):

• 5 empty milk cup (about 750 ml) of orange juice

• 5 empty milk cup (about 750 ml) of pineapple juice

• About 1/3 of an empty milk cup (about 50 ml) of zobo syrup

• Ice blocks

• Orange slices or mint sprigs (for garnish)

Steps:

1. Fill a glass with ice.

2. Pour in the pineapple juice, then the orange juice.

3. Slowly pour in the zobo syrup—it will sink and create a layered “sunrise” effect.

4. Do not stir if you want the colors to remain separated like a rainbow.

5. Garnish with an orange slice or mint sprig.
   
   

Quick Zobo Syrup Tip: To make zobo syrup, simmer dried hibiscus petals with water and sugar until thickened, then strain and cool before use.

Try these drinks and tell us what you think. Cheers to sipping smart and snacking local. 🥂

Image Credits:

Image 1: vegecravings.com Image 2:fooby.ch image 3: southernliving.com image 4: thebottleclub.com