From Bold Brews to Dirty Sodas

At Harvest Table Culinary Group, every meal tells a story—and that includes beverages. From rich, indulgent hot chocolates to lavender milk tea topped with matcha cold foam, Harvest Table is redefining the beverage experience on partner college campuses with creative, on-trend offerings designed to bring wellness, personalization, and a spark of creativity to student dining. 

College beverage trends are increasingly driven by Gen Z—the dominant college-age demographic—seeking personalization, health benefits, and social experiences. Customizable options like dirty soda, which blends sodas with cream, syrups, and add-ins, highlight this demand for indulgent, on-trend drinks, with interest climbing to 48% in 2025. Viral social media content has predominantly amplified consumer awareness around these novel beverages.   

Alcohol-free alternatives are often leading the charge, offering students a way to socialize without compromising health goals. Nearly 49% of Gen Z consumers say cutting back on alcohol is important to their wellness, and mocktails provide a flavorful, inclusive option for campus gatherings. 

“Today’s students are highly attuned to trends and experiences, and at Harvest Table Culinary Group, we’re listening and responding,” said Patrick McBride, Harvest Table Culinary Group Director of Hospitality at Regis University. “For these students, beverages aren’t just about taste—they’re about connection, culture, and moments worth savoring.” 

Functional beverages featuring probiotics, protein, and adaptogens are also gaining momentum, while cold foam creations deliver both visual appeal and flavor innovation. Collectively, these trends highlight the need for beverage offerings that are customizable, promote wellness, and social media worthy.  

Innovation in Action 

These ideas came to life during a Beverage Culinary Development Session held at Regis University in Denver, Colorado, where 12 chefs, dietitians, and sustainability coordinators collaborated to craft recipes that will roll out across Harvest Table Culinary Group partner campuses in the coming months. Highlights included: 

• Hot Chocolate Bar 

• Peppermint Hot Chocolate: Rich cocoa with peppermint cream and candy cane syrup. 

• Black Forest: Decadent cocoa with cherry whipped cream and maraschino cherry 

• Shaken Teas with Adaptogens & Boba 

• • Lavender milk tea with matcha cold foam 

• • Watermelon mint lemonade refresher with ashwagandha 

• Dirty Soda Social 

• • Peaches N Cream: Organic peach concentrate, club soda, ginger beer, and scratch-made cold foam 

• • Root Beer Float and Shirley Temple classics 

• Speakeasy Mocktails 

• • Espresso-Tini 

• • NA Paloma 

At Regis University, following the beverage development session, the Harvest Table team held several pop‑ups and menu pairings, supported by their beverage partners. The team incorporated a wide range of recipes and flavor ideas into their own creations, including concentrated bases for bubbler machines that have worked especially well for specialty drinks. The team there has also been testing occasional dirty sodas, Italian sodas, and other mocktails as pairings with different stations across campus. 

High Point University (HPU) has been steadily expanding its beverage programming, bringing to life many of the ideas first imagined during the Regis University culinary beverage session. What began as a set of creative concepts has now become a series of campuswide experiences—from National Mocktail Week to National Hot Chocolate Day, National Latte Day, and a slate of elevated Farm Table dinners—all demonstrating how thoughtfully crafted beverages can help shape a memorable experience. 

National Mocktail Week set the tone. Throughout the week, the dining team introduced students and guests to a range of drinks that blended wellbeing, nostalgia, and campus‑grown ingredients. Wellbeing‑oriented offerings like a pomegranate‑ginger mule and a blackberry‑honey mojito sat alongside a whimsical cotton‑candy‑topped Shirley Temple. Botanical mocktails featured juniper berry and thyme syrups produced by the HPU Campus Gardens team, while a student‑created cranberry‑orange spritzer showcased both creativity and technique with its infused ice cube. Even the espresso mocktini drew a direct line back to the original Regis beverage development work. Across the week, guests sampled more than seven varieties, experiencing not just flavor but the story and intention behind each drink. 

On National Hot Chocolate Day, the campus shifted into a cozier mode, offering a collection of recipes born from the same beverage sessions. Black Forest, Caramel Craze, Double Chocolate, Classic, and Cinnamon Twist hot chocolates were paired with scratch made flavored whipped creams—turning a simple winter favorite into a moment of indulgence. 

National Latte Day continued that spirit while partnering with HPU Campus Activities’ popular Stuff‑a‑Plush event. A customizable latte bar gave students the chance to craft their own drinks, choosing from flavors like white chocolate, classic chocolate, dipped‑strawberry, and white chocolate amaretto. Each latte was canned to order, adding a fun, modern twist to the experience. 

At the monthly Farm Table Dinner, guests were welcomed with an espresso mocktini topped with a cocoa‑stenciled heart or a raspberry‑vanilla spritzer. 

“Harvest Table Culinary Group redefines campus dining by putting student voices at the center of every decision,” said James “Jay” Vetter, Harvest Table Culinary Group Chief Culinary Officer. “Through active listening and collaboration, Harvest Table transforms student feedback into creative concepts that reflect the current college generation’s evolving tastes and is looking to the horizon to prepare for the next generation.”