15 Festive Dunkin Christmas Drinks to Try

Dunkin's holiday menu only sticks around for a few weeks, but once you know the ratios behind it you can pour these dunkin christmas drinks any time you like. Every recipe below uses the same pantry staples: espresso or strong coffee, whole milk, a flavoured syrup and a festive topping, so once you've made one you can make them all. They also cost a fraction of the drive-thru price, and you control the sweetness, the caffeine and the size of the cup. Keep this list bookmarked for the whole holiday season, from the first cold snap right through New Year's Eve.

Pull a double shot (about 60 ml/2 fl oz) of espresso and stir it into 30 ml (2 tbsp) chocolate syrup and 15 ml (1 tbsp) peppermint syrup while it's still hot so the syrups dissolve fully. Pour the mixture over a full glass of ice, then top with 180 ml (3/4 cup) cold whole milk and stir well. Finish with whipped cream, a light drizzle of chocolate sauce and a pinch of crushed candy cane for the classic Dunkin look. If you don't have peppermint syrup, 1 ml (1/4 tsp) peppermint extract stirred into the chocolate syrup works just as well.

This is the drink to start with if you're new to making coffeehouse drinks at home, since it needs no espresso machine at all. Heat 240 ml (1 cup) whole milk gently in a small saucepan until steaming but not boiling, then whisk in 30 g (3 tbsp) cocoa powder and 30 g (2 tbsp) sugar until fully smooth. Pour into a warmed mug, top with whipped cream and a dusting of cocoa or crushed peppermint, and serve straight away while it's hottest. For a Dunkin-style richness, swap half the milk for single cream.

Brew a double shot of espresso (60 ml/2 fl oz) and stir in 30 ml (2 tbsp) white chocolate sauce until it's fully dissolved and glossy. Steam 200 ml (3/4 cup plus 1 tbsp) whole milk to about 60-65°C (140-150°F) so it's hot with a light layer of foam, then pour it over the espresso mixture. Top with whipped cream, a caramel drizzle and a pinch of cinnamon sugar, which is exactly how Dunkin finishes its own toasted white chocolate latte. Toasting the white chocolate sauce for a few seconds in a dry pan first deepens the flavour if you have the time.

Brew a strong iced latte base using 60 ml (2 fl oz) espresso and 200 ml (3/4 cup plus 1 tbsp) cold milk poured over ice, sweetened with 30 ml (2 tbsp) brown sugar syrup for that baked-cookie note. For the cloud foam, whisk 60 ml (1/4 cup) heavy cream with 15 g (1 tbsp) cookie butter and 5 ml (1 tsp) vanilla until thick and pillowy, then spoon it over the top so it floats. Crumble a few crushed biscuit cookies over the foam just before serving for crunch. The foam holds its shape best if the cream is well chilled before whisking.

This one skips coffee entirely, styled after Dunkin's first holiday Refresher. Muddle 60 g (1/2 cup) mixed frozen berries lightly, then combine with 120 ml (1/2 cup) brewed and cooled green or black tea and 60 ml (1/4 cup) berry juice or lemonade over a full glass of ice. Top with 60 ml (1/4 cup) sparkling water for fizz and stir gently to keep the bubbles. Garnish with a few whole berries and a sprig of mint or rosemary for a properly festive glass.

Whisk 15 ml (1 tbsp) molasses with 5 g (1 tsp) ground ginger, a pinch of cinnamon and clove, and 30 ml (2 tbsp) brown sugar to make a quick gingerbread syrup. Stir this into 60 ml (2 fl oz) hot espresso until fully combined, then pour in 220 ml (scant 1 cup) steamed milk. Top with whipped cream and a light dusting of extra cinnamon or a crushed gingerbread biscuit. Letting the syrup sit for a minute before adding the milk helps the spices bloom and deepens the flavour.

Stir 30 ml (2 tbsp) vanilla syrup and a few drops of almond extract into 60 ml (2 fl oz) hot espresso for that unmistakable sugar cookie flavour. Steam 200 ml (3/4 cup plus 1 tbsp) whole milk until frothy and pour it over the espresso mixture, then top with whipped cream. Finish with festive sprinkles pressed lightly into the cream so they don't sink, mimicking Dunkin's iced sugar cookie signature latte look. Almond extract is strong, so start with just 2-3 drops and taste before adding more.

Blend 60 ml (2 fl oz) cooled espresso, 200 ml (3/4 cup plus 1 tbsp) whole milk, 30 ml (2 tbsp) chocolate syrup, 10 ml (2 tsp) peppermint syrup and 250 g (2 cups) ice cubes until completely smooth and thick. Pour into a tall glass, top with whipped cream, chocolate drizzle and crushed candy cane, and serve with a wide straw straight away. If the frappe is too thin, blend in another handful of ice; if it's too thick, splash in a little extra milk. This is the best variation for using up leftover brewed coffee that's gone cold.

For the simplest drink on this list, combine 120 ml (1/2 cup) shop-bought eggnog with 120 ml (1/2 cup) whole milk in a small saucepan and heat gently until steaming, about 60-65°C (140-150°F). Pull or pour in 60 ml (2 fl oz) hot espresso, stir once, and pour into a mug. Top with a light dusting of nutmeg for the classic finish, no whisking, syrups or extra equipment required. This is the quickest drink to make when you want something festive with minimal washing-up.

Combine 200 ml (3/4 cup plus 1 tbsp) cold brew coffee, 120 ml (1/2 cup) milk, 20 ml (4 tsp) cinnamon syrup and 150 g (1 1/4 cups) ice in a blender and blitz until frothy and pale brown. Pour into a glass and top with whipped cream and a generous pinch of cinnamon sugar to mimic a snickerdoodle biscuit. Cold brew works better than hot espresso here because it stays smooth rather than watering down as the ice melts. Make a batch of cold brew concentrate ahead so this one takes under two minutes to pull together.

Steep a strong chai tea bag in 60 ml (2 fl oz) just-boiled water for 4 minutes, then stir in 90 ml (6 tbsp) eggnog and 90 ml (6 tbsp) milk. Warm the mixture gently in a saucepan or microwave until hot but not simmering, then pour into a mug. Top with whipped cream and a pinch of ground cardamom or nutmeg for extra warmth. This is the drink to reach for on the coldest evenings, since the chai spices carry more heat than a straight peppermint or gingerbread version.

Pour 240 ml (1 cup) cold brew coffee over ice and stir in 15 ml (1 tbsp) simple syrup to take the edge off the bitterness. Whisk 60 ml (1/4 cup) heavy cream with 10 ml (2 tsp) peppermint syrup using a milk frother or hand whisk until thick and doubled in volume, about 1 minute. Spoon the cold foam over the cold brew so it sits on top rather than mixing straight in, then finish with crushed candy cane. Serve immediately, as the foam is at its best within the first few minutes before it starts to settle.

Pour 30 ml (2 tbsp) caramel sauce into the bottom of a clear glass first, then add ice so the caramel stays visible along the sides as you build the drink. Pour in 200 ml (3/4 cup plus 1 tbsp) cold milk mixed with 15 ml (1 tbsp) cinnamon syrup, adding it slowly over the back of a spoon to keep the layers distinct. Top with 60 ml (2 fl oz) espresso poured gently over ice last, so it sits on top before you stir. Give it one good stir just before drinking to combine all three layers into a smooth, spiced latte.

For drinkers who want more caffeine kick, double the espresso to 120 ml (4 fl oz) while keeping the milk at 180 ml (3/4 cup) so the coffee flavour stays forward rather than getting lost. Stir in 30 ml (2 tbsp) chocolate syrup and 15 ml (1 tbsp) peppermint syrup while the espresso is hot, then pour over ice or steam the milk for a hot version. This ratio suits an afternoon pick-me-up better than the standard recipe, which is milder and better suited to morning sipping. Use a darker roast coffee if you're making it with a stovetop moka pot instead of an espresso machine.

Combine 240 ml (1 cup) cold brew coffee with 30 ml (2 tbsp) white chocolate sauce and stir until fully dissolved, since white chocolate sauce mixes more easily into cold coffee than most other syrups. Pour over ice and top with 90 ml (6 tbsp) cold milk, stirring gently so it stays smooth rather than swirling into streaks. Finish with a light caramel drizzle and a pinch of cinnamon sugar to match the flavour of Dunkin's own version. Cold brew's naturally lower acidity keeps this one tasting rounded and smooth rather than sharp.

Always stir syrups into hot espresso before adding cold milk or ice, since heat helps sugar-based syrups dissolve fully instead of sinking to the bottom of the glass. If you don't own an espresso machine, a moka pot or very strong instant coffee (double the usual strength) works as a substitute in any recipe here. Chill your glass and cream in the freezer for a few minutes before building iced drinks; it keeps the ice from melting too fast and diluting the flavour. Taste before you add whipped cream and garnish, since syrup sweetness varies by brand and you may want to adjust up or down.

Crushed candy cane, a dusting of cinnamon sugar and a light caramel or chocolate drizzle are the three garnishes used across almost every Dunkin holiday drink, so keep all three on hand. For a party spread, set out mini pitchers of milk, a jug of whipped cream and small bowls of toppings so guests can build their own drink to taste. Serve hot drinks in pre-warmed mugs (run them under hot water first) so they stay hotter for longer, and serve iced drinks in tall glasses with extra ice on the side. A cinnamon stick or small sprig of rosemary standing in the glass makes even a simple drink look properly festive for photos.

Any of the flavoured syrups here (peppermint, gingerbread, cinnamon, vanilla) can be made in a batch and stored in a sealed jar in the fridge for up to two weeks, ready to spoon straight into a hot or iced drink. Brew a large batch of cold brew concentrate on Sunday and keep it in the fridge for up to a week so the iced and blended drinks come together in under two minutes on busy mornings. Whipped cream is best made fresh, but you can whip a batch and keep it in a piping bag in the fridge for up to 2 days if you're prepping for a gathering. Avoid freezing milk-based lattes once assembled, since the dairy separates on thawing; freeze the syrup or cold brew base only, and add fresh milk when you're ready to serve.