25 Dunkin Coffee Drinks Every Fan Should Try

These 25 dunkin coffee drinks let you recreate every popular order from the drive-thru using real ingredients you control, so you decide exactly how much sugar and dairy goes in. Each version is an independent copycat built on the same espresso-to-milk ratios and flavour swirls the chain is known for, made at home for a fraction of the price. Whether you want a five-minute iced coffee before work or a blended coolatta for a hot afternoon, there's a build here for it. None of these are official Dunkin' recipes or affiliated with the brand in any way — they're just very good dupes.

Pull or brew 60 ml (2 oz) of strong coffee, pour it over 300 g (2 cups) of ice, then top with 180 ml (3/4 cup) cold whole milk and 15 ml (1 tbsp) vanilla syrup. Stir well so the syrup doesn't sink to the bottom, which is the most common reason a homemade version tastes flat compared to the original. Swap the vanilla syrup for a homemade vanilla bean simple syrup (equal parts sugar and water simmered with a split vanilla pod) if you want a more natural flavour with less sweetness.

Brew 240 ml (1 cup) of coffee using a medium-dark roast at double strength, then chill it fully before pouring over ice — hot coffee poured straight onto ice dilutes and waters down the flavour. Dunkin's own iced coffee leans on 100% arabica beans, so a smooth medium-dark blend gets you closest to that mild, non-bitter profile. Serve it plain over 250 g (about 2 cups) of ice for the truest copycat of the original black iced coffee.

Stir 22 ml (1.5 tbsp) caramel sauce with 22 ml (1.5 tbsp) half-and-half in the bottom of a glass until fully smooth, then fill three-quarters full with cold brewed coffee. Add ice and stir gently from the bottom up so you get ribbons of caramel through the drink rather than one uniform colour. Finish with an extra drizzle of caramel over the ice for the swirled look Dunkin's version is known for.

Steam or heat 180 ml (3/4 cup) whole milk until it's silky and slightly frothed, then pour it over 60 ml (2 oz) of hot espresso and 20 ml (4 tsp) French vanilla syrup. French vanilla swirl is a sweetened creamy syrup rather than a plain flavour shot, so if you're using a basic vanilla syrup, add a splash of extra cream to match that thicker mouthfeel. This one works hot or iced — just swap the steamed milk for cold milk and pour over ice for the iced version.

Combine 60 ml (2 oz) chilled strong coffee with 180 ml (3/4 cup) coconut milk and 15 ml (1 tbsp) coconut or toasted coconut syrup over ice. The coconut milk naturally sweetens the drink, so taste before adding extra syrup — most people find 15 ml is plenty. Toast a spoonful of shredded coconut in a dry pan for 2-3 minutes until golden and sprinkle it on top for a nutty crunch.

Steam 200 ml (3/4 cup plus 2 tbsp) whole milk to about 60°C (140°F) until it holds a light foam, then pour over 60 ml (2 oz) of hot espresso and 15 ml (1 tbsp) vanilla syrup, stirring once to combine. Keep the milk under 65°C (150°F) so it doesn't scald and turn bitter-tasting. Dust with a pinch of ground cinnamon for a warmer, more festive finish on cold mornings.

Whisk 25 g (2 tbsp) cocoa powder with 25 g (2 tbsp) sugar and 30 ml (2 tbsp) hot water into a smooth mocha paste, then stir it into 60 ml (2 oz) espresso and 180 ml (3/4 cup) hot or cold milk. Dunkin's mocha swirl gets its richness from chocolate blended with cream, so using a touch of cream instead of all milk gets you closer to that same body. Top with whipped cream and a light dusting of cocoa for a proper treat-worthy finish.

Blend 180 ml (3/4 cup) strong cold coffee, 60 ml (1/4 cup) milk, 15 ml (1 tbsp) vanilla syrup and 300 g (2 cups) ice until thick and slushy but still pourable — this usually takes about 45-60 seconds on high. Blend the liquids first and add the ice last so the blades don't stall, and stop as soon as it's smooth rather than over-blending, which turns it watery. Serve immediately with a straw, as this one melts fast once it's out of the blender.

Dissolve 15 g (1 tbsp) instant coffee granules in 60 ml (1/4 cup) hot water, then stir in 15 g (1 tbsp) sugar until fully dissolved. Pour over 250 g (2 cups) ice and top with 120 ml (1/2 cup) cold milk for a version that's ready in under five minutes with no brewing equipment needed. This is the fastest fix when you're craving iced coffee but don't have a coffee maker to hand.

Blend 180 ml (3/4 cup) cold brew coffee, 60 ml (1/4 cup) heavy cream or coffee creamer, 30 ml (2 tbsp) caramel sauce and 300 g (2 cups) ice until thick and creamy, about 45 seconds. This version leans on cream rather than milk, which gives it the richer, more latte-like body that separates it from a plain frozen coffee. Drizzle extra caramel around the inside of the glass before pouring for a bakery-style presentation.

Stir 30 ml (2 tbsp) pumpkin spice syrup (or homemade pumpkin puree simmered with sugar, cinnamon, ginger and clove) into 60 ml (2 oz) hot espresso, then top with 180 ml (3/4 cup) steamed milk. The pumpkin swirl works on black coffee too if you want a lighter, dairy-free version — just skip the milk and add a splash of hot water instead. Finish with a pinch of pumpkin pie spice on top for the classic autumn look and aroma.

Make the mocha base as in the sweet mocha swirl (25 g cocoa, 25 g sugar, 30 ml hot water) and stir into 60 ml (2 oz) espresso, then add 10 ml (2 tsp) peppermint syrup and 180 ml (3/4 cup) hot milk. Crush a candy cane and sprinkle it over whipped cream for the seasonal finish. This one also works well iced for a festive drink on a warmer winter day — just chill everything and pour over ice instead of steaming the milk.

Fill a glass with 300 g (2 cups) ice, pour in 120 ml (1/2 cup) cold brew concentrate slowly over the back of a spoon, then gently float 120 ml (1/2 cup) vanilla-sweetened milk on top so the layers stay distinct before stirring. The visual layering only holds for a minute or two, so this one is best served straight away for photos before you mix it through. Cold brew concentrate (steeped at a 1:4 coffee-to-water ratio for 12-24 hours) gives a smoother, less acidic base than regular hot-brewed coffee for this style.

Steep 120 g (1/2 cup) coarsely ground dark roast coffee in 480 ml (2 cups) cold filtered water for 12-24 hours in the fridge, then strain through a fine sieve or cheesecloth to get a strong concentrate. Serve 90 ml (3 oz) of the concentrate over ice with just a splash of milk for drinkers who want maximum caffeine and minimum sweetness. This concentrate keeps in the fridge for up to a week, so it's worth batching for the boldest coffee on demand.

Steam 180 ml (3/4 cup) barista-style oat milk until it's silky and slightly thickened, then pour over 60 ml (2 oz) espresso and 10 ml (2 tsp) vanilla syrup. Barista oat milk froths and steams more like dairy than regular oat milk, so it's worth the extra cost if you want a proper latte texture. This is the easiest dairy-free swap across almost every hot drink on this list — just use the same milk-to-coffee ratio as the dairy version.

Combine 60 ml (2 oz) chilled strong coffee with 180 ml (3/4 cup) cold milk and 15 ml (1 tbsp) hazelnut syrup over 250 g (2 cups) ice, stirring well to combine. Hazelnut pairs particularly well with a darker roast base, since the nutty sweetness can get lost against a milder coffee. Add a few crushed toasted hazelnuts on top if you want extra texture and a bakery-style finish.

Brew 240 ml (1 cup) medium-dark roast coffee using your usual method, then stir in 30 ml (2 tbsp) light cream or half-and-half and 10 g (2 tsp) sugar to taste. This is the simplest drink on the list and the best benchmark for testing whether your coffee blend and roast are close to the Dunkin' original before you build more complicated variations on top of it. Keep the coffee-to-cream ratio close to 8:1 for the classic light-but-not-milky balance.

Combine 30 ml (1 oz) espresso with 90 ml (3 oz) brewed coffee and 120 ml (1/2 cup) milk for the double-coffee-hit combination the Dunkalatte is known for. Serve hot with steamed milk or cold over ice, either way keeping the espresso-to-coffee ratio at 1:3 so the espresso boosts the body without overpowering the coffee flavour underneath. Add 10 ml (2 tsp) of vanilla or caramel syrup if you want the sweetened version rather than the plain original.

Stir 20 ml (4 tsp) salted caramel sauce into 60 ml (2 oz) hot espresso, then top with 180 ml (3/4 cup) steamed whole milk and a light pinch of flaky sea salt on the foam. The salt should be a background note rather than an overt flavour, so add it in small pinches and taste as you go. Drizzle a little extra caramel over the foam in a crosshatch pattern for a coffee-shop presentation at home.

Toast 20 ml (4 tsp) almond syrup's flavour further by warming it briefly with a drop of vanilla extract, then combine with 60 ml (2 oz) cold coffee and 180 ml (3/4 cup) milk over ice. This is one of Dunkin's most requested nutty flavour combinations, and it works because the toasted note plays well against a smooth medium roast rather than a very dark, bitter one. A few sliced almonds on top add crunch and signal the flavour before the first sip.

Simmer 30 ml (2 tbsp) molasses with 15 g (1 tbsp) brown sugar, a pinch each of ground ginger, cinnamon and clove, and 30 ml (2 tbsp) water for 2-3 minutes to make a quick gingerbread syrup, then stir into 60 ml (2 oz) espresso and top with 180 ml (3/4 cup) steamed milk. This syrup keeps in the fridge for up to two weeks, so it's worth making a double batch during the colder months. Top with whipped cream and a light dusting of cinnamon for the full festive effect.

Stir 20 ml (4 tsp) butter pecan syrup into 60 ml (2 oz) hot or cold coffee, then top with 180 ml (3/4 cup) milk. If you can't find butter pecan syrup, simmer 30 g (2 tbsp) brown sugar with 15 g (1 tbsp) butter and a handful of chopped pecans for 3-4 minutes until fragrant, then strain out the nuts and use the syrup. Reserve a few toasted pecan pieces to scatter on top for crunch and a nuttier aroma.

Blend 180 ml (3/4 cup) cold coffee, 30 g (2 tbsp) chocolate syrup, 60 ml (1/4 cup) milk and 300 g (2 cups) ice until thick and slushy, about 45-60 seconds on high. Taste before serving and add an extra 10 ml (2 tsp) chocolate syrup if you prefer it richer, since chocolate flavour mutes slightly once the drink is fully frozen. Top with whipped cream and a light chocolate drizzle for the classic frozen mocha look.

Brew a single strong pod or 30 g (2 tbsp) ground coffee through a small pour-over directly into a glass of 200 g (1.5 cups) ice so it chills as it brews. Top with 90 ml (1/3 cup) milk and 10 ml (2 tsp) syrup of choice, stirring well. This method is the quickest single-cup option when you only need one drink and don't want to deal with a full batch or a blender.

Blend 120 ml (1/2 cup) cold coffee with 120 ml (1/2 cup) brewed chai concentrate, 15 ml (1 tbsp) vanilla syrup and 300 g (2 cups) ice until smooth and thick, about 45 seconds. The chai spices add warmth against the cold, icy texture, which makes this one of the more unusual but genuinely tasty combinations on the list. Dust the top with a pinch of ground cinnamon and cardamom for extra aroma as soon as it's poured.

Always chill your coffee or espresso before pouring over ice — hot coffee melts the ice fast and waters everything down, which is the single biggest reason homemade iced coffee tastes weaker than the real thing. Brew coffee slightly stronger than you'd drink it hot, since the ice will dilute it as it sits. When blending frozen drinks, add liquids to the blender first and ice last so the blades don't jam, and stop blending the moment it looks smooth rather than letting it run longer.

Whipped cream, a caramel or chocolate drizzle, and a light dusting of cinnamon or cocoa turn any of these drinks from simple to café-style in seconds. Use clear glassware for iced and layered drinks so the swirls and layers are visible, and always serve frozen drinks immediately since they separate and melt within about 10 minutes. A few toasted nuts, crushed candy cane, or shaved chocolate on top adds texture and signals the flavour before the first sip.

Brew a large batch of cold brew concentrate (120 g coffee to 480 ml water, steeped 12-24 hours) and keep it in a sealed jar in the fridge for up to a week, diluting individual servings with milk and ice as needed. Homemade flavour syrups such as vanilla, caramel or gingerbread also keep for up to two weeks refrigerated in a sealed jar or bottle. Avoid batching drinks that already contain milk or cream for more than a day, since dairy-based coffee separates and turns sour faster than black coffee concentrate.