25 Dunkin Donuts Drinks You Need to Try

This round-up gathers 25 copycat Dunkin Donuts drinks so you can recreate your go-to order at home for a fraction of the price. Every recipe uses real, buyable ingredients like espresso, whole milk and simple syrup rather than vague instructions, so the ratios genuinely taste like the drive-thru version. You'll find iced, hot, frozen and blended options, plus swaps for dairy-free milk and sugar-free syrup. None of these are affiliated with or endorsed by Dunkin' — they're independent copycat recipes built by testing the flavour profiles people search for most.

Brew a strong pot of coffee at double the usual grounds-to-water ratio, then chill it fully in the fridge before pouring over ice so it never tastes watered down. Dunkin's iced coffee leans on 100% arabica beans, so a medium roast gives the closest flavour match. Stir in a splash of simple syrup rather than granulated sugar, since sugar won't dissolve properly once the coffee is cold. Finish with whole milk or light cream poured to taste for that classic diner-coffee body.

This is the simplest dupe in the list and the one worth mastering first, since every other hot drink here builds from it. Brew 240 ml (1 cup) of medium-roast coffee at full strength, then stir in cream and sugar to taste while it's still hot so both dissolve cleanly. Dunkin's regular blend is smooth rather than bitter, so avoid over-extracting by keeping brew time under 5 minutes. A pinch of salt in the grounds before brewing rounds out any harshness without adding flavour.

The Dunkalatte is Dunkin's mash-up of iced coffee and a latte, so you're building two components: espresso and cold-brew coffee, combined over milk. Pull two 30 ml (1 oz) shots of espresso and mix them with 120 ml (4 oz) of chilled cold-brew concentrate. Pour both over ice with 120 ml (1/2 cup) of whole milk and a pump of vanilla syrup, stirring well since the two coffees separate quickly. The double coffee base is what gives it more caffeine punch than a standard latte.

For the creamiest texture, steam whole milk to 60-65°C (140-150°F) rather than boiling it, which keeps the milk sweet and prevents a scalded taste. Pour the steamed milk over 60 ml (2 oz) of hot espresso, then swirl in 30 ml (2 tbsp) of homemade caramel sauce made from butter, brown sugar and cream simmered until glossy. Top with whipped cream and an extra caramel drizzle for the full signature-latte look. Swapping in oat milk gives a similarly creamy result if you want it dairy-free.

Cold brew needs a long steep, not a fast chill, so combine 100 g (1 cup) coarse-ground coffee with 950 ml (4 cups) cold water and let it sit in the fridge for 12-18 hours before straining through a fine sieve or cheesecloth. Serve the concentrate over ice diluted with water to taste, since cold brew is naturally stronger than iced coffee. For the sweet cream, whisk 120 ml (1/2 cup) heavy cream with 30 ml (2 tbsp) simple syrup and a splash of vanilla until slightly thickened, then float it on top. The smoothness comes from cold brew's naturally low acidity, so resist the urge to over-sweeten.

Add 2 g (1/2 teaspoon) of ground cinnamon directly to the coffee grounds before brewing so the spice infuses the whole pot rather than just sitting on top. Stir in 15 ml (1 tbsp) brown sugar syrup and a splash of cream once brewed, then finish each mug with a light dusting of cinnamon and a cinnamon stick for stirring. This one works equally well iced in warmer months, just brew it a little stronger to account for the ice melting. It's the easiest way to bring autumn flavour into a coffee without buying a seasonal syrup.

Melt 20 g (2 tbsp) mini marshmallows with 15 ml (1 tbsp) milk in the microwave for 15 seconds to make a quick marshmallow syrup, then stir it into 60 ml (2 oz) hot espresso and 180 ml (3/4 cup) steamed milk. Drizzle chocolate sauce around the inside of the glass before pouring so it streaks down the sides. Top with whipped cream, a few crushed digestive biscuits and a final chocolate drizzle for the campfire look. Keep the marshmallow syrup warm while you work, as it firms up quickly once it cools.

Brew coffee at double strength and freeze it in ice cube trays overnight so your Coolatta doesn't turn watery as it blends. Blend 200 g (about 10) frozen coffee cubes with 120 ml (1/2 cup) milk, 30 ml (2 tbsp) each vanilla and hazelnut syrup until the mixture is thick and slushy rather than smooth. The trick to Dunkin's original texture is stopping the blender the moment you stop hearing ice crunch, since over-blending turns it soupy. Serve immediately in a tall glass with a straw, as it separates fast once it sits.

When you're short on time, this version needs only cold coffee, milk and simple syrup, no blending or steaming required. Fill a glass with ice first, then pour in 180 ml (3/4 cup) chilled coffee followed by milk and syrup to taste, stirring as you go. Making a big batch of simple syrup ahead of time (equal parts sugar and water, simmered until clear) means this comes together in under 2 minutes on busy mornings. It's the most beginner-friendly recipe in the whole list.

Combine 200 ml (3/4 cup) cold coffee, 120 ml (1/2 cup) milk, 30 ml (2 tbsp) chocolate syrup and 200 g (about 2 cups) ice in a blender, then blend on high until completely smooth with no ice chunks remaining. Swirl 30 ml (2 tbsp) caramel sauce inside the glass before pouring so it streaks through the frappe rather than sinking to the bottom. This one is thicker and creamier than the Coolatta, closer to a milkshake than a slushy, because the ice is blended fully rather than kept chunky. Top with whipped cream and a final caramel drizzle to serve.

Simmer 2 chai tea bags in 240 ml (1 cup) water with a cinnamon stick, 3 cloves and a slice of fresh ginger for 5 minutes to build a concentrated spiced base. Strain, then combine with 180 ml (3/4 cup) steamed milk and 15 ml (1 tbsp) honey or brown sugar syrup. The long simmer is what separates a proper copycat from a weak tea-bag latte, since it pulls real spice oils into the liquid rather than just tea flavour. Serve hot or over ice depending on the season.

Stir 15 ml (1 tbsp) chocolate syrup and 15 ml (1 tbsp) peppermint syrup into 60 ml (2 oz) hot espresso, then top with 180 ml (3/4 cup) steamed milk poured slowly to build a light foam layer. Crush a candy cane and sprinkle it over whipped cream for the classic holiday finish. Go easy on the peppermint syrup at first and adjust to taste, since it's far easier to add more than to fix an overpowering batch. This one also works well iced for a lighter holiday treat.

Pour 120 ml (1/2 cup) cold milk over ice first, then add 15 ml (1 tbsp) vanilla syrup and stir gently before slowly pouring 60 ml (2 oz) fresh espresso shots directly over the back of a spoon so they sit on top rather than mixing straight through. This layering is what gives a macchiato its signature marbled look, unlike a latte where everything is stirred together from the start. Finish with a crosshatch of caramel drizzle over the espresso layer just before serving. Stir gently at the table so the layers blend as you drink rather than all at once.

For a stronger caffeine hit, brew your coffee with 50% more grounds than usual, then add a single 30 ml (1 oz) espresso shot on top just before serving, mirroring Dunkin's turbo-charged option. Serve over a full glass of ice with just a splash of milk, since too much dilutes the extra strength you're building in. This is best kept for occasions when you genuinely need the lift, as the bitterness is more pronounced than the standard iced coffee. A single sugar cube dissolved in the hot espresso before combining takes the edge off without softening the strength.

Whip 60 ml (1/4 cup) heavy cream with 15 ml (1 tbsp) simple syrup using a milk frother or whisk until it holds soft peaks but is still pourable, about 30-45 seconds. Pour cold brew over ice, leaving 2.5 cm (1 inch) of space at the top, then spoon the cold foam over the surface so it floats rather than sinks. The foam should sit as a distinct cloud on top for the classic look, so avoid stirring it in until you're ready to drink. Vanilla or brown sugar syrup in the foam itself adds flavour without watering down the coffee underneath.

Stir 15 ml (1 tbsp) almond syrup and 15 ml (1 tbsp) hazelnut syrup into 180 ml (3/4 cup) cold coffee over ice for Dunkin's nutty seasonal favourite. A splash of cream rounds out the toasty flavour without masking it, so add it last and taste before adding more syrup. If you can't find almond syrup, almond extract works in a pinch, but start with just 1 ml (1/4 teaspoon) since it's far more concentrated. This one pairs particularly well with a lightly sweetened whipped topping.

Brew coffee as usual, then stir in 15-30 ml (1-2 tbsp) hazelnut syrup while it's still hot so the flavour fully incorporates. Hazelnut is one of Dunkin's most requested flavour shots, and the syrup route gives a cleaner, more consistent result than hazelnut-flavoured grounds. Add cream to taste, keeping in mind the syrup already brings sweetness so you may need less sugar than usual. Store any extra syrup in the fridge for up to a month for quick flavouring on future brews.

Blend 240 ml (1 cup) whole milk, 45 ml (3 tbsp) chocolate syrup and 250 g (about 2.5 cups) ice until thick and slushy, tasting as you go since chocolate syrups vary widely in sweetness. This is the non-coffee frozen option in the line-up, so it's the one to reach for on decaf days or for kids. 8 g (1 tbsp) of cocoa powder blended in deepens the chocolate flavour if your syrup tastes thin. Serve immediately with a wide straw since the texture firms up in the freezer if you try to make it ahead.

Steam 180 ml (3/4 cup) whole milk to 60-65°C (140-150°F) and pour it over 60 ml (2 oz) espresso mixed with 15 ml (1 tbsp) French vanilla syrup for a rounder, custardy sweetness than plain vanilla. A few drops of real vanilla extract added to the syrup deepens the flavour if store-bought syrup tastes one-note. Top with a light layer of foam and a few flecks of vanilla bean if you have a pod on hand. This is the mildest, most crowd-pleasing latte in the round-up.

Shake 120 ml (1/2 cup) brewed hibiscus tea, 60 ml (1/4 cup) strawberry puree and 30 ml (2 tbsp) dragonfruit juice or syrup with ice until well chilled, then strain into a glass over fresh ice. Fold in a small handful of freeze-dried or diced fresh strawberries for texture and colour that matches the real thing. This is a caffeinated fruit drink rather than a coffee one, built on hibiscus tea the same way Dunkin's Refreshers are. Adjust sweetness with a touch of simple syrup if your fruit isn't fully ripe.

Simmer 30 g (2 tbsp) brown sugar with 30 ml (2 tbsp) water and a cinnamon stick for 3-4 minutes to make a quick brown sugar cinnamon syrup, then let it cool slightly before use. Stir 15 ml (1 tbsp) of the syrup into 60 ml (2 oz) hot espresso, then top with 180 ml (3/4 cup) steamed milk. The molasses notes in brown sugar give this a deeper, warmer sweetness than white sugar syrup, closer to Dunkin's autumn menu items. Top with 30 ml (2 tbsp) whipped cream and a drizzle of caramel sauce, then finish with a dusting of cinnamon on the foam.

Toast 30 g (1/4 cup) chopped pecans in a dry pan for 2-3 minutes until fragrant, then blend with 30 g (2 tbsp) butter and 30 g (2 tbsp) brown sugar into a rough praline paste. Warm the paste gently and stir 15 ml (1 tbsp) into hot espresso before topping with steamed milk. The toasted pecans are what make this taste distinct from a generic caramel latte, so don't skip that step even though it adds a few minutes. Finish with whipped cream and a few extra toasted pecan pieces on top.

Freeze double-strength coffee into cubes ahead of time, then blend 200 g (about 10) coffee cubes with 120 ml (1/2 cup) milk, 30 ml (2 tbsp) chocolate syrup and 15 ml (1 tbsp) caramel sauce until thick but pourable. This differs from the classic Coolatta by leaning chocolate-forward rather than vanilla-hazelnut, giving it a mocha character. Taste before serving and add a touch more caramel if you prefer it sweeter, since chocolate syrup brands vary in intensity. Top with whipped cream and a caramel drizzle for the full effect.

Keep a jar of pre-made cold brew concentrate in the fridge (from recipe 5) so any morning becomes a 2-minute pour: fill a glass with ice, add 120 ml (1/2 cup) concentrate, top with water or milk to taste. Because the concentrate is already brewed at full strength, there's no need to wait or dilute carefully, just pour and stir. This is the fastest route to a consistent-tasting iced coffee on repeat busy mornings. Batch-brewing once a week is what makes this genuinely easy rather than just fewer steps.

Blend 180 ml (3/4 cup) brewed and cooled chai tea, 120 ml (1/2 cup) milk, 15 ml (1 tbsp) vanilla syrup and 200 g (2 cups) ice until smooth and frosty. This is the frappe version of the spiced chai latte from earlier in the list, built for warm days rather than winter mornings. A pinch of extra cinnamon blended in intensifies the spice if your tea bags were on the milder side. Serve immediately with a wide straw and a dusting of cinnamon on top.

Always chill your coffee fully before building an iced drink, since pouring hot coffee over ice melts it fast and waters everything down. Make simple syrup in batches and keep it in the fridge for up to a month, as it dissolves instantly into cold drinks where granulated sugar won't. When blending frozen drinks, freeze your coffee into ice cubes rather than using plain ice, so the flavour doesn't get diluted as it melts. Taste and adjust syrup levels before adding milk, since it's much easier to sweeten more than to fix an overly sweet batch.

Whipped cream, a light dusting of cinnamon or cocoa, and a drizzle of caramel or chocolate sauce dress up almost any drink on this list in seconds. For layered drinks like the macchiato, pour slowly over the back of a spoon to keep the layers distinct until the first sip. Crushed biscuits, toasted nuts or a candy cane work well for the seasonal specials, matched to whichever syrup you used inside the drink. Serve frozen drinks immediately in a chilled glass, since they lose their texture fastest of everything here.

Brew a large batch of coffee or cold brew concentrate once a week and store it in the fridge in a sealed jar for up to 7 days, so any recipe here comes together in minutes. Simple syrup, caramel sauce and brown sugar cinnamon syrup all keep for 2-4 weeks refrigerated, making them worth batching alongside your coffee. Freeze extra coffee into ice cube trays so frozen drinks are always ready without a fresh brew. Avoid pre-mixing milk or cream into stored coffee, as dairy shortens the fridge life considerably; add it fresh each time instead.