15 Dunkin Drinks Recipes to Make at Home

Combine 90 g (3/4 cup) coarsely ground coffee with 960 ml (4 cups) cold water in a large jug or French press and stir once to make sure every ground is wet. Cover and let it steep at room temperature for 12 hours, or on the counter overnight, for a smooth, low-acid base.

Strain the steeped coffee through a fine-mesh sieve lined with a coffee filter or cheesecloth into a clean jug, pressing gently on the grounds to extract every drop. You should end up with roughly 720 ml (3 cups) of dark, double-strength concentrate ready to use as your base for every drink below.

Heat 240 ml (1 cup) water and 200 g (1 cup) sugar in a small saucepan over medium heat, stirring until the sugar fully dissolves, about 3 minutes. Remove from the heat and let it cool completely before pouring into a jar; this sweetens iced drinks evenly since sugar won't dissolve in cold liquid on its own.

Fill four tall glasses with ice cubes, using about 125 g (1 cup) per glass, and set them in the freezer for 5 minutes while you build the drinks. Frosty glasses keep the ice from melting too fast once the coffee and milk go in, so the drink stays properly strong to the last sip.

Into one chilled glass, pour 15 ml (1 tbsp) simple syrup and 60 ml (1/4 cup) whole milk, then top with 180 ml (3/4 cup) of the coffee concentrate. Stir well with a long spoon for 10 seconds until the colour turns an even light brown, no streaks remaining.

In a second chilled glass, stir 30 ml (2 tbsp) vanilla syrup into 120 ml (1/2 cup) whole milk until fully combined. Slowly pour 120 ml (1/2 cup) cooled espresso or coffee concentrate over the back of a spoon so it layers on top rather than mixing straight in, then give it one gentle stir before drinking.

Pour 15 ml (1 tbsp) caramel sauce into the bottom of a chilled glass, then add 120 ml (1/2 cup) whole milk and stir to combine so the caramel doesn't just sink to the bottom. Slowly pour 60 ml (2 fl oz) espresso over the milk so it settles in a visible top layer, the way a true macchiato looks before stirring.

Drizzle another 10 ml (2 tsp) caramel sauce over the top of the macchiato in a crisscross pattern for the classic marbled look. Let the drink sit for 1 minute before serving so the caramel softens slightly and mixes into the first few sips without you needing to stir.

Stir 30 ml (2 tbsp) chocolate syrup into 180 ml (3/4 cup) of the coffee concentrate in a chilled glass until no streaks of syrup remain, about 15 seconds of stirring. Top with 60 ml (1/4 cup) whole milk and stir once more, then taste and add an extra 5 ml (1 tsp) simple syrup if you prefer it sweeter.

Pour 240 ml (1 cup) of the remaining concentrate into an ice cube tray and freeze for at least 4 hours, or until fully solid. These coffee cubes are what keep the frozen drink from turning watery and weak as it melts, unlike plain ice.

Add 10-12 frozen coffee cubes, 120 ml (1/2 cup) half-and-half, 30 ml (2 tbsp) vanilla syrup and 15 ml (1 tbsp) simple syrup to a blender. Blend on high for 30-45 seconds until completely smooth and thick, similar to a milkshake, with no visible ice chunks left.

Stop the blender and check the consistency; it should be thick enough to hold a straw upright but still pourable. If it looks too thick, add 15 ml (1 tbsp) milk and blend for another 5 seconds; if it's too thin, add 2 more frozen coffee cubes and blend again.

For a hot latte, heat 240 ml (1 cup) whole milk in a small saucepan over medium-low heat to 65°C (150°F), just until steaming but not boiling, about 2 minutes. Whisk vigorously or use a milk frother for 20 seconds until the milk doubles in volume and turns light and foamy.

Pour 15 ml (1 tbsp) vanilla syrup into a mug, then add 90 ml (3 fl oz) hot coffee concentrate warmed gently on the stove. Top with the frothed milk, spooning the foam on last so it sits in a visible cap on top of the drink.

Finish the coolatta and any iced drink you like with a swirl of whipped cream and a final drizzle of caramel or chocolate syrup. Serve all drinks immediately with a straw or spoon, since the ice and foam start to settle within 10-15 minutes.