25 Dunkin Drinks to Try on Your Next Run

This roundup of dunkin drinks to try gathers 25 copycat coffeehouse drinks you can build at home with an espresso machine or strong brewed coffee, a milk of your choice and a few pantry syrups. Each one is priced at a fraction of a drive-thru order and ready in under 10 minutes, with no queue and no guesswork about what is in your cup. Whether you want something iced, frozen, spiced or downright indulgent, you will find a ratio here that actually tastes like the real thing. Every recipe below is an independent homemade dupe, not an official drink, so feel free to tweak sweetness and strength to suit your own taste.

Pour 30 ml (2 tbsp) caramel syrup over a full glass of ice, then slowly add 180 ml (6 oz) whole milk so it swirls around the cubes rather than sitting flat. Pull 2 shots of espresso (about 60 ml/2 fl oz) and pour them directly over the milk so you get that classic marbled layering effect as it settles. Finish with a swirl of whipped cream and a drizzle of caramel sauce for the full coffeehouse look. If you don't own an espresso machine, 90 ml (3 fl oz) of very strong brewed coffee is a solid stand-in.

Dunkin's original iced coffee leans on a smooth, lightly sweet arabica brew rather than bold espresso, so start with 240 ml (1 cup) of coffee brewed 50% stronger than usual to account for melting ice. Stir in 15-20 g (1-1.5 tbsp) sugar or simple syrup while the coffee is still hot so it dissolves completely, then chill before pouring over ice. Add 60-120 ml (2-4 fl oz) whole milk or half-and-half to taste. The key tip here is brewing extra-strong coffee first, since diluted coffee is the number one reason home versions taste watery.

This one layers mocha and vanilla for a dessert-like sipper: stir 15 ml (1 tbsp) chocolate syrup and 15 ml (1 tbsp) vanilla syrup into 2 shots of hot espresso until fully combined, then pour over a glass packed with ice. Top with 180 ml (6 oz) cold whole milk and stir gently rather than shaking, which keeps the espresso from turning bitter and foamy. A light dusting of cocoa powder on top finishes the coffeehouse look. Swap the vanilla syrup for hazelnut if you want a nuttier version.

Steep 100 g (1 cup) coarsely ground coffee in 480 ml (2 cups) cold water for 12-24 hours in the fridge, then strain through a fine sieve or cheesecloth to get a smooth concentrate. Mix the cold brew concentrate half-and-half with cold water or milk, then stir in 20 ml (4 tsp) vanilla syrup and a splash of cream for real richness. Pour over ice and stir well, since cold brew concentrate is thick and needs a proper mix, not just a top pour. Leftover concentrate keeps well in a sealed jar for up to two weeks.

Skip the coffee entirely for this one: shake 120 ml (4 fl oz) brewed hibiscus tea with 30 ml (2 tbsp) strawberry puree or syrup and a squeeze of lemon in a cocktail shaker or jar with ice. Strain over a fresh glass of ice and top with 60 g (1/2 cup) diced fresh strawberries and dragonfruit pieces for colour and texture. The tea base should taste tart on its own before you add fruit, since the ice and fruit will mellow it as it sits. This is the lightest, most drinkable option in the whole lineup on a hot afternoon.

Steam 180 ml (6 oz) whole milk with 15 ml (1 tbsp) hazelnut syrup and a pinch of ground cinnamon until it's hot and lightly frothy, about 60-90 seconds over medium heat if using a stovetop rather than a steam wand. Pull 2 shots of espresso into a warmed mug, then pour the steamed milk over the top, holding back the foam with a spoon before spooning it on last. Finish with an extra pinch of cinnamon for a warming, autumnal cup. This is the one to make on a cold morning when you want something to hold with both hands.

Whisk 30 ml (2 tbsp) cookie butter (like Biscoff spread) with 30 ml (2 tbsp) warm milk until smooth and pourable, breaking up any lumps with a fork first. Pour 240 ml (1 cup) cold brew concentrate over ice, then stir in the cookie butter mixture until fully blended and glossy. Top with a swirl of whipped cream and crushed cookie crumbs for the signature sweet-shop finish. Warming the cookie butter briefly in the microwave for 10 seconds makes it far easier to mix in without clumping.

Blend 240 ml (1 cup) strong chilled coffee, 200 g (about 1.5 cups) ice, 30 ml (2 tbsp) caramel syrup and 60 ml (1/4 cup) milk on high until completely smooth and slushy, about 30-45 seconds. If the mixture looks watery rather than thick, add a handful more ice and blend again for 10 seconds. Pour into a tall glass and drizzle extra caramel around the inside of the glass before pouring for a striped effect. Serve immediately with a wide straw, since this one melts fast on a warm day.

For the fastest option in this list, combine 240 ml (1 cup) chilled strong coffee, 15 g (1 tbsp) sugar and 60 ml (2 fl oz) milk directly in a glass with ice and stir for 20-30 seconds until the sugar fully dissolves. There's no syrup shopping list and no blender required, just coffee you already have on hand. This is the version to make on a rushed weekday morning when you still want something better than instant. Double the batch and keep it in the fridge for grab-and-go mornings all week.

Blend 180 ml (3/4 cup) cold brewed coffee, 200 g (1.5 cups) ice, 30 ml (2 tbsp) chocolate syrup, 60 ml (1/4 cup) milk and 20 g (about 4 cookies) crushed chocolate sandwich cookies until thick and completely smooth, scraping down the sides once if needed. The crushed cookies melt into the blend and deepen the chocolate flavour well beyond what syrup alone can do, so taste before pouring and add another 10 ml (2 tsp) chocolate syrup only if you want it sweeter still. Top with whipped cream, a scattering of extra cookie crumbs and a light drizzle of chocolate syrup. This one blends best in a high-powered blender; a weaker motor may leave larger cookie chunks rather than a smooth slush.

Whisk 30 ml (2 tbsp) pumpkin puree with 15 ml (1 tbsp) brown sugar and 2 g (1/2 tsp) pumpkin spice mix into 180 ml (6 oz) hot milk over low heat until fully dissolved and steaming, about 2-3 minutes. Pour over 2 shots of espresso, or 90 ml (3 fl oz) strong coffee, and stir to combine before topping with whipped cream and an extra pinch of pumpkin spice. Straining the milk through a fine sieve after heating removes any stray pumpkin fibres for a smoother sip. This one works iced too: just chill the pumpkin milk fully before pouring over ice.

Stir 20 ml (4 tsp) chocolate syrup and 15 ml (1 tbsp) peppermint syrup into 2 hot espresso shots until glossy, then pour in 180 ml (6 oz) steamed milk. Top with whipped cream, a drizzle of chocolate syrup and a light dusting of cocoa powder or crushed candy cane for a proper holiday finish. Go easy on the peppermint syrup at first, since it's far more concentrated than mint extract and can turn medicinal fast if overpoured. Make it iced by chilling all the components before assembling over a full glass of ice.

Pour 180 ml (6 oz) cold milk over a glass of ice, then add 15 ml (1 tbsp) vanilla syrup and stir just once so it settles rather than blending fully. Slowly pour 2 shots of hot espresso over the back of a spoon held just above the milk's surface so it floats rather than sinking straight through, creating the classic layered look. Finish with a crosshatch drizzle of caramel sauce over the top. Let the drink sit for 30 seconds undisturbed before serving so the layers stay defined for photos.

For coffee lovers who want maximum caffeine and minimum sweetness, pour 2 shots of espresso (60 ml/2 fl oz) over a full glass of ice with no milk or syrup at all, letting it chill and slightly dilute as the ice melts. Alternatively, use 240 ml (1 cup) undiluted cold brew concentrate for an even bolder, less acidic hit. Add a single ice cube of milk (frozen in an ice tray beforehand) if you want a touch of creaminess without watering down the strength. This is the most bitter, most caffeinated drink in the lineup, best sipped slowly.

Steam or heat 180 ml (6 oz) barista-blend oat milk until it's silky and lightly foamy, since regular oat milk can split when it meets hot espresso while barista blends are formulated to hold together. Pour 2 shots of espresso into a mug, then add the steamed oat milk, spooning the foam on last for a proper latte look. Oat milk's natural sweetness means you can skip added syrup entirely, or add just 10 ml (2 tsp) vanilla syrup if you want extra depth. Serve hot for the creamiest texture, or chill everything and pour over ice for a smooth iced version.

Stir 20 ml (4 tsp) almond syrup and a few drops of vanilla extract into 2 shots of hot espresso, then pour over a glass of ice topped with 180 ml (6 oz) cold milk. The toasted almond flavour pairs especially well with oat or almond milk if you want to lean into the nutty profile further. Top with a light dusting of cinnamon sugar for a bakery-style finish. This is a gentler, less sweet alternative to the caramel version if you prefer nutty over sugary notes.

Brew 240 ml (1 cup) medium-roast coffee using a 1:16 coffee-to-water ratio (about 15 g/2 tbsp grounds per cup) for a smooth, balanced cup rather than anything overly bitter. Stir in 15 g (1 tbsp) sugar and 30-60 ml (2-4 tbsp) cream or milk while the coffee is still hot so everything dissolves and blends cleanly. This straightforward hot cup is the base every other recipe in this list builds on, so getting the brew ratio right here pays off everywhere else. A paper filter rather than a metal one gives the cleanest, least bitter result.

Whisk 20 ml (4 tsp) butter pecan syrup (or 15 ml/1 tbsp maple syrup plus a drop of butter extract) into 180 ml (6 oz) hot steamed milk, then pour over 2 shots of espresso. Top with whipped cream and a scattering of chopped toasted pecans for real crunch and a nutty, buttery finish. Toasting the pecans in a dry pan for 2-3 minutes before chopping brings out far more flavour than using them raw. This one also works well iced, poured cold over a full glass of ice.

Melt 20 g (about 3 tbsp) white chocolate chips with 30 ml (2 tbsp) hot milk over low heat, stirring constantly until fully smooth, then whisk this into 150 ml (5 oz) more hot steamed milk. Pour over 2 shots of espresso and top with whipped cream and a light drizzle of extra melted white chocolate. Melting the chocolate gently rather than adding chips directly to hot milk prevents seizing and graininess. For an iced version, chill the white chocolate milk fully before pouring over ice and espresso.

Shake 120 ml (4 fl oz) chilled green tea with 30 ml (2 tbsp) peach syrup and 15 ml (1 tbsp) passionfruit puree or syrup in a shaker with ice until well combined and slightly frothy. Strain into a fresh glass of ice and top with 30 g (1/4 cup) diced fresh peach for texture and colour. This caffeinated-but-light option is a good middle ground between a full espresso drink and a plain iced tea. Adjust the passionfruit up or down depending on how tart you like your fruit drinks.

Steep 2 chai tea bags (or 15 g/1 tbsp loose chai spice blend) in 180 ml (6 oz) just-boiled milk for 4-5 minutes, then strain out the bags or spices and reheat briefly if needed. Stir in 15-20 ml (1-1.5 tbsp) honey or vanilla syrup while the milk is still hot so it dissolves fully. This one skips coffee entirely, making it a good caffeine-lighter option for an afternoon cup. Top with a dusting of cinnamon and nutmeg for the full spiced-tea finish.

Steep 60 g (2 cups) your favourite sweetened breakfast cereal in 240 ml (1 cup) warm milk for 10 minutes, then strain out the cereal, pressing gently to extract all the flavoured milk. Sweeten the strained cereal milk with 10 ml (2 tsp) vanilla syrup, then pour over 2 shots of espresso and ice for an iced version, or steam it and pour over hot espresso. Top with a few whole pieces of the same cereal for a playful garnish. This one is best made fresh, as the strained milk loses its cereal flavour if left too long before use.

Blend 200 ml (7 fl oz) chilled coffee, 200 g (1.5 cups) ice, 30 ml (2 tbsp) chocolate syrup and 60 ml (1/4 cup) milk until completely smooth and thick, about 30-40 seconds on high. Line the inside of the serving glass with a chocolate syrup drizzle before pouring the blended mixture in, so it swirls visibly against the glass. Top with whipped cream and a final zigzag of chocolate syrup on top. Serve straight away with a wide straw, as this thickens further if left in the freezer too long between blending and serving.

This one isn't a finished drink but the workhorse behind half the recipes on this list: combine 100 g (1 cup) coarsely ground coffee with 480 ml (2 cups) cold water in a large jar, stir once, cover and leave in the fridge for 12-24 hours. Strain through a fine sieve lined with cheesecloth or a coffee filter, pressing gently to extract every drop without forcing grounds through. Store the concentrate in a sealed jar for up to two weeks and dilute 1:1 with milk or water whenever you need a quick iced coffee. Making a big batch on a Sunday means every other iced recipe here takes under 2 minutes to assemble during the week.

Blend 180 ml (3/4 cup) cold coffee, 200 g (1.5 cups) ice, 15 ml (1 tbsp) caramel syrup and 15 ml (1 tbsp) chocolate syrup with 60 ml (1/4 cup) milk until thick and slushy, tasting and adjusting sweetness before pouring. This one combines two flavours at once for a richer, more indulgent frappe than either syrup alone. Top with whipped cream and alternating drizzles of caramel and chocolate sauce for a striped finish. It's the most dessert-like drink in the entire roundup, best treated as an occasional afternoon treat.

Always brew coffee or espresso about 50% stronger than you'd drink it hot, since melting ice dilutes every iced drink over the next 10-15 minutes. Warm sticky syrups like caramel and cookie butter for 10-15 seconds before mixing so they blend smoothly instead of clumping at the bottom of the glass. Use a proper cocktail shaker or a jar with a tight lid for refreshers, since shaking (not stirring) is what gives them their light, frothy texture. Finally, taste and adjust sweetness before adding whipped cream or garnish, as toppings make it much harder to judge the drink's actual flavour.

Serve iced drinks in tall clear glasses so the layering and colour actually show, and always use a wide straw for anything blended or frozen. Whipped cream, a drizzle of the same syrup used inside the drink, and a light dusting of cocoa, cinnamon or crushed biscuit all read as coffeehouse-quality with almost no extra effort. For refreshers, float whole or diced fresh fruit on top rather than stirring it in, since it looks far more appealing and stays visible through the glass. A short paper straw and a napkin wrap around the base finish the presentation nicely for photos.

Brew a large batch of strong coffee or cold brew concentrate on a Sunday and store it in a sealed jar in the fridge for up to a week, so any iced recipe here takes under 2 minutes to build on a weekday. Pre-mix flavoured syrups (caramel, vanilla, mocha) in small squeeze bottles so you're not measuring from scratch each time. Espresso and freshly steamed milk don't store well and are best made fresh each time, but the syrup and coffee bases absolutely do. Freeze any leftover coffee in ice cube trays instead of pouring it out, then use coffee ice cubes in future iced drinks so they don't water down as they melt.