20 Healthy Dunkin Drinks Worth Ordering

These healthy Dunkin donuts drinks give you the exact same flavours you'd order at the counter, but made at home with real control over sugar and calories. Swapping full-fat milk for skim, oat or almond, and syrup for sugar-free versions, cuts most drinks down to under 60 calories without losing that familiar taste. Each recipe below is an independent copycat you can build in five minutes with a French press, an espresso machine, or just strong brewed coffee. You'll also save the £4-5 a day these drinks cost at the shop, which adds up fast over a month.

Steep 100 g (1 cup) coarse-ground coffee in 1 litre (4 cups) cold water for 12-18 hours, then strain through a fine sieve or cheesecloth for a smooth, low-acid base. Pour 240 ml (1 cup) of the concentrate over ice, top with 60 ml (¼ cup) skim or unsweetened almond milk, and stir in 15 ml (1 tbsp) sugar-free vanilla syrup. The long steep naturally mellows the coffee so you need far less sweetener than a hot-brewed version. This one comes in around 25 calories per glass, close to Dunkin's own sugar-free vanilla cold brew.

Brew a double-strength batch of coffee (use 20 g (2 tbsp) grounds per 240 ml (1 cup) water instead of the usual 10 g (1 tbsp)), then chill it fully before pouring over ice so it doesn't dilute. Add 30 ml (2 tbsp) skim milk and a sugar-free flavour shot of your choice, which adds only 5-10 calories rather than the 150+ in a standard flavour swirl. This is the closest home version of Dunkin's classic iced coffee ordered light and sweet, sugar-free. Keep a jug of the double-strength brew in the fridge for up to 5 days so this is ready in under a minute.

Pull 2 shots (60 ml/2 oz) of espresso, or use 90 ml (⅓ cup) very strong coffee if you don't have a machine, and pour over ice in a tall glass. Fill the rest of the glass with 180 ml (¾ cup) frothed skim or oat milk and stir in 10 ml (2 tsp) sugar-free vanilla syrup for the signature Dunkalatte sweetness. The real drink blends coffee and espresso together, so combining both bases here gets you the same bold-but-smooth balance. This version lands around 40 calories, versus roughly 200 for the full-sugar original.

Heat 200 ml (¾ cup plus 1 tbsp) oat milk to about 65°C (150°F) in a small pan or microwave, just until steaming but not boiling, then froth with a handheld frother or by blending on high for 30 seconds. Pour over 60 ml (2 oz) hot espresso and finish with a light dusting of ground cinnamon instead of sugar. Oat milk froths thicker and creamier than dairy alternatives, which is exactly why Dunkin uses it for this drink. One serving comes in near 70 calories when made with unsweetened oat milk.

Steep 2 green tea bags in 240 ml (1 cup) hot water at 80°C (175°F) for 3 minutes, then chill and pour over ice; green tea turns bitter if steeped in fully boiling water. Add a squeeze of fresh lemon and, if you want it sweet, 5 ml (1 tsp) of a sugar-free raspberry or blueberry flavour shot. Green tea is naturally calorie-free and still carries a moderate caffeine lift, making it one of the lightest options on this whole list. Batch-brew a full jug for the week since unsweetened iced tea keeps well chilled for 3-4 days.

Follow the creamy oat milk latte base above, then stir 2 g (½ tsp) ground cinnamon directly into the hot espresso before adding the milk so it blooms instead of clumping on top. A drop of vanilla extract (2.5 ml/½ tsp) rounds out the spice without adding sugar. This is the closest home match to Dunkin's seasonal cinnamon-spiced lattes, and it works just as well reheated the next morning. Serve hot in cooler weather or over ice when it's warm out, the ratio doesn't need to change either way.

Brew and chill coffee as in the classic iced coffee above, then stir in 10 ml (2 tsp) sugar-free caramel syrup and 30 ml (2 tbsp) skim milk. For real caramel depth without the sugar, add a tiny pinch of sea salt, which tricks the palate into tasting more sweetness than is actually there. This swaps out roughly 35 g of sugar compared to a regular caramel swirl iced coffee. It still comes out glossy and rich-looking thanks to the milk, so nobody will guess it's the lightened version.

Freeze 240 ml (1 cup) leftover brewed coffee in ice cube trays overnight, this is the trick that keeps a frozen coffee from turning watery. Blend the frozen coffee cubes with 120 ml (½ cup) unsweetened almond milk and 10 g (2 tsp) unsweetened cocoa powder until slushy, about 45 seconds on high. Sweeten to taste with a sugar-free syrup or a few drops of liquid stevia rather than chocolate sauce. A small frozen coffee from the shop runs close to 500 calories, so this version at under 80 calories is a genuinely big swap.

Pour 240 ml (1 cup) chilled black cold brew or iced coffee straight over ice with no sweetener at all, then add just a 15 ml (1 tbsp) splash of skim or oat milk to soften the edge. This is the fastest, lowest-calorie drink on the list at around 15 calories, and it's the base every other iced drink here builds from. Keep a batch of concentrate in the fridge so this takes under 30 seconds to pour each morning. If you want more sweetness without sugar, a drop or two of liquid stevia disappears completely into black coffee.

Whisk 4 g (1½ tsp) culinary-grade matcha powder into 60 ml (¼ cup) hot water at around 80°C (175°F) until fully dissolved and free of lumps, hot water is key since matcha clumps badly in cold liquid. Blend the dissolved matcha with 180 ml (¾ cup) oat milk and a handful of ice until slushy and pale green. Sweeten with 5 ml (1 tsp) honey or a sugar-free syrup rather than the pre-sweetened matcha blend shops typically use. This keeps the antioxidant boost of matcha while cutting the added sugar by more than half.

Simmer 240 ml (1 cup) water with 2 chai tea bags, 1 cinnamon stick, and 3 cracked cardamom pods for 5 minutes to build a concentrated, naturally spiced base. Strain and combine with 120 ml (½ cup) steamed oat milk and a sugar-free vanilla syrup shot instead of the usual chai concentrate, which is often loaded with added sugar. This swap alone removes about 30 g of sugar from a typical medium chai latte. Serve hot in a mug or over ice, both work equally well with this ratio.

Stir 5 ml (1 tsp) sugar-free peppermint syrup and 10 g (2 tsp) unsweetened cocoa powder into 60 ml (2 oz) hot espresso until the cocoa fully dissolves, then top with 150 ml (⅔ cup) steamed skim milk. A light dusting of cocoa powder on top gives it the classic holiday-drink look without whipped cream or chocolate shavings. This version cuts a typical festive peppermint mocha from around 370 calories down to roughly 60. It works iced too, just chill the espresso and cocoa mixture before pouring over ice and cold milk.

Pour 180 ml (¾ cup) cold skim or oat milk into a glass filled with ice, then very slowly pour 60 ml (2 oz) fresh espresso over the back of a spoon so it settles on top instead of mixing straight through. Stir in 10 ml (2 tsp) sugar-free vanilla syrup just before drinking so the layers show for the photo, then mix to enjoy. The contrast between the dark espresso and pale milk is purely visual, the flavour is identical to any of the other latte builds here. This is the drink worth making when you want something that looks as good as it tastes.

Pull 2 shots (60 ml/2 oz) espresso and top with 180 ml (¾ cup) hot water for a strong, black drink with essentially zero calories. If it tastes too sharp, add just 15 ml (1 tbsp) skim milk rather than sugar, a tiny splash softens bitterness without changing the calorie count much. This is the drink to reach for when you want maximum caffeine with minimum everything else. Serve hot or pour over ice for an iced Americano, both use the exact same ratio.

Dissolve 4 g (1½ tsp) matcha powder into 60 ml (¼ cup) hot water as in the frozen version, but this time pour it straight over ice instead of blending. Top with 180 ml (¾ cup) cold oat or skim milk and a sugar-free syrup of your choice for sweetness. This ratio matches what most shops use for a medium iced matcha latte, roughly 3-4 g (1-1.5 tsp) of matcha per 470 ml (16 oz) drink. It's smoother and less grassy than the frozen version since nothing gets churned up by blending.

Pour 240 ml (1 cup) cold brew concentrate over ice and stir in 10 ml (2 tsp) sugar-free hazelnut flavour shot, which adds nutty depth for around 5-10 calories rather than the 140+ calories a hazelnut swirl carries. Top with 30 ml (2 tbsp) skim or oat milk to soften the sharpness of the cold brew. Hazelnut and coffee are a classic pairing because the nutty notes echo the natural roast flavour already in the beans. This is one of the easiest swaps on the list since it only changes the syrup from the classic iced coffee recipe above.

Pull 2 shots (60 ml/2 oz) espresso and pour over a full glass of ice, then top with 180 ml (¾ cup) cold skim or almond milk for a clean, classic iced latte with no added syrup. This unsweetened version is naturally under 50 calories and lets the espresso's own flavour lead, which is worth trying before reaching for syrup at all. If you want a touch of sweetness, a single 5 ml (1 tsp) pump of sugar-free vanilla keeps it light. This is the everyday base drink to build any other iced latte from.

Mix 240 ml (1 cup) chilled green tea with 30 ml (2 tbsp) sugar-free fruit-flavoured syrup (raspberry or peach work well) and a squeeze of lemon over a full glass of ice. This mirrors the format of Dunkin's Zero energy drinks, which run about 20 calories and roughly 145 mg caffeine per serving thanks to the green tea base. Skip the neon food colouring some copycats use, the natural pale gold colour is exactly right. This is a good coffee-free option for the afternoon when you still want a caffeine boost.

Steam 60 ml (¼ cup) unsweetened almond milk to about 60°C (140°F), just warm with light microfoam, and pour over 60 ml (2 oz) fresh espresso in a small glass for a 1:1 ratio. This concentrated, low-volume drink keeps calories under 20 while still tasting rich because almond milk foams into a fine, dense microfoam. It's a good option when you want something creamy but don't want a full 470 ml (16 oz) drink's worth of milk and calories. Serve it in a small rocks glass rather than a tall cup, that's part of what makes a cortado a cortado.

Brew 240 ml (1 cup) green tea as in the earlier recipe, then muddle a few fresh mint leaves and a slice of cucumber into the glass before pouring the tea over ice. This gives the same base drink a completely different, spa-like refreshing character with zero added calories. It's an easy way to use up the same batch of brewed tea across two different-tasting drinks during the week. Strain out the mint and cucumber before serving if you prefer a completely clear glass.

Always ask for or make sugar-free flavour shots rather than flavour swirls, the shots add only 5-10 calories where swirls add 150 or more per drink. Freeze leftover coffee in ice cube trays instead of using regular ice, so your iced drinks never turn watery as they melt. Steam or froth milk in the 55-65°C (130-150°F) range, hotter than that scorches the milk and flattens the foam. Keep a jug of double-strength coffee concentrate in the fridge so any drink on this list comes together in under a minute.

A light dusting of cinnamon, cocoa powder, or matcha powder gives any of these drinks a finished, shop-bought look without adding calories the way whipped cream does. Serve iced drinks in a tall glass with a reusable straw and fill it with ice first, then pour the coffee over so it chills evenly rather than melting the top layer immediately. For hot lattes, a cinnamon stick or single coffee bean on the foam is an easy finishing touch. Keep sugar-free syrup and flavour shots in small squeeze bottles by the kettle so building any drink here is a genuinely fast morning routine.

Brew a large batch of cold brew concentrate or double-strength coffee once a week and store it in a sealed jar in the fridge for up to 5 days, this is what makes weekday mornings fast. Pre-portion sugar-free syrups into small bottles so you're not measuring from scratch each time. Milk is the one component to add fresh each time rather than batching, since pre-mixed milk and coffee separates and loses its texture within a few hours. Frozen coffee ice cubes keep well in a sealed bag in the freezer for up to 2 weeks, so stock up whenever you brew a fresh pot.