20 Non Coffee Dunkin Drinks You Will Love

If coffee isn't your thing, these non coffee Dunkin drinks prove the menu still has plenty to offer. Each recipe is a from-scratch copycat built on real ingredients you can control, so you decide the sweetness and the fruit. They come together with a kettle, a blender or a cocktail shaker, no espresso machine required. Best of all, once you know the base formulas for refreshers, chai and coolattas, you can remix flavours endlessly at a fraction of the drive-thru price.

This is the drink most people picture when they think of non coffee Dunkin drinks, and it's genuinely easy to copy. Brew strong green tea, chill it fully, then shake it with strawberry puree and a splash of dragonfruit (pitaya) juice over ice. Crushed freeze-dried strawberries stirred in at the end mimic the little pink flecks from the original. Top with a splash of lemonade if you like it tangier rather than purely sweet.

For a classic take, steep two chai tea bags in 180 ml (3/4 cup) just-boiled water for 5 minutes to build a strong, spiced concentrate. Whisk in 15 ml (1 tbsp) vanilla syrup and 120 ml (1/2 cup) steamed whole milk for a warming, cinnamon-and-cardamom cup. The key swap from a regular chai is using a slightly stronger steep, since the milk will mellow the spice once combined. Serve hot in a mug, or pour over ice for an iced version.

Swap the strawberry base for 30 ml (2 tbsp) peach puree and 15 ml (1 tbsp) passionfruit juice or concentrate to copy this bright, tropical refresher. Shake with chilled green tea and ice, then finish with a few frozen peach slices dropped straight into the glass so it stays cold without watering down. This one leans slightly tarter than the strawberry version, so add an extra teaspoon of simple syrup if your passionfruit is very sour. It's a favourite for warm afternoons when you want something fruity but caffeine-light.

This frozen, coffee-free coolatta gets its body from blended ice, whole milk and real vanilla bean paste rather than espresso. Blend 240 ml (1 cup) milk, 15 g (1 tbsp) sugar, 5 ml (1 tsp) vanilla bean paste and 250 g (about 2 1/2 cups) ice until slushy but still thick, not watery. Blend in short 10-second bursts and check the texture between each one so it doesn't turn to soup. A swirl of whipped cream on top keeps it extra creamy and close to the original.

Blend 60 ml (1/4 cup) pineapple juice with 30 ml (2 tbsp) mango nectar, then shake it with chilled green tea and plenty of ice for a genuinely refreshing, sunny-tasting drink. A small splash of coconut milk stirred in at the end softens the acidity and adds a hint of body without making it a smoothie. This is the one to make when you want something that tastes more like a tropical mocktail than a tea. Serve over crushed ice with a pineapple wedge for the full effect.

For a cozy, non coffee winter warmer, whisk 30 g (1/4 cup) cocoa powder and 30 g (2 tbsp) sugar into 30 ml (2 tbsp) hot water until it forms a smooth paste with no lumps. Slowly whisk in 350 ml (1 1/2 cups) warmed whole milk and a pinch of cinnamon, then heat gently until steaming but not boiling. Making the paste first is the trick that stops the cocoa from clumping once the milk goes in. Top with whipped cream and an extra dusting of cinnamon before serving.

This sweeter spin swaps half the green tea for real lemonade, giving you a drink that sits between a refresher and a strawberry lemonade. Muddle 50 g (1/3 cup) fresh strawberries with 15 ml (1 tbsp) sugar syrup, strain, then combine with 120 ml (1/2 cup) chilled green tea and 120 ml (1/2 cup) lemonade over ice. Muddling fresh berries rather than using puree gives a brighter, less processed flavour. It's an easy crowd-pleaser for anyone who finds plain refreshers too tea-forward.

Blend 200 g (about 1 1/3 cups) frozen blueberries with 60 ml (1/4 cup) pomegranate juice and 120 ml (1/2 cup) chilled green tea until fully slushy. Using frozen fruit instead of ice cubes keeps the flavour concentrated instead of diluted, which is the biggest difference from a standard iced refresher. Taste before serving and add 5-10 ml (1-2 tsp) simple syrup if the pomegranate juice is on the tart side. Pour into a glass and eat with a wide straw or spoon, since it's thicker than the shaken versions.

This is the fastest non coffee Dunkin drink to make when you're short on time. Steep one strong chai tea bag in 90 ml (1/3 cup) hot water for 4-5 minutes, stir in 15 ml (1 tbsp) brown sugar syrup while it's still hot so it dissolves fully, then pour over ice and top with 120 ml (1/2 cup) cold milk. No blender, no stovetop, just a mug, a glass and five minutes total. It's a reliable go-to for busy mornings when you still want something spiced and cold.

Turn the cozy hot chocolate recipe into a frozen treat by blending 240 ml (1 cup) cold milk, 30 g (2 tbsp) cocoa powder, 30 g (2 tbsp) sugar and 250 g (about 2 1/2 cups) ice until smooth and thick. Blend in stages, checking consistency, since over-blending will thin it out faster than you'd expect. This version is closer to a milkshake than a slush, so serve it right away with a spoon-straw. Chocolate shavings on top make it feel like a proper treat rather than a quick drink.

Combine the frozen coolatta technique with chai spice for a drink that's warmly spiced but served ice-cold and thick. Blend 180 ml (3/4 cup) strong brewed chai tea (cooled), 60 ml (1/4 cup) milk, 15 ml (1 tbsp) brown sugar syrup and 250 g (about 2 1/2 cups) ice until slushy. Brewing the chai extra strong before blending is essential, since the ice dilutes the spice noticeably once blended. A pinch of ground cardamom stirred in at the end sharpens the flavour if it tastes flat.

For a festive, coffee-free option around the holidays, steam 240 ml (1 cup) whole milk until hot and foamy, then whisk in 15 ml (1 tbsp) gingerbread syrup (or molasses plus a pinch of ginger and cinnamon) and 5 ml (1 tsp) vanilla. No espresso machine needed, a milk frother or a jar shaken and microwaved works just as well to get the foam. This one tastes like a warm gingerbread biscuit in a mug, so it's a natural pair with holiday baking. Top with a light dusting of nutmeg for the finishing touch.

This is a visual showstopper built for the layered effect fans love in the original refresher. Pour 120 ml (1/2 cup) lemonade over ice first, then very slowly pour 120 ml (1/2 cup) of the strawberry-dragonfruit tea base over the back of a spoon so it sits on top rather than mixing in. Pouring slowly and over a spoon is the whole trick, since pouring straight in will blend the layers immediately. Stir just before drinking to bring the flavours together.

For a bolder, more caffeinated non coffee option, whisk 3 g (1 1/2 tsp) culinary-grade matcha powder with 30 ml (2 tbsp) hot water until fully dissolved and free of clumps. Pour over ice, add 15 ml (1 tbsp) vanilla or simple syrup, then top with 180 ml (3/4 cup) cold milk. Whisking the matcha into water first, rather than milk, is what keeps it smooth instead of gritty. This is the pick for anyone who wants a genuine energy lift without coffee's flavour.

Swap the dairy milk in the classic chai for 180 ml (3/4 cup) canned coconut milk to get a noticeably richer, smoother texture with a subtle coconut edge. Steep the chai concentrate as usual, then warm the coconut milk gently on the stove rather than microwaving it, since it can separate if it heats too fast. This version is naturally dairy-free and holds its creaminess even served over ice. A light drizzle of honey on top balances the coconut nicely.

A simpler, less-sweet iced option, this one uses just peach and green tea with no secondary fruit juice. Shake 180 ml (3/4 cup) chilled green tea with 30 ml (2 tbsp) peach puree and a squeeze of fresh lemon juice over ice until frothy on top. Skipping the extra syrup keeps this one lighter and more like an iced tea than a dessert drink. It's the best pick when you want the refresher format but a more restrained sweetness level.

Sometimes the simplest version is the best: steep two chai tea bags in 300 ml (1 1/4 cups) hot water for 5-6 minutes, then stir in 15-20 ml (1-1.5 tbsp) honey or brown sugar syrup to taste. No milk needed here, this is chai on its own, closer to a spiced black tea than a latte. It's the quickest of all the hot drinks on this list and a good base recipe to memorise before trying the spiced or coconut variations. Add a cinnamon stick as a stirrer for extra warmth.

Brew 180 ml (3/4 cup) hibiscus tea instead of green tea for a naturally tart, deep-red base, then shake it with 30 ml (2 tbsp) mixed berry puree (blackberry, raspberry and blueberry blended and strained) and ice. Hibiscus brings its own tang, so this needs less added sugar than the green tea versions, around 10 ml (2 tsp) simple syrup is usually enough. It's a good option if you find the classic refresher a touch too sweet. Fresh berries dropped in at the end double as both garnish and extra bursts of flavour.

Make the base hot chocolate recipe, then stir in 5 ml (1 tsp) vanilla and a generous pinch of cinnamon to give it that snickerdoodle biscuit character. Rim the mug with a mix of 15 g (1 tbsp) sugar and 2 g (1/2 tsp) cinnamon before pouring for a proper bakery feel with every sip. Rimming the glass first, while it's dry, is what makes the sugar stick evenly. This is the drink to make when the classic hot chocolate feels a bit plain.

This is the lightest drink on the list, built for hot days when you want something thirst-quenching rather than sweet. Combine equal parts chilled green tea and fresh lemonade, about 150 ml (2/3 cup) each, over a full glass of ice, then finish with a few mint leaves lightly bruised between your fingers to release their oil. Bruising the mint rather than just dropping it in whole makes a noticeable difference to the aroma. Keep a pitcher of this pre-mixed in the fridge for easy refills all week.

Always brew your tea stronger than you think you need, since ice and milk both dilute flavour fast, and a weak base is the single biggest reason copycat refreshers taste flat. Chill your tea fully before shaking or blending; warm tea melts ice instantly and waters everything down. For frozen drinks, blend in short bursts and check texture as you go rather than running the blender continuously. Finally, taste and adjust sweetness at the very end, since fruit purees and juices vary a lot in natural sugar from batch to batch.

Freeze-dried fruit pieces are the closest match to the flecks in the original refreshers and add crunch without extra liquid. A few whole berries, a lemon wheel or a cinnamon stick dropped into the glass instantly makes any of these drinks look bakery-bought. For the creamy or frozen options, a light swirl of whipped cream and a dusting of cocoa, cinnamon or nutmeg finishes them properly. Clear glasses or mason jars show off the layered and colourful drinks best, so save the opaque cups for the chocolate-based ones.

Brew a large batch of green tea, chai concentrate or hibiscus tea and keep it chilled in the fridge for up to 4 days, so any of these drinks can be assembled in under two minutes. Fruit purees and simple syrups also keep well refrigerated for about a week in a sealed jar, ready to shake with tea whenever you like. Avoid pre-mixing the ice into any base ahead of time, since it will melt and dilute the flavour before you drink it. For frozen versions, freeze fruit in portioned bags so you can blend a single serving straight from the freezer without waste.