This frozen coffee is seriously addictive. I could have one every day, but I’m watching my calories, so I limit myself. Here’s how my affection for this drink began.
Love at first taste (my first frozen coffee)
My love for frozen coffee goes way back. The first time I tried it was around 1997 when I was ten. I was at Cheltenham Mall with my mom and her friend Carla. My mom bought a frozen coffee and gave me a sip. From that moment I was hooked. I begged for more, but she only gave me a single extra sip. Adults didn’t want kids drinking coffee — probably because of the caffeine — so coffee felt like an “adult” drink. As kids we were sometimes only allowed tea and would sneak coffee when no one was watching.
Dunkin Donuts coffee Coolatta
About five years later, around 2002, I was fifteen and went to Dunkin’ Donuts with my grandma Viola. I wasn’t into donuts, but I noticed someone leaving with a frozen drink that smelled exactly like the one I’d had years earlier. I ordered a Coolatta. They had flavors like vanilla, strawberry, and coffee — I chose coffee. From the first sip I was in love again. For a while, I had a Coolatta nearly every morning before school. My mom warned me not to drink so many, but I couldn’t help it; friends started calling me “the Coolatta boy.”
My frozen coffee habit became contagious
As an adult I introduced friends and family to the Coolatta, and they loved it too. Then around 2015 Dunkin’ removed the Coffee Coolatta from the menu, and I was crushed. It felt like the end of an era. They replaced it with a Dunkin Frozen Coffee that tastes stronger and less smooth than the original Coolatta. Dunkin explained they wanted to cater to coffee lovers by emphasizing a more coffee-forward flavor.
Over time I adapted. Dunkin also started offering flavor shots like butter pecan, caramel, vanilla, and hazelnut so you can customize the frozen coffee to your taste.
Why I created this frozen coffee recipe
My cousin Krystal — who’s recently taken up cooking and loves it — suggested I develop my own version of frozen coffee because she often picks one up for me. She knows how I like it now, and she enjoys it herself. This recipe is a homemade, customizable copycat of the Dunkin frozen coffee that you can adjust for sweetness, flavor, and strength.
Ingredients you’ll need:
Below are the basic ingredients for a copycat Dunkin frozen coffee. You can modify quantities or omit items to suit your preferences.
- Coffee: I use unsweetened cold brew as the base.
- Creamer: Adds creaminess and lightens the coffee.
- Sugar: Balances bitterness and adds sweetness; optional depending on your syrups.
- Flavoring syrup: Optional—adds the dessert flavors (butter pecan, vanilla, caramel, etc.).
- Ice: Creates the slushy texture.
- Whipped cream: Optional topping for extra creaminess.
How to make Dunkin frozen coffee
- Shake the coffee bottle, then pour the cold brew into a blender.
- Add the creamer to achieve a creamy color and texture.
- Add sugar and flavor syrup, then stir briefly so heavier syrups don’t sink.
- Add ice and blend until smooth and slushy.
- Optionally add whipped cream and blend briefly for extra richness. This step is optional but gives a fuller texture.
Tips for best results:
- Stir before blending: Heavy syrups can sink, so stir them into the coffee before blending to get even flavor distribution.
- Blend thoroughly: Blend until there are no visible ice shards. Small ice pieces can get stuck in the straw and spoil the texture.
Suggested toppings:
- Whipped cream: Reddi-Wip is commonly used for a light, airy finish; Cool Whip is an alternative.
- Chocolate syrup or chips: A drizzle or sprinkle pairs well with coffee.
- Caramel syrup: Drizzle inside the cup or over the whipped cream for extra sweetness.
Storage and reblending
- Storage: Store leftovers in a covered container in the freezer to prevent freezer burn.
- Reblending: Let frozen leftovers soften until slushy, or add a splash of creamer and a little coffee and blend again to restore texture.
Best coffee options
- Premade cold-brew: Convenient and consistent; store in the fridge after opening.
- Homemade brewed coffee: Brew fresh, chill thoroughly, then use the same volume as called for in the recipe.
- Unsweetened coffee: Use unsweetened cold brew unless you want to rely on syrup and sugar for sweetness.
- Flavored bottled coffee: If the bottled coffee already contains cream or flavor, adjust or omit creamer and syrup accordingly.
Creamer and substitutes
Creamers come in many flavors: original, hazelnut, vanilla, caramel, butter pecan, and more. I often use Coffee Mate, but choose your preferred brand. If you only have powdered creamer, use enough to reach the color and flavor you want. When using flavored creamer, you can skip the matching syrup.
Whipped cream notes
Whipped cream adds a finishing touch and extra richness. Reddi-Wip is common and pairs well, but it’s optional. Cool Whip is another viable alternative.
Flavoring syrups
Popular options include caramel, hazelnut, chocolate, vanilla, and butter pecan. Start with small amounts and adjust to taste. If you prefer a pure coffee taste, skip the syrup and rely on coffee, creamer, sugar, and ice.
Do you need sugar if you use syrup?
Syrups are sweet, so you may only need a small amount of sugar or none at all. I add a bit of sugar because I don’t use large amounts of syrup. Feel free to omit sugar if you want a less sweet drink.
Other frozen beverages you might enjoy
- Easy frozen strawberry daiquiri
- Classic frozen margarita
Equipment
- Measuring cups and spoons: For accurate measurements.
- Blender: Essential to create the slushy texture.
- Spoon or spatula: To stir and incorporate ingredients before blending.
Enjoy making this frozen coffee at home. Adjust flavors, sweetness, and creaminess to your preference — and share your results if you like. Later, Pbj~
