This frozen coffee quickly became one of my favorite treats. I could drink one every day, but since I’m watching my weight, I limit myself. Here’s how my love for this drink began.
Love at first taste (my first frozen coffee)
My first frozen coffee was in 1997, when I was about 10. I was at Cheltenham Mall with my mom and her friend Carla. My mom bought a frozen coffee and let me try it. From that first sip I was hooked. I begged for more but only got a little—adults didn’t want kids drinking coffee back then. I always thought of coffee as an adult drink and can laugh now about sneaking sips when no one was looking.
Dunkin Donuts coffee Coolatta
Around 2002, when I was 15, I went to Dunkin’ with my grandma Viola and saw someone with a frozen drink that smelled exactly like the one I’d tried years earlier. I ordered a Coolatta—coffee flavor—and instantly fell in love. After that I was a regular: a Coolatta in my hand every morning before school. People started calling me the Coolatta boy. My mom warned me I was drinking too many of them, but I didn’t listen.
My frozen coffee habit spreads
As an adult I introduced friends and family to the Coffee Coolatta and they loved it too. Sadly, around 2015 Dunkin’ discontinued the Coffee Coolatta. It felt like an era ending. They replaced it with the Dunkin Frozen Coffee, which has a stronger coffee flavor and a different texture. The Coolatta tasted more balanced—like a 50/50 mix of coffee and cream—while the new frozen coffee tastes much more like straight coffee. Dunkin said the change was to appeal to coffee lovers who prefer a stronger coffee taste.
Over time I adjusted. Dunkin also started offering flavored syrup additions—Butter Pecan, Caramel, Vanilla, Hazelnut—that let you customize the frozen coffee with extra sweetness and flavor.
Why I created this frozen coffee recipe
My cousin Krystal—who’s recently gotten into cooking—suggested I recreate a copycat frozen coffee recipe at home. She knew how I liked my Dunkin order from the many times I’d asked her to pick one up. Since then I’ve developed a simple recipe you can make at home and tweak to taste.
Ingredients you’ll need:
Below are the basic ingredients for this copycat Dunkin frozen coffee. Adjust quantities and flavors to suit your preferences.
- Coffee: I use unsweetened cold-brew coffee as the base.
- Creamer: Adds creaminess and lightens the coffee. Use liquid or powdered creamer if that’s what you have.
- Sugar: Optional—adds sweetness. Use less if your syrup or creamer is already sweetened.
- Flavoring syrup: Optional syrups like butter pecan, vanilla, hazelnut, or caramel provide most of the flavor.
- Ice: Creates the slushy texture.
- Whipped cream: Optional topping for a richer finish.
How to make this frozen coffee
- Shake the coffee well, then pour it into a blender.
- Add creamer to achieve a pleasant color and creaminess.
- Add sugar and your chosen syrups, then stir briefly so the syrup doesn’t sink to the bottom.
- Add ice and blend until smooth and slushy, with no visible chunks of ice.
- Optionally add whipped cream and blend briefly for extra creaminess. Whipped cream is optional but adds a nice touch.
Tips for best results
- Stir before blending: Syrups are heavy and tend to sink. Stirring helps everything incorporate evenly before blending.
- Blend thoroughly: Blend until the ice is fully broken down. Small clear chips of ice can block the straw and affect the texture.
Toppings and flavors
- Whipped cream: Reddi-Wip is a common choice and adds a light, creamy finish. Cool Whip or other alternatives also work.
- Chocolate or caramel: Drizzle chocolate or caramel syrup over whipped cream or inside the cup for extra flavor.
- Sprinkles or chocolate chips: A sprinkle of shaved chocolate or mini chips pairs well with coffee.
Storage and reblending
- Storage: If you have leftovers, cover and freeze to prevent freezer burn.
- Reblending: Let frozen leftovers sit until they soften to a slushy texture, or add a little creamer and coffee and blend again.
Coffee and creamer options
- Cold-brew: Premade cold-brew is convenient and stored in the fridge for quick use.
- Homemade coffee: Brew fresh coffee and chill it before using; adjust quantities as needed.
- Unsweetened vs. sweetened: Use unsweetened coffee for better control of sweetness. If your coffee is pre-sweetened, reduce added sugar or syrup.
- Flavored or creamed coffee: If your bottled coffee already has creamer or flavor, you may skip additional creamer.
Creamer and whipped cream choices
Creamers come in many flavors—hazelnut, vanilla, caramel, butter pecan, and more. I prefer original creamer but use flavored creamers to replace syrups if desired. Powdered creamer works in a pinch—use enough to reach the color and taste you want. For whipped cream, Reddi-Wip adds a familiar finish, but Cool Whip or other alternatives are fine.
Flavoring syrups
Popular syrups include caramel, hazelnut, vanilla, and butter pecan. Start with the amounts suggested in the recipe and adjust to taste. If you use a flavored creamer, you may not need additional syrup.
Do you need sugar if you use syrup?
Syrups add sweetness, so you can reduce or omit sugar if you prefer. I usually add a small amount of sugar because I don’t add enough syrup to reach my desired sweetness. If you want a less-sweet drink, skip the sugar entirely and rely on creamer and syrup.
Ingredients (recipe amounts)
- 2 cups unsweetened cold-brew coffee
- 1/4 cup creamer
- 1/2 cup sugar (adjust to taste)
- 3 tbsp butter pecan syrup
- 2 tbsp vanilla syrup
- 3 cups ice
- 1 cup whipped cream (optional)
Equipment
- Measuring cups and spoons
- Blender (for smooth, slushy texture)
- Spoon or spatula to stir ingredients before blending
Notes
If you need more servings, simply double the ingredients. Adjust syrups, sugar, and creamer to suit your taste—this recipe is flexible and easy to customize.
Enjoy this homemade frozen coffee whenever you want a cool, slushy coffee treat. Adjust flavors and sweetness to make it your own. — Pbj