Copycat Dunkin’ Frozen Coffee (Coffee Coolatta)

Why You’ll Love This Recipe

• That classic Coffee Coolatta–style vibe: sweet, creamy, and ultra-cold with a thick, sippable slush.
• Easy pantry ingredients and make-ahead components for quick blending anytime.
• Dial the sweetness, milk type, and coffee strength exactly to your taste.
• Cheaper than the drive-thru, with café-level texture at home.

Grocery List

• Produce: None (optional: fresh mint for garnish)
• Dairy: Whole milk; Whipped cream (optional)
• Pantry: Coffee beans or cold-brew concentrate; Granulated sugar; Kosher salt (optional); Caramel or chocolate sauce (optional)

Full Ingredients

For the Coffee Concentrate (choose one)

• 1 1/4 cups (300 ml) very strong brewed coffee, well chilled — brew at a 1:8 ratio (56 g medium-ground coffee to 450 ml water at 200°F/93°C), then chill; or
• 3/4 cup (180 ml) cold-brew concentrate + 1/2 cup (120 ml) cold water, combined and chilled

For the Simple Syrup (1:1)

• 1/2 cup (100 g) granulated sugar
• 1/2 cup (120 ml) water

For the Frozen Coffee (2 large servings)

• 1 1/4 cups (300 ml) chilled coffee concentrate (from above)
• 3/4 cup (180 ml) cold whole milk (or creamy non-dairy milk)
• 1/2 cup (120 ml) simple syrup (use less for a less-sweet drink)
• 5 cups (600 g) ice cubes
• Pinch kosher salt (optional, brightens flavor)
• Optional: 1/8 teaspoon xanthan gum for an extra-smooth, café-style texture

Toppings

• Whipped cream
• Optional drizzles: caramel sauce or chocolate syrup

Step-by-Step Instructions

Step 1: Make the Simple Syrup

In a small saucepan, combine 1/2 cup (100 g) sugar and 1/2 cup (120 ml) water. Heat over medium, stirring, until the liquid turns completely clear and just simmers, about 3–4 minutes. Simmer 1 minute, then remove from heat. Cool to room temperature (10 minutes on the counter or 5 minutes in an ice bath). You’ll have more than you need; refrigerate leftovers up to 1 month.

Step 2: Brew a Strong Coffee Concentrate

For a double-strength hot brew: Use a 1:8 ratio—56 g medium-ground coffee to 450 ml water at 200°F/93°C. Brew using a French press (4 minutes) or drip machine (per manufacturer). Strain and chill until cold, at least 2 hours (or quick-chill in an ice bath). Measure out 1 1/4 cups (300 ml) for the recipe.

For a cold-brew shortcut: Mix 3/4 cup (180 ml) cold-brew concentrate with 1/2 cup (120 ml) cold water. Chill well.

Step 3: Chill Everything for Best Texture

Cold ingredients make a thicker slush. Refrigerate the coffee, milk, and syrup until cold (40°F/4°C). For an extra frosty finish, chill your glasses too.

Step 4: Load the Blender Correctly

To your blender jar, add the liquids first: 1 1/4 cups coffee, 3/4 cup milk, 1/2 cup simple syrup, and a pinch of kosher salt. If using, sprinkle in 1/8 teaspoon xanthan gum. Add 4 cups (480 g) of the ice; reserve the remaining 1 cup (120 g) to adjust thickness.

Step 5: Blend to a Thick, Sippable Slush

Blend starting low, then to high until smooth and icy, 45–60 seconds, using the tamper if your blender has one. Check thickness: it should mound slightly and slide off a spoon in slow ribbons. If too thin, add the remaining 1 cup (120 g) ice and blend 10–15 seconds more. If too thick, splash in 1–2 tablespoons milk and pulse.

Step 6: Serve and Garnish

Pour into two chilled 16-oz glasses. Top generously with whipped cream and drizzle with caramel or chocolate if you like. Insert a wide straw and serve immediately while gloriously frosty.

Pro Tips

• Freeze coffee into ice cubes and swap in 1–2 cups to boost coffee flavor without extra dilution.
• Weigh your ice (600 g) for repeatable café-style texture; different cube sizes pack differently.
• A tiny pinch of salt and a whisper of xanthan gum make the drink taste fuller and stay smoother.
• Quick-chill hot coffee by stirring it over an ice bath for 5–10 minutes before refrigerating.
• Use whole milk (or a creamy oat milk) for body—low-fat milk tends to taste icier.

Variations

• Mocha Frozen Coffee: Add 2 tablespoons chocolate syrup to the blender and garnish with cocoa powder.
• Caramel Swirl: Replace half the simple syrup with caramel sauce (1/4 cup each) and drizzle caramel inside the glass.
• Vanilla Bean: Add 1 teaspoon pure vanilla extract and 1 tablespoon extra simple syrup; garnish with vanilla sugar.

Storage & Make-Ahead

The slush is best enjoyed immediately. Make-ahead components: coffee concentrate keeps 1 week refrigerated; simple syrup keeps 1 month refrigerated. For grab-and-blend mornings, portion the chilled coffee, milk, and syrup in a jar overnight. Freeze coffee cubes to blend on demand. If leftovers melt, briefly reblend with a handful of ice to restore thickness.

Nutrition (per serving)

Approximate (without toppings): 190 calories; 3 g fat; 39–42 g carbs; 3 g protein; 60 mg sodium; 120–150 mg caffeine. Toppings and drizzles will increase totals.