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Dunkin Donuts Coffee Coolatta Recipe
Dunkin' Donuts Coffee Coolatta
By Todd Wilbur

Recipe Type: Drink
Calories: 350
Cook Time: 10 minutes
Recipe Rating: 4.0 (14 reviews)
 

All it takes is one slurp of Dunkin' Donuts hit frozen coffee drink to determine there is much more than concentrated coffee, sugar, and milk in there. I detect vanilla and hazelnut flavors, but adding just a bit of almond extract and some chocolate syrup completes the flavor profile. Torani makes hazelnut syrup that's perfect for this recipe - you'll find it near the coffee in your market or in a bar supply outlet. Your drink will come out lighter in color than the real thing, since the chain apparently uses caramel coloring to darken the formula. This recipe makes one 24-ounce serving - that's called "medium" at the store - or you can split it into two more modest 12-ounce servings.

Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

1 1/4 cups strong coffee, cold (see step #1)
1 cup milk
5 tablespoons granulated sugar
2 tablespoons Hershey's chocolate syrup
1 tablespoon Torani hazelnut syrup
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups ice cubes

1. Brew strong coffee by using twice the amount of grounds required by your coffee maker. Chill the coffee in your refrigerator until it's cold. 

2. Combine the cold coffee, milk, sugar, chocolate syrup, hazelnut syrup, vanilla, and almond extract in a blender and blend for 1 minute on low to dissolve sugar.

3. Add the ice and blend on high until ice is crushed and drink is smooth. Pour into a tall 24-ounce glass or two 12-ounce glasses, and serve with straws.

Makes one 24-ounce serving or two 12-ounce servings.



        
Delicious & Easy!
jperry  
Submitted on: 06/09/13
I always have 1- 11/2 cups leftover strong coffee and hate to toss it especially in warm weather but never had found a recipe as good as this one and it's so easy! I did add 1 Tbsp caramel syrup as I had no hazelnut syrup and it was terrific! Highly recommend!
There is an easier way!
Crystal  
Submitted on: 08/12/12
Here is my method: Add sugar to coffee when hot so it dissolves smoothly. Also, mix in syrups & flavorings (incuding an addition of Tbsp. caramel syrup) and place in fridge in sealed container to chill. When cold, add crushed or shaved ice, then stir in milk as last step. I like to make a double or triple batch so the mixture is in the fridge, ready at a moment's notice. This also cuts down on cleanup and eliminates the need to drag everything out each time. Delicious and money-saving recipe!
Jill  
Submitted on: 03/25/09
As a past D'D' employee I must correct Jessica on the comment of using heavy cream. The key to a great coolatta (or cup of coffee) that tastes like it came from the store is LIGHT cream. Great idea though about the hint of Hazelnut!
jessica  
Submitted on: 03/12/08
Dunkin Donuts uses heavy cream in their coolattas, not milk. It will increase the calories significantly, but if you're looking for authenticity, this is one improvement that would need to be made.
Debbie  
Submitted on: 09/14/07
This recipe was good, but it doesn't taste like a dd coolatta. I was unable to find the hazelnut syrup at any of my local stores so I omitted it.
Cj Mathis-Chandler  
Submitted on: 09/12/07
This is WONDERFUL!!!! Taste just like Dunkin Donuts made it!!!
Tania  
Submitted on: 09/05/07
Never had the original (but have had Tim Horton's Iced Capp) and it is a good alternative for at home for a heck of a lot cheaper. Nice blend of flavours and easily adaptable for different tastes. I tried the Splenda and found it left a little bit of an aftertase (not used to it, first time I used Splenda).
John  
Submitted on: 08/31/07
Hazelnut in Coolattas?? Forgedaboutit! Delete the hazelnut and you've got a pretty good summertime drink here. But don't expect it to taste like DD's Coolattas. Just not the same.
Debbie  
Submitted on: 08/27/07
I made this with 1/2 % milk, and Splenda, it was incredible. Will play around with the syrup(s)as well. YUM....Thank-you!
Suzan  
Submitted on: 08/23/07
Being from the South, I think it would be better to put the sugar in the coffee while it's still hot. It blends much better that way.
Phyllis Casey  
Submitted on: 08/23/07
Yum, delicious, love it.
Paula  
Submitted on: 08/23/07
Vanilla, yes, maybe. Hazelnut? Chocolate? As a semi-regular Coolada drinker (and a cook), I don't get those flavors in there.
Alma McIrvin  
Submitted on: 08/22/07
Excellent! Couldn't be better!
MAW  
Submitted on: 08/21/07
Try substituting Splenda for the sugar; it dissolves instantly and fewer calories. Add different syrups to give it different flavors. not bad at all! Lots cheaper, and you can control the ingredients.