Dunkin’ Donuts Caramel Iced Coffee Copycat Recipe
This Dunkin’ Donuts caramel iced coffee copycat brings that familiar sweet, cold coffee fix right to your own kitchen. It takes about 5 minutes to put together and costs a fraction of the drive-through price.
The key is cold brew or chilled strong coffee, a real caramel sauce (not caramel syrup from a squeeze bottle), and enough ice to keep it frosty all the way to the bottom.
Why I Love This Recipe
The caramel flavor here is straightforward and honest. It’s sweet without being cloying, because you’re using actual caramel sauce that adds a faint butterscotch note rather than pure sugar.
This is the version I keep coming back to on hot mornings when I want something cold and caffeinated without a lot of fuss. The whole thing comes together before the coffee even has a chance to warm up.
Recipe Ingredients
- 2 shots (60 ml) espresso or 3/4 cup (180 ml) strong brewed coffee – Chilled overnight works best; room-temperature coffee will melt your ice
- 2 tbsp caramel sauce – Use a thick, spoonable caramel sauce (like Ghirardelli or homemade), not a thin caramel-flavored syrup
- 1/2 cup (120 ml) whole milk – Whole milk gives the closest result to Dunkin’s; oat milk is the best dairy-free swap
- 1 cup ice – About 8 to 10 standard cubes; fill the glass generously so it stays cold
- Pinch of fine salt – Optional but it sharpens the caramel flavor noticeably
- 1 tsp caramel sauce, extra – For drizzling on top at the end
Variations / Substitutions
- Oat milk – Gives a slightly creamier, nuttier result that works very well with the caramel.
- Almond milk – A little thinner and more neutral; the caramel flavor stays forward.
- Coconut milk (canned, diluted) – Adds a faint tropical note; use half canned and half water so it is not too rich.
- Extra espresso shots – Use 3 shots instead of 2 for a stronger, more bitter counterpoint to the sweetness.
- Brown sugar caramel sauce – Swap in a dark brown sugar caramel for a deeper, more molasses-forward flavor.
- Vanilla caramel – Stir 1/4 tsp vanilla extract into the caramel sauce before adding it; rounds out the sweetness.
- Less sweet – Cut the caramel to 1 tbsp and add a pinch more salt; the coffee flavor comes through more clearly.
If you enjoy this, the Dunkin’ Donuts Vanilla Iced Coffee Copycat Recipe follows the exact same method with a simple vanilla swap.
How To Make Caramel Iced Coffee
Step 1: Stir the Caramel Into the Coffee
In a tall glass or a jar, combine the 3/4 cup (180 ml) chilled strong brewed coffee (or 60 ml espresso) with the 2 tbsp caramel sauce and the pinch of fine salt. Stir for about 20 to 30 seconds until the caramel is fully dissolved and the liquid looks a uniform, deep amber with no streaks.
Cold coffee makes the caramel slightly harder to dissolve, so take your time here. If you see a ribbon of caramel sitting at the bottom, keep stirring.
Step 2: Pack the Glass With Ice
Fill a 16-ounce (475 ml) glass to the rim with the 1 cup of ice. You want it packed tightly so the drink stays cold from the first sip to the last.
Step 3: Pour and Layer the Milk
Pour the caramel coffee mixture over the ice, then slowly pour the 1/2 cup (120 ml) whole milk down the inside edge of the glass. Pouring it slowly along the side creates a layered look before you stir, with the milk sitting pale on top of the darker coffee.
Give it one or two gentle stirs if you prefer it fully mixed, or leave the layers for a better-looking glass.
Step 4: Drizzle and Serve
Drizzle the extra 1 tsp caramel sauce over the top of the ice in a slow circle so it sits on the surface and catches the light. Serve immediately with a wide straw so you get coffee, milk, and caramel in every sip.
Recipe Tips
- Use coffee that was brewed strong. A standard drip-brew ratio will taste watered down once the ice melts. Aim for about 2 tbsp of grounds per 6 oz of water, or just use espresso.
- Chill your glass first. Pop the empty glass in the freezer for 5 minutes before building the drink. It slows down ice melt noticeably.
- Spoonable caramel sauce vs. liquid syrup. Thin caramel syrup (the kind used in coffee shops) dissolves faster but tastes one-dimensional. Thick caramel sauce has fat in it, which gives the drink a slightly richer mouthfeel.
- Make a big batch of the coffee-caramel base. Mix a few days’ worth of the coffee and caramel sauce together and keep it in a jar in the fridge. Each morning you just pour it over ice and add milk.
Scale it to your glass size:
| Glass Size | Chilled Coffee | Caramel Sauce | Whole Milk |
|---|---|---|---|
| 12 oz (355 ml) | 1/2 cup (120 ml) | 1.5 tbsp | 1/3 cup (80 ml) |
| 16 oz (475 ml) | 3/4 cup (180 ml) | 2 tbsp | 1/2 cup (120 ml) |
| 24 oz (710 ml) | 1 cup (240 ml) | 3 tbsp | 3/4 cup (180 ml) |
How To Store
- Refrigerate – Store the coffee-caramel base (without milk or ice) in a sealed jar for up to 4 days. Add fresh ice and milk when you’re ready to drink.
- Serve Cold – This drink is only meant to be served cold. Do not reheat it.
Frequently Asked Questions
Can I make this the night before?
Yes. Mix the coffee and caramel sauce together and refrigerate the base overnight in a sealed jar. Add ice and milk in the morning.
Does it work with instant coffee?
It does. Dissolve 1.5 tsp of instant espresso powder in 3/4 cup of cold water, then proceed as written. The flavor is a bit flatter but still works.
How do I make it less sweet without losing the caramel flavor?
Cut the caramel to 1 tbsp and use a caramel sauce that has a slightly bitter edge, such as one made with dark brown sugar or a small amount of espresso stirred in.
What caramel sauce does Dunkin’ actually use?
Dunkin’ uses a proprietary caramel swirl that is sweeter and thinner than most grocery store caramel sauces. Ghirardelli or Trader Joe’s fleur de sel caramel sauce gets closest to the flavor at home.
—
Dunkin’ Donuts Caramel Iced Coffee Recipe
Ingredients
Method
- In a tall glass, stir together the chilled coffee, 2 tbsp caramel sauce, and the pinch of salt for 20 to 30 seconds until the caramel is fully dissolved and no streaks remain.
- Fill a 16-ounce glass to the rim with the 1 cup of ice.
- Pour the caramel coffee mixture over the ice, then slowly pour the 1/2 cup whole milk down the inside edge of the glass.
- Drizzle the extra 1 tsp caramel sauce over the top in a slow circle and serve immediately with a wide straw.
