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Dunkin Donuts Coffee Coolatta copycat recipe by Todd Wilbur

Dunkin' Donuts Coffee Coolatta

Score: 3.78 (votes: 18)
Reviews: 18
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Add vanilla, hazelnut, almond and chocolate to coffee, milk, sugar and ice in a blender and you get a hack of Dunkin' Donuts' hit frozen coffee drink. 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—the real recipe may include caramel coloring to darken the drink. This Dunkin' Donuts Coffee Coolatta recipe makes one 24-ounce serving which is called "medium" at the store—or you can split the recipe into two more modest 12-ounce servings.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Get This

_main
  • 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
Do This

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.

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Reviews
Cassidy
May 23, 2015, 22:00
Instead of hazelnut syrup, and chocolate syrup, I used Nutella. Came out tasting like the unborn heavens. Love it!
DDlover
Oct 7, 2014, 22:00
Not the same as dunkin but okay!

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  • Score: 4.33 (votes: 9)
    Bisquick Original All-Purpose Baking Mix

    You've got a hankerin' for pancakes or biscuits, but the recipe calls for Bisquick, and you're plum out. Not to worry. Now you can make a clone of the popular baking mix at home with just four simple ingredients. Store-bought Bisquick includes shortening, salt, flour, and leavening, so that's exactly what we need to duplicate Bisquick perfectly at home. 

    My Bisquick recipe makes about 6 cups of the stuff, which, just like the real thing, you can keep sealed up in a container in your pantry until it's flapjack time. When that time comes, just add milk and eggs for pancakes or waffles, or only milk if it's biscuits you want. You'll find all those recipes below in the "Tidbits."

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.25 (votes: 8)
    Romano's Macaroni Grill Chicken Portobello

    Menu Description: "Grilled chicken breast with Portobello mushrooms, smoked mozzarella and demi glace, with a spinach orzo pasta."

    Fire up the grill for this take on one of Romano's most popular entrees. After you grill a couple portobello caps, slice them thinly at an extreme angle to make wide slices that fit perfectly on top of grilled chicken breasts that have been rubbed with stone ground mustard (the kind with the whole mustard seeds in it). Romano's delicious demi glace is made from reduced veal stock, but a nice substitute can be made from a combination of canned beef broth and chicken broth. With plenty of garlic, rosemary and thyme in there, the aroma of sauce simmering on the stove will make everyone in the house drool.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Update 1/25/17: If your demi glace is too thin add an additional tablespoon of cornstarch to thicken. 

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  • Score: 4.94 (votes: 34)
    Auntie Anne's Pretzels

    The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

    Find more of my copycat recipes for famous muffins, bagels, and rolls here

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Try my improved version in Top Secret Recipes Step-by-Step.

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  • Score: 5.00 (votes: 1)
    Denny's Pancake Puppies

    The original version of these bite-size breakfast treats made with extra thick pancake batter and coated with cinnamon sugar are a big success at Denny's. So, chefs there have come up with another version with blueberries and white chocolate chips inside. Initially I thought I could use an instant blueberry pancake mix to clone the new flavor, such as the mix made by Krusteaz. But those "blueberries" in there aren't even real blueberries - they're fake blueberry flavored bits. Not good. I found that the best solution for the best clone is to add chopped up dried blueberries to an extra-thick batter, along with a little chopped up white chocolate chips. The batter is easy to portion out using a 1 3/4-inch cookie scoop that's been dipped in oil, but you could also use a tablespoon measure as long as you don't scoop up too much. Keep your batter balls about 1 1/2 inches in diameter or they may not cook all the way through. Here are clones for the original Pancake Puppies as well as the new blueberry and white chocolate chip version.

    Denny's does pancakes right! Check out my other clone recipes here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 8)
    Dairy Queen MooLatte

    Here's what happens behind the counter when you order a Cappuccino MooLatte frozen coffee drink at Dairy Queen: a plastic cup is filled almost halfway with the frozen simple syrup mix that comes out of the machine used for slush drinks. Next, your server hops over to the frozen soft serve machine and fills the cup the rest of the way with ice cream. After a couple squirts of concentrated coffee syrup, the drink is blended on a milkshake machine and is then passed off to you in exchange for a few greenbacks. Since we don't have the same efficient commercial equipment they use at Dairy Queen we must make our clone in a household blender. First things first, we need to start with very strong coffee. Make some espresso, or pick some up at your nearest coffee house. After dissolving sugar in the coffee, chill it, and then add it to ice cream, ice, and milk in a blender, and get it going. When the blender does its work, you'll have two 16-ounce clones of the DQ frozen coffee drink fave ready for whipped cream. If you prefer the mocha or caramel variety of the MooLatte, scroll to the bottom where the Tidbits will throw those variations your way.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 5)
    California Pizza Kitchen (CPK) California Club Pizza

    Menu Description: "Applewood smoked bacon, grilled chicken and Mozzarella cheese, hearth baked, then topped with Roma tomatoes, chilled chopped lettuce tossed in mayonnaise and fresh sliced avocados."

    There's no better way to clone the great pizzas from this creative chain than to start with dough made from scratch. Since the best way to re-create commercial-style pizza dough at home is to use the same slow-rising technique the pros use, you're going to have to plan ahead at least 24 hours. This is the length of time it will take for the gluten in the flour to work its magic while resting comfortably in your refrigerator. And, if you've got the patience, 48 hours is even better. 

    Once the dough is ready to go, you should bake your pizzas—my CPK California Club Pizza recipe makes two—on a pre-heated pizza stone in your oven. If you don't already have one, you can find one of the round or rectangular stones in just about any housewares store. This cooking method is the absolute best way to produce an evenly baked finished product with a texture and taste that mirrors the amazing pies CPK whips out of rocket-hot brick pizza ovens.

    CPK makes great soups and salads too. Get my copycat recipes here.

    Source Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    Red Lobster Bacon-Wrapped Stuffed Shrimp

    It's shrimp, it's bacon, it's cheese; what's not to like about this Red Lobster bacon-wrapped shrimp recipe? It's one of the groovy appetizers on the Red Lobster menu, and now you can re-create it at your crib. Find some large shrimp, a wooden skewer or toothpicks, and cook the bacon about halfway to done before you begin. Mix up clones of Red Lobster's top secret seasoning and cilantro-ranch dipping sauce, and you're minutes away from a great appetizer or party finger food dish. For other bacon-inspired dishes, try making Red Lobster's bacon-wrapped scallops recipe

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 5)
    Outback Steakhouse Tangy Tomato Dressing

    Mix it together, heat it up, cool it down, and store it in the fridge until salad time.

    Now, how about a Toowooma Steak, or Alice Springs Chicken for the main course? Check out more of my Outback Steakhouse copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.81 (votes: 47)
    Cinnabon Cinnamon Rolls

    In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

    Source: More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.88 (votes: 17)
    Chili's Salsa

    This super simple Chili's salsa recipe can be made in a pinch with a can of diced tomatoes, some canned jalapeños, fresh lime juice, onion, spices, and a food processor or blender.  Plus you can easily double the recipe by sending in a larger 28-ounce can of diced tomatoes, and simply doubling up on all the other ingredients. Use this versatile salsa as a dip for tortilla chips or plop it down onto any dish that needs flavor assistance—from eggs to taco salads to wraps to fish. You can adjust the Chili's salsa recipe heat level to suit your taste by tweaking the amount of canned jalapeños in the mix. 

    Now, what's for dinner? Check out some copycat entrees from your favorite restaurants here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.75 (votes: 4)
    Outback Steakhouse Caesar Salad Dressing

    You can only get this delicious stuff in the restaurant and they won't give you much extra to take home. The good news is you can make it from scratch in minutes (you will need to find anchovy paste—an important ingredient). This Outback Steakhouse Caesar salad dressing recipe keeps for a couple of weeks in the fridge in a covered container.

    Now, how about a Toowoomba Steak or Alice Springs Chicken as your entrée? Find all of my Outback Steakhouse copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    P.F. Chang's Chang's Spare Ribs

    Menu Description: "Wok-seared with Chang's barbecue sauce."

    One of the most popular eats on P. F. Chang's appetizer menu is the Chinese spare ribs that arrive slathered with Asian-style barbecue sauce. The Asian flavor comes from the addition of sweet hoisin sauce to a fairly rudimentary barbecue sauce formula. Chang's menu says these ribs are spare ribs although they appear to be much smaller, more like baby backs. You can certainly use either for this recipe, just be sure to trim the ribs first, since the restaurant version is lean, clean ribs with no extra meat or fat hanging off. There are several ways to cook pork ribs—P. F. Chang's boils theirs first, then fries them. After that, the ribs are tossed with the sauce in wok and served piping hot. A serving of these ribs at the restaurant is 6 individual ribs, but since a full rack is as many as 12 ribs, this recipe will make twice what you get in a serving at the bustling bistro chain.

    Find more of your favorite P.F. Chang's dishes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.97 (votes: 33)
    P.F. Chang's Mongolian Beef

    Menu Description: "Quickly-cooked steak with scallions and garlic."

    Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

    I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.75 (votes: 4)
    Islands Island Fries

    Menu Description: "Our famous fries are fresh cut daily from whole potatoes with the skins left on."

    Not only can I show you the best way to make french fries at home in this clone of Islands top-selling version, but I'm also supplying you with a super simple way to make the same type of salt blend that Islands uses to make those fries so dang addicting. As with any good french fry recipe, you'll need to slice your potatoes into strips that are all equal thickness. That means you need a mandoline, or similar slicing device, that makes 1/4-inch slices. Once you've got your potatoes cut, you must rinse and soak them in water to expel the excess starch. The frying comes in two stages: A quick blanching stage, and the final frying to put a crispy coating on the suckers. Islands uses a combination of peanut and vegetable oils in their fryers, so you simply combine the two in your home fryer. The whole process is not that tough once you get going, and certainly worth the effort if hungry mouths are waiting for the perfect homemade french fries. However, if you want to simplify the process because your hungry mouths aren't of the patient sort, you could certainly buy frozen french fries, cook 'em up following the instructions on the bag, and then sprinkle on this garlic/onion salt blend for a quick-and-easy kitchen clone.

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  • Score: 4.83 (votes: 6)
    Applebee's White Chocolate and Walnut Blondie

    Menu Description: "Dare to indulge with a white chocolate and walnut blondie under a scoop of ice cream and chopped walnuts. Served warm and topped at your table with a rich, sizzling maple butter sauce."

    For Applebee's regulars, this dessert is a hands-down favorite. In a hot skillet comes a delicious slice of white chocolate and walnut cake—it's similar to a brownie in texture topped with a scoop of ice cream and warm maple butter sauce bubbling as it hits the pan. Commence with the salivating. To recreate this pile of pleasure at home you start by making the cake from scratch. For the white chocolate, get a couple of 4-ounce bars or one 8-ounce bar and chop it into chunks. White chocolate chunks work best in this Applebee's blondie copycat recipe, but you can certainly use white chocolate chips in a pinch. While the blondie cake is baking, whip up the sauce—it will be fluffy at first. When you're ready to serve the dessert, zap the sauce in the microwave until it's hot and creamy. Arrange the decadence in a hot skillet and serve it sizzling to happy, drooling mouths.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur. 

    Try my improved version in Top Secret Recipes Step-by-Step.

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  • Score: 4.71 (votes: 7)
    Panda Express Mandarin (Bourbon) Chicken

    Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking. 

    Source: "Even More Top Secret Recipes" by Todd Wilbur.

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  • Score: 4.65 (votes: 26)
    Boston Market Meatloaf

    In the early 90's Boston Chicken was rockin' it. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entree selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrees presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again.  Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.

    How about some of those famous Boston Market side-dishes to go with your copycat  meatloaf recipe? I've cloned all the best ones here.

    Source: Even More Top Secret Recipes by Todd Wilbur.
    Try my improved version in Top Secret Recipes Step-by-Step.

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  • Score: 5.00 (votes: 5)
    K.C. Masterpiece Original Barbecue Sauce

    Even though it's now owned and produced by the Clorox Company, Original K.C. Masterpiece barbecue sauce is the same as when it was first created in good ole Kansas City, USA. This is the sauce that steals awards from all the other popular sauces on the market. Now it's sold in a variety of flavors. But this is the clone for the original, and you'll find it very easy to make. Just throw all of the ingredients in a saucepan, crank it up to a boil, then simmer for about an hour. Done deal. And just like the original Masterpiece, this stuff will make a work of art out of any of your grilled meats, or burgers and sandwiches, and as a dipping sauce or marinade.

    Complete your cookout with this KFC Cole Slaw recipe.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    GrandMa's Oatmeal Raisin Big Cookies

    GrandMa's Cookie Company was founded back in 1914 by Foster Wheeler, but it wasn't until 1977 that the company introduced the popular Big Cookie. This large, soft cookie comes two to a pack and is offered in several varieties, including oatmeal raisin. Now you can bake up a couple batches of your own with my GrandMa's oatmeal raisin cookies copycat recipe. Just be sure not to over bake these. You want the cookies soft and chewy when cool—just like a happy grandma would make. Be sure to take the cookies out of the oven when they are just beginning to turn light brown around the edges.

    You might also like my copycat for GrandMa's Peanut Butter Big Cookies.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 1/13/17: For an improved GrandMa's Big Cookies recipe, replace the 1/2 cup shortening with 3/4 cup softened unsalted butter. Also, reduce baking soda to 1 1/2 teaspoons and cinnamon to 1/2 teaspoon. Raising the oven temperature a little—to 300 degrees F—will help with browning and still keep the cookies chewy. Bake for 15 to 18 minutes.

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  • Score: 5.00 (votes: 1)
    Bull's-Eye Original BBQ Sauce

    Some say it's the best off-the-shelf barbecue sauce in the business. That secret combination of molasses, liquid smoke, and spices makes this stuff irresistible on chicken, ribs, or a juicy hamburger. Keep it fresh for your next cookout by whipping up your own Bull's-Eye BBQ sauce at home, from scratch with my recipe below.

    Try more famous sauce recipes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.55 (votes: 44)
    Girl Scout Cookies Thin Mints

    If those cute little cookie peddlers aren't posted outside the market, it may be tough to get your hands on these thin mint cookies—the most popular cookies sold by the Girl Scouts every spring. One out of every four boxes of cookies sold by the girls is Thin Mints. 

    My Girl Scout cookie thin mint recipe uses an improved version of the chocolate wafers created for my Oreo cookie clone in the second TSR book, More Top Secret Recipes. That recipe creates 108 cookie wafers, so when you're done dipping, you'll have the equivalent of three boxes of the Girl Scout Cookies favorite. That's why you bought those extra cookie sheets, right? You could, of course, reduce this recipe by baking only one-third of the cookie dough for the wafers and then reducing the coating ingredients by one-third, giving you a total of 36 cookies. But that may not be enough to last you until next spring.

    Click here for more of your favorite Girl Scout Cookies

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 11/16/17: You can make an even better clone using a chocolate product that wasn't available when I created this recipe. Rather than using the semi-sweet chocolate chips combined with shortening and peppermint for coating the cookies, use Ghirardelli Dark Melting Wafers. You will need 2 10-ounce bags of the chips, mixed with 1/2 teaspoon of peppermint extract (and no shortening). Melt the chocolate the same way, and dip the cookies as instructed.

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  • Score: 4.18 (votes: 28)
    Benihana Japanese Fried Rice

    The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

    One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entrée, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

    My Benihana Japanese fried rice recipe will go well with just about any Japanese entrée, and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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I'm Todd Wilbur, Chronic Food Hacker

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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