Brew it strong. Make coffee at double strength so the flavor holds up to ice. If you’re using a drip maker, use 2 tablespoons of grounds per 6 ounces of water. Let it chill in the fridge or use leftover coffee from the morning.

Sweeten smart. Stir 1–2 tablespoons of simple syrup into the chilled coffee. Simple syrup blends instantly and avoids undissolved sugar. No syrup? Mix 1 part hot water with 1 part sugar, stir to dissolve, and cool quickly with a few ice cubes.

Pack the glass with ice. Fill your cup to the top. More ice means faster chilling and less dilution over time.

Pour the coffee over ice. Aim for 8–10 ounces. If the color looks very light, add a bit more coffee; if it’s too dark, add more ice and milk.

Add milk or creamer. Start with 2 tablespoons and adjust to taste. For a classic Dunkin vibe, use whole milk or half-and-half. For non-dairy, try oat milk or almond milk for a smooth finish.

Flavor it (optional). Add 1–2 teaspoons of vanilla, caramel, or hazelnut syrup. A small pinch of salt can round out bitterness and make flavors pop.

Stir and taste. Give it a good stir from the bottom. Taste and fine-tune sweetness and milk until it’s balanced and smooth.

Serve immediately. Add a few fresh ice cubes on top if you want extra chill and minimal dilution.