For a few years I've been trying to duplicate the Dunkin Donuts Coolatta at home so that I can have one whenever I like, but also so I can make one with a lot less sugar. the real Coolattas are the liquid equivalent of cheesecake.
I've made a few attempts and got pretty close, but have always been somewhat disappointed, especially with the texture. You need a powerful blender. Trying to get the crushed ice just right is tough. Also, the milk will tend to go foamy on you. I suspect that the filler they use in the "for recipes" Splenda was contributing to foaminess.
The closest I've come was when I used a recipe out of one of Todd Wilbur's Top Secret Recipes books: Top Secret Recipes Unlocked. Todd found that one of the distinctive flavors in the Coolatta is hazelnut. If you don't order a hazelnut Coolatta, you still get hazelnut flavor in your Coolatta. Even with that knowledge, I didn't love my recipes.
Finally, I've got a substitute I like, but it's nothing like an actual Coolatta. It's essentially like an iced latte, but I like it better than the slushy drink I used to buy at Dunkin Donuts. I make these without measuring, but I am giving you a recipe below so you can try to recreate it for yourself if you care to (and so I can remember). My recipe is low calorie, but you can make an even yummier one if you use real sugar and whole milk. It's up to you.
Also, this is fairly sweet because that's what a Coolatta is like. If you don't like your coffee sweet, omit the Splenda altogether, taste, then add one packet at a time to your taste. Remember, the flavored syrups are sweetened.
DrMomentum Low-Cal Hazelnut Latte
Half fill cup with ice.
Empty 2 packets of sweetener onto the ice.
Add 1 tsp of each of the syrups (eyeball a splash of each).
Pour 3 oz (that's essentially 2 shots) of espresso onto the ice. If your cup is >20 ounces, add another ounce or half shot. If your coffee is not that strong, you need to use more of it.
Add a splash of fat free half & half if you've got it. We've always got it because Maggie uses it every day.
Top up with skim milk and stir.
The important thing here is the strong coffee. Remember, you're diluting it with the milk and ice. If you want a milkier latte, use less ice so you have room for more link.
Brewing strong coffee / espresso substitute
To brew really strong coffee, I use a Bialetti Moka pot on the stove and I take it off the heat before it's done brewing so that the coffee in the pot is concentrated (the coffee that comes out later in the brewing process is less strong). I stop the extraction by running cold water over the bottom of the pot, or wrapping the pot in a frozen kitchen towel.
How do you make really strong coffee? let me know in the comments.Posted by James at August 1, 2010 2:14 PM