There’s something oddly satisfying about cracking the code on your favorite fast-food or coffee shop drink. Whether it’s a nostalgic shake, a seasonal coffee, or a brightly colored soda, making it yourself feels a little like discovering a secret.
The best part? You can tweak it to your own taste—more espresso, less sugar, extra whipped cream, why not?
These are the iconic drinks I’ve recreated in my kitchen—and yes, sometimes they’re even better than the real thing.
Starbucks Iced Caramel Macchiato
Layers of vanilla syrup, milk, espresso, and caramel drizzle make this one of the prettiest drinks out there. I like to shake the espresso separately and pour it over ice so it floats before mixing.
Use oat milk for a creamy twist. The caramel should drip dramatically down the sides—non-negotiable.
Chick-Fil-A Frosted Lemonade
It’s basically soft serve blended with lemonade, but somehow it tastes like sunshine. Blend store-bought lemonade with vanilla ice cream and a squeeze of fresh lemon to brighten it up.
Tangy, creamy, cold. Drink it fast—it melts quickly and you won’t want to share.
McDonald’s Shamrock Shake
Minty, sweet, and neon green, this seasonal shake is easier to DIY than you’d think. Just blend vanilla ice cream, milk, a drop of mint extract, and green food coloring.
Top with whipped cream and a cherry for the full vibe. Try adding a splash of chocolate syrup—you won’t regret it.
Dunkin’ Iced Coffee With Cream And Sugar
The magic’s in the ratio: strong brewed coffee, heavy cream, and more sugar than you think you need. I make a big batch and chill it overnight so it doesn’t get watered down.
A dash of vanilla extract gives it that signature sweetness. It’s iced coffee, but with a hug.
Pink Drink (Starbucks)
Bright, fruity, and Instagram-ready, this combo of strawberry açaí juice, coconut milk, and freeze-dried strawberries is surprisingly refreshing. Steep hibiscus tea for a stronger base and add white grape juice for that tropical pop.
Serve over ice with fresh berries for an extra touch. It’s like a pool party in a cup.
Wendy’s Chocolate Frosty
Somewhere between a milkshake and soft serve, this one’s all about texture. You should mix chocolate ice cream with a little milk and instant vanilla pudding mix to get that signature thickness.
Blend just enough to keep it scoopable. Good with fries—yes, seriously.
Panera Passion Papaya Green Tea
Light, floral, and just the right amount of sweet. I steep green tea, then mix it with passionfruit juice and a little mango nectar.
A splash of honey adds depth, but don’t go overboard. Chill it well and serve with orange slices—it’s summer in a pitcher.
Starbucks Pumpkin Spice Latte
It starts with strong espresso, steamed milk, and pumpkin puree whisked with cinnamon, nutmeg, and clove. I make my own syrup in fall and store it in the fridge for emergencies.
Topped with whipped cream and a dusting of spice, it tastes like a walk through crunchy leaves.
Sonic Cherry Limeade
Sweet, fizzy, and full of bright flavor, this one is pure drive-in nostalgia. Mix Sprite with maraschino cherry juice and fresh-squeezed lime, then toss in some cherries and lime slices.
Crushed ice is a must. It tastes like roller skates and old-school summer nights.
Taco Bell Baja Blast
Tropical Mountain Dew with a teal tint—it’s weirdly addicting. I mix regular Mountain Dew with a splash of Powerade and a little lime juice.
The exact combo is a mystery, but this comes close. Serve it ice cold in a giant cup and don’t think too hard.
Starbucks Medicine Ball (Honey Citrus Mint Tea)
This cozy tea blend is great when you’re under the weather—or just need something warm. Brew peach tea and mint tea together, then add steamed lemonade and a spoonful of honey.
I keep a jar of lemon-infused honey on hand just for this. Comfort in a mug.
In-N-Out Neapolitan Shake
Why choose when you can have all three? Blend strawberry, chocolate, and vanilla ice creams separately and layer them in a tall glass. Let it sit for a minute before swirling with a spoon.
This one tastes like childhood birthday parties and sneaking sips from your friend’s cup.
Dutch Bros Golden Eagle
This creamy caramel-vanilla breve hits hard but goes down smooth. I make mine with strong espresso, half-and-half, caramel sauce, and vanilla syrup.
Top with whipped cream and a caramel drizzle. It’s sweet, rich, and dangerously easy to drink.
McDonald’s Sweet Tea
Brew strong black tea and stir in sugar while it’s still warm—lots of sugar. Chill and serve over ice with lemon slices.
It should be syrupy, bold, and cold enough to hurt your teeth. Keep a jug in the fridge for emergency porch-sitting.
Jamba Juice Orange Dream Machine
Creamy orange flavor with a nostalgic orange creamsicle twist. I blend orange juice, vanilla frozen yogurt, and a splash of milk with ice until it’s thick and dreamy.
Tastes like something from a boardwalk smoothie stand. Use fresh-squeezed juice if you can—it makes all the difference.
Starbucks Brown Sugar Shaken Espresso
This one wakes you up and makes you feel like you’ve got your life together. Shake espresso with brown sugar syrup and ice until it’s frothy, then top with oat milk.
The brown sugar adds a toasty, caramel note. Use two shots, or three, if it’s one of those days.
Crumbl Milkshake Copycat
Thick, creamy, and always topped with a swirl of whipped cream. I blend vanilla ice cream with milk and whatever cookie pieces I have on hand—chocolate chip, snickerdoodle, even brownies.
It’s indulgent, no doubt. Serve in a mason jar and pretend it’s for sharing.
Dairy Queen Mocha MooLatte
Coffee, chocolate, soft serve—what’s not to love? I make a frozen blend with cold brew, chocolate syrup, and vanilla ice cream, then top with whipped cream and more chocolate.
The flavor hits somewhere between iced mocha and dessert. Slushy, creamy, and totally crave-worthy.
Chipotle Fresh Limeade
Tart, tangy, and made to cut through a heavy meal. Squeeze limes, mix with water and just enough sugar, then chill it with lots of ice.
Add mint or muddled berries for a twist. It’s refreshingly simple—and perfect with spicy tacos.
Arby’s Jamocha Shake
Chocolate and coffee in perfect harmony. I use cold brew, chocolate syrup, and vanilla ice cream to recreate that smooth, slightly smoky flavor.
A little instant coffee deepens the taste. Don’t forget the whipped cream swirl—it’s essential.