No, it’s not mint flavored.

I assume this is the answer to the first question that popped into your head when you saw the product name. And it’s a reasonable thing to ask: Dunkin’ introduced the Shamrock Macchiato in a news release only two days after the iconic St. Patrick’s Day shake with the same moniker and color returned to McDonald’s.

I love mint and coffee together, so I was let down to learn this beverage instead contained the preexisting (albeit seasonal) Irish Creme flavor swirl with a clover-hued makeover. Still, I think Irish cream is delicious and I love that this swirl lets me enjoy the taste of it sans alcohol, so my disappointment quickly dissipated as I became eager to see how it complemented a macchiato.

As I mentioned, the Irish Creme swirl is a bright, grassy green this year. It was drizzled into 2% milk (the default at that store) in the bottom half of my to-go cup, which lightened the shade to a pastel. With the espresso on top, there was a unique color blocking effect that would cause a few rubbernecks from passersby, but I honestly didn’t find the combination of colors all that attractive.

I’ve heard of people drinking a simple two ingredient cocktail of Bailey’s and milk, and I totally get it now. I took a sip of just the Irish Cremed milk before mixing the two halves, and it was rich and delicious. Dunkin’ definitely got the essence of Irish cream right and did a great job mimicking the taste and slight burn of the alcohol in this swirl. However, the sweetness of the syrup with whatever was used to give it a faux whiskey flavor oddly gave it notes of cherry and almond that, while tasty, would make more sense in an Amaretto flavor swirl.

Once mixed, the macchiato took on a nauseous green tinge that made it look like it had eaten some bad oysters. Luckily it tasted way better than it looked, and I think it was a smart move to add Irish Creme to a macchiato. The strong and bitter espresso toned down the sweetness of the swirl and made it more balanced than it would be in a drink made with Dunkin’s thinner and milder coffee. The Irish Creme paired nicely with the espresso and milk as one would expect, but the swirl may have tasted even more like the real thing if the drink had been made with whole milk since Irish cream is, well, creamier.

If you can overlook the misleading name, the occasional discomfort of feeling like you’re breaking the law as you drink it in the car, and the sickly green hue upon stirring, give this macchiato a try. I wouldn’t say it sham-rocks, but it’s clo-very good.

Purchased Price: $5.05
Size: Medium
Rating: 7 out of 10
Nutrition Facts: (With whole milk) 280 calories, 6 grams of fat, 0 grams of trans fat, 3.5 grams of saturated fat, 20 milligrams of cholesterol, 190 milligrams of sodium, 48 grams of total carbohydrates, 45 grams of total sugars, 0 grams of fiber, and 8 grams of protein.

I’ll admit, I’m late to the brown sugar coffee game. It seems like a simple enough swap to have considered it sooner, but it never occurred to me over the years, even as I tried drinking my cup of joe with more adventurous sweeteners like honey and rich chocolate Ovaltine.

Once I finally learned of the warm and cozy depth it provided, I found myself visiting Starbucks more often for their brown sugar syrup. But this month, Dunkin’ one-upped its competitor with a baked good twist: brown sugar cookie syrup, which they’ve lovingly drizzled (I assume, since it doesn’t sound possible to hatefully drizzle brown sugar cookie syrup) into espresso and oat milk to create its new Brown Sugar Oat Iced Latte.

Suspecting this was going to be something special, I was able to confidently order a medium at 2:28 pm knowing full well it was going to spoil my bedtime. I cracked off the lid to see if it smelled like brown sugar cookies and instead was met with something closer to caramel. Not a dealbreaker, so I took a sip.

Holy cow, it was tasty. Wait, oat milk, forget the cow. Holy whatever plant oats come from, it was tasty.

The drink was rich, sweet, and creamy in all the ways one could want from a flavored iced latte. The syrup was perfectly sugary and had a pleasant cookie-like toastiness but I felt it lacked a hint of molasses that would really confirm the brown sugar flavor. Although, that syrup was so beautifully suspended in the oat milk that I couldn’t hold the lack of specificity against it. The flavor felt balanced throughout and lingered in my mouth after every sip, coating my tongue. After a few experiences with overly sweetened coffees at Dunkin’, this felt more restrained and never became too cloying, especially with the slight bitterness of the coffee and oat. I couldn’t help but recognize what a well-thought-out decision it was to add this syrup to oat milk as I took increasingly awed sips. I appreciated that Dunkin’ seemed to take the time to really pair a flavor with a dairy-free milk instead of adding it to a beverage just to say they used plant milk.

This was an overwhelmingly delicious iced latte that I would love to see permanently added to the menu. However, I think many would view this as a winter flavor, and a news release from Dunkin’ calls the Brown Sugar Oat Iced Latte a “comforting sip” that “warms the soul,” so… maybe snag it while you can. Whenever that may be, even if it’s late in the day; I can assure you it was totally worth spoiling my bedtime.

Purchased Price: $5.29
Size: Medium
Rating: 9 out of 10
Nutrition Facts: 240 calories, 4 grams of fat, 0 grams of trans fat, 0.5 grams of saturated fat, 0 milligrams of cholesterol, 160 milligrams of sodium, 49 grams of total carbohydrates, 30 grams of total sugars, 3 grams of fiber, and 2 grams of protein.

My relationship with coffee can best be described as a fairweather friend; when things are light and sweet, I’m the biggest fan, but the second it gets dark and bitter, I’m out of there.

For fellow lovers of milky, sugary, frilly coffees, I’m glad to report that Dunkin’s new Toasted White Chocolate Signature Latte is a dream come true. This review was the first time I’ve had both hot and iced variants of a latte simultaneously, and I was pleasantly surprised that their tastes were as distinct as their temperatures.

To celebrate an unseasonably warm day in late fall, I started with the iced version. On a sweetness scale from “plain cold brew” to “milkshake,” it fell solidly at “Frappuccino” level (that is to say, pretty dang sweet). Alongside the pure richness and creaminess of the white chocolate flavor, which was matched by the pure richness and creaminess of the thick, dense whipped cream on top, the “toasted” aspect of the name shined, accentuated by the cinnamon sugar dusting. The drink’s topping also contained a caramel drizzle, but as syrups tend to do, it quickly melted into the whipped cream in an indistinguishable blob, so it didn’t impact the flavor much for me.

As a white chocolate aficionado, I often lament its relegation to seasonal status, but I’ve got to say that this blissful combination of sweet and smokey was as perfect a winter treat as lounging by the fireplace on a snowy day. Bonus points for living up to the image on the poster about as faithfully as possible under the confines of the whipped-cream-smushing lid.

Interestingly, my hot latte was reminiscent of a different iconic winter flavor: gingerbread. After consulting the label to make sure I hadn’t picked up the wrong order, I started to suspect this had to do with the coffee-to-mouth pipeline. Sipping the iced latte from a straw allowed me to skip the whip and get right to the heart of the drink, but since I was swigging the hot latte directly from the opening in the lid, the whipped cream and its accoutrements were the first things that rose to meet me. The heated combination of whipped cream richness, white chocolate toastiness, and the light bite of cinnamon all at once gave the hot version its zesty, cookie-esque character (I found the caramel didn’t make much of a mark in this version, either). Once I slurped past the wintry mix on top, I was met with a beverage as sweet, full-bodied, and comforting as a cup of cocoa.

I couldn’t detect even the faintest hint of acrid coffee taste in either version, which suited me just fine. Ultimately, I might recommend the hot latte over the iced just because it isn’t subject to the same “melting ice diluting the flavor” issue that can plague a cold drink that isn’t chugged quickly enough. But honestly, as long as you don’t mind a serious sugar rush, either variant is so delicious that you just might want to drink it as quickly as possible regardless.

Purchased Price: $4.56
Size: Small
Rating: 9 out of 10
Nutrition Facts: 300 calories, 11 grams of fat, 0 grams of trans fat, 6 grams of saturated fat, 35 milligrams of cholesterol, 125 milligrams of sodium (hot) or 135 milligrams of sodium (iced), 42 grams of total carbohydrates, 38 grams of total sugars, 0 grams of fiber, and 8 grams of protein.