Restaurants launch new sweet treats for Valentine's Day.
Dunkin’ Donuts is celebrating Valentine’s Day with the introduction of two sweet coffee flavors and two heart-shaped donuts.
The new coffee flavors, Fudge Brownie Swirl Coffee and Vanilla Cupcake Swirl Coffee, are both available in hot or iced coffees, lattes and macchiatos.
The new Chocolate-Covered Raspberry Heart Donut is a heart-shaped donut stuffed with raspberry filling, frosted with chocolate icing and drizzled with strawberry-flavored icing.
The new Brownie Batter Crumble Heart Donut is a heart-shaped donut with brownie batter flavored buttercreme filling frosted with chocolate icing and sprinkled with brownie crumble.
“Valentine’s Day is an important and popular holiday for our brand, as our guests look forward to the return of heart-shaped donuts paired with rich, indulgent beverages to celebrate this sweet season,” said Jeff Miller, executive chef and vice-president of product innovation for Dunkin’ Brands. “This year we are excited to introduce a Valentine’s Day menu featuring several warm and comforting flavor choices. Our newest offerings will help keep guests energized with our coffee all throughout February, while enjoying donut treats that are perfect for sharing with loved ones.”
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Krispy Kreme is launching a line of heart-shaped donuts for Valentine’s Day.
The Red Happy Heart Donut is a heart-shaped yeast donut filled with Kreme and finished with red icing, a chocolate smile and candy eyes.
The Pink Happy Heart Donut is a heart-shaped yeast donut filled with Kreme and decorated with strawberry flavored icing, a chocolate smile and candy hearts and eyes.
The Sprinkled Heart Donut is a heart-shaped yeast donut dipped in white icing and finished with red, pink and white sprinkles.
“We are always searching for little ways to help our guests spread joy in their own lives,” said Jackie Woodward, chief marketing officer at Krispy Kreme Doughnuts. “Our Valentine’s Day donuts are made with love, and are the perfect treat to share with family and friends this Valentine’s Day.”
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Baskin-Robbins is unveiling its new seasonal lineup of customizable treats for Valentine’s Day.
The new Love Potion #31 Polar Pizza is made with a double fudge brownie crust topped with Love Potion #31 ice cream (white chocolate-flavored and raspberry ice creams, a raspberry ribbon, chocolate chips and raspberry-filled chocolate-flavored hearts), Oreo cookie pieces, marshmallow topping, fudge and heart sprinkles.
The Love Potion #31 Cookie consists of a chocolate cookie with white chocolate and raspberry flavored chips. Customers may pair the cookie with Love Potion #31 ice cream for a Warm Cookie Ice Cream Sandwich.
The new Ganache Conversation Heart Cake features a ganache-enrobed ice cream cake decorated with a personalized message that may be customized with any ice cream and cake combination.
“Valentine’s Day is a day to celebrate the ones we love, and our new Ganache Conversation Heart Cake and ‘Be Mine’ Heart Cake are sweet ways for our guests to show their loved ones how special they are,” said Jeff Miller, executive chef and vice-president of product innovation for Dunkin’ Brands. “We’re also excited to give our guests two new ways to enjoy our classic Love Potion #31 flavor — as a Polar Pizza or a Warm Cookie Ice Cream Sandwich.”
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McDonald’s is putting a chocolate spin on its popular Shamrock Shake with its new Chocolate Shamrock beverage line.
The Chocolate Shamrock Shake is a layered shake with chocolate shake on the bottom and Shamrock Shake (vanilla soft serve mixed with Shamrock Shake mint-flavored syrup) on top all topped with whipped topping, green sugar crystals and a drizzle of chocolate syrup.
The new Shamrock Chocolate Chip Frappe consists of a Chocolate Chip Frappe (mocha frappe base and ice) blended with Shamrock Shake syrup and finished with whipped topping, green sugar crystals and a drizzle of chocolate syrup.
The Shamrock Hot Chocolate consists of steamed milk and chocolate syrup blended with Shamrock Shake syrup.
The new Shamrock Mocha features chocolate syrup, espresso, steamed milk and Shamrock Shake syrup.
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Two new croissants are joining Starbucks’ bakery lineup.
The new Ham and Cheese Croissant features Prosciutto Cotto Italian-style ham and melted Swiss cheese wrapped in Starbucks’ signature croissant.
The new Chocolate Hazelnut Croissant consists of a buttery croissant filled with chocolate hazelnut paste and topped with chopped hazelnuts.
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Dairy Queen is putting a twist on the traditional chicken strip basket with its new Honey BBQ Glazed Chicken Strip Basket. Made with 100% white meat chicken tenderloin, the strips are tossed in a honey barbecue glaze and served in a basket with ranch dipping sauce, Texas toast and fries.
“The inspiration for our new Honey BBQ Glazed Chicken Strips is actually dads,” said Barry Westrum, executive vice-president of marketing for Dairy Queen. “We are solving that lifestyle challenge for dads. He used to commit to an afternoon with his friends watching games at their favorite wing joint. Now he can bring the entire family to DQ and for an even better wing flavor without the wing joint commitment.”
Additionally, Dairy Queen is launching the new Royal Ultimate Choco Brownie Blizzard Treat. The dessert features chocolate brownies, chocolate chunks and fudge blended with vanilla soft serve and filled with fudge topping.
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Burger 21 is beefing up its offerings with the new Classic Steakhouse Burger. The handheld features a beef patty topped with blue cheese crumbles, sautéed spinach, crispy parsnip chips and steakhouse ketchup.
To pair with the new burger, Burger 21 also is launching the Red Velvet Shake, which blends vanilla ice cream, red velvet chocolate milk and Philadelphia Cheesecake Batter all topped with whipped cream and a piece of red velvet cake.
“Inside the Burger 21 kitchen we are always looking to innovate and create new and different combinations that will exceed our guests’ cravings and expectations,” said Mike Remes, corporate chef for Burger 21. “With our new Steakhouse Burger, we are excited to combine the flavors of a traditional steak dinner while making it into an easy to eat burger. This combination with the Red Velvet Shake is another example of our commitment to going ‘beyond the better burger’ experience with a diverse chef-inspired menu.”
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Jack in the Box is unveiling its new Triple Bacon Buttery Jack. The burger features the chain’s signature seasoned beef patty topped with bacon butter, hickory-smoked bacon strips, bacon mayo, grilled onion and cheddar cheese.
“We knew we were on to something special when we created the Buttery Jack line,” said Iwona Alter, chief marketing officer at Jack in the Box. “The new Triple Bacon Buttery Jack builds on our legacy of buttery burgers, offering a unique and innovative twist with our secret ingredient, bacon butter. We think our loyal guests, as well as new customers, will love the burger’s decadent flavors and standout ingredients.”
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Caffeination is coming to Burger King. The chain is launching its new BK Joe Coffee blend, which offers a bright taste and aroma, the company said. BK Joe is served hot and may be ordered with a variety of sweeteners.
“This is the start of a renewed focus on coffee for us,” said Alex Macedo, president, North America, for the Burger King brand. “We invested a lot of time developing a new blend and refining the brewing procedures in our restaurants to help us serve a hot and freshly-brewed cup of coffee every time, for every guest.”
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Denny’s is adding three new pancake breakfasts to its lineup.
The Super Blackberry Pancake Breakfast features two wheat pancakes topped with sweet blackberry sauce and blackberries topped with a flaxseed streusel. The pancakes are served with two eggs and hash browns, plus a choice of two strips of bacon or sausage links.
The Banana Berry Pancake Breakfast consists of two buttermilk pancakes filled with blueberries topped with banana slices and served with two eggs, hash browns and a choice of two strips of bacon or sausage links.
The Sticky Bun Pancake Breakfast includes two buttermilk pancakes stuffed with glazed pecans and topped with cinnamon sauce and a drizzle of cream cheese icing, served with two eggs, has browns and a choice of two strips of bacon or sausage links.
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Long John Silver’s is introducing Beer Battered Alaskan Cod. Served in a basket with natural-cut fries and hushpuppies, the sustainably-caught cod is free of antibiotics, hormone, G.M.O.s, additives and artificial colors and flavors.
“This is a must-try for pub-style fish and chips lovers,” said Chef Peter Czizek, vice-president of culinary innovation for Long John Silver’s. “We start with premium wild-caught Cod taken straight from the icy waters of Alaska. The fresh flavor of the fish is the perfect complement to the rich and savory Beer Batter flavor, and amber color which marries flavors reminiscent of brewed hops with a deeply satisfying crunch. I think the elements will speak to our core customers and give them another product to love.”
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Boston Market is introducing the Pot Roast Meal, featuring slow-roasted pot roast served atop mashed potatoes with a choice of two homestyle sides and corn bread.
“Our slow-roasted Pot Roast was prepared in our kitchen by our team of culinary experts and offers guests a new savory meal option to enjoy with their families,” said Chef Becky Davis, director of culinary innovation for Boston Market. “We look forward to further delighting our guests with high-quality, delicious home style meals.”
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Pei Wei is launching three new Asian chicken wing flavors, available in party platters of 24 or single servings of six.
The Szechuan Spice Wings are dry rubbed with spices and brown sugar.
The Honey Sriracha Wings are wok-tossed in a spicy honey sriracha sauce then garnished with sesame seeds and scallions.
The Thai Sweet Chili Wings feature the flavors of lemongrass, mint, ginger, garlic chili paste and Fresno chilies.
“Our new wings are the latest menu items to evolve from our Test Kitchen in Scottsdale, and offer a way to take your game day spread to the next level,” said Clay Dober, chief marketing officer of Pei. “All three wing varieties bring unique, bold flavors and an innovative twist to our Pan-Asian cuisine.”
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Peet’s Coffee has unveiled its new 2017 winter beverage lineup.
The Undertow features an Espresso Forte floated over Madagascar vanilla syrup and half and half.
The Americano con Crema is a spin on the traditional Italian Americano with a hint of chicory and foamed milk to accent the Espresso Forte.
The Café BomBón is a nod to a Spanish standard with a double shot of Espresso Forte poured over sweetened condensed milk.
“As we enter a new year, we are proud to showcase the core of what makes Peet’s Coffee great by delivering these sophisticated espresso favorites,” said Dave Burwick, chief executive officer of Peet’s Coffee. “The 2017 winter lineup featuring our proprietary Espresso Forte stands as a testament to the best of the best from our coffee experts and harnesses the handcrafted approach we have spent fifty years perfecting.”
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The Coffee Bean & Tea Leaf is launching three new beverages.
The new Horchata Ice Blended and Horchata Latte feature a blend of rice, cinnamon, vanilla and espresso topped with whipped cream and honey cinnamon sprinkles.
The Hazelnut Pu Erh Tea Latte combines vanilla and hazelnut flavor with Pu Erh Tea, harvested from China.
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