Almonds add their nutty flavor to new beverages, ice creams, smoothies and more.
Baskin-Robbins is scooping a sweet and salty new ice cream flavor for the new year. Salted Almond Honeycomb Ice Cream features a honey ice cream combined with honeycomb pieces and a swirl of sweet almond marzipan.
Starbucks has unveiled its first new beverages for 2020, and plant-based milk alternatives star in all three.
The Almondmilk Honey Flat White combines shots of blonde espresso with a honey blend and steamed almond milk finished with a dot of foam.
The Coconutmilk Latte blends shots of Starbucks blonde espresso with steamed coconut milk and a finishing strike of cascara sugar.
Both the Almondmilk Honey Flat White and the Coconutmilk Latte will join the permanent menu in Starbucks stores in the United States and Canada.
The Oatmilk Honey Latte — which will be available in approximately 1,300 participating stores in Illinois, Indiana, Iowa, Michigan, Minnesota, Missouri and Wisconsin — is made with Starbucks blonde espresso infused with honey blend, steamed oat milk and a sweet and savory honey topping.
New from Smoothie King are Hiit Fit Smoothies, featuring a 40/30/30 balance of carbs, fat and protein. Both varieties are paleo-friendly and include the chain’s FITAID + Paleo Protein.
The Chocolate Cinnamon Hiit Fit Smoothie blends cocoa with cinnamon, almond butter, bananas, dates and Califia Farms almond milk.
The Veggie Mango Hiit Fit Smoothie combines organic spinach, mangoes, almonds and bananas.
Almond butter smoothies have arrived at Planet Smoothie for the new year.
The Muscle Up Buttercup Smoothie contains more than 29 grams of protein and combines almond butter, cocoa, bananas, nonfat frozen yogurt, vanilla, whey protein and sea salt.
The Almond Berry Blast Smoothie blends almond butter, blueberries, strawberries, bananas, whole grain oats and vanilla.
The Almond Mocha Jolt Smoothie features almond butter, coffee, cocoa, bananas, nonfat frozen yogurt and nonfat milk.
Fazoli’s is taking a classic comfort food to the next level with three new varieties of macaroni and cheese.
The Lobster Mac & Cheese features cavatappi pasta topped with white cheddar sauce and North Atlantic lobster meat covered with asiago cheese and baked.
The Bacon Mac & Cheese includes cavatappi pasta topped with asiago cheese sauce and chopped bacon all baked with asiago cheese.
The Buffalo Chicken Mac & Cheese is made with cavatappi pasta topped with asiago cheese sauce, chopped bacon, crispy buffalo chicken and parmesan peppercorn ranch.
Additionally, Fazoli’s is expanding its sliders lineup with a new Buffalo Chicken Breadstick Slider. The sandwich features crispy buffalo chicken, lettuce, tomato and Parmesan peppercorn ranch on a garlic breadstick slider bun.
New from Church’s Chicken is the Handheld Chicken Pot Pie, featuring white meat chicken and mixed vegetables in a buttery and creamy sauce wrapped in a fried pie crust.
Red Lobster is offering an over-the-top cocktail and a new type of shrimp.
The Lobster Claw Bloody Mary is made with Tito’s Handmade Vodka and Bloody Mary mix topped with a chilled Maine lobster claw, a jumbo shrimp and a Cheddar Bay biscuit. The beverage is garnished with a lime wedge and green olive, and the glass is rimmed with spicy chipotle barbecue seasoning.
The Hawaiian-Style Garlic Shrimp features roasted shrimp tossed with garlic, creamy coconut butter and pineapple.
Taco Bell is adding a new freeze to its lineup: the Electric Blue Raspberry Freeze. The frozen beverage features a blue raspberry flavor with a swirl of sour green syrup.
Cheese is the champion of the new pizza from Papa John’s. The Extra Cheesy Alfredo Garlic Parmesan Crust Pizza is topped with alfredo sauce, a blend of provolone, fontina and asiago cheese, and an extra portion of mozzarella cheese all served on a garlic Parmesan crust.
Denny’s is introducing the Parmesan Chicken Sizzlin’ Skillet, featuring crispy Brussels sprouts, sautéed mushrooms, caramelized onions and rice topped with a grilled seasoned chicken breast, Italian cheeses and Parmesan cream sauce.
On the Border Mexican Grill & Cantina has joined forces with Beyond Meat to add ground Beyond Beef to its menu. The plant-based product is seasoned identically to the restaurant chain’s seasoned ground beef and may be added to enchiladas or nachos.
Beyond Beef also stars in the new Beyond Meat Taco, featuring ground Beyond Beef, shredded cheese and pico de gallo.
Gloria Jean’s Coffees is rolling out its winter beverage lineup.
The Salted Toffee Bar Chiller combines cocoa, cappuccino base, Heath toffee bits and caramel flavors and is topped with whipped cream and more Heath toffee bits.
The Salted Toffee Bar Latte is made with milk, espresso blend and cocoa with English toffee and salted caramel flavors all topped with whipped cream and Heath toffee bits.
The Salted Toffee Bar Over Ice blends cocoa, espresso blend, 2% milk, caramel flavor and English coffee flavor all poured over ice.
The Chocolate Raspberry Truffle Chiller features Gloria Jean’s chocolate raspberry truffle toddy blended with cocoa, 2% milk and raspberry flavor.
The Chocolate Raspberry Truffle Mocha is made with milk, Gloria Jean’s chocolate raspberry truffle toddy, cocoa and raspberry flavors and is topped with whipped cream.
The Chocolate Raspberry Truffle Cold Brew combines Gloria Jean’s chocolate raspberry truffle toddy and water poured over ice.
Biggby Coffee is now pouring two new lattes.
The new Hot Golden Honey Oat Milk Latte blends oat milk, honey, turmeric and cinnamon.
The Salted Brown Butter Toffee Latte combines salted caramel with brown butter toffee
Dippin’ Dots is debuting Cold Brew Latte Ice Cream as a new flavor of its flash frozen beaded ice cream. The caffeine-free treat “combines the rich flavor of a full-bodied coffee, tamed down by the creamy taste of a latte,” the company said.
Peet’s Coffee’s two new beverages are inspired by the global flavor of horchata, the company said.
The Oat Milk Horchata Latte blends steamed oat milk with Madagascar vanilla and ground cinnamon poured over espresso.
The Vanilla Cinnamon Latte is an espresso latte with Madagascar vanilla and ground cinnamon.
Product developers are taking new approaches to sweet treats