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    Coffee companies going for the holiday cookie-coffee combination

    This holiday season, it seems, is all about the cookie-coffee combination.

    Caribou Coffee just came out with the Gingersnap Cookie Mocha. Dunkin’ Donuts is now out with two new drinks, the Sugar Cookie Latte and the Snickerdoodle Cookie Latte. And Starbucks, out with its first new holiday drink in years, this week is launching the Chestnut Praline Latte.

    Sugar high, anyone?

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    The holiday season is crucial for the coffee company giants, who are hoping to capitalize on wary shoppers in need of a caffeine kick. And the competition is driving some new flavors as companies try to replicate the success that Starbucks has had with the Pumpkin Spice Latte.

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    Caribou’s new drink, the Gingersnap Cookie Mocha, is made with hints of ginger, allspice, and clove. The company still has its Spicy Mocha (ancho and chipotle chilies), the Ho Ho Mint Mocha, and Gingerbread.

    The Starbucks drink — which joins Gingerbread, Peppermint Mocha, and Caramel Brulee lattes on the holiday menu — features espresso, steamed milk, and flavors of caramelized chestnuts and spices. It’s topped with whipped cream and spiced praline crumbs. A grande comes in at 330 calories.

    Dunkin’s two new cookie-flavored drinks are meant to evoke holiday home cookies.

    The Sugar Cookie Latte tries to mimic the taste of frosted cookies, and it’s topped with red and green sugar. The Snickerdoodle Cookie Latte mixes sugar and cinnamon, and it’s topped with real cinnamon (both are available either hot or iced; the large hot with whole milk will run you 450 calories).

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    They still have the Peppermint Mocha coffees and lattes, along with Hot Cocoa K-Cup packs.

    And for the truly committed, they are also selling five different holiday ornaments, including a Dunkin’ Donuts Ugly Christmas Sweater, a snowman, a holiday ball, a Dunkie Snow Globe, and a box of Dunkin’ donuts.

    More coverage:

    The mission: Taste up to 500 cups of coffee a day

    Dunkin’ Donuts executive chef Jeff Miller

    More coffee-related features

    Matt Viser can be reached at matt.viser@globe.com.