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Dunkin’ Donuts rolls out flavor swirls designed to make latte and joe ‘more indulgent’

Photo taken from the Dunkin’ Donuts website

To help persuade Americans to keep running on Dunkin’, the Dunkin’ Donuts chain is continually tweaking its menu and offering seasonal items.

In its latest effort to give customers one more reason to stop by its restaurants, Canton-based Dunkin’ Donuts just announced its latest menu additions.

Among them are French Vanilla and Hazelnut Swirls, which the chain describes as  a “sweeter, creamier take on the brand’s most popular coffee flavors.” Put a swirl in a latte, and the result is “a sweeter, more indulgent beverage,” Dunkin’ said.

Such additions enable Dunkin’ Brands vice president of culinary innovation Jeff Miller to boast, “Dunkin’ Donuts offers more than 15,000 ways to customize your coffee.”

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(Dunkin’ Brands Group Inc. is the corporate parent of Dunkin’ Donuts and sister chain Baskin-Robbins.)

In a statement, Miller said, “As the nation’s number one retailer of hot and iced flavored coffee, we are committed to offering our guests multiple choices to personalize their favorite coffee beverage, from our full lineup of unsweetened and sugar-free flavor shots, to our sweet, more indulgent flavor swirls.”

French Vanilla and Hazelnut Swirls are a permanent addition to Dunkin’ Donuts’ menu, the chain said.

Meanwhile, on the seasonal baked goods front, Dunkin’ Donuts said is introducing new Coffee Creme Donuts, the brand’s first donuts made with Dunkin’ Donuts’ Original Blend Coffee. At participating restaurants this summer, the doughnuts are available in two varieties: the Glazed Coffee Creme Donut, which features a glazed yeast shell filled with coffee buttercreme and drizzled with chocolate icing, and the Coffee, Creme & Sugar Donut. That one features a yeast shell filled with coffee buttercreme and finished in powdered sugar.

Dunkin’ Donuts has more than 10,500 restaurants in 31 countries. In 2012, Dunkin’ Donuts’ restaurants had global franchisee-reported sales of $6.9 billion.


Chris Reidy can be reached at reidy@globe.com.

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