Dunkin' Donuts is the world's leading baked goods and coffee chain, serving more than 3 million customers per day. Dunkin' Donuts sells 52 varieties of donuts and more than a dozen coffee beverages as well as an array of bagels, breakfast sandwiches and other baked goods.

At the end of 2011, there were 10,083 Dunkin' Donuts stores worldwide, including 7,015 franchised restaurants in 36 United States and 3,068 international shops in 32 countries.




Three New Signature Lattes

Dunkin’ Dresses Up Its Espresso Experience With Three New Signature Lattes

Dunkin’ continues to elevate itself as the brand offering exceptional espresso choices, taking lattes to the next level with the introduction of three new Signature Lattes. Handcrafted and dressed up with exciting flavors and toppings for an artful presentation and a rich, indulgent taste, Dunkin’s decadent and delicious Signature Latte varieties include:

The Blueberry Crisp Latte features blueberry and caramel flavors, topped with whipped cream, a caramel flavored drizzle and cinnamon sugar topping.

The Caramel Craze Latte includes a caramel flavor, and is topped with whipped cream, a caramel flavored drizzle and cinnamon sugar topping.

The Cocoa Mocha Latte has a mocha flavor, and is topped with whipped cream, a mocha drizzle and hot chocolate powder.

All three new lattes are available hot or iced and are now being served as part of the brand’s espresso lineup at participating Dunkin’ restaurants nationwide.

New Menu Items at Peets Coffee

Peet’s Coffee New Items:

  • Havana Dulce Cappuccino (pictured): Espresso, steamed milk and dulce de leche
  • Canela Dulce Black Tie (pictured): Baridi Blend cold brew coffee with cinnamon flavor dulce de leche and a float of half and half
  • Mighty Leaf Earl Grey Tea Latte (pictured): Earl Grey tea and steamed milk
  • Peppermint Mocha: Espresso, chocolate sauce and peppermint flavor topped with whipped cream
  • Eggnog Latte: Espresso steamed with eggnog
  • Pumpkin Latte: Coffee forward pumpkin flavored latte finished with baking spice

Availability: Through Jan. 3, 2017


Peet’s Coffee New Items:

  • Dark Chocolate Pumpkin Mocha: Espresso, dark cocoa and pumpkin dusted with fall spices
  • Pumpkin Latte: Espresso, pumpkin, steamed milk and fall spices
  • Pumpkin Javiva: Coffee, pumpkin, vanilla, cinnamon and nutmeg blended with ice and topped with whipped cream
  • Pumpkin Chai: Mighty Leaf Masala Chai, pumpkin and light spices

Availability: Through Nov. 1, 2016

  • Egg & Cheddar Breakfast Sandwich: Fried egg and aged white Cheddar on sprouted 7-grain toast

Availability: Permanent

Salted Caramel Hot Chocolate

Dunkin Donuts Restaurant Copycat Recipe

3 tablespoons caramel sauce, warmed until pourable
1 cup milk
2 ounces dark chocolate
whipped cream
pinch of sea salt

Drizzle the caramel into a mug, making sure it covers the sides of the glass. In a microwave-safe bowl, warm the milk until it's just starting to simmer. Add chocolate and stir until all of the chocolate is melted. Pour hot chocolate into the mug, and top with whipped cream and a pinch of sea salt.

Chocolate Cake Donuts

2 1/2 cups all-purpose flour
1 cup unsweetened Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1/3 cup buttermilk
3 tablespoons butter, melted
vegetable oil (for frying, 6-8 cups)

Mocha Glaze:
6 ounces chopped semisweet chocolate
1/2 cup whipping cream
1 tablespoon butter
2 teaspoons corn syrup
1 teaspoon instant espresso powder

In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours.

Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3 inch donut cutter, cut out donuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form donuts.) Place donuts on a well floured baking sheet.

Meanwhile, fill an electric deep fryer to the fill line or pour about 4 inches of oil into a 5 to 6 quart pan; heat to 375 degrees. Place one donut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining donuts.

When cool enough to handle, dip the top half of each donut in warm mocha glaze and place on a plate. Let stand until glaze is set, about 5 minutes.

Mocha Glaze - In a heatproof bowl, combine 6 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, 2 teaspoons corn syrup, and 1 teaspoon instant espresso powder. Bring a few inches of water to a boil in a pan; remove from heat. Place bowl over water and let stand, stirring occasionally, until smooth, about 10 minutes. Makes 16 donuts.

Lemon Cranberry Muffins

Tim Horton Restaurant Copycat Recipe

3 cups oats
3/4 cup all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup cranberries, rough chopped
1 cup low fat plain yogurt
1/2 cup oil
1/2 cup brown sugar
Egg Beaters egg substitute (enough for two eggs worth)
2 teaspoons finely grated lemon peel
1 teaspoon cinnamon
1/2 teaspoon vanilla

Preheat oven to 350 degrees.  Mix oats, flour, baking powder, salt and chopped cranberries in one bowl. Set aside.

In second bowl mix yogurt, oil, brown sugar, Egg Beaters, lemon peel, cinnamon and vanilla together. Fold all ingredients together in one bowl. Place batter into muffin tins (nonstick or lined with paper liners).  Bake at 350 degrees for 35 minutes.  Allow to cool on wire rack out of the tins. Makes 12 muffins.

Boston Creme Donuts

Tim Hortons Restaurant Copycat Recipe

Vanilla Cream Filling:
2/3 cup granulated sugar
2 cups whole milk, divided
1/2 vanilla beans, split lengthwise or 2 teaspoons vanilla extract
1/4 cup cornstarch
5 large egg yolks
3 tablespoons unsalted butter, softened

3/4 cup warm whole milk (105 to 110 degrees)
2 1/4 teaspoons active dry yeast
1/3 cup granulated sugar
2 3/4 cups unbleached all purpose flour
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
4 large egg yolks
1/2 cup unsalted butter, cut into tablespoons and softened

Chocolate Glaze:
4 ounces bittersweet chocolate, finely chopped
3 tablespoons water
2 tablespoons light corn syrup
1/3 cup granulated sugar
3 tablespoons unsalted butter, softened

vegetable oil (for frying)

In a saucepan, combine the sugar, 1 1/2 cups of the milk, and the vanilla bean. Cook over low heat, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and scald the mixture.

Meanwhile, place the cornstarch in a medium bowl. Using a wire whisk, gradually whisk in the remaining 1/2 cup milk until smooth. Add the egg yolks and whisk until well blended.

Slowly pour 1/3 cup of the hot milk mixture into the yolk mixture, whisking constantly. Gradually whisk in the rest of the hot milk. Return the milk-yolk mixture to the saucepan and bring to a boil over medium heat. Boil gently for 1 minute, stirring constantly.

Remove the pan from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled.  Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes, or until foamy.

Add 1 cup of the flour and, using the paddle attachment or beaters, beat on low speed for 2 minutes to form the sponge. Remove the bowl from the stand, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes.

In a medium bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt; set aside.  Return the bowl containing the sponge to the mixer stand. Using the paddle attachment on medium speed, add the egg yolks and mix until incorporated, then beat in the remaining sugar. Add the butter, 1 tablespoon at a time, beating until each tablespoon is absorbed before adding the next. Add the flour-spice mixture and beat on medium speed for 5 minutes. The dough will not form a ball. It will be soft and part of it will wrap itself around the paddle.

Scrape the dough into a well buttered bowl and turn as needed to coat all sides with the butter. Cover the bowl with buttered plastic wrap, buttered side down, and let the dough rise in a warm, draft free place for about 1 hour, or until it has slightly more than doubled in volume.

Turn out the dough onto a lightly oiled work surface. Using your hands, gently press down on it to deflate it and flatten it evenly to no less then 1/2 inch thick. Cover loosely with plastic wrap and let the dough rest for 5 minutes.

Line a baking sheet with parchment or waxed paper. Using a floured 2 1/2 inch biscuit cutter, cut out 14 dough rounds. Gently transfer the rounds to the lined baking sheet, reshaping them if necessary. Space the rounds at least 1- inch apart to allow for expansion. Let rise for about 30 minutes, or until almost doubled in size.

While the doughnuts are rising, pour the oil into a deep fryer or large straight sided saucepan to a depth of 2 to 3 inches. Heat the oil to 360 degrees. Line a baking sheet with paper towels.

Fry the donuts, 3 or 4 at a time, for about 1 minute, or until golden brown on the first side. Turn and fry on the second side until golden brown. It may take slightly less time for the second side to cook than the first. The midline of the donut will be lighter than the rest of it, which is characteristic. Using a slotted spoon, transfer the donuts to the paper towels to drain, then place on a wire rack to cool. As soon as the donuts are cool enough to handle, use a long, thin, plain pastry tip to poke a hole through the midline to the center of each donut. Let cool completely before filling.

Remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth. Scrape the cream filling into a large pastry bag fitted with a medium plain tip. Pipe the filling into the hole in the middle of each donut until the doughnut feels full. Wipe off any excess cream. Return the filled donuts to the rack as they are filled.

Place the chopped chocolate in a medium heatproof bowl. Set aside.

Combine the water, corn syrup, and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and bring to a full boil. Pour the hot syrup over the chopped chocolate. Let stand for 3 minutes to melt the chocolate, then whisk gently until smooth. Whisk in the butter. Let the glaze cool until it starts to thicken slightly, stirring occasionally.

Spread a scant tablespoon of chocolate glaze over the top of each donut. Place the glazed donuts back on the rack and let stand until set. Makes 14 donuts.

Iced Cappuccino

Tim Hortons Restaurant Copycat Recipe

4 cups milk
1 cup non-dairy coffee creamer (Tim's uses 18% cream!)
2 teaspoons vanilla
2 tablespoons instant coffee
3 tablespoons hot chocolate mix
1/4 cup cold milk

Heat the 4 cups of milk to boiling; remove from heat.  Add the creamer, vanilla, instant coffee and hot chocolate mix; stir well. Pour mixture into a container with a lid; put into freezer and freeze until very firm, but slightly slushy.

Put the mixture in a food processor; while processing, add the 1/4 cup milk in small increments to mixture. Process until all is combined and nicely slushy.

Oatmeal Muffins

Tim Hortons Restaurant Copycat Recipe

1 cup milk
1 cup quick-cooking oats
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 425 degrees.  Grease muffin cups or line with paper muffin liners.
In a small bowl, combine milk and oats and let soak for 15 minutes. In a separate bowl, beat together egg and oil then stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined.

Spoon batter into prepared muffin cups until cups are 2/3 full. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes 1 dozen.

Hot Apple Blast

Caribou Coffee Recipe

2 ounces cinnamon flavored syrup
4 ounces caramel flavored syrup
14 ounces apple cider
whip cream
graham cracker

Pour syrups and apple cider into a saucepan at medium heat. Stir gently. When warmed to desired temperature, pour in a mug and top with whip cream, a sprinkle of cinnamon and a square of graham cracker.