Dunkin’ unveils new spring treats and drinks
Spring has arrived. One coffee business is anticipating warmer days even though the first days of spring haven’t arrived in much of the country yet.
Dunkin’ Brands is offering a surprise assortment of spring menu choices for your morning run in honor of the occasion. A brand-new flavor in the company’s caffeinated selection, Arctic Cherry Dunkin’ Energy, will be available to start your day on April 2. It comes with the Cotton Candy Pastel Doughnut and the Spring Munchkins Bucket, a reusable bucket filled with the brand-new Blueberry Sprinkle Munchkins.
A few more dishes have been added to the Massachusetts-based chain’s seasonal menu, which was first introduced in early March. The renowned Dunkalatte, Pistachio Coffee, Raspberry Watermelon Refresher, and Brown Sugar Shakin’ Espresso are currently available on the spring beverage menu. A few new items, like the Chicken and Bacon Croissant Stuffer and the Ham and Swiss Pretzel Sliders, go well with it.
Not all of that is for bargains: In anticipation of a new campaign, the company is encouraging you to mark April 19 as National Cold Brew Day on your calendar. According to the chain, rewards members can get four times as many points for any cold brew order placed that day, which makes it simpler to get another free drink. (You may exchange 500 points in the Dunkin’ app for a complimentary cold brew at any time.)
Online users have been emphasizing the pastel sprinkle doughnut and iced cherry Dunkin’ Energy in leaked versions of this spring menu. “Yeah. One Instagram user commented on the leak, saying, “That’s all I have to say, haha.”
The popular Dunkalatte, a creamy milkshake-like confection that garnered a devoted following when it debuted last year, was part of Dunkin’s spring menu introduction on March 5. (The base of the beverage is a rich milk that has been infused with coffee, giving the latte a “melty” texture.)
Heidi Curry, head of beverage culinary innovation, created the beverage, which was modeled by a traditional Rhode Island treat. She told Food & Wine in 2024 that the response from the public was overwhelmingly positive.
“We’ve seen how many people have said they don’t want the Dunkalatte to come off the menu,” Curry says, quoting guests who have commented, “The Dunkalatte made me Dunkasmile.” “That’s just so satisfying as a creator.”
There’s no denying the pleasure of enjoying a freshly brewed cup of iced coffee on a gorgeous spring day.
