KANSAS CITY — Fall flavors are flourishing in new restaurant offerings, and not just the typical pumpkin. While pumpkin still pops up in menu innovation, flavor profiles ranging from maple to caramel to honey are adding fall flair to menus.
Pumpkin is still popular in limited-time offerings, including the new pumpkin cream cold brew from Starbucks, pumpkin cheesecake ice cream from Baskin-Robbins and cinnamon sugar pumpkin latte from Dunkin’.
But maple is gaining ground on the gourd, adding its syrupy sweetness to a new maple latte, maple rooibos tea latte, maple pecan scone and maple vanilla cake pop from The Coffee Bean & Tea Leaf.
Caramel crops up in a handful of new fall menu items as well. Dairy Queen is debuting the Heath caramel brownie Blizzard Treat, Pinkberry is launching new Pinkbee’s salted butter caramel reduced-fat milk ice cream, plus a new beverage from Dunkin’ and a new ice cream from Cold Stone Creamery include the sweet substance.
Honey may be the up-and-coming flavor for fall, as it appears in Peet’s Coffee’s new honey harvest latte and in Cold Stone Creamery’s new honey cornbread and blackberry jam ice cream and milk and honey graham ice cream.
