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Coffee can add an extra layer of flavor to many foods and Ryan Holm from Dunkin’ Donuts shared a couple of recipes with Fox 8’s Stefani Schaefer.

Click here to learn more about the new Dark Roast Dunkin’ Donuts coffee.

Dunkin’ Donuts Sweet & Spicy Coffee Glaze
4 lbs of chicken wings
1 cup of Dunkin’ Donuts Original Blend Hot Coffee, black
3/4 Cup honey
1/4 Cup Sriracha
2 TBSP Rice Wine Vinegar

1) Bake chicken wings as indicated on package
2) Combine ingredients in small sauce pan and cook over medium high heat until the sauce is thick and syrupy, this should take
about 40 minutes
3) Toss the wings, hot out of the oven, in the Sweet and Spicy Coffee Glaze

Dunkin’ Donuts Coffee BBQ Sauce
4 lbs of chicken wings
1 cup of Dunkin’ Donuts Original Blend Hot Coffee, black
1 cup ketchup
3/4 cup firmly packed brown sugar
1/2 cup apple cider vinegar
1/2 cup finely chopped shallots
2 cloves garlic, minced
2 TBSP soy sauce
2 TBSP ground cumin
2 TBSP chili powder
1 tsp Sriracha

1) Bake 4 lbs. of chicken wings as indicated on package
2) Stir all ingredients in a medium sauce pan. Bring to a simmer then reduce heat to low for about 40 minutes.
Stir occasionally.
3) Toss the hot wings in the Dunkin’ Donuts Coffee BBQ Sauce

3/4 oz. sweetened raspberry syrup (found at local retailer)
8 oz. double brewed Dunkin’ Donuts coffee
1 oz. cream
1 tablespoon sugar
3/4 cup frozen mixed berries
Combine all ingredients in bar shaker.
Pour into glass.
Garnished with whipped cream or topping of choice.

Beer and Dunkin’ Coffee Marinated Brussels Sprouts
• 1 1/2 lbs. Brussels Sprouts
• 1 TSP of Dunkin’ Dark® Roast Coffee Grounds
• 2 Cans of Dark Beer or Stout Beer
• 3 TBSP of Extra Virgin Olive Oil
• 2 TSP Sea Salt
• 1/2 TSP Ground Pepper
• 1 Large Vidalia Onion, Diced
• 1/2 Stick of Butter
• 3/4 lbs. Thick Cut Bacon, cut into nickel sized pieces
• 1 oz. Dunkin’ Dark® Roast Coffee, brewed
• 1 oz. Maple Syrup
1.) Cut off the brown ends (roots) of the Brussels sprouts and cut them in half. Mix them in a bowl with olive oil, salt, pepper and Dunkin’ Dark® Roast Coffee Grounds. Let sit for an hour.
2.) Put the Brussels sprouts into a 1 gallon plastic, ziplock bag and add the dark or stout beer. Place in the refrigerator to marinate. We recommend marinated overnight.
3.) Preheat oven to 400 degrees.
4.) Add Dunkin’ Dark® Roast brewed coffee and maple syrup to a small sauté pan. Boil on high heat and reduce down so the liquid thickens up a bit. Set off to the side.
5.) In a separate skillet, melt butter at medium heat. Once melted, add onion and sweat it down until golden. Set off to the side.
6.) Line a 12×17 inch baking sheet (make sure the baking sheet is at least 1/2” deep) with aluminum foil, and add the pieces of cut bacon to the sheet and spread out. Use a basting brush and paint the bacon with the Dunkin’ Dark® Roast and maple syrup mixture.
7.) Place in oven and cook until the bacon crisps up. Pull out of the oven and put the bacon in a bowl, while keeping the baking sheet.
8.) Pull out the bag of Brussels sprouts and drain all the beer. Add the Brussels sprouts and onions to the baking sheet and evenly spread out. Then, sprinkle the bacon pieces across the top.
9.) Add the remaining amount of salt and extra virgin olive oil and mix with a wooden spoon.
10.) Roast the Brussels sprouts for 35-40 minutes, until crisp on the outside. Shake the pan from time-to-time to brown the sprouts evenly.

Dunkin’ Donuts Double Dark Roast Pie

1-9 oz pack of chocolate wafer cookies
1/2 cup Dunkin’ Donuts Dark Roast Coffee, ground
1/2 tsp salt
1 stick unsalted butter (4 oz.) melted

3 cups whole milk
1/4 cup Dunkin’ Donuts Dark Roast Coffee, ground
2 boxes of instant chocolate pudding

Pre-heat over to 350-degrees

Crust: Combine cookies, dark roast grounds and salt in a food processor. Blend until fine crumbs.
Pour in the melted butter and run until the crumbs come together in a loose mass.
Pack your crust in a 10-inch pie plate and bake at 350-degrees for 15-20 minutes or until crust is set
Let crust cook before adding filling

Filling: Combine milk and dark roast coffee in a microwave safe bowl
Microwave the milk-coffee mixture until it is just hot to the touch. Give the mixture a stir and place the bowl
in the refrigerator to cool. Let the milk and coffee sit together for a few hours, at least 2 hours and as long
as 24 hours (make sure to cover bowl if letting sit longer than 2 hours)
Pour the coffee milk through a fine mesh sieve. Reserve the milk and toss the coffee grounds.
Combine the milk and instant pudding, whisking it to prevent lumps. Mix until the filling thickens.
Pour filling into cooled crust
Place plastic wrap onto the filling to prevent skin from forming and refrigerate the pie until it is fully set.
(1-2 hours)
Decorate with whipped cream or non-dairy whipped topping