Frozen Mayo-nog is made with a quarter-cup of Hellmann's mayonnaise per three-serving batch, plus dark rum, apple brandy, whole milk, heavy cream, simple syrup, vanilla, nutmeg and cinnamon. This new rendition on eggnog simply swaps the egg for mayonnaise and once all of the ingredients are combined in a blender, the smooth concoction is ready to enjoy. For a limited time, Amy Fontaine's in New York City is serving up alcoholic and non-alcoholic versions of this festive Hellmann's treat.
As part of another move to shake up conventions, the brand collaborated with mixologist Cody Goldstein of the hospitality company Muddling Memories to create Frozen Mayo-nog & Snickerdoodle Mayo Cookie. This twist on the tradition of serving milk and cookies also gives the spotlight to mayonnaise unexpectedly.
Mayonnaise-Infused Eggnogs
Hellmann's Frozen Mayo-nog Swaps the Usual Egg for Mayonnaise
Trend Themes
1. Mayonnaise-infused Beverages - Innovative entrepreneurs can explore creating new beverages that feature mayonnaise as a unique ingredient.
2. Alternative Eggnog Recipes - There is an opportunity for recipe developers to experiment and invent other eggnog recipes that don't stick to traditional ingredients.
3. Collaboration with Mixologists in Food Marketing - Brands can team up with mixologists and create new recipes or derivatives of existing products to attract new customers.
Industry Implications
1. Food and Beverage - This industry can find inspiration in incorporating new flavors and ingredients to create unique products like the mayonnaise-infused eggnog.
2. Hospitality - Hotel chains, bars, and restaurants can benefit from collaborating with mixologists and creating unique beverages for their menu.
3. Consumer Packaged Goods - Brands can invite mixologists to experiment with existing products and create buzz-worthy and fresh variants such as the Hellmann's Frozen Mayo-nog.