Would you believe me if I told you this frozen boozy eggnog has mayonnaise in it?
Like most people, if I saw this on the menu, I probably would steer clear of it. I'm a total mayo girly, but it just doesn't seem like mayo and booze would mix. Eggnog is already a divisive holiday drink. But when I tried it at a tasting last year at Amy Fontaine's in New York City, I was pleasantly surprised. It is actually delicious.
The Frozen Mayo-nog (cute, right?) comes from the minds of Hellmann's Mayonnaise and expert mixologist Cody Goldstein. It's made with eggnog, mayo, dark rum, apply brandy, whole milk, heavy cream, simple syrup, nutmeg, and cinnamon. It's boozy, thick, and creamy. For Harry Potter fans, it's what you imagine butter beer would taste like. There's a layer of froth and a delicate richness to it.
As a food editor, adding mayo to a cocktail probably shouldn't surprise me. After all, the ingredient, when homemade, is really just oil and egg yolks. It's been added to brownies before to add moisture and richness, so it makes sense that it would add froth and body to a blended cocktail.
Unfortunately, you can't order it at Amy Fontaine's in New York City anymore, but you can make it at home. Just follow the recipe below from Hellmann's and Goldstein. Trust me, you'll be surprised at how good it is.
Frozen Mayo-Nog
- Prep Time:2 mins
- Cook Time:2 mins
- Total Time:4 mins
- Servings:3
- Easy
- 1/4th cup Hellmann’s Mayonnaise
- 3 ounces whole milk
- 3 ounces heavy cream
- 3 ounces simple syrup
- tsp nutmeg
- tsp vanilla extract
- 1 tsp cinnamon
- 1 1/2 ounces Rum preferably Ron Zacapa
- 1 1/2 ounces Apple Brandy preferably Laird’s
- 1 1/2 ounces Cognac preferably Grand Marnier
- 1 cup ice
Ingredients
-
Step 1
Add all ingredients into a blender with ice and blend until smooth. Garnish with a dusting of cinnamon.
Image by Felicia LaLomia