Frosty treats are appearing on holiday menus.
Häagen-Dazs is featuring peppermint bark ice cream in new menu items at Häagen-Dazs Shoppes nationwide. The Peppermint Bark Dazzler Sundae features peppermint bark ice cream topped with hot fudge, cookie pieces, whipped cream and crushed peppermint candy pieces. Customers may also order the Peppermint Bark Shake or a Peppermint Dipped Waffle Cone, which is covered in chocolate and rolled in crusted peppermint pieces.
“It’s the most wonderful time of the year for Häagen-Dazs Shoppes nationwide,” said Adam Hanson, president of Häagen-Dazs Shoppes. “We are excited to sweeten celebrations with this classic holiday Peppermint Bark flavor in our Dazzler Sundae, shake and waffle cone. These treats deliciously capture the rich chocolate and peppermint combo that’s so reminiscent of the season and is sure to spread some joy and sweetness to our guests.”
Frozen yogurt chain Yogurtland is introducing Sugar Plum Berry Tart, made with plum and Marion berries, according to the company. The new flavor joins returning White Chocolate Peppermint for a limited time.
“We’re embracing the spirit of the holidays with our new Sugar Plum Berry Tart, a delicious frozen yogurt that brings extra joy and magic this season,” said Brittany Knollmiller, senior marketing manager. “Along with our returning winter classic, White Chocolate Peppermint, we’re excited to offer our guests a taste of the holidays and special moments shared with loved ones enjoying our cheerful treats.”
Red Robin’s Gingerbread Milkshake blends soft-serve, milk, graham cracker crumbs and gingerbread flavor, topped with whipped cream, graham cracker crumbs and a gingerbread cookie.
Wienerschnitzel partnered with Kellogg Co. to introduce two treats inspired by a beloved breakfast brand. The Apple Jacks Dipped Cone and Shake combine pieces of Apple Jacks cereal with the fast-food company’s Tastee Freeze soft serve.
“The Apple Jacks Dipped Cone and Shake brings back memories of drinking that last flavorful bit of cold milk after finishing a nice bowl of Apple Jacks,” said Doug Koegeboehn, chief marketing officer for Wienerschnitzel. “The flavor profile is truly special, and we're excited to share it with our guests.”
A new holiday offering at New York City’s Serendipity3 restaurant is the Vegan Frrrozen Hot Chocolate, made with coconut cream, a “secret mix” of cocoa powders and powdered sugar, blended with ice and topped with coconut milk whipped cream and toasted coconut flakes. The dessert is part of a newly released plant-based menu.
“Our menu has always included plant-based items, so it was only fitting that we developed a vegan version of our Frrrozen Hot Chocolates, the iconic dessert that has satisfied nearly 30 million guests since we opened our doors in 1954,” said Chef Joe Calderone, creative director of Serendipity3. “We’re proud to offer a larger vegan menu to accommodate plant-based eaters in search of a serendipitous dining experience.”
Checkers & Rally’s Restaurants debuted the Garlic & Butter Bacon Buford, featuring two beef patties, Swiss cheese, bacon, lettuce, tomato, grilled onions and a garlic Parmesan sauce on a buttered bakery-style bun.
Late-night bakery concept Insomnia Cookies introduced the Filled Chocolate Chunk Cookie, which is stuffed with creamy chocolate cookie butter and packed with chocolate chunks.
California Pizza Kitchen is reintroducing a pair of popular pies. The Jamaican Jerk Chicken pizza has sweet and spicy sauce, Jamaican spices, applewood smoked bacon, red onions, bell peppers and scallions on thin crust. The Santa Fe Chicken pizza features hand-tossed dough topped with chicken breast marinated in lime and herbs, red onions, Monterey Jack cheese, cilantro, sour cream, smashed avocado and roasted tomato salsa.
“It’s always been a point of pride for us at CPK to listen to our guests and guarantee customer satisfaction through new innovations and in this case, bringing back two popular menu items,” said Jim Hyatt, chief executive officer. “Every so often we take polls on which pizzas our guests would like to see return and the Jamaican Jerk Chicken pizza and Santa Fe Chicken pizza are always the top two, so we are more than happy to relaunch these fan favorites.”
Pizza chain Donatos is introducing a new dessert for the holiday season. Cookies ‘N Cream Twists are sweet pull-apart twists drizzled with vanilla icing and topped with Oreo cookie pieces.
“We are thrilled about the delicious addition of the Cookies ‘N Cream Twists to our menu,” said Carol Pasquariello, senior vice president of marketing at Donatos. “Try one bite, and you’ll be hooked. These are a great complement to our pizzas and other menu items, but they’re also a perfect choice when you just want something sweet. Our menu innovation team has taken the most popular menu-ed dessert brand in the US and developed a tasty treat we know our customers are going to love.”
Krispy Kreme’s Let It Snow collection includes three new donuts and two returning donuts. The new Poppy Penguin Doughnut is filled with Original Kreme, dipped in icing and blue sanding sugar and decorated with Kreme and a penguin fondant piece. The new Snowman Smile Doughnut is an original glazed donut dipped in white icing and decorated like a snowman. The new Snowy Sprinkle Doughnut is an original glazed donut dipped in blue icing and topped with snowflake sprinkles. The returning Santa Belly Doughnut is filled with Chocolate Kreme, dipped in red icing and decorated to look like Santa Claus. The Chocolate Iced with Holiday Sprinkles Doughnut is an original glazed donut dipped in chocolate icing and topped with a holiday sprinkle blend.
“There’s nothing like the season’s first snow to say the holiday season is here,” said Dave Skena, chief marketing officer for Krispy Kreme. “This year, we’re tapping into the anticipation of wintry, holiday fun with our snowy holiday collection.”
Subway’s new caramel brownie cookie combines a “crispy cookie with chewy brownie” topped with a caramel drizzle, according to the company. The limited-time treat is part of the sandwich chain’s latest menu enhancements, which also includes a chicken and bacon ranch sub featuring rotisserie-style chicken, a Baja chicken and bacon sub, and an improved roast beef sandwich with oven-roasted Choice Angus Roast Beef.
Del Taco Restaurants, Inc. is offering signature tamales, filled with shredded seasoned pork, fire-roasted salsa and stone-ground corn masa wrapped in a corn husk. Menu items include Red & Green Smothered Tamales, topped with zesty red and tangy green sauces, sour cream and chipped cilantro, and Chili Cheese Smothered Tamales, topped with beef chili, cheddar cheese and sour cream.
“Del Taco’s tamale menu is back and it’s officially the most wonderful time of the year,” said Tim Hackbardt, chief marketing officer. “Del Taco fans love our tamales and wait all year for the return of their favorite holiday comfort food. We’re excited to also bring back our fan-favorite Chili Cheese Smothered Tamales and popular Tamales Fiesta Pack that includes 12 tamales.”
Innovative plant-based offerings debut.
The Specialty Food Association awarded companies best new product in a variety of categories.