The Frosty has long been Wendy’s pièce de résistance.
The Ohio headquartered fast-food chain was wise to transmute said frozen dairy dessert to their new breakfast menu, in the form of a “Frosty-ccino,” swirling cold-brew coffee with “Frosty mix” over ice.
As far as morning caffeinated indulgences go, one could do much worse for $2.49 (before tax for small, $2.79 for large).
As with the standard Frosty, there are chocolate and vanilla options. On a recent weekday morning at a Huntsville, Ala. Wendy’s, I asked a cordial cashier there which she liked better. She said she was “a vanilla girl,” so heeded the advice.
Sinatra smooth and Jay-Z rich, if this Vanilla Frosty-ccino was served in a Starbucks cup instead of a clear plastic Wendy’s receptacle, they could charge two or three more bucks for it. And thanks to the cold brew, the caffeine cooks. Not “Boogie Nights” levels of acceleration, but your a.m. definitely speeds up.
Wendy’s recently threw its red pigtails into the breakfast game, which Wendy’s has never really been a national factor in. In Huntsville, Wendy’s serves breakfast until 10:30 a.m., starting 6:30 a.m. drive-thru and 9 a.m. dining room.
AL.com staffers in Huntsville, Birmingham and Mobile checked out items from the new menu. Being 2020 media employees, we met up digitally afterward in the Slack instant messaging platform to chat about it.
Thought we had the Frosty-ccino covered during this initial taste-test. But since that didn’t end up being the case, and the Frosty being a signature Wendy’s item well-suited to breakfasting, went back next day to try one. Easily the most effective and noteworthy breakfast item I had there. The previous morning there, tried a Honey Butter Chicken Biscuit, as a combo with seasoned potatoes and soda ($5.19).
All hail, the Frosty-ccino. As far as the chicken biscuit and other Wendy’s breakfast items go, below are edited excerpts from a Slack conversation thereof with fellow AL.com writers Shauna Stuart in Birmingham and Lawrence Specker in Mobile.
Honey Butter Chicken Biscuit from Wendy's new breakfast menu. (Matt Wake/mwake@al.com)
Matt Wake: Let’s rock. So, after consuming Wendy’s new breakfast for the first time, walked out the door there thinking they should add some gasoline pumps too, because my biscuit and potatoes were gas-station-food level quality. What were your first thoughts after your Wendy’s breakfast today?
Shauna Stuart: So, true to form, I fell behind this morning and ran into Wendy's at 10:26 on the dot. They had already started flipping the menu over to the lunch menu. I got lucky! People always talk about Chick-fil-A hospitality, but the crew at Wendy's is always so nice! They made something special for me.
Lawrence Specker: My guys were making the flip too but they were happy to oblige my order for a ridiculous quantity of breakfast stuff. They were great about it.
Wake: That would be the best thing I could say. The cashier was super friendly. Which was a little unexpected because if they just added breakfast it would kind of make working there suck more because you have to get there earlier now. The cashier even asked me if I wanted to use the coupon on the ad inserts they had stacked on the counter. Saved us two bucks!
Stuart: I was going to order the Maple Bacon Chicken Croissant, but they were out of chicken and bacon?! Let me be more specific. They would have had to cook the bacon and the chicken and they had transitioned to the lunch menu. Instead, the crew made me a sausage, egg, and cheese croissant. It was tasty. I’m not a huge fan of sausage, but the eggs were the winner here. Cooked to perfection for the sandwich. I also got the sausage, egg and cheese burrito. It was a lot smaller than I thought it would be. I only picked at it. I’m going to have it tomorrow morning!
Enjoyed the first few bites of my Wendy's breakfast sandwich with sausage, egg, and cheese. (Shauna A. Stuart)
Specker: I took the liberty of using several of my (Mobile AL.com office) hub-mates as guinea pigs. Veteran editor Dewey English raised the Baconator for a “great spicy kick that starts slow and accelerates as you enjoy your breakfast sandwich. Veteran food writer David Holloway seconded that, saying that “bacon and sausage together are a marriage made in heaven, (but) the slightly piquant sauce kicks it to new, dizzying heights. My favorite by far. Would order it.”
Wake: Lawrence, would you say the spicy sauce/spiciness was the best thing about the Baconator?
Specker: Yeah, that's my opinion and the general consensus here as well. There’s a little bit of a mystery there. It does seem as if there’s a spicy sauce that elevates the Baconator. But Wendy’s doesn’t mention it in the description. It just says there’s a “swiss cheese sauce,” which doesn’t sound spicy at all. So maybe the spiciness comes from the sausage and the cheese sauce amplifies it somehow. Whatever, it works.
Stuart: The most outstanding item to me is the eggs. Fast food eggs are tricky and Wendy's mastered the high volume over-easy egg.
Wake: Fast food eggs are often shady/synthy.
Opened up the Wendy's sausage, egg, and cheese burrito. Not blown away. I would jazz this up with some onions, beans, and hot sauce. (Shauna Stuart for AL.com)
Specker: To me these were typical fast-food eggs. I'm prepared to play along with the polite fiction that they were extruded by a chicken and removed from the shell by a human. The basic Sausage, Egg & Swiss Croissant didn’t get a lot of love here, and it wasn’t hard to figure out why. The Swiss cheese doesn’t pop visually or in terms of flavor. When it fades into the absorbent matrix of the croissant, you’re left with a serviceable -- but, in the words of one tester, “meh,” -- sausage and egg sandwich.
Wake: I've definitely had better chicken biscuits out of gas stations.
Specker: Ouch! But you have to admit "gas station" is a very broad bracket.
Wake: It’s on the low end of gas station. The potatoes were standard issue potato wedges. You’ve had these a million times at a million places. It’s one big long potato blur. At 9:15 I was one of three customers in the dining room at this location. There were a couple cars in the drive thru. The McDonald’s two doors down had a drive-thru line wrapping around that building. Guessing at least some of Wendy’s customers were McDonald’s runoff.
Seasoned Potatoes from Wendy's new breakfast menu. (Matt Wake/mwake@al.com)
Specker: But they're peppery! And not as greasy as those little tater-tot hash brown things!
Wake: Did you find the actual items closely resembled the marketing images? Or was it more like when a person’s social media profile pic was of 20 pounds and/or half a head of hair ago?
Stuart: There is no earthly way they could wrap that croissant sandwich in that foil paper and have it keep its original form.
Wake: Live by the croissant, die by the croissant ...
Stuart: I would have been surprised if it WASN’T squished. Then I would have had questions.
Specker: I expect a difference between the depictions and the reality. This stuff didn’t quite live up to its glamour shots, but the difference wasn’t extreme. Responses to the Maple Bacon Chicken Croissant were mixed here in Mobile, but still positive. IT guy Andrew Morgan said the “heavy sweetness went well with the salty spicy kick of the potato wedges.” Wendy’s take on the croissant isn’t as croissanty as some. They’re lighter than a roll or a hamburger bun but they’re not quite as airy as a true croissant. That said, they’re also less likely to disintegrate and dump their contents in your lap as you try to eat one while driving.
Wake: Final question: Three words you'd use to describe your Wendy's breakfast today? My three words would be, "friendly and edible."
Specker: “Bacony and filling.”
Stuart: “The right hype.” It was hyped exactly right. They served exactly what they said they would!
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