Every so often, we come across of piece of not-news that is still jaw-dropping enough that we feel compelled to share it with the other five readers who haven’t heard of it yet. In today’s edition of Slowpoke!Foodbeast, we give you: The Cadbury Crème Egg McFlurry.
First introduced in New Brunswick (i.e., somewhere in Canada) in 1997, the gooey fondant and chocolate swirled concoction is usually available in most Canadian, British and Irish McDonald’s locations around Easter, just like its namesake – but of course not in America, because Americans can’t have nice things. Other noteworthy international McFlurries detailed in a recent Web Urbanist round-up include the stinky Durian Crunch in Singapore, the minty Nestle After Eight in the UK and the malty Milo Supreme in Malaysia, all of which begs the question why McDonald’s USA seems to hate us so much.
What do you say, Mickey D’s, how about you just give us a Nutella McFlurry (which, believe it or not, actually doesn’t exist yet) and we call it even?