Egg Cream

I wish I could brag about how these are Easter egg creams, and that I melted down chocolate eggs to make a rich, velvety syrup. But to be honest, that just seemed like a waste of chocolate eggs. And if I was ever caught wasting chocolate eggs ’round these parts, I’d be a goner! The truth is that I’ve been dying to make an egg cream recipe for what feels like forever (for-e-ver). My mom’s a New Yorker, so I’ve had my fair share of egg creams. However, for some reason it took me a while to truly appreciate this classic soda fountain drink. Now I can’t get enough of them. Purists will tell you that it’s not a true egg cream unless you use Fox’s U-bet chocolate syrup. I, on the other hand, had to make my own chocolate syrup. It’s just better in my opinion. Yeah I said it! But if there’s one thing we can all agree on, it’s that the reason this simple egg-less, cream-less drink has lasted over 100 years is that it’s . . . simply delicious.

EGG CREAM

Ingredients:

For the drink

• 1 1/2 oz chocolate syrup
• 1 1/2 oz whole milk
• 6 oz seltzer water (chilled)

For the chocolate syrup

• 1/2 cup sugar
• 1 cup water
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• pinch of salt

Directions:

For the chocolate syrup

• Add sugar and water to a small saucepan over medium heat and stir until the sugar is completely dissolved.
• Add the cocoa powder and the salt, stir for 3 minutes until slightly thickened.
• Remove from heat, add the vanilla, and let cool. Store in the refrigerator.

For the drink

• Add the chocolate syrup and the milk to the bottom of a fountain glass.
• Top with seltzer water, stir thoroughly to combine, and serve!

(images by HonestlyYUM)