Ms. Fizz is Back in Town!

| Friday, October 12th, 2012 |

I apologize for having been away for so long SodaStreamers, but I’ve been on a fizzy mission traveling the globe far and wide! I promise you will be hearing from me, and my fizzy friends, much more often… starting now!

I promise you won’t be able to resist this very yummy Chocolate Egg Cream recipe brought to us by one of our favorite fizzy experts – Andrea Lynn, author of The Artisan Soda Workshop.

Egg Cream

My mom would always raved about having egg creams as a kid. Having no clue what these were, I assume they must have involved eggs. There are many theories as to the name of the egg cream, but don’t worry—these drinks are egg-free. Turns out, egg creams are a classic old-time New York concoction made with milk, seltzer, and chocolate syrup. Traditionalists may balk at my use of cream instead of milk, but I think using a smaller volume of richer dairy results in more seltzer, and thus a fizzier beverage. Traditionalists suggest serving a pretzel rod with the egg cream.

Egg Cream

Recipe courtesy of The Artisan Soda Workshop by Andrea Lynn.

Yield: 1 serving

1 1/2 tablespoons cream

2 tablespoons store-bought or homemade chocolate syrup  (see below)

3/4 cup seltzer

In a 10- to 12-ounce glass, stir together the cream and chocolate syrup to thoroughly combine. Slowly pour in the seltzer. Gently stir again if needed.

Homemade Chocolate Syrup

If you’re questioning the need to make chocolate syrup instead of just using a store-bought bottle, trust me and try it. Yield: About 3/4 cup

3/4 cup water

1/3 cup good-quality natural-process unsweetened cocoa powder

1/4 cup raw cane sugar

1 tablespoon vanilla extract

In a medium, heavy pot, combine the water, cocoa powder, sugar, and vanilla extract. Bring to a boil over high heat, and let boil until thickened, about 2 to 4 minutes, whisking vigorously to combine. Remove from the heat, and let cool. Refrigerate in a covered container for up to 7 days.

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