Best Classic Egg Cream Recipes
CLASSIC CHOCOLATE EGG CREAM
Provided by Anton Nocito
Categories Milk/Cream Non-Alcoholic Chocolate Dessert Fourth of July Picnic Kid-Friendly Back to School Birthday Chill Party Drink Small Plates
Yield Makes 1 drink
Number Of Ingredients 3
Steps:
- Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.
CLASSIC EGG CREAM
Steps:
- Pour the milk into a freezer-proof container and freeze until the milk begins to freeze a little, 40 minutes to 1 hour. It should not be frozen solid, but have milk ice floating on top and attached to the sides. The colder it is, the better your egg cream will come out.
- Spoon the chocolate syrup into the bottom of a tall 10-ounce glass. Pour in the milk (it should only come about halfway up to leave room for the seltzer). Slide a long spoon into the glass, and then bounce the spoon up and down and stir just slightly to agitate the chocolate syrup at the bottom of the glass. Pour in the seltzer water while continuing the bounce the spoon. This method combines the syrup and seltzer and creates the frothy milk on top. The more you bounce the more bubbles you'll get. This is the old school method, and how those fountain shops got that amazing froth on top. If it's not working for you - abandon ship and use an electric frother or a blender. It will still be delicious!
CLASSIC CREAM SCONES - NO EGG, BUTTER OR MILK
Yield 12 scones
Number Of Ingredients 9
Steps:
- 1 Preheat oven to 450 degrees. In medium bowl whisk together the flour, sugar, baking powder and salt. Stir in orange zest and dried fruit to coat and separate. 2 Make a well in the center of the flour; pour in the cream and vanilla. Combine with just a few stirs with a fork. With one hand, press dough against sides of bowl, gathering up the loose flour and bringing the dough together. Cut dough into two equal pieces. 3 Line a large baking sheet with parchment and sprinkle two 5-inch circles lightly with flour. Place the two pieces of dough onto the two floured circles on the parchment and gently pat the dough, dusting with flour as needed, into two 5-inch rounds. 4 Cut each round into 6 wedges, dipping your knife or bench scraper in flour between cuts. Pull the wedges out and space them an inch or two apart. Brush the tops with a little milk, cream or melted butter; sprinkle with zest/sugar mixture, if you like. Bake for about 13 minutes, or until golden brown. Note: To reheat room temperature scones, wrap loosely in foil and heat at 300 for 10 minutes.
CLASSIC CHOCOLATE EGG CREAM
The name egg cream is misleading-in actuality, the soda fountain classic contains no eggs and no cream. The three winning elements are milk, flavored syrup, and seltzer. For an icy beverage like top soda jerks used to craft, it's best to frost glasses in the freezer.
Provided by @MakeItYours
Number Of Ingredients 3
Steps:
- Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.
- add your own note
NEW YORK'S CLASSIC EGG CREAM
There are many versions of this recipe, and this one is one of the easiest for making NYC's famous Egg Cream. It's a bit baffling why this classic drink was given such a name, since it contains neither eggs nor cream. It's written that the drink was created in New York City in the late 19th century as a variation of classic...
Provided by Vickie Parks
Categories Other Drinks
Time 5m
Number Of Ingredients 3
Steps:
- 1. Squeeze or pour about 2 inches worth of chocolate syrup into a tall 20-ounce glass (such as a Pilsener glass).
- 2. Pour in the milk; DO NOT STIR.
- 3. Hold an inverted soup spoon over the glass. Slowly pour seltzer onto the back of the spoon, letting it cascade into the glass, until the glass is about 3/4 full. Remove the spoon, then add enough seltzer to fill the glass, creating a foamy layer on top.
- 4. Drizzle a few thin lines of chocolate syrup on top of the foamy layer. Insert a straw; serve immediately.
CLASSIC EGG CREAM RECIPE - (4.4/5)
Provided by Venzie
Number Of Ingredients 4
Steps:
- Prep: 5 min.Inactive Prep: 1 hr. 1 serving Pour the milk into a freezer-proof container and freeze until the milk begins to freeze a little, 40 minutes to 1 hour. It should not be frozen solid, but have milk ice floating on top and attached to the sides. The colder it is, the better your egg cream will come out. Spoon the chocolate syrup into the bottom of a tall 10-ounce glass. Pour in the milk (it should only come about halfway up to leave room for the seltzer). Slide a long spoon into the glass, and then bounce the spoon up and down and stir just slightly to agitate the chocolate syrup at the bottom of the glass. Pour in the seltzer water while continuing the bounce the spoon. This method combines the syrup and seltzer and creates the frothy milk on top. The more you bounce the more bubbles you'll get. This is the old school method, and how those fountain shops got that amazing froth on top. If it's not working for you - abandon ship and use an electric frother or a blender. It will still be delicious!
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