Vanilla Egg Cream

By • May 27, 2011 • 4 Comments

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Makes 2 drinks (can easily be doubled)

  • 1/2 vanilla bean, split in half lengthwise and seeds scraped
  • 1/2 cup sugar
  • 1 cup whole milk
  • Chilled seltzer
  1. Stir the vanilla bean and seeds into the sugar and 1/3 cup water in a small saucepan. Bring to a boil and cook for 3 minutes. Remove from the heat and cool completely.
  2. In each of two 10-ounce glasses, stir together 1 1/2 tablespoons syrup and 1/2 cup milk. Fill the glass with seltzer. Give it a stir and taste it before adding all the seltzer -- you want to be sure it doesn't get too dilute.
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Comments (4) Questions (0)


over 3 years ago Chef Michael Kiss

Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.

I am worried about the cooked milk taste in boiling milk for 3 minutes.
A quick caudle ( bringing to just a simmer and then turning off the heat) of the milk with a short steeping time while it cools will keep the milk from getting the sugary lactic taste. Plus boiling milk may break it.


over 3 years ago chrisdls

it looks like you actually make a vanilla sugar syrup (with water) and then add that, once cooled, to cold milk. no cooking of the milk.


over 3 years ago phyllis

Ha!!! This is certainly not the recipe the lunch counters in the Bronx & Manhattan used for vanilla egg creams. I love it!!!


over 3 years ago AmyRuth

Wow, that may be one way to get your non milk drinkers to... "got Milk?" Sounds delicious