Raspberry Egg Cream

By • July 6, 2011 • 3 Comments



Author Notes: I've never had an Egg Cream in my life, but I read an interesting article about them in The New York Times this morning and wanted to experiment.Andreadoria56

Serves 1

  • 3 tablespoons homemade rasberry jam
  • 5 ounces whole milk
  • 10 ounces sparkling water
  1. In the bottom of a tall glass i spooned the jam - I used the rest of the homemade jam I made the other day - recipe can be found here: http://www.food52.com/recipes/13004_danish_raspberry_squares
  2. Add the milk and stirred the jam into the milk.
  3. Add the sparkling water and garnish - I used a raspberry on a lavender twig.
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3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

You got it right. Living in NYC the home of the egg cream yours is great.

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Egg crerams are so good and yours looks delicious!

Moslerpingvin

about 3 years ago Andreadoria56

Well, since I don't know how one made by a soda jerk taste I can't be sure the taste is authentic - but to my amateur taste buds it was great.