Ginger Egg Cream

June 1, 2011

Test Kitchen-Approved

Author Notes: A refreshing twist on egg cream.inpatskitchen

Food52 Review: Gotta say, this was a pretty darn good egg cream. Not frothy or showy, but the addition of the ginger syrup (why wouldn't you pair ginger with chocolate?!) and the use of half and half rather than milk, really gussied up the standard egg cream. While not my original intention, I ended up finishing the whole (12 oz) glass. Admission: I used Hershey's chocolate syrup instead of the classic U-Bet. Allison Bruns Buford

Serves: 1


For the ginger syrup:

  • 1/2 cup peeled, thinly sliced ginger
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 1/2 cups water
  • 1/4 teaspoon vanilla extract

For the ginger egg cream:

  • 1 tablespoon chocolate syrup
  • 4 tablespoons ginger syrup (recipe above)
  • 1/3 cup half-and-half
  • Seltzer water
In This Recipe


For the ginger syrup:

  1. Combine all ingredients except the vanilla in a saucepan. Bring to a boil, then simmer for about 15 minutes, until reduced to about 1 cup of liquid.
  2. Remove from the heat, stir in the vanilla, cool, and strain.

For the ginger egg cream:

  1. In a 12- to 16-ounce glass, mix the chocolate syrup, ginger syrup, and half-and-half together.
  2. Pour in enough seltzer to come within an inch from the top of the glass. Stir and enjoy!

More Great Recipes:
Cheese|Egg|Ginger|Spring|Summer|Alcohol-Free Drinks|Vegetarian|Snack

Reviews (6) Questions (0)

6 Reviews

lorigoldsby June 3, 2011
Nice combo! Must try soon.
Author Comment
inpatskitchen June 3, 2011
hardlikearmour June 1, 2011
YUM! love the chocolate and ginger twist on an egg cream.
Author Comment
inpatskitchen June 1, 2011
Thanks! This was something new for me and I really loved it...I'm into ginger this week!
Sagegreen June 1, 2011
Love the flavors in your egg cream!
Author Comment
inpatskitchen June 1, 2011
Thank you so much!