Ginger Egg Cream

By inpatskitchen
June 1, 2011
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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
  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 tablespoon chocolate syrup
  • 4 tablespoons ginger syrup (recipe above)
  • 1/3 cup half-and-half
  • Seltzer water
  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!

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