Spring

Ginger Egg Cream

June  1, 2011
2 Ratings
Photo by James Ransom
Author Notes

A refreshing twist on vintage egg cream..... —inpatskitchen

Test Kitchen Notes

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
Ingredients
  • 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
Directions
  1. For the ginger syrup:
  2. 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.
  3. Remove from the heat, stir in the vanilla, cool, and strain.
  1. For the ginger egg cream:
  2. In a 12- to 16-ounce glass, mix the chocolate syrup, ginger syrup, and half-and-half together.
  3. Pour in enough seltzer to come within an inch from the top of the glass. Stir and enjoy!

See what other Food52ers are saying.

  • lorigoldsby
    lorigoldsby
  • hardlikearmour
    hardlikearmour
  • Sagegreen
    Sagegreen
  • inpatskitchen
    inpatskitchen
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

6 Reviews

lorigoldsby June 3, 2011
Nice combo! Must try soon.
 
Author Comment
inpatskitchen June 3, 2011
Thanks!
 
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!