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