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Prep time
10 minutes
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Cook time
5 minutes
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Serves
4
Author Notes
Egg creams are a lightly sweetened milk and seltzer drink, typically found on deli menus. Traditional flavors for this creamy but light drink include vanilla and chocolate, but here, we’ve created an egg cream fit for the holidays—and a great, nonalcoholic twist on eggnog—by adding cardamom to the vanilla for a warming touch of spice. —Amanda Hesser
Test Kitchen Notes
This recipe is shared in partnership with GonnaNeedMilk. —Food52
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Holiday Cardamom Egg Cream
Ingredients
- For the cardamom syrup:
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1 cup
granulated sugar
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1 cup
water
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10
cardamom pods, crushed in a mortar and pestle
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1/2 teaspoon
vanilla extract
- For the egg cream:
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8 tablespoons
cardamom syrup
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16 ounces
cold whole milk
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16 ounces
cold seltzer
Directions
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Make the syrup: In a small saucepan, combine the sugar and water. Set over medium high heat and bring to a boil, stirring occasionally. As soon as the mixture reaches a boil and the sugar has fully dissolved, stir in the crushed cardamom and vanilla extract. Let sit until cool, then strain into a clean jar. This makes more than you’ll need for the recipes; you can store this in the fridge for up to 2 weeks and have egg creams whenever you like.
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For each drink, stir together 2 tablespoons cardamom syrup and 4 ounces cold milk. Make sure you stir until the syrup is fully blended into the milk. Top with 4 ounces cold seltzer, then give it one last stir.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.
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