Sometimes I chuckle at the irregularity of holiday seasons I find throughout the year while cruising through the isles of Kroger or Hobby Lobby. It’s almost a case of bad break up syndrome; While Christmas and New Year’s are hardly past, the holly and good tidings are tucked away to make room for something exciting and different. Valentine’s Day. Don’t get me wrong, I actually quite like Valentine’s Day. I’m all about chocolate and cute homemade cards and love. So in the spirit of premature pinks and reads, I got into my cooking time machine and recreating a meet cute soda fountain drink of the day: Egg Creams.
The funny thing about this drink is, well, the lack of eggs and cream. The first time my ears heard mention of this drink was via the podcast, Spilled Milk. As Jonathan and I both enjoy a good laugh, we tried our hands at the Egg Cream, a combination of seltzer water, chocolate syrup, and milk. It was actually fantastic. The drink bubbled up with chocolate foamy goodness and I felt like a 12 year old once again.
To hear more about our Egg Cream adventures, listen to our podcast here!
Yield: 1 serving
1/2 cup seltzer water
3 tablespoons homemade chocolate syrup (see below for recipe )
3 tablespoons low-fat milk
Pour seltzer water into a large cup or mason jar. Top with chocolate syrup, milk, and stir lightly with a straw.
Homemade Chocolate Syrup
1/2 cup sugar
1/2 cup water
6 tablespoons unsweetened cocoa powder
dash of salt
In a small saucepan, combine sugar, cocoa, water, salt, and whisk together. Bring mixture to a boil, whisking occasionally. Once boiling, reduce heat and cook for 1 additional minute. Remove from heat, and allow mixture to thicken while cooling.