What I’m about to tell you is a little….odd.
The fact that you can mix together sparkling water, chocolate syrup and almond milk and have an utterly delicious and satisfying drink? Weird. Totally weird.
But sometimes weird works. I mean deviled eggs? Weird. Smoothies with spinach in them? Weird. Penny loafers with four-inch heels? Weird…but amazing.
I think the weirdest thing though about egg creams is that they don’t contain any egg whatsoever! I mean, why didn’t someone name them chocolate sodas instead? For years, I’ve steered clear whenever I’ve seen egg creams grace a diner menu, thinking who in the right mind would drink something with raw egg and cream in it? YUCK.
Friends, allow me to clear up this little rumor now and forever.
When you mix these ingredients together, what you get is a chocolate Italian soda of sorts…carbonated chocolate milk? But in a good way! (is that weird?)
It’s one of the quickest ways to squelch a chocolate craving (other than eating chocolate chips by the handful) and is actually quite refreshing in the summer heat. Since I was intrigued by the idea, I couldn’t help but research egg creams on Wikipedia to see what came up.
“An egg cream is a beverage consisting of chocolate syrup, milk and soda water, probably dating from the late 19th century, and is especially associated with Brooklyn, home of it’s alleged inventor, candy store owner Louis Auster. It contains neither eggs, cream, nor ice cream.”
Am I the only one who is equally excited and bewildered by this?
2 cups sparkling water
6 T chocolate syrup
6 T almond milk or soy milk
2 vanilla beans (or two tsp vanilla extract)
In each glass, combine one cup of sparkling water with three tablespoons of chocolate syrup, three tablespoons of milk and seeds of one vanilla bean (or one tsp vanilla extract).
Serve with or without whipped cream