This Chocolate Egg Cream with Homemade Chocolate Syrup will definitely satisfy your sweet tooth!
I absolutely adore chocolate and I bet you do too, if you’re reading this post. I love chocolate cake, chocolate eclair, chocolate mousse, cocoa nibs, chocolate truffles, chocolate ice cream, etc. That being said I must admit that my consumption of chocolate declines after the winter months have passed. It’s not that I crave it any less I just crave refreshment more.
Unfortunately refreshing is one attribute that chocolate cannot boast. For a chocoholic such as myself, this is an actual problem that warrant investigation. After oodles of reading, consulting, cooking and tasting I found the answer to my query. Eureka! The prize for my efforts are nothing less than dreamy, chocolate heaven, sweetness and joy… the Chocolate Egg Cream with Homemade Chocolate Syrup!
Contrary to its name the egg cream usually does not contain either egg or cream. There are several theories as to how the egg cream got its name. The origin of both the drink and its name are thought to come from Eastern European, Jewish immigrants. One thing is for sure, the egg cream famously hails from the melting pot of traditions that is NYC.
The Chocolate Egg Cream with Homemade Chocolate Syrup is a magical blend of two worlds, part milkshake and part soda. It’s flavor is creamy and deeply chocolate yet light and bubbly. The key to a fantastic egg cream is to use the freshest, grass-fed, organic dairy that you can find and highly carbonated seltzer. Keep your ingredients as cold as possible and I also recommend keeping your glasses in the freezer until just before serving. I like to add a touch of whimsy by enjoying my egg cream in a traditional fountain glass fitted with a festive straw.
NYC egg cream purists will probably take issue with my interpretation of the perfect egg cream, however my recipe adheres to the basic concept of the egg cream and is so delicious that I’m willing to take the criticism.
There are two main changes that I made to the traditional recipe. The first is that I added actual cream to my egg cream. I did this to improve viscosity, richness and flavor. The second change is that I use my own recipe for homemade chocolate syrup instead of using commercial preparations such as Fox’s U Bet. Using my homemade recipe allows me to add complexity to the depth of flavor and to replace artificial ingredients with organic ingredients.
I encourage you to make and use my recipe for homemade chocolate syrup but to each his own egg cream. If you want to join the ranks of egg cream purist or are simply pressed for time, by all means use the commercial stuff. Whichever syrup you chose I’m confident that you’re going to enjoy the chocolaty, effervescence of this delightful beverage.
Chocolate Egg Cream with Homemade Chocolate Syrup
Homemade Chocolate Syrup
- 1 cup filtered water
- 3/4 cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 oz bittersweet chocolate
- 1 teaspoon instant espresso
- pinch of sea salt
- 2 teaspoons vanilla extract
- * chill glasses
- 1/4 cup organic grass-fed whole milk, very cold
- 2 tablespoons organic grass-fed heavy cream, very cold
- 2/3 seltzer water very cold
- 1/4 cup chocolate syrup homemade or Fox's U-bet
Homemade Chocolate Syrup
In a small, sauce pan, combine all ingredients except the vanilla. Stir to combine.
Set pot over med-high heat. Stir often to dissolve the cocoa, sugars and chocolate. Do not burn.
When the syrup is fully incorporated and begins to simmer, reduce heat to low and continue to simmer for 5 more minutes.
Take the syrup off of the heat and allow to cool slightly then add the vanilla. Stir to combine
You can store the chocolate syrup in an air tight container in the refrigerator for up to six months.
* Use the syrup wherever it is called for in a recipe or drizzle it over any other dessert that could be improved with a little chocolate syrup
To Make & Serve an Egg Cream
Slowly pour in the seltzer water to create a frothy head.
Carefully add the chocolate syrup and stir to combine, being careful not to decrease the frothiness any more than necessary.
Consume immediately (for added whimsy, use a decorative straw)
Recipe NotesSpecial Equipment: long-handled bar spoon, wide mouth fountain glass
Adapted from: Anton Nocito, April 2013, Make Your Own Soda, P&H Soda Co.