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.