Thursday, September 20, 2012

Chocolate Egg Cream

Just like you shouldn't judge a book by its cover, you shouldn't judge this recipe by its name. There is no egg in a chocolate egg cream. If you are wondering what this mysterious chocolate egg cream is, it is a delicious chocolate beverage that I just discovered. I was flipping through a cookbook devoted to ch
ocolate (lots of great recipes), and I came across the chocolate egg cream recipe. I made it & loved it. What I loved about the egg cream was that it fulfilled my chocolate craving, but it did not seem too rich or indulgent. So, here is what it is - a chocolate egg cream is a fountain drink made of chocolate syrup, milk (I used cream in this recipe), and seltzer water. It originates back to the late 19th century, and it has been a very popular drink in Brooklyn, NY. Now it is a popular drink in my house! I think you will also really enjoy this tasty chocolate treat.

Recipe for Chocolate Egg Cream

2 Tbsp. of chocolate syrup (see recipe below)
2 Tbsp. of cream or half and half
Cold Seltzer water (the fizzier the better)

Put the chocolate syrup and cream in the bottom of a tall glass. Stir the syrup and cream together until it is smooth. Top the glass off with seltzer water. Best when sipped with a straw or spoon.

Recipe for Chocolate Syrup

1/3 cup of cocoa powder
1/2 cup of granulated sugar
4 - 5 Tbsp. of very hot water

In a small bowl, sift together the cocoa powder and sugar. Add in 2 Tbsp. of the water and mix until very smooth. Add in the rest of the water, one tablespoon at a time, until a good consistency is reached. Whisk until all of the cocoa powder and sugar are fully dissolved. Store chocolate syrup in an airtight container in the fridge for up to 3 weeks (like it wouldn't be gone by then...).

Recipe for Chocolate Syrup and Chocolate Egg Cream Adapted from: The Essence of Chocolate

For a really quick chocolate egg cream fix, use bottled or jarred chocolate syrup. However, the homemade chocolate syrup only takes a few minutes to make.