For those of you new to the drink, the traditional New York egg cream is a tasty, refreshingly fizzy mix of chocolate syrup, milk, and carbonated water. You read that right. There is neither egg nor cream in a New York egg cream.
Many stories exist about its origin, but food historians generally believe the drink is a simplified (and more affordable) version of a soda fountain beverage from the late 1800s that did use eggs and cream along with chocolate syrup and carbonated water.
At one point, the cream was replaced with milk and the egg eliminated. By the 1920s, this simplified version was served throughout New York City. Vanilla egg creams arrived in the 1950s along with (yes) coffee flavored ones...
To download the recipe now as a free PDF, click here.
To continue reading my blog post, click here or on the "Read more" link below, and...
Drink with joy!
~ Cleo
These days, there aren’t many places to sample an authentic New York egg cream. The easiest place to find one is Junior’s restaurant in Times Square (click here to virtually visit). They even serve it in glasses with the recipe printed on them, but Junior's only serves the chocolate version.
My husband Marc and I are fond of (no surprise) coffee egg creams. There are many ways to make them with various ratios of syrup to milk to seltzer. This is the version we enjoy. It’s a coffee drink extraordinaire--refreshingly fizzy and flavorful. May you drink it with joy!
~ Cleo
☕ Cleo Coyle's
Coffeehouse Egg Cream
Ingredients:
Coffee Syrup (recipe below or buy a bottle here)
Directions: Start by brewing very strong coffee. Place 1 cup of ground coffee (medium to fine grind) in the filter of your drip coffee maker. Place 2 cups of water in the reservoir and brew. This will yield about 1 cup of concentrated coffee.
Place this coffee in a small saucepan over medium heat and stir in 1-1/4 cups of white, granulated sugar. Continue stirring and heating until the sugar dissolves and the mixture begins to simmer. Do not allow mixture to boil! Continue stirring for about 15 minutes. The mixture will thicken somewhat as you continue to simmer it. While still warm, it will seem a bit watery but should coat the back of a spoon. Allow to cool and then chill the mixture in the refrigerator. When completely cool it will be much thicker, about the consistency of maple syrup (as shown above).
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| Click for Cleo's free recipe PDF. |
To download the recipe now as a free PDF, click here.
To continue reading my blog post, click here or on the "Read more" link below, and...
Drink with joy!
~ Cleo
 |
Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
Cleo's Coffeehouse Egg Cream
My husband Marc and I are fond of (no surprise) coffee egg creams. There are many ways to make them with various ratios of syrup to milk to seltzer. This is the version we enjoy. It’s a coffee drink extraordinaire--refreshingly fizzy and flavorful. May you drink it with joy!
~ Cleo
☕
To download this recipe
To download this recipe
in a free PDF document
that you can print, save,
☕ Cleo Coyle's
Coffeehouse Egg Cream
Ingredients:
Coffee Syrup (recipe below or buy a bottle here)
Milk (for dairy-free version use nut milk, such
as almond or hazelnut, see note below**)
as almond or hazelnut, see note below**)
Seltzer (do not use club soda - see note below***)
Notes:
**You can certainly use dairy milk for this drink. Or, as mentioned, for dairy-free version use almond milk, hazelnut milk, or another nut milk.
***Seltzer has no sodium. It is simply carbonated water. Club soda, however, can have other ingredients added such as potassium bicarbonate, which is why it should not be substituted for seltzer in this recipe.
Directions:
Step 1 - Into a tall, frosted glass, pour 1-inch of chilled coffee syrup. (For a less intense drink, simply reduce the amount of syrup.)
To Make Your Own Sweet Coffee Syrup...
Step 1 - Into a tall, frosted glass, pour 1-inch of chilled coffee syrup. (For a less intense drink, simply reduce the amount of syrup.)
To Make Your Own Sweet Coffee Syrup...
Cleo's Homemade
Coffee Syrup
Directions: Start by brewing very strong coffee. Place 1 cup of ground coffee (medium to fine grind) in the filter of your drip coffee maker. Place 2 cups of water in the reservoir and brew. This will yield about 1 cup of concentrated coffee.
Place this coffee in a small saucepan over medium heat and stir in 1-1/4 cups of white, granulated sugar. Continue stirring and heating until the sugar dissolves and the mixture begins to simmer. Do not allow mixture to boil! Continue stirring for about 15 minutes. The mixture will thicken somewhat as you continue to simmer it. While still warm, it will seem a bit watery but should coat the back of a spoon. Allow to cool and then chill the mixture in the refrigerator. When completely cool it will be much thicker, about the consistency of maple syrup (as shown above).
Step 2 - To your egg cream glass, add milk (dairy or dairy-free) until the liquid line reaches 2-inches. Using a fork whisk together the coffee syrup and milk.
Step 3 - As you continue whisking, slowly add cold seltzer until the fizzy, white head reaches the top of the glass.
Okay, I admit it...
Sometimes this drink, like life, goes over the top.
And when that happens, do not fret...sip with joy!
Eat (and read) with joy!
🔎
Just Released!
"Terrific Series"
--Criminal Element
🔎
Just Released!
"Terrific Series"
--Criminal Element
