Have you ever tried an Egg Cream? I’m guessing most of you have if you live in the Northeast, but for those who have not, and possibly have not even heard of one, I’ll start by saying it has neither eggs nor cream in it. The best way to describe one would be an ice cream soda minus the ice cream. Believe it or not, this is not a bad thing; it’s a really good thing because it’s much lower in calories and fat, although I don’t think that was the original intent when it was first created. However, I did cheat a little and added a bit of light whipped cream and shaved chocolate on top, but trust me, it doesn’t need it; it was just for photos.
Since I’m lazy, I’m going to send you HERE to learn about the egg cream.
I made two egg creams, one to taste, and one for photos, then drink. Of course I forgot to stir the one for the final ‘gussied up’ photo while pouring in the seltzer. It should be creamy and uniform, which you can see in the preparation photo collage below, not mottled, although it does look kind of cool.
Here’s the difference between mine and that one. Remember that awesome, vibrant pink, fresh raspberry buttercream, made using a raspberry reduction syrup I filled a Valentine’s cake with in February? The raspberry reduction syrup is exactly like chocolate syrup in texture and viscosity, so I could not stop thinking about how well it might work if I used some of that syrup to make a Raspberry Egg Cream. The only change I made to the original syrup recipe was the addition of sugar, since there’s nothing else that’s sweet in an egg cream.
It worked, except for the fact that I forgot to stir the milk/raspberry syrup combination as I poured in the seltzer, so the mottled look you see in some of the photos is because of that. The key to a perfect egg cream is rapid stirring as you pour the seltzer. I’d planned this one for a while and I forgot the most important part; go figure!
The first time I ever had an egg cream was not when we lived in the city..it was when we first moved to the town I grew up in NJ. One of my first new friends was a brilliant girl; a brilliant girl who looked 9-years old, but had the maturity and intelligence of someone much older. I loved going to her house after school because there was always something new and exciting to experience; her mind was an ocean of creativity and adventure.
Well, one of the ‘adventures’ was something we shouldn’t have done. Her mother worked, so we were on our own until 6pm. That gave us plenty of time to do this something we shouldn’t do..walk 3 miles to another town, a dangerous part of that town no less, where she wanted me to try the ‘best egg cream ever’. This ‘best egg cream ever’ lived in a small luncheonette/candy store that had an old-fashioned soda fountain counter with swivel stools, and it WAS the best egg cream I ever had, even though it was my first. It remains the best to this day, and I thank W for introducing me to the egg cream.
By the way, our egg cream venture became a regular trek when I went to her house after school, and we never got caught.
So, whether you grew up with egg creams or not, I hugely recommend you give it a shot with the raspberry syrup..or, how about a mix of raspberry and chocolate syrup? I’m going to have to try that one myself!
Now to the Winner of the $50 Visa card and Peanut Butter! Random.Org chose…
Susan Smith, who loves Peanut Butter on an English Muffin for Breakfast is the winner! Congrats, Susan, you will be receiving an email ASAP. If I don’t hear back from Susan within 48 hours, another winner will be chosen, so stay tuned!
Raspberry Egg Cream
- About a scant ½ cup cold whole milk *
- bottled seltzer
- 2 to 3 tablespoons raspberry syrup (recipe follows)
- 24 ounces fresh raspberries
- ¾ cup sugar
- Make the Fresh Raspberry Reduction Syrup. In a medium to large saucepan, cook down the raspberries with sugar until they’ve broken down and released their juices; they will be floating in their own liquid when ready. If you use frozen, this will take longer.
- Strain cooked down, sweetened raspberries in a fine meshed sieve into a bowl, pressing down on them to get every bit of liquid out. You should have about 1 cup raspberry juice. Pour the juice into a clean saucepan and cook down until reduced to ½ cup. It should be thick, like chocolate syrup, and will be dark blood red. Set aside until completely cool. You now have enough syrup for about 4 egg creams.
- Make the Raspberry Egg Cream[/b]. Pour the whole milk into a tall soda fountain like glass (about 16 oz). Stir in 2 tablespoons of raspberry syrup until uniform. IMPORTANT PART: keep stirring the raspberry syrup - milk mixture, rapidly, as you pour in the seltzer. A perfect egg cream should have 1 to 2 inches of foam on top. Add an extra tablespoon of raspberry syrup if not sweet enough.
- Optional - Top with a little whipped cream (or coconut whipped cream for a healthier alternative), raspberries and chocolate, but it's really not needed. Stick in a straw and enjoy!