A fond memory of my childhood is the New York-style egg creams my dad would whip up for me on Sundays during lunch. Sundays were the most relaxed day of the week in our home and I suppose a home-made egg cream was a sign we could all enjoy ourselves just a tad a more.
Egg creams are light, refreshing but still somehow a little rich. Chocolatey. Sweet. And according to my dad (and many other egg cream aficionados) MUST be made with Fox’s U-Bet chocolate syrup. My dad also taught me that the ratio of milk to chocolate syrup is very important for a good egg cream.
I had been thinking recently that adding a scoop of ice cream to an egg cream would be a great way to really take it to the next level. But why stop with ice cream? You could also add a shot of Baileys or Kahlua to make a more “adult” version.
Want to make it non-dairy? Use vanilla almond milk, or leave out the milk all together and add a scoop of your favorite non-dairy ice cream.
But my favorite touch to this updated egg cream was the colorful sprinkles. An extra touch of whimsy had me traveling back to the Sunday lunches of my childhood.
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2 Tbsp U-Bet chocolate syrup
2 Tbsp milk
1 cup seltzer
1 scoop vanilla ice cream
Whipped cream (optional)
Pour chocolate syrup into tall glass. Add milk on top.
Then add seltzer. Make sure seltzer does not reach top of glass or it will spill over. Using a spoon, stir chocolate syrup, milk and seltzer vigorously. It will be foamy on top.
Add scoop of ice cream, whipped cream and sprinkles if desired. Enjoy with straw.