Milkshakes with syrup and soda "Egg cream"
Votes: 3
Time: 10 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
The traditional soda gets a new twist with homemade simple syrups and sparkling water in interesting flavors. The syrup makes more than enough for one drink, so you can keep it in the fridge and treat yourself to a cocktail whenever you want.
An American milkshake with soda invented in New York City. Egg cream is a drink made from milk, carbonated water, and syrup (usually chocolate or vanilla). Despite its name, it does not contain eggs or cream.
Milkshakes with soda are almost exclusively sold from vending machines. Although there have been attempts to sell them in bottles, they have been unsuccessful, as the fresh taste and characteristic consistency require mixing the ingredients before drinking.
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Recipe:
Ingredients:
Warp
- 1/2 cup cold milk
Chocolate cocktail
- 3/4 cup sugar
- 1/2 cup cocoa powder
- Mandarin-flavored sparkling water
Pink cocktail
- 3/4 cup sugar
- 1/2 cup raspberries
- Lemon-flavored sparkling water
Blueberry smoothie
- 3/4 cup sugar
- 1/2 cup blueberries
- Sparkling water with wild berry flavor
Pina Colada
- 3/4 cup sugar
- 1/2 cup canned crushed pineapple
- Coconut-flavored sparkling water
With Japanese matcha tea
- 3/4 cup sugar
- 1/4 cup matcha powder
- Lime-flavored sparkling water
Special equipment: long-handled spoon
Preparation:
Egg Cream Cocktail
Place a tall highball glass in the freezer for 10 minutes. Pour milk into the chilled glass. Using a long spoon, stir in 1/4 cup of syrup of your choice (see below). Slowly pour in the sparkling water; gently stir, combining the ingredients until foam forms on top. Serve immediately.
Syrups for milkshakes
Chocolate syrup. In a small saucepan, combine the sugar, cocoa powder, and 1/2 cup water. Place over medium heat and whisk to combine. Continue simmering until the sugar dissolves and the syrup forms. Cool to room temperature; store the chocolate syrup in the refrigerator for up to 2 weeks. Yield: about 3/4 cup.
Raspberry syrup. In a small saucepan, combine the sugar, raspberries, and 1/2 cup water. Place over medium heat and mash the raspberries with a wooden spoon or potato masher. Continue simmering until the sugar dissolves and the mixture becomes syrupy. Cool to room temperature; refrigerate for up to 2 weeks.
Blueberry syrup. In a small saucepan, combine the sugar, blueberries, and 1/2 cup water. Place over medium heat and mash the berries with a wooden spoon or potato masher. Continue simmering until the sugar dissolves and the mixture becomes syrupy. Cool to room temperature; refrigerate for up to 2 weeks.
Pina Colada syrup. In a small saucepan, combine the sugar, pineapple, and 1/2 cup water. Place over medium heat and mash the pineapple with a wooden spoon or potato masher. Continue simmering until the sugar dissolves and the mixture becomes syrupy. Cool to room temperature; refrigerate for up to 2 weeks.
Matcha tea syrup. In a small saucepan, combine the sugar, matcha powder, and 1/2 cup water. Place over medium heat and stir until the sugar and matcha powder dissolve. Cool to room temperature; refrigerate for up to 2 weeks.
Recipes with similar ingredients: milk, sugar, cocoa, carbonated water, raspberry, blueberry, Pineapple
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