Photo by Christopher Hirsheimer
What do eggplants and egg creams have in common? Neither has any egg. Go figure. For those not in the know, an egg cream is a frothy, indulgent drink that tastes similar to an ice cream soda. My dad made them for me all the time when I was a kid, and he carefully showed me the right way to maximize the glorious foam head and was clear that you need a pretzel rod as an edible stirrer. For my chocolate egg cream, I like to make my own simple chocolate syrup instead of using the traditional store-bought one.
Chocolate Egg Cream
1 tablespoon unsweetened cocoa powder
2 1/2 tablespoons sugar
1 tablespoon boiling water
1/2 cup very cold milk (nonfat, low-fat or whole)
1 1/2 cups seltzer water (not club soda)
1 pretzel rod
In a small cup, mix together the cocoa and sugar. Add the water and stir well until a paste is formed. Set aside.
Put the milk in a tall fountain glass. Slowly add the seltzer water. Stir gently. Drizzle the chocolate syrup in slowly, being careful to disturb the foam as little as possible. Stir gently with a tall spoon. Your drink should be two-toned, chocolate brown on the bottom with white foam on top.
Serve with a pretzel rod.
Makes 1 serving
Per serving (made with nonfat milk): Calories 230; Total Fat 2g (Saturated Fat 1g); Cholesterol 7.5mg, Sodium 190mg; Total Carbohydrates 50g; Dietary Fiber 1g; Protein 6.5g