Chocolate Egg Cream – Thirst Quencher

Sometimes I want something chocolaty but I don’t want a brownie, chocolate pudding or ice cream or even a chocolate bar.  I am simply thirsty.  Hot days like today make a cool tall drink a life saver.  Those are the times I reach for my bottle of U-bet Chocolate Syrup.  Lickity split I can make an old school drink that is low sugar, low fat and thirst quenching; the venerable chocolate egg cream.  Funny thing is, there is no egg in it and often no cream.  I sometimes do use half and half but you can make this with any sort of milk you like, even one or two percent.  I do discourage the use of skim or non fat milk, at least a little richness is required. My favorite is whole milk.

The chocolate egg cream is allegedly from Brooklyn, NYC.  The New York Egg Cream is a variation of the milkshake popular back from the 1880s which had an egg beaten in it.  This version I have replicated became popular partially because it was cheaper for soda fountains to make because it had no egg.  I am not a big fan of raw eggs in my drinks so I am happy indeed that this “modern” version is sans egg!

I have been making it for years, one of my sisters taught me how.

This is such a simple recipe; get a tall glass, pour in ½ inch depth of some sort of milk, your choice of richness squirt about 1-2 tsp. of chocolate syrup on top, I used to use Hershey’s until I discovered U-Bet syrup which I think has a superior flavor.

 ubet syrupI never measure; just enough to flavor the milk, maybe two tsp.?  Stir them together well with an ice tea spoon, Add 3-6 ice cubes and fill the glass with well chilled seltzer water. Stir it again. I favor flavored seltzer, the raspberry or cranberry are particularly good for this drink as they add quite a bit of flavor and complexity to this simple little thirst quencher! Recently I tried watermelon seltzer and today, some mango seltzer.  A fresh bottle makes the foamiest egg cream so I recommend you splurge and start with a new bottle for your drink preparation. choco egg cream

Be sure to use a tall glass, it just won’t taste the same in a stubby little one!

So, next time you are longing for a light refreshing soft drink but one with a touch of chocolate, make a chocolate egg cream and smile because it is delicious, has no added sugar and if you use u-bet syrup and one percent milk it is pretty darn low fat!

 

Chocolate Egg Cream, Frothy, Flavorful and Fun

Sometimes I want something chocolaty but I don’t want a brownie, chocolate pudding or ice cream or even a chocolate bar.  I am simply thirsty.  Those are the times I reach for my Hershey’s Chocolate Syrup.  Lickety split I can make an old school drink that is low sugar, low fat and thirst quenching; the venerable chocolate egg cream.  Funny thing is, there is no egg in it and often no cream.  I sometimes do use half and half but you can make this with any sort of milk you like, even one or two percent.  I do discourage the use of skim or non fat milk, at least a little richness is required.

The chocolate egg cream is allegedly from Brooklyn, NYC.  The New York Egg Cream is a variation of the milkshake popular back from the 1880’s which had an egg beaten in it.  The version I have replicated became popular  many decades ago, partially because it was cheaper for soda fountains to make because it had no egg.  I am not a big fan of raw eggs in my drinks so I am happy indeed that this “modern” version is sans egg.  I have been making it for many years, one of my sisters taught me how.

This is such a simple recipe; get a tall glass, squirt about 1-2 tsp. of real Hershey syrup on the bottom, no store brand substitute will do.  I know about other syrups but hey, I am in Pennsylvania so Hershey’s it is!

hersheyI never measure; just enough to cover the bottom.  Then pour in ½ inch depth of some sort of milk, your choice of richness.  Stir them together well with an ice tea spoon.

 choc drink

Add 3-6 ice cubes and fill the glass with well chilled seltzer water. Stir it again. I favor flavored seltzer, the raspberry or cranberry are particularly good for this drink as they add quite a bit of flavor and complexity to this simple little thirst quencher!  A fresh bottle makes the foamiest egg cream so I recommend you splurge and start with a new bottle for your drink preparation.

choco egg cream

Be sure to use a tall glass, it just won’t taste the same in a stubby little one!

So, next time you are longing for a refreshing low sugar soft drink but one with a subtle touch of chocolate, make a chocolate egg cream and smile because it is delicious, has no added sugar and if you use one percent milk it is pretty darn low fat.  Light, refreshing, the egg cream is a wonderful “throw back” drink you can enjoy any day of the week!

PS: I hear U-bets Chocolate Syrup from NY is the bomb in a chocolate egg cream. I have to get some 🙂

Originally posted September 2014 but I know you are thirsty so here it is again!

Homemade Lemoncello….Lightly Lovely

Last winter I made some lemoncello.  This is an Italian vodka based lemon liquor.  I used the peels of Meyer lemons my brother sent me from his lemon tree in Texas last November.  But if you don’t have a supply of these sweet thin skinned lemons you can use lemons from the grocery store.  Best if you can get organic ones.  Wash them well and let them dry completely before peeling.

meyer lemons

Meyer lemons

I used some potato based vodka to be sure it was gluten free, a 750 ml bottle is enough.  This is a simple recipe although it takes a number of weeks to get the finished product.  Basically you peel just the yellow parts off the skin/rind of 8-10 or so lemons, I use my sharpest peeler and try not to get much white peel as it is bitter. Then, dump the peels in a big jar, cover completely with the vodka, let stand a minimum of 30 days; up to 40 days.  Then make some sugar syrup:  mix 3 ½ cups sugar and 2 ½ cups water, bring to a boil, stirring. Let cool completely.  Pour it over the peels and vodka and let stand overnight.

I also have made it by draining off the peels and mixing the lemon infused vodka right with the sugary syrup.  I suggest you use the peels for candying.  Pour the newly made liquor into an empty wine bottle and cork it.  Let stand 30 days before using.  Some people claim it has to be kept in the fridge and others in the freezer. I have tried the fridge; fine but I even leave it out in its bottle and have never had mold; it is really booze and sugar.  Mine seems to keep well for several months on a shelf, if it lasts that long! The finished product is a pale champagne color with a sweet lemony taste.

You can roll the wet lemon peels in granulated sugar and let them dry on wax paper or in a dehydrator.  Fully dry, they can be ground up in the blender to make lemon sugar for adding to flour mixtures for dessert items; adds just a touch of lemon flavor.

Some people like it less sweet; use a cup less sugar in your simple syrup mixture.

lemoncello top

I like to pour about an ounce, maybe two into a short glass, add an ice cube or two and top with some filtered or bubbly seltzer water and perhaps a thin curl of lemon or even a skinny wedge of ripe honeydew melon.  Yummy in the hot summer and even as the fall cools down.  Perfect on a Sunday afternoon.  Get peeling!

Chocolate Egg Cream, Frothy, Flavorful and Super Easy

Sometimes I want something chocolaty but I don’t want a brownie, chocolate pudding or ice cream or even a chocolate bar.  I am simply thirsty.  Those are the times I reach for my Hershey’s Chocolate Syrup.  Lickety split I can make an old school drink that is low sugar, low fat and thirst quenching; the venerable chocolate egg cream.  Funny thing is, there is no egg in it and often no cream.  I sometimes do use half and half but you can make this with any sort of milk you like, even one or two percent.  I do discourage the use of skim or non fat milk, at least a little richness is required.

The chocolate egg cream is allegedly from Brooklyn, NYC.  The New York Egg Cream is a variation of the milkshake popular back from the 1880’s which had an egg beaten in it.  The version I have replicated became popular  many decades ago, partially because it was cheaper for soda fountains to make because it had no egg.  I am not a big fan of raw eggs in my drinks so I am happy indeed that this “modern” version is sans egg.  I have been making it for many years, one of my sisters taught me how.

This is such a simple recipe; get a tall glass, squirt about 1-2 tsp. of real Hershey syrup on the bottom, no substitute will do.

hersheyI never measure; just enough to cover the bottom.  Then pour in ½ inch depth of some sort of milk, your choice of richness.  Stir them together well with an ice tea spoon. choc drink

Add 3-6 ice cubes and fill the glass with well chilled seltzer water. Stir it again. I favor flavored seltzer, the raspberry or cranberry are particularly good for this drink as they add quite a bit of flavor and complexity to this simple little thirst quencher!  A fresh bottle makes the foamiest egg cream so I recommend you splurge and start with a new bottle for your drink preparation.

choco egg cream

Be sure to use a tall glass, it just won’t taste the same in a stubby little one!

So, next time you are longing for a refreshing low sugar soft drink but one with a subtle touch of chocolate, make a chocolate egg cream and smile because it is delicious, has no added sugar and if you use one percent milk it is pretty darn low fat.  Light, refreshing, the egg cream is a wonderful “throw back” drink you can enjoy any day of the week!

PS: I hear U-bets Chocolate Syrup from NY is the bomb in a chocolate egg cream. I have to get some 🙂