Detroit Egg Cream Recipes
CLASSIC EGG CREAM
Steps:
- Pour the milk into a freezer-proof container and freeze until the milk begins to freeze a little, 40 minutes to 1 hour. It should not be frozen solid, but have milk ice floating on top and attached to the sides. The colder it is, the better your egg cream will come out.
- Spoon the chocolate syrup into the bottom of a tall 10-ounce glass. Pour in the milk (it should only come about halfway up to leave room for the seltzer). Slide a long spoon into the glass, and then bounce the spoon up and down and stir just slightly to agitate the chocolate syrup at the bottom of the glass. Pour in the seltzer water while continuing the bounce the spoon. This method combines the syrup and seltzer and creates the frothy milk on top. The more you bounce the more bubbles you'll get. This is the old school method, and how those fountain shops got that amazing froth on top. If it's not working for you - abandon ship and use an electric frother or a blender. It will still be delicious!
DETROIT EGG CREAM
an egg cream that I grow up with - as I'm sure many of you "Michiganders" did too.... Recipe Source: an old clipping from the Detroit Free Press - found in my mother's cookbook
Provided by Jen Smallwood
Categories Other Drinks
Time 5m
Number Of Ingredients 4
Steps:
- 1. Pour in the chocolate syrup, then add the milk, stir up well. Slowly add the Vernors. It will start foaming, but that's half the fun. Let it calm down a little, and add more Vernors. Mix slowly and drink. After you have one your hooked. Its the best egg cream around. New York can have their Egg Creams with their seltzer water! For in Detroit we make it with "Vernors".
VANILLA EGG CREAM
Vanilla is truly a precious commodity -- only use the best. Follow this recipe to make your own vanilla egg cream.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 1
Number Of Ingredients 3
Steps:
- In a tall glass mix together vanilla simple syrup, milk, and seltzer; stir well to combine. Serve immediately.
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