I Scream, You Scream, We All Scream for EGG CREAM!

Vanilla Egg Cream

I had my first egg cream at 26. Don’t laugh. I didn’t actually even know what it was until probably a few months before that first sip. In fact, I actually thought it involved a real egg. Eww. I mean really, egg cream? How does that at all sound inviting? But one sip at the Lexington Candy Shop and I was in love. I’ve had dozens, maybe over a hundred, always seeking perfection. It was only a few weeks ago that I finally attempted to make my own.

First a disclaimer. I am in no way claiming this is the perfect egg cream. Or even one of the top ten. A great egg cream has style. A perfectly chilled glass with milk, vanilla and the soda water poured in at an exact speed and trajectory. I’d like to think it takes years of practice to make the perfect egg cream. That there are years of practice and only an elite few can call themselves egg cream professionals. I know that isn’t all true, but when you do sip an exceptional egg cream, doesn’t it make you think that there’s something behind that perfection?

This non-perfect egg cream is still quite tasty and will get you through on a daily basis. If you have a friend that’s never had an egg cream, here’s your chance to impress. With my (still sort of) new soda stream I’ve been a syrup/soda fiend. It’s almost embarrassing that it took me this long to think, “Hey, I should make egg creams!”

The first step is to make the vanilla syrup. The syrup needs to infuse overnight so be sure to plan ahead when you make your egg creams. The only other complicated part is to remember chill your glass.

Homemade Vanilla Egg Cream

Vanilla Syrup (Makes about 3 cups)

  • 2 c water
  • 1 1/2 c sugar
  • 3 vanilla beans, split and scraped

Bring all ingredients to a rolling boil. Remove from heat, cover and let it cool to room temperature. Once the pot is cool enough to handle, transfer it to the refrigerator and let chill overnight. Strain the syrup into an airtight container. Syrup will keep for several weeks.

Egg Cream

  • 1 chilled pint glass (10 minutes in the freezer should do)
  • 1/2 c milk
  • 1/4 c vanilla syrup
  • Soda water to top off the glass (about 2/3 c)

Add milk and syrup to the chilled glass. Gently stir while adding the soda water. Enjoy immediately.

5 thoughts on “I Scream, You Scream, We All Scream for EGG CREAM!

    • I’ve always loved vanilla more but when I tried ordering one in Baltimore, the waitress looked at me like I had 3 heads. I guess chocolate is the norm!

  1. Pingback: Secret Recipe Club, Baked Gnocchi with Mushrooms and Vodka Sauce | the Painted Apron

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