Egg Cream Non Alcoholic Beverage Recipes

EGG CREAM RECIPE

Egg Cream Recipe image

Learn how to make an egg cream, the nostalgic New York City treat. This easy, three-ingredient beverage has a storied and much-debated history.

Provided by Kristina Vanni

Time 2m

Number Of Ingredients 3

Ingredients

1 cup cold milk
1/4 cup cold seltzer water
2 tablespoons chocolate-flavored syrup

Steps:

Gather the ingredients. Place a 12-ounce serving glass in the freezer to chill. You want the glass to be ice cold before making and serving an egg cream.
Pour the cold milk into the chilled glass.
Pour the seltzer into the glass until the white head reaches the top of the glass.
Spoon the syrup into the glass and stir to combine. Serve with a straw.

Nutrition Facts : Calories 231 kcal, Carbohydrate 37 g, Cholesterol 20 mg, Fiber 1 g, Protein 9 g, SaturatedFat 3 g, Sodium 143 mg, Sugar 32 g, Fat 5 g, ServingSize Serves 1, UnsaturatedFat 0 g

EGG CREAM

Egg Cream image

A classic drink that actually uses neither egg nor cream! This is an old NYC drink from back in the days of soda and milkshake shops. This always reminds me of Sunday mornings with my father.

Provided by elanger241

Categories Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 3

Ingredients

½ cup seltzer water
½ cup milk
chocolate syrup, or to taste

Steps:

Pour the seltzer into the glass first or it may bubble out of the glass. Pour in milk and stir in chocolate syrup until dissolved.

Nutrition Facts : Calories 113.5 calories, Carbohydrate 17.9 g, Cholesterol 9.8 mg, Fat 2.6 g, Fiber 0.5 g, Protein 4.4 g, SaturatedFat 1.6 g, Sodium 67.3 mg, Sugar 15 g

NONALCOHOLIC EGGNOG

Nonalcoholic Eggnog image

Make your next holiday celebration extra special with homemade eggnog. Your guests will absolutely notice the difference. This version is kid-friendly but can be spiked with a little rum or vodka for adults.

Provided by Food Network Kitchen

Time 3h35m

Yield about 6 cups

Number Of Ingredients 8

Ingredients

3 large eggs plus 2 large egg yolks
3/4 cup sugar
Kosher salt
3 1/2 cups whole milk
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon freshly ground nutmeg, plus more for sprinkling
Finely grated lemon zest, for serving, optional

Steps:

Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.
When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.