Tuesday, April 29, 2014

How to Make a Coffee Egg Cream by Cleo Coyle #NYC #dairyfree #coffee #drink #recipe

Behold Cleo's "coffeehouse"
version of the New York egg cream.
The traditional New York egg cream is a tasty, refreshingly fizzy mix of chocolate syrup, milk, and carbonated water. You read that right. There is neither egg nor cream in a New York egg cream. 

Many stories exist about its origin, but food historians generally believe the drink is a simplified (and more affordable) version of a soda fountain beverage from the late 1800s that did use eggs and cream along with chocolate syrup and carbonated water. 

At one point, the cream was replaced with milk and the egg eliminated. By the 1920s, this simplified version was served throughout the city. Vanilla egg creams arrived in the 1950s along with (yes) coffee flavored ones. 

These days, there aren’t many places to sample an authentic New York egg cream. The easiest place to find one is Junior’s in Times Square (click here to virtually visit). They even serve it in glasses with the recipe printed on them, but... 

They only serve the chocolate version.

Today I’m sharing my "coffeehouse" take on this famous beverage along with a dairy-free version.

May you drink it with joy!

~ Cleo

Cleo Coyle's 

Coffeehouse Egg Cream

Cleo Coyle, author of The
Coffeehouse Mysteries

and Haunted Bookshop

My husband (and partner in crime-writing) is fond of coffee egg creams and so am I. There are many ways to make them with various ratios of syrup to milk to seltzer. This is a version we enjoy. It’s a coffee soda extraordinaire, and if you like the flavor of coffee, we think you’ll flip for this...

To download this recipe 
in a free PDF document 
that you can print, save, 
or share, click here.


Coffee Syrup (recipe in directions below)
Milk (whole, 2%, or nut milk, such
       as almond or hazelnut - see note below**)
Seltzer (do not use club soda - see note below***)


**For a dairy-free version, use almond milk, hazelnut milk, or another nut milk.

***Seltzer has no sodium. It is simply carbonated water. Club soda, however, can have other ingredients added such as potassium bicarbonate, which is why it should not be substituted for seltzer in this recipe.

Directions: Into a tall, frosted glass, pour 1-inch of chilled coffee syrup. (For a less intense drink, simply reduce the amount of syrup.) 

To Make Your Own Coffee Syrup: Start by brewing very strong coffee. Place 1 cup of ground coffee (medium to fine grind) in the filter of your drip coffee maker. Place 2 cups of water in the reservoir and brew. This will yield about 1 cup of concentrated coffee. Place this coffee in a small saucepan over medium heat and stir in 1-1/4 cups of white, granulated sugar. Continue stirring and heating until the sugar dissolves and the mixture begins to simmer. Do not allow mixture to boil! Continue stirring for about 15 minutes. The mixture will thicken somewhat as you continue to simmer it. While still warm, it will seem a bit watery but should coat the back of a spoon. Allow to cool and then chill the mixture in the refrigerator. When completely cool it will be much thicker, about the consistency of maple syrup (as shown above).

To purchase pre-made syrup, click here or try another brand.

Add cold milk (cow’s milk or nut milk) until the liquid line reaches 2-inches. 

Using a fork whisk together the coffee syrup and milk. Once the syrup is fully blended into the milk, continue whisking and slowly add cold seltzer until the fizzy, white head reaches the top.

Okay, I admit it. Sometimes this drink,
like life, 
goes over the top. And when that happens,
do not fret. Now is the time to...

Drink with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Billionaire Blend at One Good Woman coffee and tea shop.
Photo courtesy of Nancy and Lester Phillips

Thanks to everyone who came out over the weekend
for our book signing, talk, and coffee tasting of
the specially created Billionaire's Blend (pictured above).

We had a huge crowd and signed books for 90 minutes!
I'm playing catch up this week but hope to post photos
and more next week. 

Shout-out of thanks to two amazing
women who arranged it all:
Deb Beamer of Mechanicsburg Book Shop
and Holly O'Connor of One Good Woman!
And special thanks to Nancy and Les Phillips for
their wonderful support. Cheers!

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.

Our NEW Coffeehouse Mystery!

Mystery Pick of the Month! --Library Journal

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This culinary mystery includes
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Click for Free Recipe Guide
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See mini plot summaries 
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Get a free title checklist, with 
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Comments and

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"Coffee Talk" Message Board
at her online coffeehouse


  1. Sounds divine Cleo--and congrats on the smashing booksigning! xo

  2. Thank you for the recipe! When I was a dress buyer for a small chain here in Cincinnati in the 70's one of my favorite treats was an egg cream at a little stand across from Madison Square Gardens.

    When I took my mom and my three daughters to NYC in the 90's I casually asked our lunch waiter where we could find a good egg cream. They didn't know, and could not find any place in Zagat's, even. So the cook made us a big one to share. It was just like I remembered it, cold, creamy and delicious.

  3. My comment above should have included the information that, as a buyer, I traveled to NYC every five to six weeks for three to four days.

  4. Wish I could have been there. I'd love to see you two and taste the infamous Billionaire's Blend.
    An egg cream would be pretty nice, too.

    1. PS I could see gilding the lily by adding a bit of chocolate syrup to make this a mocha cream.

  5. What a great idea, Libby.

    Cleo, they look wonderful. I've never had one before and now I think it's high time I tried one!


  6. What a great afternoon pick-me-up this would be! Despite spending 30 years either living or working in NYC, I've never had an egg cream!

  7. I need to thank you for always offering a dairy alternative! I have been making coffee syrup for quite a while now, since I got your recipe. It is a staple in the Chez Phillipe fridge every summer. Now I can once again use it! Our cupboards were bare when we got home from the trip to PA. so I'll stock up tomorrow and give this a whirl! Think I will use Billionaire's Blend , in fact. Les and I are tickled that it is bold enough for his taste and yet smooth enough for mine.

    The book signing was a huge success. You and Marc were stellar!


  8. What a pretty drink. I'm going to try this for my hubby. He loves egg creams. :)

    Daryl / Avery