Tuesday, July 25, 2017

How to Make a #DairyFree Coffee Milkshake for #NationalCoffeeMilkShakeDay by Cleo Coyle


To celebrate National Coffee Milkshake Day (July 26th), I'm sharing an "old school" New York soda fountain milkshake known as an "egg cream," and showing you how easy it is to make a dairy-free version.

For those of you new to the drink, 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 New York City. Vanilla egg creams arrived in the 1950s along with (yes) coffee flavored ones... 



Cleo's Coffeehouse 
Egg Cream

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

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

My husband Marc and I are fond of (no surprise) coffee egg creams. There are many ways to make them with various ratios of syrup to milk to seltzer. This is the version we enjoy. It’s a coffee drink extraordinaire--refreshingly fizzy and flavorful. May you drink it with joy!

~ Cleo

To download this recipe
in a free PDF document
that you can print, save,
Cleo Coyle's
Coffeehouse Egg Cream


Ingredients:

Coffee Syrup (recipe in directions below)
Milk (for dairy-free version use nut milk, such
       as almond or hazelnut, see note below**)
Seltzer (do not use club soda - see note below***)

Notes:

**You can certainly use dairy milk for this drink. Or, as mentioned, for 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: 

Step 1 - 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...





Homemade 
Coffee Syrup 

Directions: 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). 

OR

You can also purchase a good quality
pre-made coffee syrup by 
clicking here.

Step 2 - To your egg cream glass, add milk (dairy or dairy-free) until the liquid line reaches 2-inches. Using a fork whisk together the coffee syrup and milk. 



Step 3 - As you continue whisking, slowly add cold seltzer until the fizzy, white head reaches the top of the glass.



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 


Alice and Marc in Central Park. 
Together we write as Cleo Coyle. 

Learn more about us here.
Friend us on facebook here.
Follow us on twitter here.
Visit our online coffeehouse here.


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11 comments:

  1. The foam spilling over is a nice visual touch for your, as always, great photos.
    Egg creams, like a malted, are hard to find, but quite tasty.

    ReplyDelete
    Replies
    1. Thank you kindly, Libby, and you're right about the near extinction of egg creams as a menu item. Junior's restaurant in NYC (Times Square and Brooklyn) is a place to get a great authentic one, and I hope today's post makes it easier for anyone curious about this bit of foodie history to make one at home. Thanks for dropping by today, it's always, always a pleasure to see you in the Kitchen! xoxo

      ~ Cleo
      Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  2. Just mentioning this beverage made our daughters ears perk up. Definitely a recipe to try. Thanks for sharing.

    ReplyDelete
    Replies
    1. You're very welcome! Thanks for dropping today. I'm sending a happy wave to your daughter, and I hope you're both enjoying the summer. Cheers!

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  3. It's been so hot here I've dreamed of this after seeing the post. I may drop a dollop of coffee ice cream in there and call it lunch!

    ReplyDelete
    Replies
    1. Edwinna - A scoop of ice cream dropped in this baby would make it an amazing float, brilliant idea. Enjoy and thanks for dropping in! xoxo

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  4. Sounds way better than a plain old cola. I have a case of seltzer on ice in the downstairs, and a pound of Cafe Bustelo in the kitchen. That should make a knock-them-dead syrup! Thanks for the recipe, and for all your lovely books

    ReplyDelete
    Replies
    1. Mary Ellen - Coffee Syrup is a beautiful thing! Stir it into a glass of milk for an amazing "Coffee Milk," the official state drink of Rhode Island. Making your own is really the best way to go, too. Very easy. Hope you enjoy it!

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  5. Coffee Egg Creams?? Really? They sound scrumptious! We still make our own chocolate ones, but I've never heard of the coffee ones. Great idea!

    ReplyDelete
    Replies
    1. Thanks, Laine, the chocolate egg creams are delicious, too. Mix the two syrups (chocolate and coffee) and voila--you've got a mocha egg cream! Thanks so much for dropping into the Kitchen, always love hearing from you, L! xoxo

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  6. What great ideas! Can't wait to try them chocolate and coffee!

    ReplyDelete