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recipe af Egg-Cream

 Photo by Francesco Tonelli

EMP Egg Cream

The EMP Egg Cream epitomizes the restaurant’s high-low, NYC-centric ethos. Swapping in melted Mast Brothers Madagascan chocolate for the more traditional Fox’s U-bet syrup elevates the old New York treat to a place of nostalgic nirvana. 

 

3 Tbsp. whole milk
3 Tbsp. chocolate sauce
seltzer water

 

Pour 3 tablespoons of chocolate syrup into a glass. Top with 3 tablespoons of milk. Add enough club soda to reach the top of the glass. Stir vigorously and drink immediately.

 

Chocolate Sauce
1 cup granulated sugar
3 oz. chocolate, chopped (Guidara and Humm use Mast Brothers Madagascar)
6 Tbsp. cocoa powder
2 Tbsp. cornstarch

 

In a small saucepan over medium heat, melt together the sugar and chocolate with 1/3 cup of water. In a mixing bowl, whisk together the cocoa powder and cornstarch with 1/3 cup of water. Add to the melted chocolate mixture and bring to a boil. Cook for 2 minutes to cook out the starch. Strain through a chinois and chill over an ice bath. Refrigerate until ready to use.

 

Note: Any leftover chocolate sauce can be stored in the refrigerator for up to 1 week and used to make hot chocolate or chocolate milk.

 

Reprinted with permission from I Love New York: Ingredients and Recipes by Will Guidara and Daniel Humm, Ten Speed Press

 

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