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Milkshakes with syrup and soda "Egg Cream"

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Preparation:

Ingredients:


Warp

  • 1/2 cup cold milk

Chocolate cocktail

  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • Mandarin-flavored sparkling water

Pink cocktail

  • 3/4 cup sugar
  • 1/2 cup raspberries
  • Lemon-flavored sparkling water

Blueberry smoothie

  • 3/4 cup sugar
  • 1/2 cup blueberries
  • Sparkling water with wild berry flavor

Pina Colada

  • 3/4 cup sugar
  • 1/2 cup canned crushed pineapple
  • Coconut-flavored sparkling water

With Japanese matcha tea

  • 3/4 cup sugar
  • 1/4 cup matcha powder
  • Lime-flavored sparkling water

Special equipment: long-handled spoon

Preparation:


Egg Cream Cocktail


Place a tall highball glass in the freezer for 10 minutes. Pour milk into the chilled glass. Using a long spoon, stir in 1/4 cup of syrup of your choice (see below). Slowly pour in the sparkling water; gently stir, combining the ingredients until foam forms on top. Serve immediately.

Syrups for milkshakes


Chocolate syrup. In a small saucepan, combine the sugar, cocoa powder, and 1/2 cup water. Place over medium heat and whisk to combine. Continue simmering until the sugar dissolves and the syrup forms. Cool to room temperature; store the chocolate syrup in the refrigerator for up to 2 weeks. Yield: about 3/4 cup.

Raspberry syrup. In a small saucepan, combine the sugar, raspberries, and 1/2 cup water. Place over medium heat and mash the raspberries with a wooden spoon or potato masher. Continue simmering until the sugar dissolves and the mixture becomes syrupy. Cool to room temperature; refrigerate for up to 2 weeks.

Blueberry syrup. In a small saucepan, combine the sugar, blueberries, and 1/2 cup water. Place over medium heat and mash the berries with a wooden spoon or potato masher. Continue simmering until the sugar dissolves and the mixture becomes syrupy. Cool to room temperature; refrigerate for up to 2 weeks.

Pina Colada syrup. In a small saucepan, combine the sugar, pineapple, and 1/2 cup water. Place over medium heat and mash the pineapple with a wooden spoon or potato masher. Continue simmering until the sugar dissolves and the mixture becomes syrupy. Cool to room temperature; refrigerate for up to 2 weeks.

Matcha tea syrup. In a small saucepan, combine the sugar, matcha powder, and 1/2 cup water. Place over medium heat and stir until the sugar and matcha powder dissolve. Cool to room temperature; refrigerate for up to 2 weeks.

Ingredients:

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