Hazelnut Egg Cream
I’m really not a very picky eater, but sometimes the names of certain foods will really freak me out. For example, corned beef. Up until I made my own corned beef in Charcuterie class in culinary school, I really thought it was some sort of beef-soaking-in-corn-filled-water situation. Shudder. Of course, that’s not true at all, but I’m still pretty wary of corned beef in general.
A food name that I think freaks almost everyone out? Egg Cream. Raise your hand if, at one point or another, you thought this drink included an actual raw egg. I FOR SURE thought this was the case for years. Turns out, most egg creams contain neither eggs nor cream. They are actually made with milk, soda water, and a flavoring (usually vanilla or chocolate). They’re kind of an interesting way to serve milk. I mean, carbonated milk. It sounds so strange, but it’s so good!
For my at-home version, I created a hazelnut flavor using a splash of hazelnut liqueur. For a non-alcoholic version of this Hazelnut Egg Cream, simply use hazelnut-flavored syrup (like the kind you would put in a flavored coffee). For a special touch, I lined the rims of my glasses with crushed hazelnuts. Cheers to no longer being freaked out by food names!
Milk for this recipe was produced by members of United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, visit their website and connect with them on Facebook, Pinterest, YouTube and Twitter.
Hazelnut Egg Cream
Yield: 1 serving
Prep Time: 5 minutes
- 1 teaspoon maple syrup or honey
- 1 tablespoon crushed or very finely chopped hazelnuts
- 2 tablespoons hazelnut liqueur or 1 tablespoon hazelnut-flavored syrup
- 1/4 cup milk
- Club soda
- Using a pastry brush, brush maple syrup around rim of 16-ounce glass. Dip rim in hazelnuts, lightly patting so nuts adhere to rim.
- Place liqueur or flavored syrup, and milk, into glass and stir until very well combined. While stirring vigorously, slowly add club soda until drink comes to top of glass.
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Disclosure: This post is part of an ongoing relationship I have with The United Dairy Industry of Michigan for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.