Vegan Egg Cream

Photo by Chelsea Kyle
This soda, made famous in Brooklyn candy stores back in the 1930s, contains neither eggs nor cream. For those not familiar, an egg cream is a chocolatey seltzer drink that people like my father, a native New Yorker, go batty over. Most versions are made with whole milk, but I like mine with rice milk. Cashew or oat milk would also be delicious. My one recommendation is that you drink or serve this immediately; it is not a beverage that can sit around.
Recipe information
Yield
makes one 10-ounce drink
Ingredients
2 tablespoons Agave-Sweetened Chocolate Glaze (page 124)
⅓ cup unsweetened rice milk
¾ cup chilled seltzer water
Preparation
Combine the chocolate syrup and rice milk in a 12-ounce glass and stir until thoroughly combined. Slowly add the seltzer, stirring vigorously to create a foamy head. Serve immediately.
Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.