Latest Brews

Cocktail Corner | Chocolate Stout Egg Cream

The origins of the egg cream of somewhat fuzzy. It is agreed that this delicious mixture of chocolate or vanilla syrup, seltzer, and milk was invented in Brooklyn sometime in the late 19th century, but it’s a bit of a mystery as to where the name comes from, since it contains neither eggs nor cream.

According to Wikipedia:

The origin of the name “egg cream” is a subject of debate. One theory is that grade “A” milk was used in its creation, leading to the name “a chocolate A cream”, thus sounding like ‘egg’ cream. Stanley Auster, the grandson of the beverage’s alleged inventor, has been quoted as saying that the origins of the name are lost in time.[1] One commonly accepted origin is that “Egg” is a corruption of the German (also found in Yiddish) word echt (“genuine” or “real”) and this was a “good cream”.

 

Chocolate Stout Egg Cream recipe

Our boozy version of this soda fountain classic substitutes chocolate stout for seltzer, and the result is fantastic. I used Young’s Chocolate Stout, but Guinness will do the trick if you can’t find this specialty milk stout at your local store.

  • 2 oz. cold brewed coffee
  • 1 tbsp. chocolate syrup
  • 2 oz. whole milk
  • 6 oz. chocolate stout
  • Ice

Mix milk and chocolate syrup in a mixing cup. Add coffee. Pour into a glass with ice. Add chocolate stout and enjoy fizzing effect. Stir with a straw and lick the foam (important part of the process). Enjoy.

 

 

Facebook Comments

comments

About Nanea Hoffman (225 Articles)
Nanea Hoffman is the founder of Sweatpants & Coffee. She writes, she makes things, and she drinks an inordinate amount of coffee. She is also extremely fond of sweatpants. She believes in love, peace, joy, comfort, and caffeinated beverages.

Leave a comment

Your email address will not be published.


*