Tag: drink
Egg Creams Are No Yolk
What has no eggs and no cream, but is specifically named for them? Despite the misleading moniker, the classic egg cream formula has never contained either. Born in New York in the late 1800’s, it relied on whole milk for creaminess, seltzer for a bit of fizz, and chocolate syrup for that beloved cocoa flavor. Though they fell out of favor along with the demise of soda fountains, I’d like to think this nostalgic treat is primed for making a comeback.
Fizzy Fun
Far lighter than the decadence of a frosty milkshake but with the same sort of flavor, it’s hard to describe the appeal of the egg cream without experiencing it for yourself. Carbonated milk would be a tough sell, even for the most adventurous gastronomes, and yet that’s basically the result. Frothy and creamy, sweet but not cloying, it seems to fall perfectly in step with the seltzer trend still sweeping the nation. In fact, you could happily swap in hard seltzer for a more adult drink.
What’s In A Name?
Given the clear omission of the two headlining ingredients, it’s a bit of a mystery as to how the egg cream ever got such a name. Leading theories include…
- The Yiddish Twist: Some believe the name comes from a Yiddish wordplay. “Echt” means “genuine” or “real,” while “keem” translates to “cream.” So, “egg cream” could be a playful way of saying “real cream,” even though the drink never actually contained cream.
- Lost in Translation: Another theory suggests the name stems from a miscommunication. The drink might have been inspired by a Parisian beverage called “chocolat et crème,” and in a Brooklyn accent, “et crème” could have been mispronounced as “egg cream.”
- The Frothy Connection: Others suggest the name might simply be due to the drink’s appearance. The frothy head created by the seltzer water resembles the texture of beaten egg whites, hence the “egg” in the name.
Essential Ingredients
What we do know for sure is that the actual ingredients are simple and accessible. Naturally, any non-dairy milk is welcome here, based on your personal preference. Oat milk is booming for its velvety texture, making it a top recommendation for this application too.
- Chocolate Syrup: Rich and decadent, it provides the base flavor.
- Milk: Adds body and a creamy texture.
- Seltzer Water: Creates the signature frothy head and delightful fizz.
Note: Chocolate isn’t the only option, though it is the most popular. Any sort of syrup, from peppermint to strawberry, can be added or substituted at will. The only limit is your imagination.
DO Try This At Home
Such a simple concept doesn’t need a formal recipe. There’s no need to measure, but if you want someone to hold your hand through it, here’s what I do. Mix 2 – 3 tablespoons chocolate syrup and 1/4 cup non-dairy milk vigorously in the bottom of a glass, then top it off with seltzer water.
The preparation is as much a part of the experience as the drink itself. Traditionally, soda jerks would expertly pour the ingredients into a tall glass, creating a cascading effect. Then, with a flourish, they’d stir it vigorously with a long spoon, creating a frothy crown of bubbles.
A Bid To Bring Back The Egg Cream
The egg cream endures, hanging on by a thread, poised for renewed mainstream success. It’s a symbol of a bygone era, a time when community gatherings and social interaction centered around shared experiences. In every sip, you can taste the enduring joy of a good, frothy beverage. It’s not just a drink, it’s a piece of our shared history, waiting to bubble up once again.
Lost In Tokyo
Few cocktails are as infuriating as the Tokyo Tea. Some may be able to separate the name from the content, but it’s unforgivable false advertising to me. Standing tall in a slender high ball glass, glowing bright green, you’d expect something at least minimally connected to Japanese iced tea, right? Wrong. There’s no tea, it’s not made in Tokyo, and it’s not even particularly tasty. Let’s give the Tokyo Tea a makeover to finally live up to its promise.
What Is A Tokyo Tea Cocktail?
Following the blueprint of a Long Island Iced Tea, which notably contains zero tea content itself, the bulk of this drink is a mishmash of spirits that seem like the leftovers of disparate bottles, mixed together in a last-ditch attempt to clear out. Vodka, rum, tequila, gin, and triple sec are all invited to the party in equal measure, indiscriminately mixed with abandon.
The star of the show that sets this rendition apart and contributes the only plausible inspiration for the name is midori, a sweet, green liqueur flavored with the subtle fruitiness of melons. At only 1/8th or less of the total volume, though, I promise you’d never know, if not for the color.
Updating The Recipe
Putting the Tokyo and tea back into the Tokyo Tea, my version of the cocktail starts with a base of full-flavored ceremonial matcha. Bold, vibrant, subtly grassy, umami, and just slightly bitter, it provides a richly nuanced foundation to build upon, all while balancing out the sweeter liqueurs. Though most Americans think of matcha lattes with velvety milk foam, this take skips the creamy component to keep the drink light and refreshing.
If you’re craving a Tokyo Tea that lives up to the name, this twist on tradition will finally set the record straight. Remember to enjoy responsibly because even after paring down the number of spirits involved, this cocktail still packs a punch.
Modern Cosmopolite
It’s impossible for me to throw food away.
I don’t say this to brag or as a point of pride, but by way of apology. If anything, it’s more of a character flaw than anything else. My stubborn belief that anything can be made delicious with the right treatment drives many of my most questionable creations, as I tell myself, “someone likes this stuff; I must simply be doing it wrong!” Granted, I don’t think that ketchup cookies are necessarily right but it certainly did transform a condiment I’m not fond of into a genuinely tasty dessert.
That’s where cranberry sauce comes in. Whether it’s spicy or citrus-y, raw or slow-cooked, I don’t want it on my Thanksgiving table. Maybe I’m missing something but I don’t think it fits with the other flavors. It’s either too sweet or too tart and nothing in between. Don’t even get me started on those jellied monstrosities, clearly imprinted with the rings of the tin can from which they emerged.
Regardless, I always find myself making a batch and thus, having leftovers to be disposed of. By “dispose,” I mean “repurposed,” of course. While I would typically think of cakes or muffins, I’m craving something cooler, quicker, and easier this year.
Enter: The Cranberry Cosmopolitan Smoothie
Inspired by the cocktail of the same name, otherwise known as “cosmo” for short, it works especially well for my usual approach simmering cranberries in orange juice to make the classic sauce. Add in a touch of lime and you have the full compliment of flavors. The original drink gets its punch from a shot of vodka and triple sec, but it’s easy to omit these for a healthy, non-alcoholic option. In fact, this blend is probably a good antidote to such a rich meal.
Tips and Tricks
If you’re not the sort to save everything or end up with excess cranberry sauce, I’ve got you covered. Substitutions are a snap!
- Cranberry sauce: Use plain fresh or frozen cranberries, and consider adding a touch of agave or maple syrup to taste, since they’ll be much more astringent, especially raw.
- Bananas: Some people can’t stand bananas in smoothies which is perfectly fine! For you lovely folx, might I suggest using frozen peeled and sliced pears instead? They’ll have a similar sweetness, creamy texture when blended, and more mild flavor.
- Orange juice: If you want to keep the party going straight through to the new year, don’t let me dissuade you. Go ahead and replace 1/4 cup of the orange juice with triple sec.
Cheers, to Thanksgiving leftovers, and being thankful that nothing goes to waste!
Corny But Tea-rrific
Summertime in the south means brutal heat, a profusion of sweet corn at every market, and endless streams of iced tea. Combine all three into one glass and you get Sweet Corn Milk Tea.
What Is Corn Milk?
Corn milk is nothing new, of course. A longtime staple in Vietnam, China, Indonesia, Guatemala, Brazil, and beyond, the uniquely sweet properties of fresh summer corn have frequently been leveraged in both refreshing and warming drinks, depending on the region. The original experience is a bit like cereal milk, predating processed cornflakes.
- Guatemalan corn milk, known as atole de elote, is infused with a whole cinnamon stick and served hot.
- Cachaça, a distilled spirit made from fermented sugarcane juice, plus sweetened condensed milk enter the picture for making the Brazilian version called batida de milho verde. Consider it a more tropical version of English milk punch.
- Susu jagung, literally “corn and milk,” is a more recent trend emerging in Indonesia, often served more as a thick dessert soup.
What Is Milk Tea?
Boba tea shops have popularized the concept with the addition of tender tapioca pearls soaked in honey syrup, but in truth, any brewed tea with a splash of milk qualifies.
- One of the bestselling drinks in Japan, Royal Milk Tea is made with a blend of Assam and Darjeeling tea leaves and milk.
- Robust Ceylon or Pu-Erh is the base of Hong Kong milk tea, which is lightened with canned evaporated milk.
- Brilliantly orange-colored Thai tea is intensely sweet and aromatic, flavored with various spices and enriched with a heavy pour of sweetened condensed milk.
- Chai isn’t just a highly spiced brew, but the generic word for tea in India. It’s simply made by steeping black tea in milk and water, then sweetening with sugar, although it’s highly encouraged to avail oneself of the wide array of aromatic spices.
We could be here all day talking about various milk teas, so suffice to say, these are a few of the many different styles.
What Is Sweet Tea?
Finally, we have classic southern sweet tea. Brewed hot in large batches to ensure that every grain of sugar has fully dissolved, it must then be chilled and served ice-cold (by law, I believe) in comically oversized glasses. Pure black tea is classic, but lemon, raspberry, and peach are common, equally beloved variants.
Put That Together And You Get: Sweet Corn Milk Tea!
Somewhere along the way to heat stroke and an afternoon nap, sweet corn began to blur the lines into sweet tea, corn milk into milk tea, and before I could stop myself, the connection had been made.
Juicy golden kernels of fresh summer corn blend into a silky-smooth pourable cream. A touch of sugar (or your favorite sugar-free alternative), salt, and vanilla heightens the naturally rich, floral, and subtly savory flavors within. This would be a brilliant topper for oatmeal, poured over pound cake, or even blended with frozen bananas to make a sunny yellow smoothie.
I’d implore you to trust the process and go forward to the full tea experience. While you can use any leaves you prefer, I’d suggest a robust black variety, such as smoky Lapsang Souchong or astringent Pekoe for a bold, bracing, and invigorating contrast. Milk tea should be soothing, while ice tea is refreshing,balancing both elements in one tall glass.
Let’s make this the summer of corn milk, shall we? If oats can hit it big, why can’t corn, the third leading grain crop in the world, do the same?
