The classic New York Egg Cream (which ironically contains neither egg nor cream) is said to have originated in Brooklyn in the late 1800's. When topped with a float of ice cream it is also known as an Ice Cream Soda, which has always been one of my favorite things to order at an ice cream parlour or to make at home. I love how the bubbling seltzer water cuts through the creamy chocolatey flavor. Here I have used Jawea's delicious Horchata ice cream to create a veganized New York Egg Cream Float that will transport you to an old world soda counter with just one sip!
Ingredients (per pint glass)
2 tablespoons vegan chocolate syrup
2 tablespoons almond milk
1 1/4 cup seltzer water
2 scoops Jawea Horchata Frozen Dessert
2 tablespoons vegan chocolate syrup
2 tablespoons almond milk
1 1/4 cup seltzer water
2 scoops Jawea Horchata Frozen Dessert
Directions
Start out with a pint glass of your choosing and add approximately 2 tablespoons chocolate syrup into the bottom of the glass. Next add in 2 tablespoons almond milk (or other non-dairy milk of choice). Then pour in 1 1/4 cup seltzer water and stir rigorously with a tall spoon until the chocolate is evenly dispersed and a couple inches of foam develop at the top of the glass. Finally, top your beverage with 2 scoops of the Horchata and enjoy!
Start out with a pint glass of your choosing and add approximately 2 tablespoons chocolate syrup into the bottom of the glass. Next add in 2 tablespoons almond milk (or other non-dairy milk of choice). Then pour in 1 1/4 cup seltzer water and stir rigorously with a tall spoon until the chocolate is evenly dispersed and a couple inches of foam develop at the top of the glass. Finally, top your beverage with 2 scoops of the Horchata and enjoy!