White Chocolate Egg Cream Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
WHITE CHOCOLATE SYRUP
3 ounce: White chocolate,
1/4 cup: Light corn syrup,
2 tbsp: Freshly squeezed orange juice,
ASSEMBLY
2 cup: Milk,
1/2 cup: Seltzer,
Directions:
Make the white chocolate syrup: Melt the white chocolate with the corn
syrup and orange juice according to the directions in the Chocolate Melting
Tips. Whisk the white chocolate mixture until completely smooth. Cool until
tepid. Assemble the egg creams: Pour 1 cup of the milk into a 12-ounce
glass. Top with a spritz of seltzer so that the white foam reaches the top
of the glass. Place a spoon in the glass. Pour 3 tablespoons of the white
chocolate syrup into the glass, hitting the bottom of the spoon if
possible, and stir with quick strokes to blend the syrup into the milk
without deflating the foam. Repeat to make another egg cream. Serve
immediately. YIELD: 2 servings
PREPARATION: 15 minutes plus cooling time
Posted to recipelu-digest Volume 01 Number 451 by "Bunny"
on Jan 4, 1998
Source from luhu.jp
syrup and orange juice according to the directions in the Chocolate Melting
Tips. Whisk the white chocolate mixture until completely smooth. Cool until
tepid. Assemble the egg creams: Pour 1 cup of the milk into a 12-ounce
glass. Top with a spritz of seltzer so that the white foam reaches the top
of the glass. Place a spoon in the glass. Pour 3 tablespoons of the white
chocolate syrup into the glass, hitting the bottom of the spoon if
possible, and stir with quick strokes to blend the syrup into the milk
without deflating the foam. Repeat to make another egg cream. Serve
immediately. YIELD: 2 servings
PREPARATION: 15 minutes plus cooling time
Posted to recipelu-digest Volume 01 Number 451 by "Bunny"
Source from luhu.jp
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