Old school soda fountain drinks just got a modern makeover, thanks to easy homemade syrups and fun flavored seltzers. The syrups make more than one drink, so you can refrigerate them and treat yourself whenever you're in the mood.
Recipe courtesy of Food Network Kitchen
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LaCroix Egg Creams
Total:
10 min
Active:
10 min
Yield:
1 drink (with leftover syrup)
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
1 drink (with leftover syrup)
Level:
Easy

Ingredients

Chocolate Egg Cream:
Pink Egg Cream:
Blueberry Egg Cream:
Pina Colada Egg Cream:
Matcha Egg Cream:

Directions

Special equipment: a long spoon

Freeze a highball glass for 10 minutes. Pour the milk into the chilled glass. While stirring with a long spoon, pour in 1/4 cup of the syrup of your choice (see below). Slowly top off the glass with flavored seltzer; gently stir until frothy on top and combined. Serve immediately.

For the chocolate egg cream: Combine the sugar, cocoa powder and 1/2 cup water in a small saucepan. Place over medium heat and whisk. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup.

For the pink egg cream: Combine the sugar, raspberries and 1/2 cup water in a small saucepan. Place over medium heat and mash the raspberries with a wooden spoon or potato masher. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup.

For the blueberry egg cream: Combine the sugar, blueberries and 1/2 cup water in a small saucepan. Place over medium heat and mash the blueberries with a wooden spoon or potato masher. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup. 

For the pina colada egg cream: Combine the sugar, pineapple and 1/2 cup water in a small saucepan. Place over medium heat and mash the pineapple with a wooden spoon or potato masher. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup.

For the matcha egg cream: Combine the sugar, matcha and 1/2 cup water in a small saucepan. Place over medium heat and whisk until sugar and matcha are dissolved. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup.

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