Here are two classic fountain drinks that are easily made with no major allergens. These recipes should be fine for most people who are not allergic to chocolate or coconut. Coconut milk is an excellent substitute for cream. Coconut milk based ice cream is available in many grocery stores, or you can make some yourself. In spite of the name, "chocolate egg cream" doesn't contain egg in the first place.
Chocolate Egg Cream
1/4 c. chocolate syrup, chilled
1/4 c. canned coconut milk, chilled (See Coconut and Milk in the
Glossary)
1/2 c. soda water, chilled
Stir the chocolate syrup and coconut milk together at the bottom of a tall glass. (As you can see in the picture, you will need room for the egg cream to foam up.) Tilt the glass and gently pour the soda water down the side of the glass. Stir gently and serve with a straw.
Chocolate Soda
3 T. chocolate syrup, chilled
whipped coconut cream (See Whipped Cream in the Glossary)
coconut milk based ice cream
soda water, chilled
In the bottom of a 16-oz. glass, stir together the chocolate syrup and a couple tablespoons of the whipped coconut cream. Add two scoops of vanilla or chocolate ice cream and fill the glass with soda water. Garnish with whipped coconut cream if you like.
1/2 c. soda water, chilled
Stir the chocolate syrup and coconut milk together at the bottom of a tall glass. (As you can see in the picture, you will need room for the egg cream to foam up.) Tilt the glass and gently pour the soda water down the side of the glass. Stir gently and serve with a straw.
Chocolate Soda
3 T. chocolate syrup, chilled
whipped coconut cream (See Whipped Cream in the Glossary)
coconut milk based ice cream
soda water, chilled
In the bottom of a 16-oz. glass, stir together the chocolate syrup and a couple tablespoons of the whipped coconut cream. Add two scoops of vanilla or chocolate ice cream and fill the glass with soda water. Garnish with whipped coconut cream if you like.
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