With the world warming up, it's probably a good plan for us to find other ways to cool down besides air conditioning, ice cream, and swimming pools. I mean, nothing against any of those things, I'm just saying that we give ourselves more options since it looks like we're in this for the long haul, ya know" And more options are always good, especially if they're different and exciting like this matcha egg cream:
If you shuddered at the words "egg" and "cream" brought together in such a cavalier fashion, you are not alone. Because gross! A drink containing an egg and, well, cream" No thank you. But fortunately, an egg cream doesn't actually contain either of those ingredients and instead consists of milk, chocolate syrup, and carbonated water. It's basically chocolate milk, but with some bubbly water to give it a little bit of a fizz. Apparently it originated in Brooklyn, but nobody really actually knows because that's how these things go.
And if you're wondering why my egg cream doesn't look like chocolate milk at all, it's because I kinda went all rogue and made a matcha variation. All you need to do is combine some green tea powder, whole milk, and sweetened condensed milk in a mason jar and give it a good shake, shake, SHAKE:
At this point, the mixture will be a pretty pale green ? you're basically making matcha milk. Pour the milk out into ice-filled glasses, and top with fizzy water. BOOM! Matcha egg cream.
The recipe comes from Food with Friends, a new cookbook celebrating the art of, well, eating food with friends. I've been a fan of Leela Cyd's work for the Kitchn and various blogs for so long, and her cookbook is another example of her awesome work. The food is whimsical and fun, and this matcha egg cream is no exception.
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