A Cookbook Review: The Artisan Soda Workshop

There is something about homemade sodas that reminds me of simpler times and old-school diners.  Part of me wishes I grew up in that era, but then I think of my iPhone, Pinterest, Kitchenaid mixer, and I come to the conclusion that I'm more suited for this decade.  That being said, I think there are certain aspects that we need to start incorporating back into current times.  Baking and cooking from scratch immediately comes to mind.
Far too often we reach for the mass-produced, processed foods that fill store shelves, for no other reason than sheer convenience.  Laced with chemicals and ingredients hard to pronounce, these foods are poisoning us slowly.

Thanks to Andrea Lynn and her book titled "The Artisan Soda Workshop," making drinks at home just became a little easier.  Homemade beverages made with real ingredients, no chemicals or artificial flavours present.  You will find recipes for everything from fountain classics to fizzy teas, and of course the all important 'float.'
Being a fan of 'floats,' I was immediately drawn to the recipe for Egg Cream.  For those of you unfamiliar, Egg Creams are a classic old-time New York concoction, sometimes referred to as a "poor man's ice cream float."  Despite the name, Egg Creams don't contain eggs or cream.  Traditionally made with milk, chocolate syrup and seltzer; the result is a sweet, fizzy, glass of deliciousness.
Andrea changes this recipe up a bit by subbing out milk for a smaller volume of cream.  Producing a richer/fizzier, refreshing beverage.  Delicious.  Milk or cream, either way I'm a fan.

Egg Cream

1 1/2 Tbsp cream
2 Tbsp chocolate syrup (recipe follows)
3/4 cup seltzer

In a 10 to 12-ounce glass, stir together the cream and chocolate syrup to thoroughly combine.  Slowly pour in the seltzer.  Gently stir again if needed.



Chocolate Syrup

3/4 cup water
1/3 cup good-quality natural-process unsweetened cocoa powder
1/4 cup raw cane sugar
1 Tbsp vanilla extract

In a medium, heavy pot, combine the water, cocoa powder, sugar, and vanilla extract.  Bring to a boil over high heat, and let boil until thickened, 2 to 4 minutes, whisking vigorously to combine.  Remove from the heat, and let cool.  Refrigerate in a covered container for up to 7 days.

To make Chocolate Soda:  Stir 2 Tablespoons Chocolate Syrup, or to taste, into 10 ounces (1 1/4 cups) seltzer

Images courtesy: Ulysses Press & Andrea Lynn


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