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2 Tablespoons coffee syrup
1/4 cup cold whole milk
8-12 ounces cold unflavored seltzer water, divided
1 small scoop coffee ice cream (preferably Italian Coffee from Day Dreams or Sweet Dreams)

Tall 16 ounce glass with straight sides—a tall water or pint glass
Long-handled spoon (look for your old iced tea spoons in the back of your silverware drawer)
Straw, paper, glass or metal

Pour coffee syrup and milk in bottom of glass. Stir together leaving streaks of syrup.
Add 1/2 cup seltzer water and mix vigorously until foam forms.
Add additional seltzer while stirring until glass is 2/3 full.
Gently place ice cream into foamy mixture. Stir just once and top off with seltzer.
Serve with spoon and straw.
Should be consumed quickly while still fizzy and cold.

VARIATIONS: Follow recipe as written using these replacements.
New York Traditional: Use 2 Tablespoons Fox’s U Bet Chocolate Syrup from Brooklyn.

Nutty Southerner: Use 1-2 Tablespoons cane syrup and a scoop of butter pecan ice cream.

Nutty Northerner: Use 2 Tablespoons of maple syrup and a scoop of maple walnut ice cream.

Tropical Vacation: Use 2-3 Tablespoons pureed mango and a scoop of mango sorbet.

Hogtown SweetTart: Use 2 Tablespoons roselle syrup and a scoop of vanilla ice cream.

Copyright © 2018 Stefanie Samara Hamblen