Jennifer Perillo’s Dairy-Free Chocolate Egg Cream
Countdown to 2014 Cookbook Giveaway: Day 7
This year I wanted to share my favorite cookbooks and health-focused books of 2013 with you from some of my friends. Since it’s the holiday season, they’ve decided to generously give away a copy of their books along with a recipe (see below!) starting today until the new year! Thanks to all of you for participating! To enter for your chance to win a book, just leave a comment below. The winner will be selected at random on January 2, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.
1/2/14: Please note that this giveaway ended on 1/1/14. All comments are now closed. Thanks for visiting!
Now, I’d like to introduce my final guest and her cookbook!
WHO: Jennifer Perillo, In Jennie’s Kitchen
BOOK: Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen
RECIPE: Dairy-Free Chocolate Egg Cream
Makes: 1 serving
For the chocolate egg cream:
1/4 cup (62 ml) soy, almond or coconut milk
1 teaspoon (5 ml) Homemade Chocolate Syrup (recipe below)
1/2 cup (125 ml) seltzer water, from a freshly opened bottle
For the homemade chocolate syrup (makes 3/4 cup):
1/2 cup (100 grams) granulated natural cane sugar
2 tablespoons (14 grams) dark cocoa powder (I use Valrhona)
1/2 teaspoon vanilla extract
1. Make the chocolate egg cream: Add the milk and chocolate syrup to a 10-ounce (300 ml) glass. Stir well to combine. Vigorously stir the milk mixture with a spoon as you slowly pour in the seltzer. It will foam up considerably, forming a foamy “head”—this is the signature look of an egg cream. Sip and enjoy!
2. Make the homemade chocolate syrup: Add the sugar along with 1/2 cup (125 ml) of water to a 2-quart (2.2 L) pot. Bring to a boil, and cook for 2 minutes until the sugar has completely dissolved and is thick and syrupy. Reduce the heat to low. Whisk in the cocoa powder and vanilla extract until the cocoa is completely dissolved. Cook for 1 minute more. The syrup will be thin and liquidy. Transfer to a glass jar and set on the counter to cool completely. Store, tightly sealed, in the fridge for up to 3 months. Shake well before each use.
Recipe reprinted with permission from HOMEMADE WITH LOVE © 2013 by Jennifer Perillo, Running Press, a member of the Perseus Books Group.
"Just starting to discover the fact that I can be gluten free and indulge my sweet tooth as well. Thanks for all of your hard work!" —Cherry H.