Author: JJBegonia - Carlynn Woolsey, Syrup Recipe adapted from The Kitchn
Prep time:
Total time:
Serves: 1 egg cream
Ingredients
For the Syrup:
1 pound fresh cherries, with stems removed (about 3 cups)
½ cup coconut sugar
½ teaspoon almond extract
For the Cherry Almond Egg Cream:
Cherry syrup
Almond milk
Seltzer (soda water)
Instructions
To make the syrup: Place the cherries and the sugar in a saucepan, set over medium heat. Stir to coat the cherries with the sugar, and with the back of a fork, or a potato masher, begin pressing on the cherries to extract their juice. Continue to do so as the cherries warm up (The warmer they get, the easier they'll be to mash!). Bring the mixture to a simmer, and continue to cook for approximately 10-15 minutes until the sugar has dissolved and the cherries are starting to break down. Remove from the heat and strain the mixture through a fine mesh sieve, into a medium-size bowl. Press down on the solids, making sure you get all of the juice out. Discard the pits and cherry remnants (Or remove the pits and use the cherries in a smoothie!). Store the syrup in an airtight container, in the refrigerator, for up to two weeks.
To make the egg creams: Place the cherry syrup and the almond milk in a cold glass. Stir to combine. Top with seltzer. Enjoy! (I had a 9-ounce glass, so I used ⅛ cup (2 tablespoons) of cherry syrup to ¼ cup milk, and topped with seltzer; a 1:2 ratio of syrup to milk. You can feel free to mix that up though and add as little or as much of any ingredient as you like!)
Notes
If you want so spike your egg cream, add an ounce of Luxardo Maraschino Liqueur for some boozy cherry flavor! A drop or two of rose water (A little goes a long way!) is also a nice touch for more depth of flavor!
Recipe by JJBegonia at https://jjbegonia.com/cherry-almond-egg-cream-with-homemade-cherry-syrup/