Fizzy drinks and summer just go together, in my opinion. I love making different kinds of citrus syrups to add to seltzer water. Or adding some sort of carbonated water to wine or sangria, just to add a bit of sparkle. One of my favorite beverage discoveries recently was La Croix Sparkling Water. It comes in flavors from all varieties of citrus to coconut AND I buy cases of 12 oz. cans. That means I can open a fresh, bubbly can for every drink and not worry about a big bottle going flat.
I’m on a bit of a coconut kick lately, so I decided to try combining two of the coconut beverages that are in my refrigerator right now. I have to admit, I’ve never been a big fan of egg creams, which don’t have eggs in them, by the way. Traditionally they are made of milk, vanilla or chocolate syrup and seltzer water. I like chocolate milk and I like most soda pops, but combining the two has never appealed to me. However, this coconut version is different. It’s very light and tastes like coconut, instead of dairy milk. Maybe that’s the difference. I prefer fizzy coconut beverages instead of effervescent milk.
Have you ever tried an egg cream? Do you like them?
- 1 cup Silk vanilla coconut milk
- 1 tbsp (or more) chocolate syrup
- 1 can La Croix Coconut Sparkling Water
- Combine coconut milk and chocolate syrup in a tall glass. Add a splash of sparkling water and stir vigorously. Slowly pour in more sparkling water until glass is full, stirring slowly and gently to combine.