Home > I Cook, Too > Quick Vanilla Egg Cream

Quick Vanilla Egg Cream

July 19th, 2007 by Maria Langer
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Something different.

I spent most of the day cleaning out my closet, doing errands, and sending out take-down notices to file hosting companies illegally distributing my ebooks. It’s this last task that I found most depressing. There are hundreds of pirate sites out there and getting my book off one server is like stomping out a fire in hell. There’s always another fire to stomp out. Always. But I just can’t give up.

To cheer myself up, I thought I’d make myself a chocolate egg cream. But when I opened the fridge to pull out ingredients, my eyes fell upon the Jones Vanilla Cream soda. What would happen, I mused, if I mixed that with milk? Would I wind up with a vanilla egg cream?

I tried it. It worked.

The recipe:

  • 8-10 ounces milk. I use 2% because that’s what we buy at home.
  • 1 12-oz can vanilla cream soda. Jones works.

Put the milk in a very large glass. It should be only half full. Slowly pour in the pop, stirring constantly. Stirring is important; if you don’t stir, it will overflow. Pop in a straw and enjoy.

I think that if you used skim milk and diet soda, this might be low-calorie. But I don’t drink diet soda. I hate the taste of artificial sweeteners.

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