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This recipe for vanilla simple syrup should be used when making Vanilla Egg Cream.

Source: The Martha Stewart Show, March Winter 2008
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  • Heatherwills44
    27 MAY, 2008
    What was the name of the vanilla she used on the show?
    Reply
  • woodensandals
    26 MAY, 2008
    History of the egg cream (regular, not vanilla) http://whatscookingamerica.net/History/NYEggCreamHistory.htm
    Reply
  • MarekaEnya
    25 MAY, 2008
    WHY DOES MARTHA CALL THIS VANILLA EGG CREAM,I GET THE VANILLA AND THE MILK . BUT THERE ARE NO EGGS IN THIS IT IS KINDA OF LIKE USING IT AS A CATCHY TITLE ? WHY NOT JUST VANILLA CREAM
    Reply
  • MBEVENTS
    30 MAR, 2008
    Super delicious hit the spot for something sweet!!
    Reply
  • Crabcake23
    13 MAR, 2008
    This is soooo good! Just like the egg creams I use to get when I visited Long Island. I had forgotten all about them until Martha Steward gave us her recipe. Since then, I've seen other recipes using less milk and more seltzer. I've tried them all and you just can't go wrong how ever you make them. I like mine with a little more fizz so I use 3 oz milk and 5 oz seltzer. Actually, I don't even measure any more. You just can't mess it up.
    Reply
  • Mykalz
    6 MAR, 2008
    Yes, just put the syrup in a sealed container, store in fridge for up to 1 wk. If it lasts that long.
    Reply
  • LMonahos
    3 MAR, 2008
    Can the leftover vanilla simple syrup be refrigerated and used the next day, or within a few days?
    Reply

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