You Can Finally Drink Cadbury Creme Eggs

This passionate union of egg cream and creme egg is the glorious spring drink you didn’t know you needed.

Exhibit A: The egg cream. Exhibit B: The creme egg.

A

NYMag / buzzfeed.com

B

Cadbury / facebook.com

 

One is a humble Brooklyn soda fountain classic, struggling to get by in a fast-paced world where people think the combination of milk and seltzer sounds gross. The other is the sweetheart of the Easter candy pantheon, beloved by all, but loyal to none. One (the egg cream is obviously Jewish) celebrates Passover, the other Easter. One is a sweet, fizzy drink in search of understanding and unconditional love; the other a candy with a creamy golden center yearning to be set free. Neither, it must be said, has ever actually contained eggs or cream. And neither felt truly complete until the day that, like two beautiful strangers locking eyes across a crowded room, they realized they were meant to be together.

And so now is the hour for you — yes, you — to unite them in the form of:

If you like either of its ancestors, you’ll like this. It’s creamy but light; the flavor isn’t so far off from a traditional chocolate egg cream, just a bit sweeter and slightly malty. And the fizz from the seltzer helps counterbalance the potentially crazy-making sugar levels of the creme egg. These two really bring out the best in each other. Macey J. Foronda

All you need is a seltzer, milk, and a creme egg.

Also faith in the idea of cosmic predestination. And a microwave. Macey J. Foronda

The Original Creme Egg Egg Cream


INGREDIENTS
1 full-size Cadbury creme egg
1/4 cup whole milk
Seltzer (at least 1 cup)

PREPARATION
Unwrap the egg and microwave in a heat-safe bowl at medium power for 15 seconds. Use a spoon to squish any unmelted shell; repeat at 15-second intervals if needed until the egg is melted. Stir until the goo is smooth.

Add the whole milk and stir vigorously with a fork or small whisk until the mixture is homogenous*. Pour the egg milk into a 16-oz glass.

*There might be a few tiny chocolate lumps; if they bother you, strain the egg syrup into the glass through a fine mesh strainer.

Top off the egg milk with seltzer, stopping a little below the rim of the glass. It will continue to fizz up and form a nice head of foam, so tread carefully if you don’t want a volcano on your hands.

The creme egg egg cream waits for no man; find a straw and drink immediately. Serve with additional creme eggs or Cadbury mini eggs if desired.

Macey J. Foronda

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