Mint Chocolate Coconut Egg Cream

Egg creams sound so dreamy, right? All I picture is sidling up to a soda fountain counter in my boyfriend’s letter jacket ordering one. That’s probably why I’m one of the only people I know that is obsessed with Johnny Rockets in my twenties.

(By the way, I find the controversial-ish history of the egg cream really fascinating!)

foam up as if you were using egg whitesaka seltzerdissolved carbon dioxide bubbles in water these divine cream puffsbubbles disappear from the waterfriendlier for those carbon dioxide bubblesEnter proteins!proteins are chains of amino acids hydrophobic or hydrophilicDon’t zone out yet—this is the fun partBiological systemswater-basedhydrophobic side chainshuddle together on the inside of the protein creating a little hydrophobic pocketHydrophobic carbon dioxide bubbles suddenly have a place to go now that they don’t have to rush out of the water into the airWe’ve got foam expansion in the milk.

switch from mammalian milk to coconut milkCoconut milk is a mixture of coconut water and meat of the coconut.coconut milk has a similar level of protein to milkWhile the proteins are slightly different in nature because the coconut is a plant, not an animal, the rules still apply. Hydrophobic, carbon dioxide harboring pockets and all.And, bonus! For those with special diets, this egg cream is vegan.

*Note: if you want to taste the coconut milk and more mint, use only 2 tablespoons of chocolate syrup. If you want a richer, chocolate-y flavor, add 3 tablespoons of chocolate syrup.