I was an extremely rude American yesterday. It was 105º and I practically ordered my neighbor Sally to make one of her famous vanilla egg creams.
Vanilla Egg Creams
vanilla syrup (like the kind at cafés they use to put flavor shots in your coffee) *
Put seltzer in the bottom, then syrup, then milk, then top with seltzer. Serve immediately.
*Torani's "Sugar Free French Vanilla" flavored syrup is not gluten-free, but DaVinci and Monin brands are.
Cookbook Review: Secrets from Lori Rapp’s Kitchen - Hello! I am visiting from The Dreamy Day with a little cookbook review. Shortly after arriving back in the States I received an e-mail from Lori Rapp of Je...