Morbid Curiosity

Morbid Curiosity Monday: Maple Fizz

I’m so excited! A few weeks ago, my mother brought me a new cookbook from my grandfather’s house! Although, when I say “new,” that isn’t actually correct, as this cookbook is older than me by several decades. And when I call it a cookbook, that’s really a bit of an exaggeration, because it’s more of a pamphlet, or a short magazine, you know? (I get excited about strange things, okay? Don’t judge me!) 

This book publication, entitled 300 Healthful Dairy Dishes, has more than a few recipes that lead me to believe they should have stopped at a smaller number than 300. (I don’t want to give away too many of the titles, though, because I may want to amaze and/or horrify you with those recipes at a later date. Spoilers!)

300 Healthful Dairy Dishes cover

I decided to try the recipe for Maple Fizz, because I had all of the ingredients (milk, maple syrup, and ginger ale) in my fridge already. Furthermore, I’m moving in a few weeks, and as anyone who has ever moved before can tell you, every jar, bottle, and condiment that you can use up before you move is one more that you don’t need to pack! (Also see: Every jar you don’t pack is one more that won’t break during the move and leak pickle juice all over your cereal.)

300 Healthful Dairy Dishes inside cover
We have The Culinary Arts Institute to thank for this one.

So, you may wonder, what does a Maple Fizz taste like? So glad that you asked! It tastes like sweet, fizzy, milk. I don’t really know how else to describe it. It sounds like it should be unsurprising based on the ingredients, but you have no idea how disconcerting fizzy milk is until you are swallowing a mouthful of it.

Maple Fizz
Don't let the drink with the paper umbrella fool you. I'm all business.

Maple Fizz
¼ cup maple syrup
1 quart milk
Ginger ale

Add maple syrup to milk and mix well. Pour into tall glasses and fill with ginger ale. Serves 6.

300 Healthful Dairy Dishes (Volume No. 18 of The Encyclopedia of Cooking) was published by the Culinary Arts Institute in 1955.

By Jen R. L. Disarray

Jen was once described as a "culinary anthropologist". She liked that. When she is not making questionable foods, Jen enjoys reading, sassing, and lurking all over the internet. Jen has a blog called Maybe We Shouldn't Be Eating This, and she is a contributor to the Geekquality podcast and blog.

8 replies on “Morbid Curiosity Monday: Maple Fizz”

I actually grew up drinking fizzy cream–chocolate egg creams: take a small tumbler glass, pour in a thumb’s worth of heavy cream (my mom always measured by height), add chocolate syrup to taste, stir well, add very fizzy club soda (I actually plan to get a soda stream bc club soda open for more than a few hours isn’t fizzy enough). Pour in the soda slowly and watch the fiz so it doesn’t overflow. It’ll look like you just whipped eggs but tastes delicious.

I’ve also done this with maple liquor in place of the chocolate syrup. It was good although I liked it better w/o the cream.

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