I grew up eating a lot of different things – but y’all knew that already! But not all the “weird” things I consumed were Indian! In fact, some “weird” things were very much NYC things! Like Egg Creams – ever heard of those?! You may not have if you’re not a native New Yorker. And don’t let the name fool ya – there is absolutely NO egg in this drink.

It is basically made of 3 components – a sweet syrup (like chocolate), milk, and… soda!! Yes, like a sparkling water or sprite! It is the weirdest and honestly bestest combo. Sweet, creamy bubbly – if I had to compare it to anything it would be very similar to a Root beer or Coke float! I’ve drank quite a few of these at diners.

Next drink I indulged in a lot here AND in India were Faloodas! Ever heard of that? You may have if you’re brown like me :). They are also made up of a very unusual combo – basil seeds (which I refer to as bugs), vermicelli, milk, rose syrup and rose ice cream! Absolutely delish and 100% difficult to take just one sip, trust me!

But alas – I haven’t drank either of these drinks in a looooong ass time since they’re quite indulgent and never vegan. So I decided to create my own version, which is (1) vegan (dug), and (2) combines the two! Because what kind of Chef Priyanka would I be if I didn’t combine foods and drinks of different cultures?! Any-who, I hope you enjoy this recipe because it is SO simple, so fun, and a serious explosion of flavors!

Now begs the question: Are you Team Rose orrrr

Team Chocolate?!

NYC Falooda Ingredients: (makes 1 serving of each flavor)

• 2 tbsp chia seeds
• 3-4 tbsp water
• 2 tbsp rose syrup – I used Monin
• 2 tbsp chocolate syrup – I used Hershey’s
• 1 cup plant mylk – I used Oatly light oat milk
• splash of sparkling water
• 1 can unsweetened coconut milk – kept in the fridge overnight
• 3 tbsp powdered sugar
• ice
• dried rose petals – for garnish
• dark chocolate shavings – for garnish

1. First let’s bloom our chia. Place chia seeds into a small bowl, add in the water and mix thoroughly with a fork until combined. Set aside for about 10 minutes to fully bloom and become thick and kind of slimy.

2. Let’s make the coconut cream topping – this will be the slightly healthier and vegan version of ice cream, which would normally sit on top of falooda. Open the can, and scoop the hardened coconut cream into your mixer. Try to get as much cream out without getting the liquid portion. Mix on medium with a paddle attachment until lighter and creamy. Reduce to low, and add in your powdered sugar. Whip until incorporated and creamy. Mixture will be creamy and be a very soft peak – similar to the dalgona whipped coffee texture. Transfer to a jar and place in the fridge until ready to serve.

3. Now let’s start layering our NYC Falooda. First place a heaping tablespoon of the bloomed chia to the bottom of a tall soda fountain glass. Next add in your rose of chocolate syrup. Then add in ice almost to the rim. Pour in your plant mylk 3/4 way up. Top with sparkling water. Give it a quick and gentle stir. Top off with a drizzle of coconut cream to cover the top. Garnish with dried rose petals for the rose syrup one and shaved chocolate for the chocolate one. Serve with a straw!