Here's a "recipe" or two for the classic Egg Cream. I put recipe in quotes, because there are a number of classic or proportedly historically acurate recipes or methods of making the Egg Cream, so if this is your first time tasting one, the method's here will at least give you an idea what they are about. They were originally made with sprayed, pressurized seltzer.

You will notice that it doesn't include any eggs or cream, but, hey, that doesn't make any difference to true connoisseur.

The true Egg Cream also uses Fox's U-Bet Chocolate Syrup, something that is often hard to find outside of New York. In my, and many others, opinion, it is not a very good chocolate syrup, having an almost "off chocolate" flavor. However, this is exactly what makes the Egg Cream so unique. Using another chocolate syrup will give you a tasty, foamy chocolately drink, and still be a fun drink, but if you refer to it as an Egg Cream, beware, the Egg Cream police will find you.


Usually made in a tall glass, but was made in many of the Brooklyn soda shops (where it was reportedly invented) in Coke glasses (wider at the top).

Approximately 1/2 cup cold whole milk
1 cup cold bottled seltzer water
2 tablespoons Fox's U-Bet Chocolate Syrup

Put the milk in the glass, then add the seltzer.
Stir vigorously. It should foam up well.
Pour the Fox's U-Bet chocolate syrup carefully down the side of the tilted glass so it settles on the bottom.
Stir with a long spoon or other stirrer just the chocolate syrup layer (as best as you can).
This will give you an Egg Cream with layers - chocolate on the bottom, a lighter "chocolate milk" layer, and the foam.

or

Cold milk
Cold seltzer water
Fox's U'Bet Chocolate Syrup

Pour 1 inch of Fox's U-Bet Chocolate Syrup in the glass
Add 1 inch of cold milk
Add cold Seltzer water to about 3/4's of the glass
Stir vigorously


Of couse, with the pressurized seltzer simply spraying it into the glass causes the stirring, foaming action, but these methods get you close to the original.

Also, you can experiment somewhat with the amounts to taste, if you must.


Enjoy!

That looksh... sho delishious!

Sounds so good I've added the ingredients to my grocery list! (And yes, will have to substitute the chocolate syrup as we don't have that particular brand here in my part of Canada).

But please don't let me 'hanging' - - was the original recipe actually made with eggs and cream? (Hmmm, or is that an egg nog I'm thinking about).

Thanks for sharing the recipe, JohnWho!

According to the link I provided, and a Google search of "Egg Cream", it appears that the answer is - "no".


Hope you enjoy it.

One more link to temp your taste buds. And a little more history too. (Explains about Fox's syrups.)

A New York Egg Cream Primer

I had egg creams in Manhattan in the early '50's. Believe me, there were no parts of any eggs used in them at that time.

From that site:



Sounds like good advice to me.





*Egg Cream toast*

Just tried it for an early lunch - wonderful - in fact, so good I had to try the second method of 'stirring' too - huge happy smile! Hmmm, maybe a tiny bit of fresh coconut cream in it next time. Yup, these thing could become addictive!

(A gentle hint re surviving in the kitchen ... putting glass in the freezer overnight to ensure the treat will be extra cold when you make it in the morning is far from wise - gentle sigh. The slightest 'tap' and poof, the glass shatters. Come to think of it, maybe we could start a 'what not to do' thread for surviving in kitchens

Anyway, great recipe and thanks so much for sharing it!

Nope, the coconut cream didn't do it - best to not play with a good recipe!

Well,

even though coconut cream didn't work,

maybe you could put a cherry in it.