Summer is here and I’m in the mood for a cold, refreshing Egg cream. The name is a misnomer as this beverage contains neither eggs nor cream. There are various theories as to the origin of the name, but these seem to be speculation at best. I suppose an accurate name would be a “Seltzermilkchoco drink.”
I have read that Egg creams were once so popular in New York City that author, Elliot Willensky, wrote in his book “When Brooklyn Was the World: 1920-1957, “a candy store minus an egg cream, in Brooklyn at least, was as difficult to conceive of as the Earth without gravity.”
The ingredients of a New York style Egg cream are as follows, no variations or substitutions please:
1/2 cup of cold whole milk, skim milk does not yield a proper Egg cream.
1 cup of bottled or preferably fountain seltzer
2 tablespoons Fox’s U-bet chocolate syrup.
Pour 1/2 inch of cold milk into a tall glass.
Add seltzer to approximately 1 inch from the top of the glass; stir vigorously with a long spoon (this will cause it to become white and bubbly with a good head of foam).
Gently pour 2 tablespoons of Fox’s U -bet chocolate syrup slowly down the inside of the glass; briskly stir with a long spoon only at the bottom of the glass where the chocolate sits. The resulting drink should have a dark brown bottom and a 1-inch high pure white foam top (if you mix it too much, the foam disappears).
Some small independent companies have tried to bottle pre made Egg creams. Nice try but don’t bother. They taste nothing like the real thing.
Enjoy and you’re welcome!