If you're unfamiliar with Egg Cream recipes, you might be wondering what an egg cream is. Well, it's a unique soft drink that became famous chiefly in the New York City area. They are still sold in NYC, but scarcely found elsewhere. Why? This remains a genuine mystery.
These old fashioned beverages are so delicious you would expect every restaurant in the land to be selling them. They're a delicious symbol of happy, bygone days, and they're truly refreshing. You MUST try them!
© by Don Bell
You will find some minor variations among egg cream recipes, but you can come pretty close to the original taste by following my easy drink recipe.
Ingredients: Use 1/2 cup of milk, 3 to 4 tablespoonfuls of rich chocolate syrup (or to your taste) and 3/4 cup or more of soda water.
The way you make an egg cream is very important. Make sure the ingredients have been properly chilled in the refrigerator earlier. Add the chocolate syrup to the bottom of a soda glass and then slowly pour in the milk on top of the chocolate. Now pour your soda water straight down the center of the glass to generate thick, white foam without letting it foam over the brim. Dispensing from a seltzer bottle or soda fountain generates the best foam.
Next, using a long-handled spoon, carefully stir to mix the milk and chocolate syrup without disturbing the foamy-white head. When you are done, your beverage should consist of a dark-brown mixture topped with 1 to 2 inches or more of pure-white foam.
It is traditional to drink it immediately right from the glass and never through a straw. If you use a straw you won't be able to taste the creamy foam with the chocolate drink, and it won't be an egg cream.
Purists will argue that a proper egg cream recipe calls for the chocolate syrup to always be added last. Here's how: Without disturbing the foamy head, they suggest using a long-handled spoon to drop the thick chocolate syrup down the side of the glass and then gently mix it with the milk.
They say that if the chocolate gets mixed with the milk before the soda water is added, it creates a brown, chocolatey head instead of a frothy, pure white one. Using this method you have to add the chocolate syrup very carefully to avoid disturbing the white foam.
Some prefer to use the traditional whipping cream instead of milk in their egg cream recipe saying it results in a smoother, richer-tasting drink, similar to those made from Auster's original soda fountain recipes. And if you don't care about the calories, cream does make it richer tasting.
One thing's for sure, however, no matter how you choose to make an egg cream, you are sure to enjoy trying this unique soft drink recipe. You owe it to yourself to try one. They are that good!
Louis Auster of Brooklyn invented the refreshing drink around 1890, and
he sold them for just three cents each. Remember, though, three cents in
those days was a princely sum to most children when sodas sold for a
Nowadays, they likely cost over $3, but with the easy egg cream recipe given on this page, you can make one whenever you want.
The interesting thing about these beverages is that since World War II they contained neither eggs nor cream. It's believed that the original recipes called for a thick, paste-like syrup consisting of eggs, whipping cream and chocolate fountain syrup.
About 3 or 4 ounces of this syrup mixture was spooned into the bottom of a tall, frosty soda glass and then the glass was quickly filled with soda water from a fountain to produce the 2-inch-thick foamy-white head that became identified with a proper Brooklyn Egg Cream.
The egg would have added to the richness of the drink and helped to retain the foam. Wartime rationing forced the fountain operators to drop the eggs from this remarkable soft drink recipe and substitute whole milk for the whipping cream.
Some say that Fox's® U-Bet Chocolate Flavor Syrup is the only chocolate syrup to make egg creams with. But, you'll get just as good results making New York egg creams with the affordable, high-quality chocolate beverage syrups available from the Prairie Moon Company.