 |
Egg Cream RecipesYou Will Love These Egg Cream Recipes: They're DeliciousLouis 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 most sodas sold for a penny. Nowadays, they likely cost $3, but with the easy egg cream recipes below, you can make one any time you want. The interesting thing about egg creams is that since World War II they contained neither eggs nor cream. It is 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 were 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 whipping cream. Egg Cream RecipesCopyright © 2004 by Donald R. BellAll rights reserved worldwide. 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. Egg Cream VariationsPurists 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 recipes 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. And some say that Fox's® U-Bet Chocolate Flavor Syrup is the only syrup to use for making egg creams. But, I'll leave that for you to decide. 
You will achieve excellent results using the high-quality chocolate fountain syrups available from
The Prairie Moon Company.
Their chocolate syrups are delicious and surprisingly economical, and I highly recommend them for making egg creams.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! 
Enjoy trying these egg cream recipes. Egg creams are a delicious symbol of happy, bygone days.
TOP of Egg Cream Recipes RETURN to Soft Drink Recipes HOME to Easy Dessert Recipes
|
