Here's an original egg cream recipe for making an authentic New York egg cream beverage and here's the best news: you don't have to leave the comfort of your home to enjoy it. Make one today!
The iconic Egg Cream is a unique soft drink that became famous chiefly in the New York City area in the 1890s. They are still sold in NYC, but they're scarcely found elsewhere. Why? That's a genuine mystery considering how tasty they are.
The called-for ingredients are simple: just whole milk, rich chocolate syrup, and carbonated soda water. However, the secret to making an authentic egg cream lies in how it's prepared. Don't worry, everything is explained below.
These vintage fountain beverages are so good tasting that you would expect every
restaurant in the land to be selling them. They're a delicious symbol of
happy bygone days, and they're totally refreshing. You MUST try them!
© by Don Bell
You will find some minor variations among original egg cream recipes, but you can come pretty close to the authentic taste by following my easy recipe for making a homemade New York egg cream.
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 an egg cream immediately, right from the glass, 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 argue that an original egg cream recipe should call 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 white one. Therefore, you have to add the chocolate syrup very carefully to avoid disturbing the white foam.
Some Egg Cream fans prefer to use the traditional whipping cream instead of milk in their original egg cream recipe saying it results in a smoother, richer-tasting drink, similar to those made from Auster's original soda fountain recipe. And if you don't care about the calories, heavy cream does make it richer tasting.
Others claim that the traditional Fox's® U-Bet Chocolate Flavor Syrup is the ONLY chocolate syrup to make egg creams with. But, most admit that you can get almost as good results making your New York egg creams with any high-quality chocolate beverage syrup.
One thing's for sure, no matter how you choose to make an egg cream, you'll have fun trying this unique soft drink recipe. Come on, you owe it to yourself to try one. They are that good!
Louis Auster of Brooklyn invented the Egg Cream around 1890, and he sold it for just three cents. Remember, three cents in those days was a princely sum to most children when sodas sold for a penny.
Nowadays, they likely cost over $3, but with the original egg cream recipe presented on this page you can make one whenever you want at home.
What's interesting about these beverages is that since World War II they contained neither eggs nor cream. Apparently, the earliest 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 richness to the flavor of the drink and help to retain its foam.
Wartime rationing forced fountain operators to drop the eggs from
this remarkable soft drink recipe and substitute whole milk for the