Egg Cream
A frothy and refreshing New York soda fountain classic with no egg or cream.
- 2 ozchocolate syrup(preferably Fox's U-Bet)
- 1 ozwhole milk(cold)
- 6 ozseltzer water(very cold)
- 1Add chocolate syrup to the bottom of a tall chilled glass.
- 2Pour in cold whole milk, about one inch high.
- 3Aggressively pour very cold seltzer into the center of the glass.
- 4Immediately stir vigorously at the bottom with a long spoon.
- 5Stop stirring once mixed, leaving the foamy white head intact.
- 6Drink immediately while still fizzy.
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The Egg Cream originated among the Jewish immigrant community of New York City's Lower East Side in the late 19th or early 20th century. The drink, which contains neither eggs nor cream, is made by combining chocolate syrup (traditionally Fox's U-Bet) with cold milk and seltzer water, producing a drink with a frothy white head and chocolate body. The name is disputed: one theory suggests "egg" is a corruption of the Yiddish echt (meaning genuine or authentic), while another suggests the original recipe did include eggs before the combination was simplified. Louis Auster of Brooklyn is often credited as the creator or popularizer. The egg cream became one of the most distinctive New York City drinks of the 20th century, available at every candy store and soda fountain in the city and evoking nostalgic associations with mid-century Jewish-American neighborhood culture.
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