A Nice Cuppa

When is the last time you even heard of a chocolate egg cream?  First they have a disclaimer “Look Ma, no eggs and no cream,” so just what is it that is so quintessentially New York about a classic egg cream? Is it the old time seltzer bottles which are now museum artifacts? Or is it the old black and white movies where lovers are sippin’ sodas and tellin’ lies? Once upon a time during a visit back in 1975, they actually had seltzer on tap for free. You could just whoosh right up to the wall-ensconced taps, lean your glass up against the release tab and get super bubbly fresh seltzer. So club soda or seltzer seems ultra New York historically.

So what is an egg cream? It is a terrific summer dream drink and nothing is cooler. It’s basically always Foxes U-Bet Chocolate syrup, fresh creamy milk and seltzer. There is an elite group of egg cream architects, dedicated to its arts and connoisseurship. I was actually intimidated in my early 20’s! I snuck into a dark corner with my long double bulge chilled 16oz glass with my secret recipe. Often I hung my head in defeat as the perfect near capuchine white bubbly hood was smeared with flat disarray or lost its pristine two tone perfection. Practice like a luncheonette counter duelist preparing for a throwdown eventually gave way to confidence.

The trick does seem to be in how you stir and pour fantastically cold seltzer simultaneously. Once you have mastered these initiation tricks and hazings, you are in store for one of the most refreshing devilish treats. Gives me the same feeling as having a chocolate sundae, yet without the guilt. It’s light, opulent and thirst quenching.

Here is a basic recipe here and please check out the soda scientist Ron Casolotti’s devotion here. Soon enough, you can easily by sippin’ soda and tellin’ tall tales all Summer too. Any egg cream veterans from the Croyden Bar? Feel free to drop us some tips!

Basic Egg Cream recipe:

Approximately 1/2 cup cold whole milk*
1 cup bottled seltzer
2 tablespoons chocolate syrup**

* Skim or 1% milk won’t foam as well

** Fox’s U-Bet Chocolate Syrup is used in New York.

Pour 1/2 inch of cold milk into a tall soda glass. Add seltzer or club soda to within 1 inch of 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).

Very gently pour 2 tablespoons of 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).

NOTE: Do not let Egg Cream sit for a long period of time - 5 minutes or more; it will go flat.

Makes 1 servings.

Historical trivia on the milky moka bubbles here

Any Egg Cream stories or photos? Please feel free to share!