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egg cream

This favorite New York City soda fountain drink has been popular since the 1930s. Egg creams don't contain a speck of egg but are so named because of the froth (resembling beaten egg whites) that crowns the drink. They're made with a mixture of milk and CHOCOLATE SYRUP into which SELTZER WATER is spritzed, causing the mixture to foam enthusiastically.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Comments
MHC1000 
Jul. 26, 2009 5:15 am
You must add the milk first, then syrup, then let the seltzer run off the spoon slowly to get that rich creamy head.
 
 

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