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Chocolate Egg Cream

Reviewed: Jul. 5, 2002
The syrup is always added first in the glass because if you add milk first, you can't tell how much syrup you are adding. This makes portion control impossible in a restaurant. My problem with this receipt is the use of the term "cup". If you put selzer in a cup, then chill it, it becomes flat. Traditionally there is only one acceptable syrup for an egg-cream. That is "U-Bet" syrup. The key to a good egg cream is to have highly carbonated selzer, well-chilled milk and a well mixed combination befgore the selzer is added. The amount of milk here is a bit much. You need a higher selzer to milk ratio for the best egg-cream. There are two parts to adding the selzer. First you add and stir till the mixture bubbles to the top. Then stop. Then add more selzer. The best egg-creams have a froth of chocolate bulles on the top. It is difficult to make a good egg cream without a seltzer bottle. Not impossible, but difficult. You can also make vanilla egg-creams. The best glass for an egg cream is the coca-cola soda-fountain glass with the bell-shaped top.
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