Tuesday, April 19, 2016

Egg Cream

We went out to lunch today with Jo Ann and Jerry to Gruby's NY Deli on Hilton Head Island.
I had an egg cream, the first I've had in years.  In doing some research about it I came upon this recipe  that I'll have to try when I go home.  I knew the ingredients but I wasn't aware of the actual order of creating it.

New York Egg Cream Recipe:
This recipe was shared with me by Bonni Lee Brown, who lives in Bradenton, Florida. Bonni writes, "My Dad made egg creams all the time at his old-fashioned drug store and luncheonette, called Joe Fordham Pharmacy, that was at Kings Highway and East 5th Street in Brooklyn. Egg creams were traditionally made in a small Coca-Coca glass. Two cents plain was both the cost and the name of a plain glass of seltzer. When Dad heard that my mother had given birth to me, around 11:00 a.m., he proudly offered free egg creams to everyone to celebrate!" - Bonni Lee Brown (2008)
Recipe Type: BeverageChocolate
Cuisine: Mid-Atlantic
Yields: 1 serving
Prep time: 5 min

Approximately 1/2 cup cold whole milk*
1 cup bottled seltzer
2 tablespoons chocolate syrup
* Skim or 1% milk won't foam as well.

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: Drink Immediately! Do not let the prepared Egg Cream sit for a long period of time (5 minutes or more) as it will go flat.

Makes 1 serving.