Mom and Dad’s
When I was researching egg creams, I became interested in their
history, and there’s a great deal of uncertainty and confusion
about it. The best explanations I found were at www.lowcarbluxury.com/eggcream.html
(note: I am absolutely not a proponent of low carb diets.
It’s merely that this site had the most interesting possibilities
I found regarding the origins of this treat). As seems to be the
case with a number of foods, everyone has their own way of making
egg creams, and everyone insists theirs is the best. My egg cream
is somewhat unorthodox, as I use neither the traditional brand of
chocolate syrup nor a siphon bottle for my seltzer water. But the
traditional brand of chocolate syrup, Fox’s U-Bet, isn’t
something I can find locally, so I use what I have. And chilled
seltzer water in a regular bottle or from a can works very well
for me. It’s easy to play with this recipe to adjust the proportions
as you like, but note that all components for an egg cream should
be well-chilled before use. This must be served immediately after
it is completed, of course.
This is named after my parents because they taste-tested it for
me (I don’t like seltzer water). My Mom, who grew up in California,
insists that you have to drink this through a straw, though I’ve
never heard anyone else say that (try one through a straw and one
sipping from the glass; see which you prefer).
Yield: 1 serving
- 1-1/2 to 2 ounces chocolate syrup (see Note)
- 2 to 3 ounces cold milk (whole or reduced-fat)
- Very cold seltzer water
Pour the chocolate syrup into the bottom of a tall, straight-sided
glass of 12 ounce capacity. Pour the milk on top. With a long-handled
spoon, mix the two slightly (you should still see a layer of syrup
on the bottom of the glass).
Holding the glass over the sink, slowly pour very cold seltzer
water in a thin stream into the center of the glass, holding the
seltzer bottle about 12 inches above the top of the glass. The idea
is to have the foam come right up to the top of the glass but not
spill over the rim of it, and I can make at least two of these in
the time it’s taken me to describe the process to you. When
done, you’ll have a pale brown foamy head on top, a darker
middle layer of chocolatey milk, and a dark bottom layer of chocolate
syrup. Beautiful! Serve immediately with (or without) a straw.
Note: If you use the homemade chocolate syrup elsewhere in this
column, use the lesser amount for this drink, and don’t stir
the milk with the chocolate syrup before adding the seltzer water.
Because the homemade chocolate syrup is thinner than the commercial
variety, the milk will partially blend with it when the seltzer
is poured in, which is the desired effect.
© Stephanie Zonis provides the above information
to anyone, but retains copyright on all text. This means that you
may not: distribute the text to others without the express written
permission of Stephanie Zonis; "mirror" or include this
information on your own server or documents without my permission;
modify or re-use the text on this system. You MAY: print copies
of the information for your own personal use; store the files on
your own computer for your personal use only; reference hypertext
documents on this server from your own documents.