Saturday, August 15, 2009


In 1890, Brooklyn native Lois Auster invented this sweet treat that was an instant hit at ice cream parlors from Brighton to the Bronx. Many believed that the original recipe might have in fact called for eggs and cream. However, since Word War II not one of those ingredients would ever take a starring role in its creation. One thing all historians can agree on are the Egg Cream’s current ingredients: milk, chocolate syrup and soda water (seltzer to you and me). What has caused the controversy over the years is the actual making of the EC. Some say that the milk and syrup need to mixed together first before adding the seltzer. However, Egg Cream traditionalists will argue that (in order to prevent that watered down chocolate milk look), the syrup needs to be added last. And this is only after milk and soda water combine to create a frothy, foamy white head. Also, for maximum taste it must be quickly consumed without a straw (plastic kills the flavor apparently.) Below are the exact ingredient amounts to help guarantee your Egg Cream experiment will be a sweet success:

- 1/2 cup of milk

- 3 to 4 tablespoonfuls of chocolate syrup

- 3/4 cup or more of soda water

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