Egg Creams by Gregory Christiano

"You scream, I scream, we all want an egg cream!" Everyone my age (55) has egg cream memories, especially those people that lived in NYC. Today, however, I rarely, if ever find a candy store that serves the REAL THING. I've combined some recepies that I think, if done right, will create the perfect egg cream.

1 oz vanilla syrup
1 oz Fox's uBet Chocolate syrup
2 to 3 oz. milk (it must be whole milk).
Cold seltzer from a syphon bottle (if you can obtain one of these type of bottles today...do not use club soda..it has to be seltzer.

Above are the ingredients, but it's the procedure that makes all the difference:

First: place the syrups in a glass
Second: Pour the whole milk
Third: add the seltzer. This is where a syphon bottle will do the trick and make the white foam at the top thick and rich because you are pouring the seltzer under pressure.

The amounts are approximate. You can use both mixes of chocolate and vanilla or one or the other. You can experiment.

One thing is important: The foam at the top of the glass (an eight or twelve oz glass) has to turn out WHITE. If you want that fulffy white foam head, don't pour the chocolate syrup in first, because it fraternizes with the whole milk. You have to add the seltzer first otherwise you get a sticky brown head instead. If it's brown its okay, but if you want perfection go for the white head instead.
Good luck.

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Egg Creams
by Gregory Christiano (Age: 63)
copyright 04-17-2003

Age Rating: 7 to 127

Prose-n-Poetry.com

Egg Creams by Gregory Christiano (Age: 63) copyright 04-17-2003 Age Rating: 7 to 127

Egg Creams
by Gregory Christiano (Age: 63)
copyright 04-17-2003

Age Rating: 7 to 127