How to Make an Egg Cream
HOLD THE CREAM, AND THE EGGS
An excerpt from page 559 of 1,000 Foods to Eat Before You Die by Mimi Sheraton.
Soda water from a seltzer bottle, Fox’s U-Bet chocolate syrup, and whole milk—these and only these are the ingredients for a real chocolate egg cream, which authentically contains neither eggs nor cream. This New York original was a standard street treat of yore, dispensed through the open fronts of newspaper and magazine stores throughout the city, but also made at home. The explanation as to how the drink got its name is lost to the archives of history, but thankfully the recipe survives intact.
Which comes first: syrup, seltzer, or milk? Ideally, syrup is first in the glass, followed by a little shot of seltzer and a quick stir. Then a trickle of milk, and a vigorous stirring as vibrant shots of soda are blasted in. The result is magically frothy and creamy and cool, reassuringly chocolaty and deceptively thick, with the seltzer’s air bubbles adding an illusion of heft.
Enter below for a chance to win one of three bottles of Fox’s U-Bet chocolate syrup to make egg creams at home!
NO PURCHASE NECESSARY. Open to US residents of the 50 states, age 18 years as of February 3, 2015. Sweepstakes begins at 12:01 a.m. Eastern Time (ET) on 1/26/2015 and ends at 11:59 p.m. ET on 2/3/2015. For official rules, click here. Void where prohibited.
Simple Recipe for Egg Creams
- In a tall glass, pour ½ inch of U-Bet chocolate syrup.
- Add a shot of carbonated water and mix briskly.
- Add ¾ inch of whole milk.
- Add blasts of carbonated water and stir vigorously.
- Enjoy!
1,000 Foods to Eat Before You Die
by Mimi Sheraton
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food.
1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed.
GET THE BOOK: Amazon | B&N | ebooks.com | Google Play | iBooks | Kobo
