From Wikipedia, the free encyclopedia.
An egg cream is a classic New York City concoction probably dating from the late 19th century. Puzzlingly, it does not contain eggs, and the origin of the name is a matter of debate.
According to the web site of the makers of Fox's U-bet Chocolate syrup, the recipie for "the original Brooklyn Egg-Cream" is:
- Take a tall, chilled, straight-sided, 8oz. glass
- Spoon 1 inch of U-bet Chocolate syrup into glass
- Add 1 inch whole milk
- Tilt the glass and spray seltzer (from a pressurized cylinder only) off a spoon, to make a big chocolate head
- Stir, Drink, Enjoy
"When I was a young man - no bigger than this
A chocolate egg cream was not to be missed
Some U-Bet's Chocolate Syrup, seltzer water mixed with milk
Stir it up into a heady fro - tasted just like silk
You scream, I steam, We all want Egg Cream"
