Chocolate Egg Creams

I continue to gain weight with my chocolate egg-cream addiction, which deserves a special community on medhelp.

Chocolate egg-creams do not have egg in them. Decades ago, when I worked in a genuine soda fountain I learned how to make them.

The best ones are made from U-bet brand chocolate syrup.

The key to a good chocolate egg-cream is to use ice-cold milk and very cold high quality seltzer.

An egg cream consists of syrup, milk and seltzer, in proportions that provoke street fights amongst the cognescenti.

You can use chocolate syrup, vanilla syrup, strawberry syrup or maple syrup. I like the chocolate ones best.

Traditionally they were served in tall clear soda glasses with a bell-mouth.

(1) Add the syrup first. When I worked in the soda fountain the owner told me this is the only way to measure the amount put in. If you add it after the milk you have no way of knowing. And he wanted them made exactly the same way every time. We used to use an inch of syrup.

(2) Then the super-cold milk was added, up to a half glass. And stirred.

(3) Finally the cold seltzer was added, up to a half inch of the top, stirred, then the bubbles would settle. Then more seltzer was added. And a straw.

We did it a little different because the soda fountain had a squirt option that would propell high speed seltzer against a teaspoon to make a frothy heading. Remember - cold milk.

[margypops]

This soundes too good not to try as a treat ..it has an oldfashioned feel ..I adore your descriptions .