Enjoy this trip down memory lane with Karen Carr, who writes at Gevirts, and learn how to make chocolate egg creams!!
If you didn’t grow up in Brooklyn in the 1950s, you may be surprised to hear that chocolate egg creams don’t have any eggs in them! And you may be even more surprised to hear that they don’t have any cream either. Nobody knows for sure why this drink is called a chocolate egg cream – maybe it used to have eggs and cream in it long ago. But chocolate egg creams do have chocolate, and they are good cooling drinks for the summertime, and children can easily make a chocolate egg cream all by themselves.
When I was a kid in upstate New York, you got chocolate egg creams at the soda fountain in Mrs. Andrew’s candy shop, downtown. When after decades Mrs. Andrews finally retired and sold the store to two young guys, we came in and ordered chocolate egg creams, and they didn’t know what one was – we spent the morning explaining just how to do it!
You’ll need chocolate syrup, milk, and seltzer water (not soda water), a tall glass, and a long spoon. Pour the glass half full of milk. Squirt in some chocolate syrup, and stir quickly to mix it well. Slowly add seltzer water until the glass is almost full. Stir gently with a long spoon, so you don’t break all the bubbles and make it go flat.
Don’t try to get your chocolate egg cream to be all the same color. It should be darker on the bottom with a paler foam on the top. Drink it right away! Enjoy!
Participating in Melt In Your Mouth Monday