Brooklyn Egg Cream

The Famous Egg creams from New York, so many new yorkers have such memories of them. Dating back to the 19th century to it’s roots in Brooklyn, which is home to its alleged inventor, candy store owner Louis Auster.  An interesting fact about egg creams is they contain neither egg, nor cream, nor ice cream.  Check out this delicious recipe using one of our soda siphons to make.

Brookyn Egg Cream Recipe

1/2 cup cold whole milk*
2 tablespoons chocolate syrup
1/2 cup of carbonated water from soda siphon

* Skim or 1% milk won’t foam as well

**Fox’s U-bet Chocolate Syrup is the famous chocolate syrup used in New York.

Pour milk into a 12 oz. glass. Fill glass with carbonated water from the soda siphon so that the white foam reaches the top of glass. Place spoon in glass. Pour chocolate syrup into glass, taking care to hit the spoon while pouring. Stir drink quickly, mixing the syrup with milk without deflating the foam. Serve immediately.

 

Note: Do not let egg cream sit for longer then 5 min or more; it will go flat.

 

The Wall Street Journal Rates Our Classic Glass Soda Siphon

If you haven’t heard yet The Wall Street Journal has rated our Classic glass Siphon as “Best Taste” among 5 of the top soda siphons available. Even outdoing the San Pellegrino they slipped in as a decoy! WOW! We got a shot at impressing the the most renowned sommelier Aldo Sohm at Le Bernardin in New York city. You can bet we were excited! Making your own seltzer is greener, cheaper and less back breaking than stocking cases of the stuff. Right in time for Christmas,  a great gift for everyone! Buy it Here