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.