Cooky Cat

HOW TO MAKE A REAL CHOCOLATE EGG CREAM

First thing to know, there's no egg in an Egg Cream Soda. 

Recipe:

In a tall 12 oz. glass ...

1/4 Cup Whole Milk (approx. 2 inches)

2-3 Tbsp. Chocolate U-Bet (less than an inch)

     No need to measure Syrup carefully ... Eyeball it!

Fresh Seltzer. Make that ... FRESH!

     If the Seltzer isn't fresh, fresh you won't get that quintessential cappo.

Quickly toss a portion of Seltzer into the glass.

    This will create that white foamy head. Careful, not so much to overflow glass.

Add more Seltzer to fill glass.

Using a long spoon place it into the glass under the foam and vigorously stir liquid portion. Careful no to disturb the foam cap.

Optional ... Drinking Straw.

Enjoy.

There's an alternate prep method. Adding the Syrup after the Milk and Seltzer: Here it is on the Fox's U-Bet official page.

Also ... Just learned this: Fox's U-Bet is available Kosher for Passover. The recipe for that variety uses Sugar instead of Corn Syrup. We'll be on the prowl come Passover time for the righteous version.

Nota Bene:

Around Passover Fox's offers a kosher version. Sweetened with sugar, not high-fructose Corn syrup. You'll know it by the seal on the cap.

History: It was originally "Echt Keem", which is Yiddish for 'Pure Sweetness'. Louis Auster, the inventor, was Jewish. Non Jewish customers over the years who didn't know what the word meant called it 'egg cream' because that's what it sounded like.