A NYC favorite that has been enjoyed for many years is the New York Egg Cream, a classic beverage consisting of chocolate syrup, milk, and seltzer, probably dating from the late 19th century.
It contains neither eggs nor cream.
The egg cream is almost exclusively a fountain drink; although there have been several attempts to bottle it, none has been wholly successful, as its fresh taste and characteristic head requires mixing of the ingredients just before drinking. The drink can be compared to a traditional ice cream soda, though it contains no ice cream.
If you know how to make one at home, you can enjoy this summer treat anytime, and it's so easy to make!
✺ Get a tall, chilled, straight-sided, or Coca-Cola 8oz. glass.
✺ Spoon 1 inch of U-bet Chocolate Flavor Syrup into the glass.
✺Add 1 inch of whole milk over the syrup.
✺ Pour in cold seltzer (aka soda water) making a nice foamy head to within 1 inch of the top of the glass. Use the spoon when pouring to prevent direct pouring into the syrup and milk.
✺ Stir vigorously with a long spoon to mix the syrup and milk into the seltzer foam.
✺ Really enjoy the true experience by sipping it slowly with a long straw.
✺ Allow yourself to make sipping noise with the straw as you clean up the foam around the edge of the glass.