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Have you heard of an egg cream? It's a classic New York City fountain drink that is famously lacking in eggs and cream.
The ingredients are simple: milk, plain seltzer, and chocolate syrup. As far as that third ingredient is concerned, many consider Fox's U-Bet Original Chocolate Flavor Syrup to be the flavoring of choice—and it is gluten-free!
Recipes for making an egg cream vary. Even Fox's offers more than one set of instructions. On the container, the directions for making a New York Egg Cream are
In A Tall Glass Pour 1/2 Inch of u-bet, 3/4 Inch Of Whole Milk, Add Carbonated Water & Mix Briskly.But the Fox's website offers this variant as the way to make The Original Brooklyn Egg-Cream:
* Take a tall, chilled, straight-sided, 8oz. glassNo matter your approach, what you should end up with should resemble a chocolate milk spritzer with a creamy foam head, or an chocolate ice cream soda without the ice cream (but with a creamy foam head). An egg cream is more substantial than plain seltzer but not as heavy as a chocolate shake, a refreshing thirst-quencher that will connect you with generations of kids (and adults) who bellied up to counters to enjoy this local specialty during the age of the soda fountain.
* Spoon 1 inch of U-bet Chocolate syrup into glass
* Add 1 inch whole milk
* Tilt the glass and spray seltzer (from a pressurized cylinder only) off a spoon, to make a big chocolate head
* Stir, Drink, Enjoy
Here's a clear and simple demonstration of how to fix yourself an egg cream.
And here's video of a guy getting an egg cream at Eisenberg's Sandwich, the classic Madison Square coffee shop famous for its tuna melts—which are, alas, not gluten-free. In the latter part of the video you can see the making of another classic: the lime rickey. But I'm not ready to go into the nearly infinite varieties of that drink now!
And if you need any more proof of how cool egg creams are, here's Lou Reed singing "Egg Cream," complete with mentions of Fox's U-Bet!