The old school’s Brooklyn drink, which is creamy, frothy and perfect for summer

I am an original in Brooklyn. I grew up in the district when children still played embroidery ball on the street and most people were too afraid from elsewhere to jump into the subway. Back then I met a lot of friends in Manhattan. But these people missed another Brooklyn original: the egg cream.

During most of my youth I lived around the corner of Tom’s Restaurant (usually called Tom’s Diner) in the Washington Avenue in Prospect Heights. Tom’s is an institution in Brooklyn, which was opened in 1936 when the Dodgers still played on Ebbets Field, only a handful of blocks away. Tom’s is a diner, but it is also a soda fountain and comes from a time when Soda fountain were common. While they always announced their Cherry Lime Rickey as their typical drink, my breakfast order always contained a chocolate cream, another soda fountain classic, which was delivered by the deceased owner. Gus VlahavasWho would fail me without failing the rest of my family.

An egg cream is difficult to describe the uninitiated. It is difficult to make a mixture of milk, Seltzer and chocolate syrup well – and after you have informed the fact that no egg is involved at all. (There are many theories about how it got its name, including the cute, that it is a corruption of Yiddish, but most likely the answer is in older drinks that contain egg.)

But a sip and it is easy to understand: the egg cream is rich, two parts of refreshingly cold and slightly sparkling-and has a typical chocolate taste that squeakes with the weak electrical, metallic cone of the very specific brand of the chocolate syrup: Fox’s U-Bet.

I have never had an egg cream that really tasted when I made other frequent chocolate syrups like Hershey’s. I can’t say safely what exactly the U-Bet taste tastes as it does. Maybe it is one of the flavors, or maybe it is the potassium sorbate that is added as a preservative. Or maybe I only dreamed of a wrong sense memory that has accumulated in so many formative years. However, I think it’s real and I would argue that it is important.

Here is the thing: a chocolate cream is a very, very simple drink, but it’s strange to make it strange precisely. The reason depends on how it was traditionally made in soda fountain by old. There the soda pressure poured milk into a high glass and then shoots a concentrated beam with strongly under pressure Selzer, causing a violent collision to create the milk frothy and ventilated. This would form the typical white foam cap of the drink.

Then the jerk in the chocolate syrup would drizzle in a thin stream, cut a small hole through the white foam cap without damaging it, and quickly turning a spoon under this upper foam layer to mix the chocolate with the lower milk underneath. The result is a drink with a visible gap between the pure white foam cap and the slightly chocolate drink.

It is difficult to do that at home. The casting of Seltzer from a can or a bottle does not create the pressure that is under pressure, which is necessary for the milk, and my experiments with CO2-loaded water from an ISI siphon were disappointing-it is difficult to make this water sufficiently carbonated, no matter how long it puts in the fridge to cool and resolve CO2.

The egg cream -soda solution

The solution for a real egg cream at home is in another method of ventilation drinks: a cocktail shaker. It works like this:

• Add a single ice cube to the Shaker that keeps the liquids cold and the milk while shaking to get better ventilation and better shocking.
• Pour the milk and a small amount of Seltzer and shake them vigorously. The Seltzer becomes flat from shaking, but it introduces the gas to help the milk foam.
• Then take the ice cube, pour the polished milk into your glass, fill the rest of the Seltzer (the real carbon source) and mix the chocolate syrup.

The method works great – almost too well. Sometimes I got so much foam that I had no space for the full drink underneath. (The solution to this is simple: shake a little less and/or skip the entire foam into the glass.)

This is a real Brooklyn eggcry from a Brooklynite that claims the right to call it -made at home without soda gun or vintage -glass -seltzer -Siphon.

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