Photo Credit: www.roadfood.com
Though I haven’t lived in
According to The Food Timeline, a website devoted to culinary research, egg creams were born in early-twentieth century
Today, which chocolate syrup you use may depend on regional availability and taste preferences, but according to The Brooklyn Cookbook by Lyn Stallworth and Rod Kennedy Jr ( Knopf, 1994), which The Foodie Timeline quotes, “Fox's U-Bet Chocolate Syrup is a classic. You absolutely cannot make an egg cream without [it].”
And I wouldn’t necessarily disagree. I have my own fond memories of U-Bet: my dad goes to the fridge, retrieves the weighty glass jar, and tips a generous pool of its contents into a waiting drinking vessel. My U-Bet memories revolve more around his "famous" chocolate milk than egg creams, but I certainly made my own share of syrup-soda-milk egg creams, whether he was around or not.
I made one today, in fact, 2010-style. Of course, the only syrup I had in my
I hope my
Have you ever tried a New York egg cream? Chime in below!