I remember, as a kid, every weekend my dad would take me to the corner store to get an egg cream...thank you for posting this recipe, it brought back fond memories. 😊
I’m so glad you liked it and that it reminded you of your childhood. I did a bit of research on it and it has quite an interesting history. The recipe I used is more of how it was made in the 1970s but the way I prepared it is more how it would have been made pre-great depression.
First off you don't use just any choco syrup. Only u-bets. It hits different and makes the best. Second you never shake with ice to co lure it with water from the ice.you stir it from bottom up like your pulling the syrup from the bottom. It goes syrup then milk then seltzer. You get a nice frothy head then mix. Never shake because it turns the milk to froth. That's the selrzers job. The milk and seltzer should be cold to begin with and when your done it will look like a melted chocolate shake with a foamy head.It literally reminds me of a pale Guinness in looks. It's just a chocolate milk soda. That's the original way to make an egg cream. Unless you want the raw egg and opiates in it then each to their own lol.
As the video indicates, this is how it used to be made before the more modern method you mentioned. So if someone wanted to make it that way, they would be closer to how it was originally made.
@@fortunamajor580 but it's not the way it used to be made. It has only ever been made as @1COMIXMAN stated, only thing that was added after the war was the U-bet syrup. Before that, the drink most likely, but not with certainty evolved from the malted chocolate egg cream which resembles what the video recreated, but it is still not an "Authentic NY egg cream". The video should state "1900s Malted Chocolate Egg Cream"- precursor ( possibly) to the NY Egg Cream.
The recipe is wrong, but I am sure what you made is delicious.( MALTED CHOCOLATE EGG CREAM) Additionally, the New York egg cream was invented anywhere from the late 1880s to early 1900s when the most accepted origin / creation of the egg cream is credited to Louis Auster and he arrived in America in 1890. I will say that yes- the egg cream most likely evolved from having actual eggs and cream in the recipe, and the addition of cracked ice was used. It was never an opiate drink- not enough evidence to prove that. ( unless you have some) Also, malted chocolate egg creams were not a thing until at least the year 1910, so it is possible that the creation of the NY egg cream was just another variation of the "egg cream / chocolate shake " craze, or the NY egg cream possibly predated the malted egg creams. We will probably never know. My bet would be that it started with eggs & cream ( late 1890s-early 1900s) and to lessen costs as well as issues with raw eggs, Louis Auster & competition switched to a "new improved" recipe without the ingredients and the drink became more affordable and even easier to make for the masses by the early 1900s. This does not mean that malted chocolate egg creams stopped being made, they just fell out of fashion. What you recreated was what the drink was before it became a "New York Egg Cream", thus this is not an authentic NY Egg cream, but instead a malted chocolate egg cream.
![[Root Beer Syrup] 150 Year Old Recipe](http://i.ytimg.com/vi/3Gtkvb2yyzo/mqdefault.jpg)
![[Root Beer Syrup] 150 Year Old Recipe](/img/tr.png)
My full article about the New York Egg Cream can be found here: vintageamericancocktails.com/new-york-egg-cream/
I remember, as a kid, every weekend my dad would take me to the corner store to get an egg cream...thank you for posting this recipe, it brought back fond memories. 😊
I’m so glad you liked it and that it reminded you of your childhood. I did a bit of research on it and it has quite an interesting history. The recipe I used is more of how it was made in the 1970s but the way I prepared it is more how it would have been made pre-great depression.
I love this. Would love to get one of these ❤❤❤
Glad you like it! Your approval is appreciated.
Delicious
Thank you!
Another drink I look forward to trying. ❤
It’s really good!
First off you don't use just any choco syrup. Only u-bets. It hits different and makes the best. Second you never shake with ice to co lure it with water from the ice.you stir it from bottom up like your pulling the syrup from the bottom. It goes syrup then milk then seltzer. You get a nice frothy head then mix. Never shake because it turns the milk to froth. That's the selrzers job. The milk and seltzer should be cold to begin with and when your done it will look like a melted chocolate shake with a foamy head.It literally reminds me of a pale Guinness in looks. It's just a chocolate milk soda. That's the original way to make an egg cream. Unless you want the raw egg and opiates in it then each to their own lol.
As the video indicates, this is how it used to be made before the more modern method you mentioned. So if someone wanted to make it that way, they would be closer to how it was originally made.
@@fortunamajor580 but it's not the way it used to be made.
It has only ever been made as @1COMIXMAN stated, only thing that was added after the war was the U-bet syrup.
Before that, the drink most likely, but not with certainty evolved from the malted chocolate egg cream which resembles what the video recreated, but it is still not an "Authentic NY egg cream". The video should state "1900s Malted Chocolate Egg Cream"- precursor ( possibly) to the NY Egg Cream.
Egg and heavy cream for nutritional value, opiates for that little somethin' somethin' in your sipper!
Right! 1800s were some wild time for soda fountains. I don’t think I would have lasted very long back then.
@VintageAmericanCocktails I was surprised to find out cocaine was actually in coke lol I still think they didn't fully remove it though 😂😂
The recipe is wrong, but I am sure what you made is delicious.( MALTED CHOCOLATE EGG CREAM)
Additionally, the New York egg cream was invented anywhere from the late 1880s to early 1900s when the most accepted origin / creation of the egg cream is credited to Louis Auster and he arrived in America in 1890.
I will say that yes- the egg cream most likely evolved from having actual eggs and cream in the recipe, and the addition of cracked ice was used.
It was never an opiate drink- not enough evidence to prove that. ( unless you have some)
Also, malted chocolate egg creams were not a thing until at least the year 1910, so it is possible that the creation of the NY egg cream was just another variation of the "egg cream / chocolate shake " craze, or the NY egg cream possibly predated the malted egg creams. We will probably never know.
My bet would be that it started with eggs & cream ( late 1890s-early 1900s) and to lessen costs as well as issues with raw eggs, Louis Auster & competition switched to a "new improved" recipe without the ingredients and the drink became more affordable and even easier to make for the masses by the early 1900s.
This does not mean that malted chocolate egg creams stopped being made, they just fell out of fashion.
What you recreated was what the drink was before it became a "New York Egg Cream", thus this is not an authentic NY Egg cream, but instead a malted chocolate egg cream.