Tomorrow is The Artist’s birthday and in his honor I am featuring one of his favorite treats since childhood. A California boy, I don’t know how he first discovered this classic East Coast beverage, but he still loves them and orders them whenever he sees them on a menu.
Most theories about the beginning of this creation agree that it started in Brooklyn, across the river from New York City in the late 1800’s. It seems likely that it was copied from a French drink and brought to this country. The French version likely had eggs and cream but it was modified for the economy and ingredients in the new country. No one is certain how it got its name but everyone agrees that it is the perfect after school snack or a cooling beverage on hot summer days.
Comprised of just three ingredients, it doesn’t get much easier than this. Because there are so few ingredients, each one shines so make sure you use the best quality you can afford. It is worth a higher price for a special indulgence. You want to use club soda or soda water in this recipe. Don’t make a mistake and use tonic water instead!
While I make mine in a blender, you can just combine the ingredients in a tall glass and mix them with a long handled spoon. This will give you more of a traditional consistency. I like the speed of mixing them in the blender, but either way works beautifully.
This is actually very similar to a drink I used to enjoy at the end of an evening of dancing with my girlfriends, called a Smith and Kearns. It is a blending of cream, Kahlua and a splash of soda. It was the perfect way to finish off the fun. If you like egg creams but want a more adult version, give this one a try.
I like to top egg creams off with a dollop of whipped cream, but you can leave that off if you prefer a more traditional drink. A sprinkling of cocoa powder, chocolate shavings or a maraschino cherry will definitely make a child’s eye sparkle with anticipation.
These days The Artist would probably rather have a good single malt scotch served neat if given the choice. But when it is pushing 100 degrees and you can barely draw a breath, there is nothing better than a good old-fashioned Brooklyn Egg Cream!
Have a wonderful Chocolate Monday and spectacular week!
Brooklyn Egg Cream
Yield: 2 servings
1/3 cup chocolate syrup
12 oz whole milk
12 oz soda water
Lightly sweetened whipped cream, optional
Place chocolate syrup and milk in a blender. Pulse until completely blended. Transfer to two tall, chilled glasses. Add half of soda water to each glass. Top with a dollop of whipped cream if desired. Serve immediately with a straw.
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