The Egg Cream
 

Of all the things I miss most about living in NYC, ordering an egg cream with my lunch is at the top. I know, its basically just chocolate milk with bubbles.

Ive tried making them at home and it just isnt the same.

Anyone out there make them at home and have a good result?

Never heard of an egg cream. The only thing that came to mind with the Cadbury Creme Egg.

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Just looked it up, weird! How hard can it be? chocolate milk with seltzer water. But I get it, I read a quick link that talked about how some folks say it can only be made with one particular chocolate syrup, but what seemed to be the most specific (and varied) was the seltzer.

I love seltzer, and I love chocolate milk, but I'd a little iffy on combining the two.

you would think it strange until it hits your mouth. its a subtle thing but a perfect thing and not easy to reproduce without the exact stuff

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i've heard of them..but never knew what it was.

looks good!!

hardest part has been finding the right selzter. ive tried it with club soda but it wasnt the same. you really need that old fashion plain seltzer that was commonplace back in the good old days and can still be had in nyc and maybe other big cities that have a market for it. I see a lot of online recipes saying club soda is ok to use so idk maybe my ratio was off. ill keep trying.

The u-bet syrup can be ordered on amazon so probably a good idea if i just order that and stop messing around

Soda Stream unit?

Right, since you can set the carbonation level.

You need a traditional seltzer bottle with a CO2 cartridge.
Then you need unfiltered tap water with a high mineral content like NYC.
Go to a home brewing supply store and buy minerals to add - specifically calcium and magnesium. Then adjust the ph so that is is slightly alkaline - about 7.2.
And then you have NYC water.
Get the water right and then you can make bagels and pizza dough, just like home. ;)

My son has some battery powered "frother" thing that he makes those with.

ive got the battery powered frother for making my e-cig liquid (shhh dont tell flintstone)

but the egg cream is stirred not frothed

see what i mean....not easy

I might as well set up a saltwater reef tank while im at it :p

I think a good variation would be to use semi frozen Eggnog, with a shot of bourbon.

Never had one. But if I did...I would order it with vanilla instead of chocolate.
I'm just not a chocolate fan.

It's making me anxious for egg nog though!

hahahal...i wish i didnt have a mouthful of tomato,but yea. funny as hell.

HEATHEN!

I remember as a kid liking eggnog (which I'm sure was sans liquer). THen I remember later as a young adult not liking it. A few years back, we came across this recipe and made it and WOW! I could drink a lot of this eggnog!

It includes raw eggs, but you'd never know it, at least, I can't tell.
https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745

Ingredients
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites

Procedure
1 In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

2 Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

3 Whisk the egg whites into the mixture. Chill and serve.

now all i hear in my head is bevis and butthead saying "beat until stiff peaks form, haha ha ha ha ha"

^^^
I'm saving that egg nog recipe.
It's like a meal and a drink all in one!

Luckily I can still Find U-Bet around here. No matter how I try. I can't make em as good as I used to get in Brooklyn luncheonettes.
I thinks it's not having the fresh seltzer.

.

"Burton salts" for making IPA is allegedly almost exactly like Pelligrino. I do 13g salt mix in 2.5 gallons of RO water for my keggerator.