When I was a little girl, my father would take me to the Posh Nosh restaurant after Karate Class every Thursday. I so looked forward to this night out so I could get a New York Egg Cream and a Hot Pastrami sandwich! So yummy! At the cash register they sold gormet jelly beans and sometimes my father would buy a bag and we would spend the ride home eating the jelly beans and screaming the flavor…. “Coconut! Peanut Butter! Vanilla! Licorise!” I remember one evening as we drove home, a deer ran right in front of our car. Only by the grace of God did we not hit the poor creature. I can still see the deer’s eyes. I have no clue how we escaped hitting it. It was so close and I tell you, we would definitely have died had we hit it. Whenever I see deers on the road, I think of the Posh Nosh and those wonderful egg creams! Here’s a recipe:
Large Glass, or Large Size Coca Cola Glass
Fox’s U-Bet Chocolate Flavor Syrup
Bottled Seltzer Water (if you cannot get a seltzer pressurized cylinder)
A Long Straw
Get a tall, chilled, straight-sided, or Coca Cola 8oz. glass.
Spoon 1 inch of U-bet Chocolate syrup into glass.
Add 1 inch of whole milk over the syrup.
Pour in cold seltzer making a nice foamy head to within 1 inch of the top of the glass. Use the spoon when pouring to prevent direct pouring into the syrup and milk. The foam will turn an egg-white color (hence the name).
Stir vigorously with a long spoon to mix the chocolate and milk into the seltzer oam.
Enjoy the true experience by sipping it slowly with a long straw. Use the straw to stir in between sips. Allow yourself to make sipping noise with the straw as you clean up the foam around the edge of the glass.
Skim or 1% milk won’t foam as well, but can be used in a pinch. Non-homogenized milk is not recommended.
Bottled seltzer water will not pour out of the bottle with enough velocity to foam the milk, so stir vigorously to get the real thick foam.
Do not let Egg Cream sit for a long period of time-5 minutes or more; it will go flat.