Chocolate egg cream is a classic soda fountain drink that can still be found on the menu at many diners and delis in the United States. The origins of the fizzy, sweet concoction are up for debate, but one popular belief is that the drink originated in the Eastern European immigrant enclaves of New York City in the late 19th century. The origins of the name are also unknown and especially perplexing since the drink doesn’t contain any eggs or cream. But according to pop culture lore, upon sampling the drink at a candy store in Manhattan’s Lower East Side, the Yiddish actor Boris Thomashefsky compared it to a chocolat et creme – a drink that was popular in France at the time. And since chocolat et crème sounded like chocolate egg cream in the actor’s Yiddish accent, the name stuck.
Whatever it’s origins, you’ll want to try it at least once!
- U-Bet Chocolate Syrup (many Chocolate Egg Cream connoisseurs say that this is the only brand of chocolate syrup that will give you an authentic egg cream flavor)
- Whole Milk
- Pint Glass
In a pint glass or other similarly tall glass, pour in about 2.5 oz (75 mL) of U-Bet Chocolate Syrup (this should fill about 1 1/8” from the bottom of the glass).
Add 5 oz (150 mL) of milk (filling about 2.5″ from the bottom of the glass).
Pour in seltzer to fill the glass and stir vigorously to create a foam top.
Makes one serving.