How to Make an Egg Cream, Brooklyn Style.

Last month, I talked about Brooklyn's best cheesecake, from Junior's. Well, they also have a pretty good egg cream.  An egg cream is made with chocolate syrup, milk and topped off with seltzer.  They say egg creams were invented in Brooklyn, although I have no idea why they call it an egg cream since there are no eggs in the drink.  I was at the supermarket and saw that they had U-bet chocolate syrup.  I was pretty excited about it, because U-bet is the chocolate syrup they use at Junior's and the syrup is made locally in Brooklyn!  I love supporting local businesses, so when I saw it at the supermarket, I had to get a bottle.

I had bought this pint jar from Junior's, written on it are the how-to directions on making a chocolate egg cream.  This glass gives you an outline on how much syrup to pour, how much milk and how much seltzer.  Update (if you can't see the glass well): The ratio is about 1 inch of syrup, 1 3/4 inch of milk, and the rest seltzer.  I've made this a couple of times, and my hubby came up with the idea of mixing the milk and syrup together first and then pour in the seltzer and stir a tiny bit.  That seemed to work the best.

Mix it up with a spoon and you get a chocolate frothy drink.  Just like how I remember it as a kid!  Delicious.