ORIGINAL BRONX EGG CREAM
I grew up drinking this in the Bronx. Once you could get it at almost any corner soda fountain, now it's considered a relic.
Provided by Mirj2338
Categories Shakes
Time 1m
Yield 8 oz, 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix the chocolate syrup and milk together.
- While stirring, add the seltzer and continue stirring.
- For true Bronx authenticity, wipe your mouth with your sleeve afterwards.
NEW YORK EGG CREAM
Steps:
- Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold.
BROOKLYN EGG CREAM
Make and share this Brooklyn Egg Cream recipe from Food.com.
Provided by kedelstein123
Categories Beverages
Time 3m
Yield 1 glass, 1 serving(s)
Number Of Ingredients 3
Steps:
- Fill glass 2/3 full with a very chocolately chocolate milk. Add seltzer to fill.
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- Junior's Cheesecake at Junior's Restaurant. Since 1950 folks have been flocking to Junior's Restaurant for a slice of their famed cheesecake. Choose from over a dozen varieties of cheesecake including devils food, strawberry, apple crumb, or stick with a slice of plain cheesecake.
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- Raid the Fridge... For this you need: Seltzer or plain carbonated water. You may be lucky and have one of those bar drink soda chargers which use the CO2 cartridges and pressurize the dispenser.
- Soda Jerk... If you carbon date people like **Goodhart** who may have actually sat at a soda fountain counter, the term soda jerk refers to the fountain drink operator who had to jerk the handle to dispense the soda/pop.
- Yum! Drink immediately as the foamy head is the most interesting part of the drink. But not too fast or you may need to burp. You should not use a straw to drink this as the "milk moustache" is de rigeur.
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- In a medium bowl, using an electric mixer, beat the butter and confectioners' sugar at low speed until smooth. Beat in the egg and vanilla, then beat in the cocoa powder and salt. Add the flour and beat just until combined. Form the cookie dough into 2 disks, wrap in plastic and refrigerate for about 1 hour, or until firm.
- Preheat the oven to 325°. On a lightly floured board, roll out each disk of chilled cookie dough to a 10 1/2-inch round, a scant 1/4-inch thick. Using a 2 1/2-inch round biscuit cutter, stamp out as many rounds as you can; transfer the rounds to a large rimmed baking sheet. Gather the dough scraps, chill briefly and reroll. (You should have 32 to 34 rounds.) Bake the chocolate cookies for 10 to 12 minutes, until they are just set. Let cool for 10 minutes, then transfer the chocolate cookies to a wire rack to cool completely.
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