Brooklyn Egg Cream Food

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ORIGINAL BRONX EGG CREAM



Original Bronx Egg Cream image

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

2 tablespoons chocolate syrup (Ubet or Bosco to be authentic)
5 ounces milk
3 ounces seltzer water

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



New York Egg Cream image

Provided by Ina Garten

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 3

Fox's U-Bet chocolate flavor syrup
Cold whole milk or half-and-half
Ice-cold club soda or seltzer water

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



Brooklyn Egg Cream image

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

1 cup milk
chocolate syrup
seltzer water or other fizzy water

Steps:

  • Fill glass 2/3 full with a very chocolately chocolate milk. Add seltzer to fill.

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From countryliving.com
5/5 (1)
Author Redradio
Cuisine American
Category Birthday, Feed a Crowd, Dessert
  • Pour the milk into an egg cream glass and add seltzer until froth comes up to the top of the glass.
  • Pour the syrup into the center of the glass and then gently push the back of a spoon into the center of the drink.
  • Rock the spoon back and forth, keeping most of the action at the bottom of the glass, to incorporate the syrup without wrecking the froth.


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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.
  • Egg Cream at The Brooklyn Farmacy. Did you know there aren't any eggs in an egg cream? The classic drink contains seltzer, milk, and chocolate syrup. For decades Brooklyn was known for its classic egg cream, which you could find at the local soda fountain or pharmacy.
  • Square Slice at L & B Spumoni Gardens. For years folks have been trekking to this beloved Bensonhurst pizzeria for a square slice. The restaurant evokes feelings of authentic Brooklyn, and locals hang out on the red picnic benches chatting as they devour some of the best pizza in Brooklyn.


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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.
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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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