Lemon-lime, mango, coffee, and strawberry egg creams.
I went on an egg cream tasting rampage with some friends from the Brooklyn Farmacy. Egg Creams are a classic New York drink, invented somewhere on the Lower East Side (although it’s debatable where). The drink is made from seltzer, milk, and Fox’s U-Bet Chocolate, Vanilla or Strawberry Syrup (made in Brooklyn). It’s best crafted at a soda fountain because the pressurized seltzer gives the drink a creamy, foamy head. It’s sweet and refreshing and great when it’s hot (or chilly and rainy, like the day we had them).
Purists say there’s only one way to make an egg cream, but I’ve got a problem with purists. I believe recipes are meant to change and evolve; so while an egg cream made with Fox’s Syrup is traditional, Ray’s Candy Store in the East Village changed up the old recipe by offering mango, tamarind, lemon-lime, coffee, and strawberry egg creams, to name a few. I liked the strawberry the best, because it reminded me of Frankenberry cereal. I’m classy.
I’ve also made egg creams with the addition of rum or vodka, which was great. And if you keep a careful eye on the Farmacy’s menu, you may one day see nouveau flavored egg creams pop up there, too.
UPDATE: I’ve heard many stories about where the egg cream came from, and how it got its name–what have you heard? What are you memories? Please share in the comment below.