NEW YORK EGG CREAM

In fact, it was neither—-not a bit of egg, not a drop of cream.  But it was legendary.  Back in student days, in an old-time New York neighborhood, on a hot July afternoon, it was the drink of choice.  In a corner shop called Gem Spa, shaded by sidewalk canopies, there was usually a line to get one.  The ritual involved an ice tea spoon, a tall Pilsner glass, a glug of chocolate syrup, a short pour of milk, and a long spritz of seltzer from the fountain hose.  A vigorous stir of the spoon and the long cold drink got handed over—35 cents.  No takeaway here—stand on the corner, enjoy the treat, then put the glass back on the counter.  Here’s a slightly fancier version—unstirred until you want it to be.  A nostalgic treat.

• A quick pour of chocolate syrup
• ¼ cup milk
• Top with ice cold seltzer or sparking water
• Dust with a little cocoa powder (optional)

The Kitchen Hive