Egg Cream
材料
- Chocolate Syrup 2 tblsp
- Milk 6 oz whole
- Soda Water 6 oz
手順
Mix syrup and milk in a fountain glass. Add soda water, serve with a straw.
Egg Creamは、chocolate syrup、whole milk、ソーダ水から作るニューヨークの愛されるノンアルコール飲料で、名前に反して卵もクリームも使いません。素材を勢いよく合わせることで、egg whiteを彷彿とさせる厚くふわふわした泡が生まれます。ニューヨークシティのソーダファウンテン文化のクラシックです。
History & Origins
The Egg Cream originated in New York City's Lower East Side, most likely in the early 20th century, and is strongly associated with Jewish immigrant soda fountain culture in Brooklyn. Candy store owner Louis Auster is often credited with popularizing it, though the exact inventor is disputed. The misleading name is unexplained — theories range from the Yiddish word 'echt' (genuine) to early versions that actually contained egg.
Tasting Notes
Aroma: sweet chocolate syrup and fresh whole milk. Palate: creamy, chocolatey, and mildly sweet with a bright effervescence from the soda water that lightens the body. Finish: clean, milky, and chocolatey with a refreshing carbonated lift.
Pro Tip
Add the chocolate syrup to the milk first and stir, then pour soda water vigorously down the side of the glass to create the signature frothy head — drink immediately before the foam dissipates.
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