A New York delicacy, the Egg Cream is a beverage of mystery. For starters, the name is totally misleading, since it doesn't ever contain eggs, and there usually isn't any cream in one either. Nobody knows where the name came from, but there is no shortage of theories. The appearance is enigmatic with a foamy white head, chocolate middle, and sludgy bottom. When made properly, the taste is also rather surprising, similar to an ice cream soda made with melted ice cream and lots of chocolate syrup.

Egg creams can be found all over New York City, especially in the cheaper diners and delicatessans. Outside of New York, they're harder to get. Because of the way they're made, Egg Creams do not preserve well when bottled, so there isn't really any distribution through supermarkets or convenience stores¹. Also, in all honesty the name is rather off-putting to the uninitiated, so it's not a feature of many menus. Still, if you persevere, you may be able to order it at a local Jewish delicatessan. Or you could just make it yourself.

Recipe

1. Fill a glass 3/4 full with seltzer water
2. Add 1-2 oz. of chocolate syrup (preferably Fox's U-Bet).
3. Add a little milk or cream to fill.
4. Stir and enjoy.

History

According to legend, the Egg Cream was invented in 1890 by a Jewish Brooklyn candy store owner named Louis Auster. The drink became extremely popular throughout New York, and Auster was approached by a national ice cream chain for the recipe in 1920. When he refused their low price, an executive of the company called him an anti-semitic slur. Auster angrily decided to take the formula to his grave and all his family members did the same. The only surviving member (his grandson) refuses to reveal the formula, only saying that the recipe involved neither eggs nor cream and that he doesn't know where the name came from either.