Perfect Summer Treat: The Egg Cream

It's hot. It's sticky. You need a cool, refreshing drink, and a non-alcoholic one because it's the middle of your work day. Gothamist suggests a chocolate egg cream, as its fizz will perk you up and its sweetness (but not too sweet) will satisfy your sweet tooth. Many swear by Brooklyn's Fox's U-Bet syrup, and the Fox's recipe says to spoon in the U-Bet syrup before adding the milk. But this might be blashphemous, as Chowhound's Jim recommends that you put the U-Bet in after the milk (almost freezing) and seltzer (siphon bottles only!) in order to avoid getting "sticky brown head instead of a fluffy white one."

A recommended place for egg creams is Eisenberg's. And is Fox's U-Bet Syrup still sold at Junior's? We 're pretty sure it's sold in the Kosher section of Fairway (check out other kosher groceries), but you can also order it over Amazon. Two years ago, someone wrote an ode to an egg cream in the Times' Metropolitan Diary. And NYC Visit explains why it's called an egg cream.

And New York magazine lists the best iced coffee in the city - we second the Vietnamese iced coffee (number 4).

Contact the author of this article or email tips@gothamist.com with further questions, comments or tips.

By Jen Chung in News on June 19, 2006 2:30 PM

Comments [rss]

pokey

How can you even discuss egg creams without talking about the best purveyor of egg creams in the city - Sammy's Roumanian Steakhouse on Chrystie St. and Delancey. They pour everything about four feet over the glass so the splash zone extends right up to the edge of the table.

Tim N.

Umm, sorry to correct ALL of you, but the proper egg cream (milk, syrup, seltzer in THAT order) is a Bronx confection. Anything else is an other-boro perversion.

smitty

iced coffee with condensed milk at thai son!

xnxox

as far as the best iced coffee goes, try caffe capri on graham ave. in williamsburg. mmmmm-MMM!

Toby

I love the instructions on the U-Bet bottle for how to make an egg cream:

Pour 1/2 inch of U-bet Syrup into a tall glass. Add 3/4 inch of whole milk. Fill with carbonated water. Mix briskly.

It isn't every day that you use rulers in the kitchen like that, and it would be helpful to know the type of glass other than "tall" - since specifics are always good!