This favorite New York City soda fountain drink has been popular since the 1880s. Egg creams don’t contain a speck of egg but are so named because of the froth (resembling beaten egg whites) that crowns the drink. They’re made with a mixture of milk and Chocolate or Vanilla syrup into which Seltzer Water is spritzed, causing the mixture to foam enthusiastically as it is stirred to blend the ingredients.

If ordering in an eatery outside of New York City, ask if their recipe calls for eggs. If they say ‘yes’, skip it and order something else as many erroneously make this with egg, producing a high caloric, disgusting beverage.

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