Old Fashioned Chocolate Egg Cream Recipes

CLASSIC CHOCOLATE EGG CREAM

Steps:

• Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.

NEW YORK EGG CREAM

Steps:

• Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold.

EGG CREAM

Steps:

• Pour the seltzer into the glass first or it may bubble out of the glass. Pour in milk and stir in chocolate syrup until dissolved.

CLASSIC EGG CREAM

Steps:

• Pour the milk into a freezer-proof container and freeze until the milk begins to freeze a little, 40 minutes to 1 hour. It should not be frozen solid, but have milk ice floating on top and attached to the sides. The colder it is, the better your egg cream will come out.
• Spoon the chocolate syrup into the bottom of a tall 10-ounce glass. Pour in the milk (it should only come about halfway up to leave room for the seltzer). Slide a long spoon into the glass, and then bounce the spoon up and down and stir just slightly to agitate the chocolate syrup at the bottom of the glass. Pour in the seltzer water while continuing the bounce the spoon. This method combines the syrup and seltzer and creates the frothy milk on top. The more you bounce the more bubbles you'll get. This is the old school method, and how those fountain shops got that amazing froth on top. If it's not working for you - abandon ship and use an electric frother or a blender. It will still be delicious!

CHOCOLATE EGG CREAM

Steps:

• Pour milk and chocolate syrup into a glass. Stir until well combined. Slowly add seltzer and watch it foam.

OLD-FASHIONED CHOCOLATE FILLING AND FROSTING

Steps:

• Melt the chocolate and butter together in top of a double boiler.
• Mix the cornstarch with the milk; add slowly to melted chocolate, stirring until thick and smooth.
• Add 1 1/2 cups confectioners' sugar and salt to egg yolks; add to chocolate mixture.
• Continue to cook while while beating until smooth.
• Add vanilla and cool.
• **Usehalf of the mixture to fill or spread between layers of the cake**.
• Use the other half for frosting by adding remaining 2 cups of confectioners' and the cream slowly to the mixture and beat until smooth.