-
-
Ad Space
(728 x 90)
Survey
The task: Making the perfect egg cream.
The pro: Gus Vlahavas, owner of Brooklyn soda fountain Tom’s Restaurant (782 Washington Ave at Sterling Pl, Prospect Heights, Brooklyn, 718-636-9738).
Step 1
Select a tall glass—Vlahavas likes a shapely, fluted version for its retro look, but a pint glass works too. Fill up ¼ (about three ounces) with whole milk—the fat content will help the ingredients bind together. The milk and the other liquids should be as cold as possible (the low temperature allows the egg cream to froth more easily).
Step 2
Add an equal amount of chilled seltzer. Rapidly stir with a bar spoon or long teaspoon to blend until frothy.
Step 3
Add the chocolate syrup: Purists prefer Brooklyn’s own Fox’s U-bet. Squeeze the bottle until an inch of syrup settles at the bottom of the glass, and stir to incorporate.
Step 4
Crown the mixture with an additional ounce of seltzer and stir furiously to create a frothy head.
Step 5
Top with whipped cream from a can and drizzle more chocolate syrup for presentation. The result should resemble an especially effervescent chocolate ice-cream soda.
—Zachary Feldman
See previous Ktichen aid
