Make A GREAT New York Egg Cream [1800s Technique]

Make a great New York Egg Cream using proper 19th-century techniques.

TOOLS USED IN THIS VIDEO

NEW YORK EGG CREAM RECIPE
• 15 mLs (1/2 oz) of Chocolate Syrup
• 150 mLs (5 oz) Milk
• 60 mLs (2 oz) of Soda Water

INSTRUCTIONS:
Combine all ingredients into a cocktail shaker except for the soda water. Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts. Without a strainer, pour the chilled and aerated drink into a glass. Top with soda water.

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#vintageAmericanCocktail
#cocktail
#asmr
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#recipe

[ladyguenevere]

I remember, as a kid, every weekend my dad would take me to the corner store to get an egg cream...thank you for posting this recipe, it brought back fond memories. 😊

[ajice]

I love this. Would love to get one of these ❤❤❤

[debramanners]

Another drink I look forward to trying. ❤

[lindseyshindler]

Egg and heavy cream for nutritional value, opiates for that little somethin' somethin' in your sipper!

[COMIXMAN]

First off you don't use just any choco syrup. Only u-bets. It hits different and makes the best. Second you never shake with ice to co lure it with water from the ice.you stir it from bottom up like your pulling the syrup from the bottom. It goes syrup then milk then seltzer. You get a nice frothy head then mix. Never shake because it turns the milk to froth. That's the selrzers job. The milk and seltzer should be cold to begin with and when your done it will look like a melted chocolate shake with a foamy head.It literally reminds me of a pale Guinness in looks. It's just a chocolate milk soda. That's the original way to make an egg cream. Unless you want the raw egg and opiates in it then each to their own lol.

[WolfPack-zyxm]

The recipe is wrong, but I am sure what you made is delicious.( MALTED CHOCOLATE EGG CREAM)
Additionally, the New York egg cream was invented anywhere from the late 1880s to early 1900s when the most accepted origin / creation of the egg cream is credited to Louis Auster and he arrived in America in 1890.
I will say that yes- the egg cream most likely evolved from having actual eggs and cream in the recipe, and the addition of cracked ice was used.
It was never an opiate drink- not enough evidence to prove that. ( unless you have some)
Also, malted chocolate egg creams were not a thing until at least the year 1910, so it is possible that the creation of the NY egg cream was just another variation of the "egg cream / chocolate shake " craze, or the NY egg cream possibly predated the malted egg creams. We will probably never know.
My bet would be that it started with eggs & cream ( late 1890s-early 1900s) and to lessen costs as well as issues with raw eggs, Louis Auster & competition switched to a "new improved" recipe without the ingredients and the drink became more affordable and even easier to make for the masses by the early 1900s.
This does not mean that malted chocolate egg creams stopped being made, they just fell out of fashion.
What you recreated was what the drink was before it became a "New York Egg Cream", thus this is not an authentic NY Egg cream, but instead a malted chocolate egg cream.