Woody Allen is in San Francisco. To celebrate his arrival I thought we could all take a break and make some egg creams for an afternoon/early evening beverage.
Woody Allen loves syrup, can’t you tell by this photo? Thus, he must love egg creams. For both Woody Allen and egg creams are quintessentially New York.
Forge on for the recipe:
This is what an egg cream looks like:
Photo taken from Bon Appetit.
It’s nothing like a Cream Egg. Harriet M. Welsch from Harriet the Spy was a fan of this beverage. I had my first egg cream in 2009 at Eisenberg’s Sandwich Shop in New York. I thought it was just okay. The name sounds more appetizing than the beverage itself. Honestly, I rather have a milkshake. But I am not going to provide a recipe for a milkshake because that’s pretty self explanatory. It’s just ice cream and milk and chocolate syrup or whatever flavor you want. But an egg cream, the ingredients are simple, yet they confuse people. They think, oh, hey wait, there are no eggs, this isn’t right! But guess what? It is right. Don’t be misled by titles. Egg creams are best enjoyed with a pastrami sandwich on rye. If you order a pastrami sandwich on white bread with mayo this is a mistake and Woody Allen will roll his eyes at you. Don’t make this mistake.
Adapted from The Food Network.
- 1 to 2 ounces chocolate syrup
- 4 ounces milk
- Splash seltzer
Place chocolate syrup into tall glass. Add milk and stir. Add seltzer and stir. Pour into a glass. Drink. From a straw.