Drink recipe of the Month: April
Born of the soda fountain era, the legendary Egg Cream is deceptive, for its flavor and texture depend entirely on the correct preparation. There is no egg in an Egg Cream, but if the ingredients are mixed properly, a foamy, egg-white-like head tops the drink. The invention of the Egg Cream is credited to Louis Auster, a Brooklyn candy shop owner in 1890. Auster’s concoction sold for three cents, and he sold as many as three thousand on a hot summer day. Lines would form down the street and around the corner, and it tarted a tradition of drinking the egg cream while standing — never sitting.
Stam Chocolate Easter Egg Cream
No yolks, just fun. (Get it?)
2 tablespoons chocolate syrup (store-bought, or homemade Stam syrup)
Cold club soda
In a 16-ounce chilled tall glass, stir together the milk and chocolate syrup until combined.
Slowly fill the glass with club soda. Serve immediately.