I know the ingredients for an old fashioned new york egg cream, but I've had screaming matches with friends about what goes in the glass first. Let's see what you got!
Coffee egg creams rock as well as chocolate--I never really like the vanilla
Ice cold milk is the key to a great egg cream.JK
I always thought that chocolate egg cream was redundant. Any other "flavor" wouldn't be an egg cream.
Growing up in Sunnyside Queens there was an option of a vanilla egg cream. I used to switch back and forth. Always had a couple of pretzel sticks out of the container on the counter also.Three for a dime. ( Circa 1969 ).Regards,JK
Thanks, I didn't think so, but my friend insisted that the milk was last! what a bozo!
So there's no debate here... http://www.foxs-syrups.com/egg_cream....
always, syrup first--fuggedaboudit
choco syrup,iced cold milk -seltzer-
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