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The chocolate egg cream is a tasty drink that's been around since the 1920's. Popular in delicatessens throughout New York City, it contains neither egg nor cream. No one is totally certain where the name came from. While the traditional egg cream is made with a high-pressure seltzer siphon bottle, very few of us have these at home... so, you have to improvise to get that beautiful foamy white cap on top of your egg cream. It won't be the perfect deli-style egg cream, but it will come real close (I promise!!). You can also use vanilla syrup, instead of chocolate, for a Manhattan Egg Cream, the process is the same.
Units: US | Metric
Serving Size: 1 (0 g)
Servings Per Recipe: 1