The PERFECT New York Egg Cream
- The PERFECT New York Egg Cream
Occasionally, I write a column and am completely
baffled by my reader's responses. I'd guess that
each of my columns results in a minimum of two or
three dozen serious relies or commentaries. Ten
percent of my columns will result in over 100
email letters. On rare occasion, one percent of
my columns will result in over 1,000 responses.
I can never predict what chord a column will strike,
but last week's "Three Cups of Tea column took
me completely by surprise. See:
Towards the end of that column, I mentioned that my
daughter Lizzy enjoyed authentic New York egg creams.
Nearly 200 readers requested the recipe, which once
again proves to me that the way to a reader's heart
is often through his or her stomach. In any event,
the recipe for a PERFECT New York egg cream is as
easy as making the perfect syrup, which is as easy
1/4 cup Chocolate Syrup (made from soymilk, cocoa
1 cup unsweetened homemade soy milk
1 cup club soda
To make the perfect chocolate syrup, mix ONE part soymilk
with TWO parts cocoa powder and THREE parts sugar. (For
those who must be politically correct, we recommend
cocoa powder produced anywhere but the Ivory Coast.
Unlike Hershey's and Nestles, slavery cannot and should
neither be tolerated nor supported. For sweetener we
prefer dehydrated sugar cane juice.)
Add 1/4 cup syrup to one cup soymilk and stir until syrup
blends into the milk.
Add one cup club soda, stir and enjoy!
Do not use commercial soymilk. Something is lost
in the translation. If you do not have a soymilk
making appliance and cannot make your own, purchase
unsweetened soymilk from your local Asian market.