The Egg Cream is a classic New York City drink which contains neither eggs, nor cream of any sort. The soda drink consists of milk, carbonated water, and chocolate or vanilla syrup. What makes the drink special though, is that it only lasts for a few minutes before becoming flat and losing its characteristic foamy head, meaning you can usually only get them at restaurants, bodegas and Jewish delis around the City.
The history of egg cream soda is strangely complex and uncertain; no one knows for sure when. […] The one that is more commonly known belongs to one Louis Auster. This guy owned a candy shop in the Lower East Side and had this recipe shaped up with his own chocolate syrup and was widely popular. According to a 1964 New York Tribune article, “The Egg Cream Mystique”, Auster’s son Emmanuel stated, “We are in business since 1892. We started in at Stanton-Lewis Streets on the lower East Side. About 1900, my father originated egg cream chocolate. We made all our syrups.”
Check out this article for more on the history of the Egg Cream soda.
via Broke Ass Stuart
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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