I have, with the purchase of a soda siphon (who wouldn't want a siphon?), Fox's U-Bet chocolate syrup and sundry other supplies, successfully assembled three and consumed two Brooklyn Egg Creams* over the last two days. (I fed the other one to Tam, who liked it).
Never been to Brooklyn. I was missing a Hoosier treat, Choc-Ola, which was bought up and shut down (locally) in 1985. They made the stuff for another 15 years, but stopped selling it in Indiana. An Egg Cream is an approximation -- in some ways, richer -- but good as they are, it's not the same. (Yoo-hoo's okay in its own right but it ain't even close to the real stuff.)
Lucky for me, Choc-Ola is back! Or at least it was back as of last Spring; they've even got a website. I'm gonna investigate further tomorrow. Maye even drive down for lunch at the cafe where it was rebooted. Watch this space.
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* Which contain neither eggs nor cream. Well, whole milk, but that hardly counts. So why the name? Theories abound but nobody knows for sure.
Used to love Choc-Ola. I've never even had a Yoo-hoo.
ReplyDeleteOne theory is that the "egg" in "egg cream" is from the German/Yiddish echt, which translates as "real" or "genuine." Other theories suggest that since other fountain drinks of the time contained eggs, the inventor wanted to suggest his did as well.
ReplyDeleteI'm confused and thirsty.
ReplyDelete"Tilt the glass and spray seltzer (from a pressurized cylinder only) off a spoon..."
ReplyDeleteHow many people does it take to make this?
Just one. There's a trick to it.
ReplyDelete