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Egg Cream or Neither

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A egg cream is actually composed of 2 tablespoons chocolate syrup, 6 ounces of whole milk, and 6 ounces of seltzer water. In the 1920s eggs and heavy cream were a lot harder to come by in the drink's native New York City. Wherever there is egg cream there is a heated debate over its taste due to preparation. It's usually never as good as the East Side Original.
Proper prep lies in the stirring. Stirring with a long spoon remaining at the bottom of a tall glass will properly blend the ingredients and keep the foam white in contrast to the chocolate-colored liquid.

 

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