Vanilla Bourbon Egg Cream

Vanilla Bourbon Egg Cream

Now, what shall we toast this fine fellow with, to continue this el-egg-ant theme. How about something a bit nostalgic for an older time, the classic Egg Cream. This mysterious concoction, which historically contained neither egg nor cream, is forever tied to New York City, and Brooklyn in particular, where it was a staple of drug store soda parlors everywhere in the early twentieth century. Classically made with milk, soda water, and chocolate syrup (particularly “Fox’s U-Bet”), it was like a fizzy chocolate milk. The defining feature was the foamy head on top, which had to be slurped up quickly before it wilted. One story suggests it was introduced in the 1880’s, modeled after a similar French creation, the chocolat et crème, which may have led to the mistaken identity. More likely is that it was invented, or at least perfected, by a candy store owner in Brooklyn, 1900, named Louis Auster. His bake shop became famous for the drink, and taxi cab drivers from all over the city would bring tourists there for a real “taste of New York”. We will probably never know the true ingredients of that original Egg Cream, because Auster took the secret recipe with him to his grave.

It's eggstremely tasty

If you’ve never had one, you must try a traditional egg cream for yourself. A good formula is to add about ½ inch of cold, whole milk to a soda glass (the fancier the better!). Fill the glass with seltzer or club soda to within an inch of the top and stir with a long spoon. This should create a nice bubbly head of foam on top. Now gently pour about two tablespoons of chocolate syrup down the inside of the glass so it settles at the bottom. Stir gently down low, just enough, so the bottom turns brown and gradually lightens to a white foam top. But of course, let’s do something extra decadent for this special feature. Here’s a recipe for a vanilla egg cream from San Francisco’s Ice Cream Bar that adds both egg and cream to the drink – it’s unheard of! But it’s oh so good. And naturally, I’ve added a little bourbon to this drink, which goes so nicely with the vanilla, as a little extra treat. Just leave it out if you prefer, but definitely treat yourself to one of these variations. You deserve it! Happy Holidays to everyone. Cheers.

An eggceptional pair

Vanilla Bourbon Egg Cream adapted from Ice Cream Bar

1 large egg yolk (pasteurized if preferred)

1 oz bourbon

½ oz heavy cream

2 oz turbinado syrup (1:1 turbinado sugar:water)

2 dashes vanilla extract

Chilled soda water

Shake all ingredient except soda together with ice and strain into a festive tall glass. Add soda on top until foam is over the top. Enjoy!