Chalav Yisrael Egg Cream 🥚🥛

Can a chalav stam egg cream be bought?

Approximately 1/2 cup cold whole milk*
1 cup bottled seltzer
2 tablespoons chocolate syrup

* Skim or 1% milk will not foam as well.

Instructions:
Pour 1/2 inch of cold milk into a tall soda glass.

Add seltzer or club soda to within 1 inch of the top of the glass; stir vigorously with a long spoon (this will cause it to become white and bubbly with a good head of foam).

Very gently pour 2 tablespoons of chocolate syrup slowly down the inside of the glass; briskly stir with a long spoon only at the bottom of the glass where the chocolate sits. The resulting drink should have a dark brown bottom and a 1-inch high pure white foam top (if you mix it too much, the foam disappears).

NOTE: Drink Immediately! Do not let the prepared Egg Cream sit for a long period of time (5 minutes or more) as it will go flat.

From whatscookingamerica <dot> net

Cholov Yisroel Egg Cream

Ingredients:
1 egg
1 cholov yisroel cream

Combine all ingredients
Adjust proportions to taste

Source: My brain

DY, thank you for reminding me. The egg should be from a chicken.

And it is kosher. OR

No I think I’m right.

Google often makes mistakes.

Meno: Think you’re missing the secret ingredient

If he would post it, it wouldn’t be a secret any more.

I’m from a generation that knows egg cream only as
a thing that was mentioned in a Shmuel Kunda song.

Wikipedia:
Most writing on the egg cream assumes that it originated in New York City and most often that it originated among Eastern European Jewish immigrants. This has led to a variety of claims meant to explain the widely noted paradox that the New York City egg cream is made with neither eggs nor cream.

One theory is that grade “A” milk was used in its creation, leading to the name “a chocolate A cream”, thus sounding like ‘egg’ cream. Stanley Auster, the grandson of the beverage’s alleged inventor, has been quoted as saying that the origins of the name are lost in time. One commonly accepted origin is that “Egg” is a corruption of the German (also found in Yiddish) word echt (“genuine” or “real”) and this was a “good cream”.

Food historian Andrew Smith writes: “During the 1880s, a popular specialty was made with chocolate syrup, cream, and raw eggs mixed into soda water, In poorer neighborhoods, a less expensive version of this treat was created, called the Egg Cream (made without the eggs or cream).”

Darcy S. O’Neil, author of the book Fix the Pumps, a historical look at soda fountains, claims that the “New York Egg Cream” is a variation of the original milkshake served at soda fountains throughout America in the late 19th century.

Around 1885 the milkshake became a popular item at soda fountains. Unlike today’s thick, ice cream-like consistency, the original milkshakes were made with sweet cream (sometimes frozen as “ice cream”), a whole egg, flavored syrup, and soda water. The egg, cream, and syrup were shaken in a cocktail shaker until light and frothy, then poured into a glass where the soda water was added.

“With a nickel, you were rich / You could buy a red-hot knish
Or a chocolate-flavored ice cream cone”

Yes, it was probably “flavored.”

Is that reliable kashrus-wise?

I though we say “ein mashgichin b’Bosco”?

takahmamash, I think I remember finding Bosco syrup in Israel at some point, but it was a bit too grainy for my liking, Could be mistaken, though. It’s been a while. 😀