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Egg Cream (Phosphates) Recipe

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This recipe for Egg Cream (Phosphates), by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp Chocolate Syrup (preferably a thine one. Fox's
U-bet brand is preferred)
1/3 cup Milk
2/3 cup Ice-Cold Charged Seltzer Water

Directions:
Directions:
Put the chocolate syrup in the bottom of a large soda fountain glass. Add the milk and stir, blending (don't worry if a few streaks of unblended chocolate are at bottom of the glass--that's traditional.) Add the seltzer and stir vigorously. Of course the best way to add seltzer is to squirt it in. But it's okay if you
don't have a squirter, so long as the seltzer is very bubbly. A foamy head will rise to the top. Drink immediately. For more tingle and a higher head, use 1/4 cup milk and 3/4 cup of seltzer. For a
richer egg cream, use half milk and half seltzer.

 

 

 

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