The Egg Cream

It's almost Passover, so I used Google Maps to try and locate the area of the city with the most synagogues right nearby, figuring that picking the grocery store in the middle of them would give me the best Passover selection in the city. This turned out to be a Jewel-Osco at 3531 N Broadway. The reason this is going in the drinks category is that they are selling Fox's u-bet Original Chocolate Flavor Syrup (so the bottle says). It's even Kosher for Passover, so it's likely the old recipe that will be the most familiar to those on the list. It is obviously the principle ingredient in the egg cream, so I thought I'd share with you that it's in town and available.

I've never seen this at Jewel, tho I think they used to carry it at Evergreen (sadly long gone). Thanks for the tip, I'll get some tomorrow!

By the way...any idea how to get an egg cream to come out right without a a pressurized seltzer bottle?...Can this be done??

kuhdo wrote: By the way...any idea how to get an egg cream to come out right without a a pressurized seltzer bottle?...Can this be done??

Stir with gusto!

stevez wrote:

kuhdo wrote: By the way...any idea how to get an egg cream to come out right without a a pressurized seltzer bottle?...Can this be done??

Stir with gusto!

Yes,but the thing goes flat if you get too enthusiastic with this. I have to say, I've never really been able to achieve an outstanding result without a "spritzer", and these are very hard to find. Does anybody sell these anymore?

You could buy a soda siphon.

As for the grocery store with the best selection of Passover products, that would be Hungarian Kosher Foods in Skokie. Next best is likely the kosher Highland Park Jewel.

The Jewel on Howard in Evanston is also kosher.

2485 W. Howard
Evanston, IL 60202
Tel: 847-328-9791

We make egg creams at our deli. Here's one I made recently:



We used canned seltzer/sparkling water. It only works for a fresh can. Here's what I do.

* Fill chilled glass about 1/4 to 1/3 full with milk.
* Pour seltzer from can held about six inches above into glass until head is about 1/4 inch from the top
* Squirt chocolate syrup (we used Dagoba, which is actual chocolate, unlike U-Bet, which frankly, sucks; though if you're looking for it, I've even seen it at Wal-Mart around here) into glass, probably about 3 or 4 tablespoons worth, but it doesn't have to be exact; do it by feel
* Insert a spoon to the bottom of the glass and make rapid, short up and down movements. This is the key. You don't want to stir. Move the spoon around the bottom of the glass while you do this. The more you stir, the less head you'll have on your egg cream.

muddpuddle wrote:Fox's u-bet Original Chocolate Flavor Syrup

I've gotten this at Fox and Obel before, also.

Fox's has a product locator on their website

Dagoba's products are kosher, but I couldn't find mention of the syrup being kosher for passover. U-Bet has kosher for passover syrup.