The Brooklyn Egg Cream
I posted some follow-up at SOLO on that 10th Anniversary Thread. In that post, I mentioned the Classic Brooklyn Egg Cream, in my attempts to explain what I meant by "seltzer" (my drink of choice):
Seltzer is seltzer-water, or carbonated water, or soda-water. It's like club soda (without the sodium) or mineral water (without the minerals). I add this explanation because anytime I've traveled out of the NYC area, and I order Seltzer, some waiter or waitress thinks I mean "Alka-Seltzer" or "Bromo-Seltzer" for the tummy. But seltzer is a classic New York drink. You can even make Egg Creams with seltzer. (I'd add another footnote to this footnote, but that's not standard academic practice. Suffice it to say: Egg Creams do not include Eggs or Cream. See here for instructions on how to make a classic New York Egg Cream. Also see here. And yes, we have real seltzer water delivered to our home in Brooklyn.)
All I can say is: If you've never had a Brooklyn Egg Cream, you've never had a refreshing drink! There are all sorts of debates as to how to make it. The ingredients are simple: syrup (chocolate, but some heretics use vanilla), milk, and seltzer. Some add the milk and seltzer first and stir in the chocolate syrup; some add seltzer and chocolate syrup first and stir in the milk.
But this is the recipe I learned, growing up in Brooklyn:
Begin with chocolate syrup; in a tall 8 oz. glass (glass is the only way to go!), add about 3/4 of an inch-to-an inch of syrup; then another inch or so of milk; then add seltzer from a Seltzer Bottle (only resort to a newly-opened can of seltzer if you're desperate).
And there you have it: The Classic Brooklyn Egg Cream, with a nice thick white foam at the top, and a delicious carbonated beverage that will quench your thirst. Great for the "Dog Days" of August.