June 2008
I'm hard at work on the sequel to CASTING SPELLS (my November release) so this will be quick.
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Want to make an egg cream the way we made them back in Queens when I was a kid? It's easy.
AN AUTHENTIC QUEENS EGG CREAM FROM AN AUTHENTIC QUEENS KID
Ingredients
1 very tall glass
1 very long spoon
U-Bet Chocolate Syrup (Bosco or Hershey's will do in a pinch)
1 bottle of seltzer (cold)
Milk (I've made it with skim but let's be honest, whole milk tastes better)
Pour about an inch and a half to two inches of chocolate syrup into the glass. Add milk to the one-third to one-half point. (This clearly isn't rocket science. You'll discover the proportions that work for you.) Now slowly pour the cold seltzer into the glass, stirring vigorously (kind of a choppy vertical motion) as you do. The head will foam impressively and I know you'll stop before it overflows all over your kitchen counter.
That's it. Enjoy!
Warmly,
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