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Elliot Rothpearl		November 4, 2003
	Egg Creams
Dear Michael, I'm from "da Bronx". The Egg Cream is not so much as what's in it as it how you make it. Please pass this on to your Egg Cream "maven". 10 steps to the perfect Egg Cream 1. In a tall "Egg Cream" glass, (16 to 20 oz. Coke glass will do, but a proper one is 16 oz. round at the the bottom & hexagonal at the top). 2. Put a long spoon in the glass. 3. Pour in 2" of milk 4. Add seltzer while stirring, (A good head or foam is very necessary) 5. Pour in Fox's U-Bet chocolate syrup while continuing to stir until seltzer and milk look like YO-HOO. 6. The result should be a chocolate looking bottom with a white foamy head. (A dollop of chocolate syrup floating on top is the really perfect Egg Cream.) 7. Put straw in glass. 8. Put other end of straw in your mouth. 9. Sip. 10. "A machiah" I've introduced this NYC drink to many Floridians and they think it's the greatest.
Editor-> Yum! I shall follow your recipe to the letter the next time I have a hankering for an egg cream.
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