I’ve loved egg creams ever since I was a little girl. My father might not have ever taken me to synagogue, but he did teach me to appreciate a chewy bagel, a well-made blintz, and a good deli.
Sidenote – I actually did attend synagogue on my own for years. My best friend was the rabbi’s daughter which meant I sat in the “important” seats reserved for the rabbi’s family. I loved every minute of the services but never did learn any of the prayers and had to mouth “watermelon, cantaloupe, watermelon, cantaloupe…” whenever it was time to sing!
Anyway. When I was a little girl, my family went to dinner at Parkway Deli every single time we visited my aunt and uncle in DC. The Deli had a front room stocked with desserts, a vending machine out front shaped like a giant chicken that clucked as it gave you your prize, and a pickle bar with the best bread and butter pickles I’ve ever eaten. Also, the Deli sold me my first (and 2nd, and 3rd, and 4th…) egg cream. It was love at first fizzy sip.
When I put “eat an egg cream” on my birthday list I didn’t think it would be much to accomplish. But after much Googling and asking around, I have determined that I will not be purchasing an egg cream anywhere near Buffalo. The next time I head into the city it’ll be one of the first things I get, but for now I have to make it happen on my own.
Coconut Egg Creams, serves 2
- 1 cup seltzer water
- 1 cup light coconut milk
- 1/4 cup chocolate syrup (u-bet if you can get it!)
- Divide the seltzer evenly between two glasses.
- Stir chocolate syrup into coconut milk. Pour chocolate coconut milk into seltzer.
Easy enough, and a check on my goal, but nowhere near as good as the real thing! The coconut was just too thick. I’m glad I tried, but I will be eagerly awaiting my next trip to the Deli.
Have you ever had an egg cream?