Chic's Egg Cream, Made With Coffee, Vanilla, Cinnamon, Allspice, Nutmeg, Ginger, Cloves, & Seltzer <<>> IMG_0985 - Version 2

            An Egg Cream is a famous and delicious drink that was invented in the Jewish neighborhoods of Brooklyn, New York. In the early twentieth century. In those days a tall glass of plain seltzer water was called a "Two Cent Plain." I think an Egg Cream was three cents or a nickel. I don't remember... 
The name  Egg Cream is a misnomer since it has no eggs and no cream. It was originally made in a tall glass, with a little milk, Fox's U-Bet chocolate syrup,  and seltzer added last to make the lasting foam.

I was out of tall glasses so I used a highball glass. I am trying to not have milk to help me lose weight, so I added spices that I know from experience will produce a nice, long lasting foam on the top. 

I started with about an inch (2.5 centimeters) of coffee.

Then I added the Vanilla extract and the ground spices: Cinnamon, Allspice, Nutmeg, Ginger, and Cloves.

I  poured in the seltzer last. Pour it in quickly enough that it makes a rich foam but not too fast so the foam doesn't overflow the glass. It's okay if a little overflows, but then you have to wipe the glass and put it on a coaster. Using cold seltzer in a warm glass adds to the foaming effect.

Remembering back to my childhood, it always overflowed in drugstores and ice cream fountains. (:-)

As you can see, Chic's Egg Cream requires no sweetener and no milk or cream. 

Please use a tall glass, if you have one available. The egg cream lasts much longer!!!

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Taken on: September 20, 2015

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Camera: Apple iPhone 6 Plus, f/2.2, 1/1883 sec, 4.2mm, ISO 32 (more info) (hide info)

Camera:	Apple iPhone 6 Plus
Aperture:	f/2.2
Exposure Time:	0.001 sec (1/1883)
Focal Length:	4.2mm
ISO:	32
Exposure Bias:	0 EV
Flash:	Off, Did not fire
Exposure Program:	Program AE
Exposure Mode:	Auto
Metering Mode:	Multi-segment
White Balance:	Auto
Color Space:	sRGB
Software:	iPhoto 9.5.1
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