How To Make Chef Daniel Humm's Chocolate Egg Cream
During the Great Depression vendors cut the most expensive ingredients, eggs and cream, from this classic New York drink. It's stayed that way ever since.
You can count on almost one hand how many places there are left in New York where you can get an egg cream, but once upon a time they were available on nearly every block. One of the staples of the classic soda fountains that became the city's gathering places during Prohibition, the egg cream is a uniquely New York creation whose origins are wildly debated.
Chocolate Egg Cream
Recipe by Daniel Humm and Will Guidara
1 cup sugar
3 ounces Mast Brothers Madagascar chocolate, chopped
6 tablespoons cocoa powder
2 tablespoons cornstarch
In a small saucepan over medium heat, melt together the sugar and chocolate with 1/3 cup of water. In a mixing bowl, whisk together the cocoa powder and cornstarch with 1/3 cup of water. Add to the melted chocolate mixture and bring to a boil. Cook for 2 minutes to cook out the starch. Strain through a chinois and chill over an ice bath. Refrigerate until ready to use. Note: Any leftover chocolate sauce can be stored in the refrigerator for up to 1 week and used to make hot chocolate or chocolate milk.
3/4 cup milk
Pour 3 tablespoons of chocolate sauce into each of four 8-ounce glasses. Top with 3 tablespoons of milk. Add enough seltzer to almost reach the top of the glass. Stir vigorously and drink immediately.