It’s that time of the year again folks — Passover season approaches, and with that comes the annual stocking of the KFP U-Bet. I’ve ressurected this post from last year so you can get the jump on it early. I’ve sighted the KFP U-Bet in stores at various Passover aisles already, so make sure you buy yourself a bottle or two!
(Originally posted on March 26, 2006)
Those of you who didn’t grow up Jewish in the New York Metropolitan area probably don’t fully appreciate the simple pleasure that is an Egg Cream.
I don’t drink Egg Creams all that often, and the primary reason why I don’t is because in order to do it correctly, you need an ingredient that is only available for a few weeks per year — Kosher For Passover Fox’s U-Bet Chocolate Syrup. Why specifically Kosher for Passover and not the regular Fox’s U-Bet that’s made in Brooklyn year round? Well, like many products which have gone the way of modernized manufacturing methods in the food and beverage industry, regular ‘ol U-Bet is made with High Fructose Corn Syrup. The original Fox’s U-Bet, which was made with refined sugar, is only made during Passover. So stock up, like I did this year. How can you be sure you’re getting the genuine item? Well examine closely:
The main part of the bottle has no distinguishing characteristics. But look at the cap:
U-Bet you can make a real New York Egg Cream? Click on the “Read the rest of this entry” for more.
See? Rabbi Solomon B. Shapiro from Queens says its okay for official Egg Cream consumption. Lets get to work. Assemble your ingredients:
Egg Creams are extremely simple in their construction, but there’s a lot of ways you can go wrong here. First, use real, whole milk, none of that skim or fat-free stuff. You also want a cold bottle of SELTZER, not Perrier, or Pellegrino, or some fizzy Euro acqua minerale. Not club soda, either, because that contains salt. Just plain cold carbonated water. If you’re lucky enough to have a CO2 charged seltzer bottle, even better, but supermarket-bought seltzer is fine, just fine.
Fox’s U-Bet is my preferred chocolate syrup, because it’s the original and its from New York. However, if you are unable to procure actual Kosher For Passover Fox’s U-Bet, go with another Jewish/Kosher brand of chocolate syrup from your supermarkets Passover display, like Gefen, Blooms, Mishpacha, Bosco, or Manischewitz. DEFINITELY NOT HERSHEY or NESTLE QUIK. The key is to get one that is made with actual sugar and not HFCS, hence the Passover aisle. U-Bet itself comes in several flavors besides chocolate during Passover — I happen to be partial to their vanilla for making Vanilla Egg Creams and for Cream Sodas, Vanilla Cokes and for Ice Cream Sodas, but I digress.
Okay, enough ranting. Get yourself a couple of tall 12oz glasses (you’re going to make one for your loved one or your best buddy too, right?) and chill them in the freezer for a few minutes. This is absolutely essential because you don’t want a warm or a room temperature glass to screw up your egg cream. Your seltzer should be cold, as should your bottle of KFP syrup, and obviously your whole milk. Once your glasses are chilled, squeeze about a half an inch (a finger) of syrup into the glass, like so:
Next, pour in about twice as much milk, about an inch:
Then pour in the cold seltzer, about 8 to 10 ounces, until you get a nice head at the top:
Then quickly mix up the syrup from the bottom with a long spoon:
You now have the perfect egg cream. Drink, repeat as necessary.