"Made with whole milk, seltzer, and chocolate syrup, this vintage beverage was a true chocolate lover's dream. Unfortunately, the flourishing soda fountain culture that existed between the 1940s and 1970s saw a sharp decline as bottled sodas started taking over. Though this change in trends spelled disaster for deli staples, you can still scour your local restaurants in search of the once ubiquitous beverage. Alternatively, you can try preparing your own at home."
"The three basic elements of an old-school egg cream may include chocolate syrup, soda water, and milk but there are plenty of modern day variations on this classic diner dessert. For example, if you aren't a chocolate fan, try a vanilla egg cream recipe that swaps out the traditional chocolate for a vanilla-flavored syrup. In addition, you can make a non-dairy version with plant-based milk such as oat"
The egg cream originated in New York around the late 1800s or early 1900s. Its name has unclear origins. Fox's U-Bet chocolate syrup's arrival in 1903 popularized the drink across New York diners. The classic recipe combines whole milk, seltzer, and chocolate syrup. Soda fountain culture flourished from the 1940s to 1970s and then declined as bottled sodas gained dominance. The decline reduced deli soda offerings, but egg creams remain available at some local restaurants. Home recipes and modern variations include vanilla syrup swaps and plant-based milk alternatives.
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