Poppy spent years as a kid helping out in his parents luncheonette in Brooklyn.   In addition he  owned

a candy store-luncheonette in the Bronx in the 1950’s.   This is how he perfected  the art of making the best authentic New York egg creams.

 

All ingredients must be iced cold for best results

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First fill a glass one  half full with iced cold whole milk.

Add Fox’s U-Bet chocolate syrup (about a half inch on bottom of glass).

This is the most important step and the most important ingredient.

You need to use real syphon seltzer.  Tip the glass slightly and fill almost to the top  with seltzer. Then stir quickly with a spoon. There should be a creamy head on the egg cream-hence the name.