Egg cream

The egg cream is a cold New York soda-fountain drink of cold milk, charged soda water and chocolate syrup — classically Fox's U-bet — stirred briskly so the seltzer whips the milk into a thick, frothy white head over a dark chocolate body. Its name is a famous misnomer: the drink contains neither egg nor cream. Born among Yiddish-speaking Jewish immigrants on the Lower East Side and in Brooklyn around the turn of the twentieth century, it is non-alcoholic, caffeine-light, and inseparable from the city's candy stores, luncheonettes and Jewish delis. Drunk fresh and fast before it goes flat, it is one of the great regional American sodas.