I was looking for my Fox's U-bet chocolate syrup (Kosher for Passover and year-round use) which is the best tasting syrup for making Egg Creams and was unable to find it. Fox's makes other chocolate syrups, but they have corn syrup and high fructose corn syrup in them which doesn't taste as good as the Fox's U-bet Kosher for Passover and year-round use version, which is devoid of high fructose corn syrup and corn syrup.
So, I started searching for another chocolate syrup and found Hollander Dutched Chocolate cafe sauce.
The ingredients are similar to the Fox's U-bet mentioned above, but they are not exactly the same and the Hollander Dutched Chocolate cafe sauce is not Kosher, but that doesn't matter if you don't need Kosher. It has the Dutch cocoa flavor that is so important to a great tasting egg cream.
The Hollander syrup does not have corn syrup or high fructose corn syrup and neither does the Fox's U-Bet chocolate syrup that's Kosher for Passover and year-round use. So I buy which ever one is available to make my egg creams.
For those of you unfamiliar with what an "Egg Cream" is:
It was a drink made in candystores in Brooklyn, New York decades ago.
There are no eggs or cream in the egg cream.
It's milk, Fox's U-bet chocolate syrup and seltzer.
It was called a poor man's ice cream soda, because it tasted like an ice cream soda but without the ice cream.
To make an Egg Cream:
You pour the milk in first, (about an inch or two of milk) then you add the chocolate syrup (to taste) (do not mix the milk and chocolate syrup together yet) then you add the seltzer.
Here's the tricky part, you want the seltzer and milk to mix so you get a white foam head. Then you gently stir the syrup, getting a chocolate body with a white foam head.
The contrast of the bitter white foam head made of seltzer and milk with the sweet chocolate body gives your taste buds a wonderful and unique experience you can't get from any other drink. If your egg cream looks like a Yoo-Hoo you did it wrong. An egg cream must have a white head with a chocolate body.
If you don't get a white mustache drinking the egg cream you ain't drinking it right either.
I highly recommend Hollander Chocolate sauce as a substitute for Fox's U-bet chocolate syrup with corn syrup and with high fructose corn syrup. Yuck.
When you can't get Fox's U-bet (Kosher for Passover and year-round use) chocolate syrup to make your egg creams, I recommend Hollander Ducthed Chocolate sauce. I know it's hard to believe but it's true. The Dutch cocoa flavor makes a difference and you avoid the corn syrup and high fructose corn syrup which you don't need and isn't water soluble.
I love the Hollander Ducthed Chocolate cafe sauce for egg creams and I think you will too!
