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Kahlua Egg Cream
from the kitchen of Sharmagne Leland-St. John
When I was a late teenager, a friend of mine from one of the ad agencies had a client named Jules Berman, the man who was the importer of Kahlua to the United States. Kahlua is a syrupy coffee liqueur, which is generally found in stronger alcoholic beverages such as Black Russians.
On a trip to New York when I was 19, I discovered a soda drink called Chocolate Egg Creams which were sold at a soda fountain downstairs from the Croyden Hotel in Germantown, at the corner of Madison Avenue and East 86th Street. I couldn't wait to get back to L.A. to try substituting Kahlua for the chocolate syrup they used in the soda fountain version.
1 ounce KahluaŽ
8 ounces club soda
2 ounces heavy cream
Into a Tom Collins glass, pour the Kahlua, then the cream. Fill with the soda, add ice cubes and stir. Pop a colourful straw into your drink and enjoy!
Remember to drink responsibly. They seem like soda pop, but are potent. And by the way, there is no egg in an egg cream!
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