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Back in the %26#39;50s, before the advent of the %26quot;thick shake%26quot; there were
soda fountain drinks that you could actually drink, not eat with a
spoon. These included ice cream sodas, milk shakes, malteds, frosteds,
and malted frosteds. My favorite was the chocolate frosted. It was
different than a chocolate shake. It was smoother and had a lot of
small bubbles on the surface. Don%26#39;t tell me that the difference was
that it had ice cream in it, because so did a shake.I have heard that
it may have had some seltzer in it in addition to the milk, but that
is not from any reliable source. My question is - please tell me how
to make this old time drink.
This drink could be gotten at any ice cream parlor in the Long Island
New York area. I don%26#39;t know about other areas of the country.
It is not the same as an egg cream, I am quite familiar with those.
In order to help us in determining what a chocolate frosted is, could
you let us know where you had this drink (the town and/or the
establishment)?
Incidentally, my first thought was of an egg cream as well. (I%26#39;m
originally from the New York area.)
Sorry; I was writing my question at the same time you posted your comments.
Just a little more information to help if I can. It was very similar
to a chocolate shake, in that I know that there was chocolate syrup,
milk, and ice cream the same as a shake, and the malted version (which
I didn%26#39;t like) had malt powder. It was mixed under the standard mixer
in the metal cup just like a shake and poured into your glass, and you
got what was left in the metal cup also. There must have been some
additional ingredient that gave it it%26#39;s texture and the bubbles. I
also don%26#39;t know if the proportions of the ingredients were different
than a standard shake.
Terminology varies from place to place, so it would probably be
helpful if we knew where you%26#39;re from. In Oklahoma, where I grew up,
your drink would probably just have been called a %26quot;chocolate soda,%26quot;
and would have contained a spritz of seltzer water or club soda in
addition to chocolate syrup and dairy ingredients.
I wonder if your %26quot;chocolate frosted%26quot; could be similar to the drink
that is called an %26quot;egg cream%26quot; in New York?
http://www.lowcarbluxury.com/eggcream.html
This post may be helpful:
online post, Bob Pastorio, %26quot;Re: Egg Creams%26quot; (Mar 16 2000)
%26lt;rec.food.cooking%26gt; via Google Groups
http://groups.google.com/group/rec.food.cooking/browse_frm/thread/71c6dc65f772e142/610e35fbca35cb81
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