For many generations of New Yorkers, the egg cream is an institution. So when Alison Nelson decided to add new flavors—espresso, hazelnut and black-and-white (a layered version made from dark and white chocolate)—to the traditional seltzer, milk and chocolate syrup delight, she led her staff at Chocolate Bar on a tour of West Village diners and delis that were renowned for the dessert drink. "I wanted to make sure they knew how to make egg creams correctly because people have such an emotional attachment to them," says Alison, who grew up drinking the frothy goodness in Rockaway Beach, Queens. "We're introducing this to a whole new generation of New Yorkers. Some people are upset that we played with the recipe, but it's been a success," Alison says of her newfangled takes on the fizzy, creamy comfort drink. The $3 treats are available at Chocolate Bar's West Village store and at their Jersey Shore outpost. "Making them is a craft that comes with practice. The most important thing is to put in the right balance of ingredients. It's organically scientific," Alison says. "In a world where everything is premeasured for you, it's fun to actually take your time to create something."
Chocolate Bar, 19 Eighth Avenue (at W 12th); 212-366-1541 www.workhousepr.com