Egg Cream Anyone

How I miss the treats from the old fashioned soda shops! I just discovered a new twist for making an egg cream. One day at the market, instead of picking up rice milk, I must have reached over a bit too far and grabbed organic soymilk instead. I don’t like soymilk — in fact I hate it. Since I didn’t want to throw it out, I used it. I discovered that the vanilla flavored soymilk was great for making wheat-free pancakes. Craving chocolate milk, I poured the soymilk in a plastic bottle, added chocolate, and decided to add a bit of seltzer. I shook the bottle to see if I could create the foam on top. What a kick! It tasted a lot like an old fashioned egg cream!