Egg Cream

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Vanilla Egg Cream is where it’s at.

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I made my first ever egg cream earlier this evening, and it was good.

Let me ask, when making a vanilla egg cream, does one just substitute vanilla extract for the chocolate syrup, or is there more I need to know?*

*Obviously, that would taste terrible, as there’d be no sweetening agent (it occurred to me just moments after initially posting).

Clearly, vanilla syrup must exist. I’ll probably find it in the coffee aisle.