Back in the '50s, before the advent of the "thick shake" 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'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.

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Clarification of Question by georgio1-ga on 28 Aug 2005 18:07 PDT

This drink could be gotten at any ice cream parlor in the Long Island
New York area. I don't know about other areas of the country.

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Clarification of Question by georgio1-ga on 28 Aug 2005 18:09 PDT

It is not the same as an egg cream, I am quite familiar with those.

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Request for Question Clarification by justaskscott-ga on 28 Aug 2005 18:10 PDT

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'm
originally from the New York area.)

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Request for Question Clarification by justaskscott-ga on 28 Aug 2005 18:11 PDT

Sorry; I was writing my question at the same time you posted your comments.

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Clarification of Question by georgio1-ga on 28 Aug 2005 18:22 PDT

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'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's texture and the bubbles. I
also don'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're from. In Oklahoma, where I grew up,
your drink would probably just have been called a "chocolate soda,"
and would have contained a spritz of seltzer water or club soda in
addition to chocolate syrup and dairy ingredients.

I wonder if your "chocolate frosted" could be similar to the drink
that is called an "egg cream" in New York?

http://www.lowcarbluxury.com/eggcream.html

This post may be helpful:

online post, Bob Pastorio, "Re: Egg Creams" (Mar 16 2000) 
<rec.food.cooking> via Google Groups
http://groups.google.com/group/rec.food.cooking/browse_frm/thread/71c6dc65f772e142/610e35fbca35cb81