How to make a New York Egg Cream

The New York Egg Cream is almost exclusively a fountain drink. Although there have been several attempts to bottle it, none have been wholly successful, as its fresh taste and characteristic head requires mixing of the ingredients just before drinking. It has been described as a "poor man's ice cream soda," because it has a similar overall flavor, but is traditionally sold for only a slight premium over an ordinary fountain soda. While it has no eggs or cream, it did get its start in New York, and it's making a comeback all over!


1.Get a tall, chilled, straight-sided, or Coca-Cola 8 oz. glass.

2. Spoon 1 inch of chocolate syrup (ideally U-bet chocolate flavor syrup) into the glass.

3. Add 1 inch of whole milk over the syrup.

4. Pour in cold seltzer (aka soda water) making a nice foamy head to within 1 inch of the top of the glass. Use the spoon when pouring to prevent direct pouring into the syrup and milk.

5. Stir vigorously with a long spoon to mix the syrup and milk into the seltzer foam.

6. Enjoy the true experience by sipping it slowly with a long straw. Use the straw to stir in between sips. Allow yourself to make sipping noise with the straw as you clean up the foam around the edge of the glass. Enjoy!


My husband found this on the website and we tried this a few times and he says it is very good and is comparable to the egg creams he used to get in New York. He was born and raised in NYC many years ago, but he never forgot the egg cream.




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Comments (1)

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