Egg Cream
The Egg Cream is a classic New York City beverage that combines milk, seltzer, and chocolate syrup, creating a creamy, effervescent treat without any actual egg or cream. This delightful concoction offers a rich chocolate flavor with a light, frothy texture, making it a nostalgic favorite for many. Traditionally served cold, the Egg Cream is a unique blend of simple ingredients that delivers a refreshing and satisfying experience.
Ingredients
- 2 tblspChocolate syrup
- 6 oz wholeMilk
- 6 ozSoda water
Pairs Well With
- Chocolate cake
- Vanilla wafers
- Cookies and cream desserts
- Fruit pastries
- Cheese Danish
- Cinnamon rolls
Preparation
Mix syrup and milk in a fountain glass. Add soda water, serve with a straw.
Best Enjoyed
Pro Tips
Use real chocolate syrup or Fox's U-Bet syrup for authentic flavor
the order of ingredients matters - add syrup first, then milk, then seltzer in quick succession
use a long spoon to mix quickly and create the signature foam head
serve immediately in a tall glass while still fizzy
History & Origins
The Egg Cream is an iconic Brooklyn beverage that originated in Jewish candy shops and soda fountains of the 19th century, becoming a symbol of old New York culture. Despite its misleading name, the traditional drink contains neither eggs nor cream, instead featuring a mysterious blend of ingredients that locals have debated for generations.
Variations
Vanilla Egg Cream
Uses vanilla syrup instead of chocolate for lighter, creamier flavor
Strawberry Egg Cream
Substitutes strawberry syrup for fruity sweetness
Spiked Egg Cream
Adds a splash of bourbon or brandy for adult version
Modern Egg Cream
Contemporary version using artisanal syrups and quality ingredients
Other family gatherings Cocktails
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