The iconic New York egg cream is a drink that is considered wildly difficult to bottle. Over time the seltzer loses it's fizz becoming flat and separates from the milk, which is neither refreshing or appetizing. Consequently, egg creams are usually only found in fountain shops, delis, and old drug stores.....until now. For the East Coasters looking to take a sip down memory lane, or the rest of the world looking to dive into a delicious and refreshing drink this Instructable is for you.
Sweet chocolate, cold milk, and full of bubbles, the egg cream has me hooked! Follow these easy steps and you just might be too.
Step 1: Materials
- Whole Milk*
- Seltzer Water
- Chocolate Syrup**
- Cold and Frosty Glass (8oz)
**NOTE: Traditionally, Fox's U-Bet Chocolate Syrup was used (and still is!) to create the Egg Cream. Other chocolate syrups can be substituted. While creating this Instructable, I tried both Santa Cruz Organic Chocolate Syrup and the recommended Fox's. The Santa Cruz brand was thick and harder to mix without loosing too much of the milky foam an egg cream is known for. The Santa Cruz flavor in the finished egg cream was also lacking in comparison to the Fox's.
Step 2: Get Frosty
Step 3: Time for Chocolate
Add 1 inch of chocolate syrup to the bottom of your chilled glass.