New York Egg Cream
Brooklyn’s soda-fountain classic with neither egg nor cream: chocolate syrup, cold milk and fizzy seltzer whipped into a frothy head.
Ingredients
- 3 tbsp Chocolate syrup
- 80 ml very cold whole milk
- 180 ml very cold seltzer or soda water
Method
- Chill a tall glass. Pour the chocolate syrup into the bottom, then add the cold milk.
- Tilt the glass and pour the seltzer in fast, aiming it off the back of a long spoon, until a tall white foam rises to the rim.
- Stir briskly at the bottom with the spoon to mix in the syrup without knocking down the foam. Drink straight away, while it’s fizzy.
Tips
- Everything must be ice-cold and freshly opened, or the head won’t form.
- Fox’s U-bet is the classic New York syrup; any chocolate syrup works, but check the label if you need it gluten-free.
Sources
Written in our own words after cross-checking these recipes:
Open New York Egg Cream in Nouns Cooking