Starting on New York’s Lower East Side, the Egg Cream was a favorite of New Yorkers and remains very popular. Simply add your favorite syrup, followed by milk. Stir. While stirring, add seltzer. The milk reacts with the seltzer and foam is created which rises to the top. The syrup binds to the milk fats to make it creamy. Because it’s foamy, it looks like beaten egg whites, hence the name, Egg Cream.
Some people foolishly top an Egg Cream with whipped cream. This is never done in New York. There are also no eggs in an Egg Cream. Too many people have tried that and the drink is a total failure. For some odd reason, people have trouble accepting this simple recipe as it is – often complicating it. If you’re one of those folks, do yourself a favor, focus on making a complex syrups. Almost any flavor can be used to make a unique Egg Cream. So if you feel like complex Egg Creams, try Lemongrass Curry or Blueberry Mint.
- 1/3 Cup cold milk
- 3 Tablespoons chocolate (or vanilla) syrup
- seltzer water *
- Pour the milk and syrup into a tall glass.
- Stir to combine, and then pour in the sparkling water.
- Serve immediately.