Egg Cream
A frothy and refreshing New York soda fountain classic with no egg or cream.
- 2 ozchocolate syrup(preferably Fox's U-Bet)
- 1 ozwhole milk(cold)
- 6 ozseltzer water(very cold)
- 1Add chocolate syrup to the bottom of a tall chilled glass.
- 2Pour in cold whole milk, about one inch high.
- 3Aggressively pour very cold seltzer into the center of the glass.
- 4Immediately stir vigorously at the bottom with a long spoon.
- 5Stop stirring once mixed, leaving the foamy white head intact.
- 6Drink immediately while still fizzy.
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The Egg Cream originated in New York City in the late 1800s among Jewish immigrants. Despite its name it contains neither eggs nor cream.
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