Ingredients

How to make it

  • In one large glass, pour milk till halfway up glass.
  • Add chocolate syrup to make extra chocolaty.
  • With fork or whisk, stir well till combined.
  • Open fresh bottle of seltzer.
  • While stirring chocolated milk with fork or whisk all the while, add seltzer to fill glass to 1/2 inch below rim.
  • Continue to stir till combined.
  • Bubbles in seltzer will continue to form (like champagne) after you have finished stirring and will appear like the head on a properly poured beer.
  • Serve it up to one closest to you.
  • Note: I use this as a hangover cure - it's like a yoohoo gone soda, and no I will not tell you how often I have hangovers....but I will tell you that I usually make this at least 2x a month for the fun of it for a dessert drink when I really need chocolate but do not wish the extra pounds of say a chocolate pound cake - lol.
  • Photo shown is not my egg cream but one I found on the internet, the froth should be thicker (this one shows too much seltzer - I know from experience and as a NYer)

Reviews & Comments 6

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  • divaliscious 14 years ago
    I tried one last month using chocolate soy milk and seltzer with a bit extra chocolate syrup - went down very well... though due to the consistency of the chocolate soy milk, I suggest using more seltzer than normally...
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    " It was excellent "
    smooch ate it and said...
    This is great!
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  • modelsmom 16 years ago
    I always wondered what an egg cream was! I pictured something a lot more complicated.
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  • divaliscious 16 years ago
    Here's for vanilla egg creams recipes:
    1) 2 tablespoons vanilla syrup (preferably ubet), 2 ounces whole milk & 6 ounces seltzer water
    (I am not sure about this one above as to the proportions, I'd up milk for a 50/50 ratio
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    " It was excellent "
    mystic_river1 ate it and said...
    Nothing better than a New York Egg Cream!! JM
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  • catbot79 16 years ago
    Ze bomb! Last time I was in NY for a week I went to a different diner every day and tried egg creams at all of them (ever had a vanilla egg cream? Ooooh, if you know a recipe for one, I'd be forever indebted to you!!). Now I can enjoy them in stupid Kansas as well. Thanks a bunch!!
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