Classic Egg Cream

TOTAL TIME: 1 hr 5 min
Prep: 5 min
Inactive Prep: 1 hr
Cook: --
 
YIELD: 1 serving
LEVEL: Easy

ingredients

  • 1 cup whole milk
  • 1/4 cup chocolate syrup, classic fountain style, such as U-Bet
  • 1 cup seltzer (old-fashioned-style seltzer in a small glass bottle works best)
    • Cook's Note: This recipe calls for a 10-ounce glass. Adjust proportions for a larger or small glass.
      recipe tools

      Directions

      Pour the milk into a freezer-proof container and freeze until the milk begins to freeze a little, 40 minutes to 1 hour. It should not be frozen solid, but have milk ice floating on top and attached to the sides. The colder it is, the better your egg cream will come out.

      Spoon the chocolate syrup into the bottom of a tall 10-ounce glass. Pour in the milk (it should only come about halfway up to leave room for the seltzer). Slide a long spoon into the glass, and then bounce the spoon up and down and stir just slightly to agitate the chocolate syrup at the bottom of the glass. Pour in the seltzer water while continuing the bounce the spoon. This method combines the syrup and seltzer and creates the frothy milk on top. The more you bounce the more bubbles you'll get. This is the old school method, and how those fountain shops got that amazing froth on top.

      If it's not working for you - abandon ship and use an electric frother or a blender. It will still be delicious!
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Taco Trip

      Get Cooking Channel on your TV.