New York Egg Cream
A quintessential American soda fountain classic that paradoxically contains neither eggs nor cream. This refreshing, fizzy, and chocolatey concoction originated in New York City and relies on the perfect balance of syrup, milk, and seltzer to create its signature frothy white head.
What it tastes like
This drink features a frothy, aerated head with a light cocoa aroma. The palate is characterized by thin, refreshing chocolate milk flavors and a sharp effervescence from the soda water. It has a bubbly mouthfeel and finishes with a clean, lingering sweetness from the syrup.
Flavour profile
Ingredients
- Chocolate syrup2 tbsp
- Whole Milk6 oz
- Soda water6 oz
Preparation
- 1
Pour the chilled whole milk into the glass.
- 2
Add the chocolate syrup to the milk.
- 3
Stir vigorously with a long spoon to thoroughly mix the syrup and milk.
- 4
Pour the soda water in briskly to agitate the mixture and create a thick, frothy head.
- 5
Serve immediately with a straw.
Substitutions
- Chocolate syrupFox’s U-bet Chocolate Syrup — Using this specific brand provides a more authentic, malted cocoa flavor consistent with traditional Brooklyn recipes.
- Whole MilkOat milk — This creates a similar creamy texture while adding a slight toasted grain flavor.
- Whole MilkHalf and half — Substituting a heavier dairy product results in a much thicker foam and a richer mouthfeel.
- Soda waterSeltzer water — Seltzer typically has more aggressive carbonation than soda water, which helps build a taller, stiffer head of foam.
Variations
Vanilla Egg Cream
Swap the chocolate syrup for vanilla syrup to create a floral, creamy variation.
Coffee Egg Cream
Use coffee-flavored syrup instead of chocolate for a toasted, caffeinated profile.