The recipe
- 1 ozChocolate syrup (Fox’s U-Bet)30 ml
- 2¾ ozMilk80 ml
- 4 ozSeltzer, plus more to top120 ml
How to make it
- 1Pour the syrup and milk into a 10-oz glass.
- 2Stand a long spoon in the glass but don’t stir yet.
- 3Pour in the seltzer, stirring only at the bottom to mix the milk and syrup, so a creamy foam rises to the top.
- 4Top with a little more seltzer if you like and serve at once.
Variations: A vanilla egg cream uses vanilla syrup. The Cook’s Cook makes a bigger, sweeter one: ¼ cup syrup and ½ cup milk filled with seltzer in a 12-oz glass.
Amounts are Tina Wasserman’s: 2 tbsp syrup, ⅓ cup milk and ½ cup seltzer. Use cold milk and fresh, fizzy seltzer; an egg cream goes flat fast.
The ratio
1 : 2¾ : 4
In parts, an Egg Cream is 1 chocolate syrup, 2¾ milk and 4 soda. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
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