New York’s Classic Egg Cream

Vickie Parks


There are many versions of this recipe, and this one is one of the easiest for making NYC's famous Egg Cream. It’s a bit baffling why this classic drink was given such a name, since it contains neither eggs nor cream. It’s written that the drink was created in New York City in the late 19th century as a variation of classic milkshakes that were so popular at neighborhood soda fountains. When made correctly, it should display three layers with dark brown on the bottom, a lighter chocolate brown in the center, and a cream-colored foamy layer on top.


★★★★☆ 1 vote

1 (16-ounce) drink
5 Min
No-Cook or Other


  • 5 oz
    chocolate syrup (like hershey's chocolate syrup or ice cream fudge sauce)
  • 3 to 4 oz
    milk (or half-and-half)
  • 3 to 4 oz
    seltzer water

How to Make New York’s Classic Egg Cream


  1. Squeeze or pour about 2 inches worth of chocolate syrup into a tall 20-ounce glass (such as a Pilsener glass).
  2. Pour in the milk; DO NOT STIR.
  3. Hold an inverted soup spoon over the glass. Slowly pour seltzer onto the back of the spoon, letting it cascade into the glass, until the glass is about 3/4 full. Remove the spoon, then add enough seltzer to fill the glass, creating a foamy layer on top.
  4. Drizzle a few thin lines of chocolate syrup on top of the foamy layer. Insert a straw; serve immediately.

Printable Recipe Card

About New York’s Classic Egg Cream

Course/Dish: Other Drinks
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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