New York’s Classic Egg Cream
How to Make New York’s Classic Egg Cream
- Squeeze or pour about 2 inches worth of chocolate syrup into a tall 20-ounce glass (such as a Pilsener glass).
- Pour in the milk; DO NOT STIR.
- 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.
- Drizzle a few thin lines of chocolate syrup on top of the foamy layer. Insert a straw; serve immediately.