new york’s classic egg cream
(1 rating)
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.
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(1 rating)
yield
1 (16-ounce) drink
prep time
5 Min
method
No-Cook or Other
Ingredients For new york’s classic egg cream
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5 ozchocolate syrup (like hershey's chocolate syrup or ice cream fudge sauce)
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3 to 4 ozmilk (or half-and-half)
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3 to 4 ozseltzer water
How To Make new york’s classic egg cream
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1Squeeze or pour about 2 inches worth of chocolate syrup into a tall 20-ounce glass (such as a Pilsener glass).
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2Pour in the milk; DO NOT STIR.
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3Hold 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.
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4Drizzle a few thin lines of chocolate syrup on top of the foamy layer. Insert a straw; serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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