What is an egg cream?

What is an egg cream?

An egg cream is a classic New York soda-fountain drink. It is made of cold milk, chocolate syrup and seltzer, topped with a thick foam. It contains no egg and no cream; the name is a long-running puzzle with several unproven explanations. It tastes like a light, fizzy chocolate milk.

The basic recipe

• 2 tablespoons chocolate syrup (Fox’s U-Bet is the traditional choice)
• About 1/3 cup cold whole milk
• About 1/2 cup cold seltzer, plus more to top up

How to make it

1. Add syrup and milk to a tall glass (about 10 oz).
2. Put a long spoon in the glass without stirring.
3. Pour in the seltzer so the foam rises.
4. Stir only at the bottom to blend, so the foam stays on top.
5. Top with a little more seltzer and drink right away.

Tips for a good foam

• Use seltzer, not club soda. Seltzer has no added salt and gives a larger foam.
• Keep milk and seltzer very cold.
• Whole milk is traditional; some cooks use reduced-fat milk.
• Drink it fresh because the foam fades fast.

Brooklyn or Bronx?

People disagree about the order. In the Brooklyn style, syrup and milk go in first and the seltzer is added last, which gives a white foam. In the Bronx style, the syrup and seltzer are mixed first and the milk is added after, which gives a brownish head. The order varies by shop, and both are called egg creams.

Variations

• Vanilla egg cream with vanilla syrup.
• Homemade syrup: simmer cocoa, sugar, water, a pinch of salt and vanilla for a few minutes and chill.
• Dairy-free: use a plant milk, though the foam will be different.

Not to confuse with

Egg soda, a Vietnamese drink that does use a raw egg yolk, is a different drink. See how egg soda differs.