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New York Chocolate Egg Cream
Melissa Hart

New York Chocolate Egg Cream

There is no egg and no cream in an egg cream, which is only the first bit of soda-fountain logic. Cold milk, chocolate syrup and hard seltzer create the foamy top. Stir from the bottom without beating all the bubbles out.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 1/2 cup ice-cold whole milk
  • 2 tbsp chocolate syrup
  • 3/4 cup ice-cold plain seltzer

Method
 

  1. Chill one 12-ounce straight-sided glass in the freezer for 10 minutes.
  2. Pour the cold milk into the glass and add the chocolate syrup without stirring.
  3. Pour in the seltzer in a strong narrow stream so a thick white foam rises above the darker liquid.
  4. Slide a long spoon to the bottom and stir quickly 3 or 4 times, keeping the foamy head intact.
  5. Serve immediately before the carbonation fades.