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Egg Creams
Recipe courtesy Michael Chiarello

Ingredients
2 1/2 ounces whole milk
8 ounces seltzer
1-ounce chocolate syrup (recommended: Fox's U-Bet)

Instructions
The milk needs to be very cold so place it in the
freezer to chill about 15 minutes before using.

Drizzle the chocolate syrup into a glass. Pour the milk into the glass and fill
with seltzer. A siphon bottle for dispensing seltzer works best. If a siphon
bottle is not available, add seltzer to milk while stirring with a long narrow


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

spoon rapidly, slowing as the glass fills. This action to the seltzer will create
the foam "head" you need for a great egg cream.

Chefs Note: The glass is a KEY part to the "ideal" Egg Cream. Utilize a SODA glass
(like a Coca-Cola glass) that is narrow on the bottom and flares out on the
top.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved