Total:
20 min
Active:
5 min
Yield:
1 serving
Level:
Easy

Ingredients

Directions

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 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.

IDEAS YOU'LL LOVE

Deviled Eggs

Recipe courtesy of Trisha Yearwood

Cream Cheese and Scallion Scrambled Eggs

Recipe courtesy of Georgia Downard

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Bartlesville Cream Pie

Recipe courtesy of Ree Drummond

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Egg and Kale Breakfast Wraps

Recipe courtesy of Giada De Laurentiis

Square Deviled Eggs

Recipe courtesy of Food Network Kitchen

Herbed-Baked Eggs

Recipe courtesy of Ina Garten

Banana and Coconut Cream Pie with Graham Cracker Crust

Recipe courtesy of Nancy Fuller

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking