- 2 1/2 ounces whole milk
- 8 ounces seltzer
- 1 -ounce chocolate syrup (recommended: Fox's U-Bet)
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.
Recipe courtesy of Michael Chiarello