Recipe courtesy of Michael Chiarello

Egg Creams

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Inactive: 15 min
  • Yield: 1 serving
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Ingredients

Directions

  1. The milk needs to be very cold so place it in the freezer to chill about 15 minutes before using.
  2. 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.
  3. 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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