Recipe courtesy of Michael Chiarello
Recipe courtesy of Michael Chiarello
Episode:
Ice Cream Pool Party
Egg Creams
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 122
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 7 mg
- Sodium
- 99 mg
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 122
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 7 mg
- Sodium
- 99 mg
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.
