Egg Creams
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 122
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 3
- Cholesterol
- 7
- Sodium
- 99
- Total: 20 min
- Prep: 5 min
- Inactive: 15 min
Ingredients
2 1/2 ounces whole milk
8 ounces seltzer
1-ounce chocolate syrup (recommended: Fox's U-Bet)
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.