New York’s famous hot-weather quencher, the egg cream, is made with neither eggs nor cream. The original is a simple, refreshing combination of milk, seltzer, and Fox’s u-bet chocolate flavor syrup. On our menu at Sidekick at the Ferry Building in San Francisco, we’ve switched out the Fox’s syrup for Recchiuti’s Extra-Bitter Chocolate Sauce.–Sue Conley and Peggy Smith
LC Much Depends on Chocolate Syrup Note
This is not the classic egg cream of your childhood. This is actually quite superlative to that egg cream—provided you select a chocolate syrup that’s actually “chocolate syrup” and not “chocolate flavor syrup.” You know what we mean. We’re talking no high-fructose corn syrup or other scary multisyllabic ingredients. As for how to achieve that classic egg cream froth just like the ones from the soda fountain, we have recipe tester Carrie Shimozato and her husband to thank for the foolproof approach in the recipe below. When they attempted the original recipe printed in the book, it failed to produce the longed-for frothy effect. So Carrie’s husband tweaked things ever so slightly—the trick is in stirring, not shaking—and, in so doing, made his wife’s disappointment disappear. What a guy! And what an egg cream!
Egg Cream Recipe
- Quick Glance
- 5 M
- 5 M
- Makes 1
- 1. Chill a pint glass.
- 2. Pour the the Simple Syrup, Chocolate Sauce, and milk into the chilled pint glass. Stir vigorously. Add enough seltzer until the glass is full, pouring slowly so the egg cream doesn’t overflow when the soda foams up to the top of the glass. Slurp to your heart’s content.
Thirsty for more? Sip on these:
Egg Cream Recipe © 2013 Sue Conley and Peggy Smith. Photo © 2013 Hirsheimer and Hamilton. All rights reserved.