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—but only if you opt for chocolate syrup that’s actually “chocolate syrup” and not “chocolate flavor syrup.” You know what we mean. It doesn’t have to be made from scratch but it does have to be void of high-fructose corn syrup and any other scary multisyllabic ingredients. What’s also crucial to your egg cream experience is achievning 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 frothing approach in the recipe below. When they attempted the original recipe as found in the book, they failed to produce the longed-for frothy effect. Not wanting to disappoint his wife, Carrie’s husband tweaked the technique until she was satisfied. (Turns out the trick lies in the stirring, not the shaking.) 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.
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