Egg Cream

Although this egg cream contains neither cream nor eggs, the frothy milk, chocolate sauce, and seltzer specialty, which originated in New York with Fox’s U-bet chocolate syrup, is a summer respite for all ages.

A metal shaker filled with egg cream.

The original egg cream, which originated in New York,  is a simple, refreshing combination of milk, seltzer, and Fox’s u-bet chocolate flavor syrup. While this isn’t quite the classic egg cream of your childhood, it’s actually what we consider to be quite superlative—but only if you opt for chocolate syrup that’s actually “chocolate syrup” and not “chocolate flavor syrup.” (Mind you, 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.)–Renee Schettler

How do I achieve the proper froth on an egg cream

What’s also crucial to your egg cream experience is achieving 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 ample stirring, not shaking. Take note, cocktail shakers.)

Egg Cream

  • Quick Glance
  • (2)
  • 5 M
  • 5 M
  • Makes 1
4/5 - 2 reviews
Print RecipeBuy the Cowgirl Creamery Cooks cookbook

Want it? Click it.



Chill a pint glass.

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. Originally published June 10, 2014.

Print RecipeBuy the Cowgirl Creamery Cooks cookbook

Want it? Click it.

Recipe Testers' Reviews

I think we found a new drink to enjoy in the warmer months.

I'd never tried an egg cream, since I'd assumed from the name that I wouldn't like it. Wrong! My daughter and I were both pleasantly surprised that we enjoyed this very much. We both love chocolate, and although neither of us is a big seltzer fan, in this drink it works.

I wasn't able to find Fox’s U-Bet chocolate syrup that the author says is used in New York egg creams, nor was I able to find Recchiuti’s Extra-Bitter Chocolate Sauce, which is suggested for the San Francisco version. The only thing I found in my local grocery store that was the closest thing to chocolate sauce was in the ice cream toppings section, and it was Smucker's Special Recipe Dark Chocolate topping.

The fabled egg cream. I've heard of it, figured it for something like a nog, yet never tried it. Looking at the paltry list of ingredients, none of which I am overly fond of when consumed alone, the allure lessened. Yet this drink far exceeded my expectations. Think chocolate-flavored Italian soda—sorta like a milkshake without the accompanying guilt and bloat. I imagine you could play around with the simple syrup, perhaps infusing it with mint or a nutty extract for a more complex flavor.

I don't know that I'd agree with the contention that it's a thirst quencher, but it certainly quenches that postprandial urge for something a little sweet and a little bubbly that can be made in a jiff. It's the tastiest misnomer I've had in some time.

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Back to Egg Cream on Leite's Culinaria