Having the coldest milk and soda water possible is key to the makings of a classic egg cream.
Makes 1 twelve-ounce serving
2 ounces chocolate syrup (preferably Fox's U-Bet)
4 ounces whole milk, icy*
6 ounces soda water, well chilled
No nutrition information available
1. Put the chocolate, then the icy milk in a tall glass. While stirring vigorously with a long spoon, add the soda water. Drink should be well mixed with a large foam layer on the top.
*Portion out the amount of milk that you need, and put in a freezer-safe container for about an hour, or until the top layer of the milk is very icy.