New York–Style Egg Cream

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Cuisinart original
Having the coldest milk and soda water possible is key to the makings of a classic egg cream.


2 ounces chocolate syrup (preferably Fox's U-Bet) 4 ounces whole milk, icy* 6 ounces soda water, well chilled

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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.