An egg cream is a classic New York City soda-fountain drink—and fun fact: it contains no eggs and no cream 🥤
Classic Egg Cream
Ingredients
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¾ cup very cold milk (whole or 2%)
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2–3 tbsp chocolate syrup (traditionally Fox’s U-Bet)
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Cold seltzer (club soda)
How to Make It (the right way)
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Milk first
Pour cold milk into a tall glass. -
Add chocolate syrup
Stir gently just to combine. -
Finish with seltzer
Slowly add seltzer while stirring lightly.
You want a foamy head on top. -
Serve immediately
No ice, no straw—drink it right away.
Tips for the Best Foam
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Everything should be very cold
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Add seltzer last
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Stir as little as possible at the end
Variations
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Vanilla egg cream (no chocolate)
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Coffee egg cream
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Dairy-free: Use oat or almond milk (foam may be lighter)
If you want, I can also share the authentic Brooklyn proportions, a modern café version, or explain why it’s called an egg cream despite having neither.