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new york’s classic egg cream

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

There are many versions of this recipe, and this one is one of the easiest for making NYC's famous Egg Cream. It’s a bit baffling why this classic drink was given such a name, since it contains neither eggs nor cream. It’s written that the drink was created in New York City in the late 19th century as a variation of classic milkshakes that were so popular at neighborhood soda fountains. When made correctly, it should display three layers with dark brown on the bottom, a lighter chocolate brown in the center, and a cream-colored foamy layer on top.

(1 rating)
yield 1 (16-ounce) drink
prep time 5 Min
method No-Cook or Other

Ingredients For new york’s classic egg cream

  • 5 oz
    chocolate syrup (like hershey's chocolate syrup or ice cream fudge sauce)
  • 3 to 4 oz
    milk (or half-and-half)
  • 3 to 4 oz
    seltzer water

How To Make new york’s classic egg cream

  • 1
    Squeeze or pour about 2 inches worth of chocolate syrup into a tall 20-ounce glass (such as a Pilsener glass).
  • 2
    Pour in the milk; DO NOT STIR.
  • 3
    Hold an inverted soup spoon over the glass. Slowly pour seltzer onto the back of the spoon, letting it cascade into the glass, until the glass is about 3/4 full. Remove the spoon, then add enough seltzer to fill the glass, creating a foamy layer on top.
  • 4
    Drizzle a few thin lines of chocolate syrup on top of the foamy layer. Insert a straw; serve immediately.
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