Egg Cream
Chocolate syrup and milk topped with soda. A New York soda-fountain classic with no egg and no cream.
Built in glass · Highball · Easy · about 2 minutes · alcohol-free
Ingredients
- 30 ml Chocolate syrup
- 60 ml Milk
- 120 ml Soda water
Method
- Ice the glass
- Pour 30 ml chocolate syrup into the glass
- Pour 60 ml milk into the glass
- Top with 120 ml soda water
- Stir once
- Serve
Tip
Stir hard while you pour the soda to build a foam head.
About the Egg Cream
The egg cream comes from Brooklyn soda fountains in the early 1900s. It has no egg and no cream. How it got its name is still a mystery.
The milk and yoghurt family. Milk and yoghurt drinks are an old way to cool down in hot climates. Lassi comes from the Punjab, ayran is Turkey's national drink, and New York soda fountains invented the egg cream in the early 1900s. They are filling and soothing and calm spicy food.
Egg Cream FAQ
What's in an Egg Cream?
30 ml chocolate syrup, 60 ml milk, 120 ml soda water.
Does an Egg Cream contain alcohol?
No. It is completely alcohol-free, so it suits drivers, non-drinkers and anyone pacing themselves.
Should I shake or stir an Egg Cream?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve an Egg Cream in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
