Egg Cream Recipe

Milk: Cold milk is the base of this drink, providing a creamy texture.

Chocolate syrup: This adds the rich, chocolatey flavor that makes the egg cream so delicious.

Seltzer water: The seltzer water gives the drink its signature froth and lightness.

To achieve the perfect froth in your egg cream, ensure that the milk is extremely cold. This helps in creating a better texture when combined with the seltzer water. Stirring the chocolate syrup vigorously with the milk before adding the seltzer ensures that the flavors are well integrated, resulting in a more harmonious taste.

• cold milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a good option for those who are lactose intolerant or vegan.

• cold milk - Substitute with oat milk: Oat milk has a neutral flavor and creamy consistency, making it a suitable alternative for dairy milk.

• chocolate syrup - Substitute with cocoa powder and sugar: Mixing cocoa powder with a bit of sugar and water can mimic the flavor and consistency of chocolate syrup.

• chocolate syrup - Substitute with melted dark chocolate: Melted dark chocolate can provide a richer, more intense chocolate flavor.

• seltzer water - Substitute with club soda: Club soda has a similar fizziness and can be used interchangeably with seltzer water.

• seltzer water - Substitute with sparkling water: Sparkling water offers the same carbonation and can be used as a direct substitute for seltzer water.

• Store your egg cream in the refrigerator if you plan to consume it within a few hours. This ensures it remains fresh and maintains its frothy texture.
• Use an airtight container to keep the egg cream from absorbing any unwanted odors from other foods in the fridge.
• If you need to keep it longer, consider storing the milk and chocolate syrup mixture separately from the seltzer water. Combine them just before serving to retain the signature frothiness.
• For freezing, it's best to avoid freezing the seltzer water as it will lose its carbonation. Instead, freeze the milk and chocolate syrup mixture in an ice cube tray.
• Once frozen, transfer the milk and chocolate syrup cubes to a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to enjoy, thaw the milk and chocolate syrup cubes in the refrigerator. Once thawed, add seltzer water and stir gently to achieve the desired frothy texture.
• Remember, the egg cream is best enjoyed fresh, so try to prepare only what you need for immediate consumption.

• Pour the cold milk into a tall glass.
• Add the chocolate syrup and stir vigorously.
• Slowly pour in the seltzer water, stirring gently until frothy.

• Tall glass: A tall glass is essential for mixing and serving the egg cream, allowing enough space for the ingredients to combine and froth.

• Spoon: A spoon is used to stir the milk and chocolate syrup vigorously, ensuring they are well combined.

• Measuring cup: A measuring cup is necessary to accurately measure the milk and seltzer water, ensuring the correct proportions.

• Measuring spoons: Measuring spoons are used to measure the chocolate syrup precisely, ensuring the right amount of sweetness.

• Seltzer bottle: A seltzer bottle is used to pour the seltzer water slowly into the mixture, creating the frothy texture characteristic of an egg cream.

Gather ingredients in advance: Measure out the milk, chocolate syrup, and seltzer water before starting.

Use cold ingredients: Ensure the milk and seltzer water are chilled for a frothier drink.

Stir efficiently: Use a small whisk or a fork to mix the chocolate syrup with the milk quickly.

Pour seltzer slowly: Add the seltzer water gradually to maintain the froth and avoid spills.