Egg Cream Recipe

Cold milk: Provides the creamy base for the drink.

Seltzer water: Adds the necessary fizz and lightness.

Chocolate syrup: Brings the rich, chocolatey flavor to the beverage.

For a frothier texture, make sure the milk is very cold before you start. When you add the seltzer water, pour it slowly down the side of the glass to preserve the bubbles. Stirring the chocolate syrup in a circular motion rather than up and down will help blend the flavors more evenly.

• cold milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a good alternative 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 replacement for cold milk.

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

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

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

• chocolate syrup - Substitute with melted chocolate: Melted chocolate can provide a richer flavor and thicker consistency, making it a good alternative to chocolate syrup.

• Ensure your egg cream is freshly made and consumed immediately for the best taste and texture. This delightful drink doesn't store well due to the seltzer water losing its fizz.

• If you must store it, pour the egg cream into an airtight container, leaving as little air as possible to maintain some of the carbonation. Place it in the refrigerator and consume within a few hours.

• For a more creative twist, consider freezing the egg cream mixture in popsicle molds. This turns your drink into a delightful frozen treat, perfect for hot days. Simply pour the mixture into the molds, insert sticks, and freeze for at least 4 hours or until solid.

• When ready to enjoy your frozen egg cream popsicles, run the molds under warm water for a few seconds to easily release the popsicles.

• If you have leftover chocolate syrup, store it in a tightly sealed jar in the refrigerator. It will keep for several weeks and can be used for other desserts or drinks.

• For the milk, always use fresh and cold milk for the best results. If you have extra milk, store it in the refrigerator and use it within its expiration date.

• Remember, the key to a perfect egg cream is the freshness and the fizz. Enjoy it fresh for the ultimate experience!

• Pour the cold milk and chocolate syrup mixture into a small saucepan.
• Heat over low heat, stirring constantly to prevent scorching.
• Once warmed, remove from heat and let it cool slightly.
• Pour the mixture back into a tall glass.
• Add fresh seltzer water and stir vigorously to recreate the frothy texture.
• Optionally, add a bit more chocolate syrup to enhance the flavor after reheating.

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

• Spoon: A spoon is used to stir the milk and seltzer water vigorously and to mix in the chocolate syrup thoroughly.

• Measuring cups: Measuring cups ensure you use the correct amounts of milk, seltzer water, and chocolate syrup for the perfect balance of flavors.

• Drizzle bottle: A drizzle bottle can help you pour the chocolate syrup more precisely, although it's optional and you can use a regular bottle or spoon.

Pre-chill ingredients: Keep your milk and seltzer water in the fridge so they are already cold when you need them.

Use a shaker: Combine the milk, seltzer water, and chocolate syrup in a cocktail shaker for a quick mix.

Batch preparation: Measure out multiple servings of milk and chocolate syrup in advance to save time later.

Efficient stirring: Use a small whisk instead of a spoon to mix the ingredients more quickly and thoroughly.