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Recipe: Chocolate Egg Cream

This drink contains neither cream or eggs - contrary to the name.

Chocolate Egg Cream Ingredients

  • cup chocolate syrup

  • cup cold milk

  • ? cup carbonated water, chilled

How to Make Chocolate Egg Cream

  1. Pour chocolate syrup into chilled large glass. Gently stir in milk. Holding the carbonated water about 5 inches from the top of the glass, slowly pour into the glass until a thick foam comes to the top of the glass.

  2. Using a long swizzle stick, stir the mixture once quickly, make sure the foam does not bubble over the glass. Serve immediately.

Chocolate Egg Cream Nutritions

  • Calories: 270.3 calories

  • Carbohydrate: 54.5 g

  • Cholesterol: 9.8 mg

  • Fat: 3.3 g

  • Fiber: 1.9 g

  • Protein: 5.6 g

  • SaturatedFat: 1.9 g

  • ServingSize:

  • Sodium: 109.1 mg

  • Sugar: 42.9 g

  • TransFat:

  • UnsaturatedFat:

Chocolate Egg Cream Reviews

  • The syrup is always added first in the glass because if you add milk first, you cant tell how much syrup you are adding. This makes portion control impossible in a restaurant. My problem with this receipt is the use of the term "cup". If you put selzer in a cup, then chill it, it becomes flat. Traditionally there is only one acceptable syrup for an egg-cream. That is "U-Bet" syrup. The key to a good egg cream is to have highly carbonated selzer, well-chilled milk and a well mixed combination befgore the selzer is added. The amount of milk here is a bit much. You need a higher selzer to milk ratio for the best egg-cream. There are two parts to adding the selzer. First you add and stir till the mixture bubbles to the top. Then stop. Then add more selzer. The best egg-creams have a froth of chocolate bulles on the top. It is difficult to make a good egg cream without a seltzer bottle. Not impossible, but difficult. You can also make vanilla egg-creams. The best glass for an egg cream is the coca-cola soda-fountain glass with the bell-shaped top.

  • When I was a little girl in the Midwest we always called this "Chocolate Soda" not to be confused with a "Chocolate Coke". I remember that the canned Hersheys syrup was always used, then milk, and finally it was all finished off with cold, cold, cold seltzer. Absolutely yummy

  • Not good My friend and I had to chug them so that we could tolerate them and not waste them.

  • It tasted like watered down choc milk.

  • I thought this was pretty good. I didnt really measure the ingredients. My daughter really liked this but my son wasnt a fan. I would make this again.

  • Original chocolate egg cream from Brooklyn must use Foxs U-Bet original flavored chocolate syrup

  • I drink these all the time in New York as a child and now I make them at home for my grandchildren

Source: Chocolate Egg Cream

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