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