Classic Egg Creams

[Photograph: Alexandra Penfold]

With little effort you can make an awesome egg cream at home. The ingredients are easy enough to come by: seltzer, milk, and chocolate syrup. I belong to the traditionalist camp that says Fox's U-Bet syrup or bust. But if you must use a different chocolate syrup, well, don't say I didn't warn you. Fox's U-Bet syrup is made either with corn syrup or cane sugar. The cane sugar kind is Kosher for Passover so look for it in the special Passover section of the store and stock up. I find that low-fat milks make the drink a bit watery for my taste, so I use whole milk here. If you have a seltzer dispenser you'll get a nicer, foamier head, but you can still make this drink pouring bottled seltzer off a spoon and stirring vigorously.

About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Classic Egg Creams

About This Recipe

Yield:Serves 1
Active time:5 minutes
Total time:5 minutes
Special equipment:12 ounce tall glass, straw, long handled spoon
This recipe appears in: Requiem for an Egg Cream: In Search of a New York Classic American Classics: Classic Egg Creams


  • 2 tablespoons Fox's U-Bet chocolate syrup
  • 1 1/2 ounces whole milk
  • 3/4 cup seltzer


  1. 1

    In a tall glass, add chocolate syrup and milk. Tilt the glass slightly and pour (or spritz) the seltzer off your stirring spoon until you have a nice foamy head that's nearing the top of the glass. Stir vigorously to mix the chocolate in and serve immediately.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: