Egg Cream Recipe

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

Seltzer: Seltzer adds a fizzy element, making the drink light and refreshing.

Chocolate syrup: Chocolate syrup gives the egg cream its sweet and chocolaty flavor.

For a frothier texture, ensure the milk is extremely cold before combining it with the seltzer. This will help create a more effervescent and creamy egg cream. Additionally, use a long spoon to stir the chocolate syrup thoroughly to ensure it is evenly distributed throughout the drink.

• 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 great dairy-free alternative.

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

• seltzer - Substitute with sparkling water: Sparkling water offers the same fizzy texture and can be flavored or plain, depending on preference.

• chocolate syrup - Substitute with cocoa powder and sugar: Mixing cocoa powder with sugar and a bit of water can create a homemade chocolate syrup with a rich flavor.

• chocolate syrup - Substitute with melted chocolate chips: Melted chocolate chips can provide a thicker, richer chocolate flavor compared to syrup.

• Store your freshly made egg cream in the refrigerator if you plan to consume it within a few hours. Use an airtight container to maintain its fizz and freshness.
• For longer storage, consider separating the components. Keep the milk and seltzer in the fridge, and the chocolate syrup at room temperature. Combine them just before serving for the best taste and texture.
• If you must freeze, pour the milk and chocolate syrup mixture into an ice cube tray. Once frozen, transfer the cubes to a freezer-safe bag. When ready to enjoy, blend the cubes with seltzer for a frosty version of the classic drink.
• Always use fresh seltzer when preparing your egg cream. Flat seltzer will result in a lackluster drink.
• Avoid storing the mixed egg cream for more than a day, as the seltzer will lose its effervescence, and the drink will become flat.
• If you notice any separation or curdling in the milk, discard it immediately. Freshness is key to a delightful egg cream experience.
• Keep your chocolate syrup tightly sealed and stored in a cool, dry place to prevent crystallization and ensure a smooth mix every time.

• Pour the egg cream into a small saucepan.
• Heat over low heat, stirring constantly to prevent the milk from curdling.
• Once warmed, pour back into a glass and add a splash of fresh seltzer to restore the fizz.
• Stir in a bit more chocolate syrup if needed to enhance the flavor.

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

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

• Measuring cup: A measuring cup ensures you accurately measure the milk and seltzer to maintain the correct proportions for the recipe.

• Tablespoon: A tablespoon is used to measure the chocolate syrup precisely, ensuring the right amount of sweetness and flavor.

Chill the milk: Keep the milk in the fridge so it’s already cold when you start. This saves time on chilling.

Use pre-measured syrup: Measure out the chocolate syrup in advance. This makes the mixing process quicker.

Stir with a whisk: Use a whisk instead of a spoon to mix the seltzer and milk. It blends faster and more efficiently.

Have ingredients ready: Arrange all ingredients on the counter before starting. This minimizes the time spent searching for items.