How do you make an egg cream

Q: Why do the call an egg cream?

There are a few theories: Some say its a variation of the Yiddish word, echt keem” which means, pure sweetness”. Another idea is that its Brooklyn speak for a cream”. It also could have been named for the creamy froth on top of the drink that looks kind of like a foamy, egg white top.

Despite its name, the Brooklyn egg cream is a classic New York City fountain drink that has nothing to do with eggs or cream! To make an egg cream, you’ll need just three ingredients: seltzer water, chocolate syrup, and whole milk. First, pour milk into your soda glass until it’s about one-quarter full. Then pour seltzer water slowly into the milk until there’s about 1" left at the top of the glass. You should start seeing foam at the top of the drink. Now carefully pour chocolate syrup into the glass until the foam rises above the top of the glass, trying not to ruin the foamy head. Use a long-handled spoon to blend the syrup into the drink while still leaving the foam intact. Once the egg cream is stirred up, you’re done! Egg creams should be enjoyed immediately so they don’t lose their foam and fizz. Take a sip and imagine yourself in a Brooklyn candy shop in the 1950s.

Table of Contents Show

This 3-Ingredient Diner-Style Egg Cream Is the Absolute Best One to Make at Home
Ingredients
Instructions
What is an egg cream made of?
How was the original egg cream made?
Why do the call an egg cream?
Is egg cream the same as eggnog?

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A Brooklyn egg cream is a classic fountain drink with a nostalgic feel, perfect for diners, ice cream parlors, or candy shops. Follow the instructions in this video to prepare the perfect egg cream for your customers.

This 3-Ingredient Diner-Style Egg Cream Is the Absolute Best One to Make at Home

Egg creams are equal parts magic and syrup. Contrary to the name, there’s no egg or cream involved. To make one, you simply need three ingredients: milk, seltzer, and chocolate (or vanilla) syrup.

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Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Egg creams are equal parts magic and syrup. Contrary to the name, there’s no egg or cream involved. To make one, you simply need three ingredients: milk, seltzer, and chocolate (or vanilla) syrup.

While it seems straightforward, most iconic establishments have their own unique approach, and so syrup preferences, exact ratios, and seltzer pressures differ from place to place. But most agree that what separates a good egg cream from a bad one is the quality of the ingredients — and the ability to make a frothy, billowing top.

To find out how to make the very best egg cream at home, I called some of the most popular diners in New York City to get their take on the classic drink. I quickly learned seltzer pressure makes a big difference when creating the thick foamy head. Katz’s Deli and Westway Diner rely on their soda fountain machines for egg creams, which provides optimal pressure. But at Peter Pan Donuts, they use cans of seltzer, which they pour into the glass while constantly stirring. To create even more fizziness, they pour the seltzer onto the back of a spoon to add more air, resulting in more height. This is a common technique for at-home egg cream preparations and the easiest way to make the iconic top.

It also became clear to me that if the diners aren’t using their own homemade syrup, they’reusing Brooklyn-made Fox’s U-Bet Syrup. This syrup has a rich flavor that doesn’t taste artificial like many other syrups available, and it’s become my preferred brand for at-home egg creams.

This recipe provides a solid base, but feel free to adjust the exact ratios based on your preference. Egg cream purists will tell you that you have to stir in the syrup completely, but I often find that the bits of chocolate stuck to the bottom of the cup are the best part. Spoon them up and immediately wash down with a refreshing, fizzy gulp.

Egg creams are equal parts magic and syrup. Contrary to the name, there’s no egg or cream involved. To make one, you simply need three ingredients: milk, seltzer, and chocolate (or vanilla) syrup.

Ingredients

3 1/2 tablespoons
Fox's U-Bet Chocolate or Vanilla Syrup
1/2 cup
whole milk
1 cup
cold seltzer or club soda, divided

Instructions

Pour 3 1/2 tablespoons chocolate or vanilla syrup into a 12-ounce glass. Add 1/2 cup whole milk. While stirring vigorously with a long spoon, slowly add 1/2 cup of the cold seltzer until fully mixed and it begins to froth. To create the extra frothy top, pour the remaining 1/2 cup seltzer onto the back of the spoon until the foam reaches the top. Serve immediately.

What is an egg cream made of?

An egg cream is a cold beverage consisting of milk, carbonated water, and flavored syrup (typically chocolate or vanilla), as a substitute for an ice cream float. Despite the name, the drink contains neither eggs nor cream.

How was the original egg cream made?

Historian Andrew Smith points to the popular drink in the 1880s made from chocolate syrup, cream, and raw eggs mixed into soda water. According to his timeline, the egg cream that we know today was the version of that beverage served and consumed in poorer neighborhoods.

Why do the call an egg cream?

There are a few theories: Some say it's a variation of the Yiddish word, “echt keem” which means, “pure sweetness”. Another idea is that it's Brooklyn speak for “a cream”. It also could have been named for the creamy froth on top of the drink that looks kind of like a foamy, egg white top.

Is egg cream the same as eggnog?

At its core, eggnog is an emulsion of milk and/or cream, sugar, and, yes, eggs. Unlike in an egg cream—a similar old-timey drink that actually gets its name from the foamy, whipped egg white-like texture achieved by mixing seltzer and dairy fat—the “egg” in eggnog is very, very real.