Classic Chocolate Egg Cream Recipes

NEW YORK EGG CREAM

New York Egg Cream image

Provided by Ina Garten

Time 5m

Yield 1 serving

Number Of Ingredients 3

Ingredients

Fox's U-Bet chocolate flavor syrup
Cold whole milk or half-and-half
Ice-cold club soda or seltzer water

Steps:

Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold.

CLASSIC CHOCOLATE EGG CREAM

Classic Chocolate Egg Cream image

Provided by Anton Nocito

Categories Milk/Cream Non-Alcoholic Chocolate Dessert Fourth of July Picnic Kid-Friendly Back to School Birthday Chill Party Drink Small Plates

Yield Makes 1 drink

Number Of Ingredients 3

Ingredients

1/2 cup whole milk
Seltzer
4 tablespoons Chocolate Syrup

Steps:

Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.

CHOCOLATE EGG CREAM

Chocolate Egg Cream image

A cool and refreshing drink that does not contain eggs! With only 3 ingredients, you will be pleasantly surprised how good this is.

Provided by Yoly

Categories Chocolate Shakes and Floats

Time 5m

Yield 1

Number Of Ingredients 3

Ingredients

¼ cup whole milk
3 tablespoons chocolate syrup
½ cup seltzer water, chilled

Steps:

Pour milk and chocolate syrup into a glass. Stir until well combined. Slowly add seltzer and watch it foam.

Nutrition Facts : Calories 194 calories, Carbohydrate 39.5 g, Cholesterol 6.1 mg, Fat 2.6 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 68.8 mg

CLASSIC EGG CREAM

Classic Egg Cream image

Provided by Food Network

Categories beverage

Time 1h5m

Yield 1 serving

Number Of Ingredients 3

Ingredients

1 cup whole milk
1/4 cup chocolate syrup, classic fountain style, such as U-Bet
1 cup seltzer (old-fashioned-style seltzer in a small glass bottle works best)

Steps:

Pour the milk into a freezer-proof container and freeze until the milk begins to freeze a little, 40 minutes to 1 hour. It should not be frozen solid, but have milk ice floating on top and attached to the sides. The colder it is, the better your egg cream will come out.
Spoon the chocolate syrup into the bottom of a tall 10-ounce glass. Pour in the milk (it should only come about halfway up to leave room for the seltzer). Slide a long spoon into the glass, and then bounce the spoon up and down and stir just slightly to agitate the chocolate syrup at the bottom of the glass. Pour in the seltzer water while continuing the bounce the spoon. This method combines the syrup and seltzer and creates the frothy milk on top. The more you bounce the more bubbles you'll get. This is the old school method, and how those fountain shops got that amazing froth on top. If it's not working for you - abandon ship and use an electric frother or a blender. It will still be delicious!

CHOCOLATE EGG CREAM

Chocolate Egg Cream image

Make and share this Chocolate Egg Cream recipe from Food.com.

Provided by Mary K. W.

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1/2 cup 2% low-fat milk
2 tablespoons light chocolate syrup
1 cup seltzer water

Steps:

Pour milk into a tall glass and stir in syrup.
Add seltzer and enjoy.

Nutrition Facts : Calories 110.4, Fat 2.6, SaturatedFat 1.5, Cholesterol 9.8, Sodium 134.1, Carbohydrate 17.4, Sugar 16, Protein 4.3

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