Chocolate Egg Cream
Updated July 5, 2025
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons chocolate syrup (preferably Fox’s U-Bet)
½ cup cold whole milk
Cold seltzer, to taste
Nutritional analysis per serving (1 servings)
46 grams carbs; 12 milligrams cholesterol; 230 calories; 1 gram monounsaturated fat; 2 grams saturated fat; 4 grams fat; 134 milligrams sodium; 4 grams protein; 42 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a tall glass (about 12 ounces), using a bar spoon or a fork, mix the chocolate syrup and milk together until well combined.
- Step 2
Still mixing, slowly pour in the seltzer. The top will froth up high; this is part of the deliciousness.
- Step 3
Drink immediately, topping up with seltzer as desired.
Private Notes
Comments
The way that I was taught to make an egg cream, (in my father’s Bronx candy store)was to put the syrup in first, then the milk and before you stir it, you add the seltzer. This way, when you stir, you get a lovely white foam on top of the chocolate milk mixture.
It's a soda drink au creme, reshaped in a New York accent into Egg Cream...it never had egg...no matter what any expert tells you. Growing up in New York City, we called acorns, "egg corns"..there ya go!
Why is it called an egg cream when there is no egg?
The milk and seltzer need to be super icy cold.
Original Egg Creams (1800s) had an egg for protein and were considered a morning "health" drink because of the protein.
I have made thousands of egg creams in my 60+ year old life, especially when I was young and working in a candy store. Simple recipe: Large tall glass 2 fingers (width of them put together) syrup 3 fingers milk Cold (not flat!) seltzer You stir the syrup and milk from the bottom of the glass WHILE you add the cold seltzer to fill the glass. Someone mentioned pouring the seltzer off a spoon as you add it to the glass. I do this now when I’m using a bottle of seltzer (which has to be cold, newly opened and gassy, too!) to positive effect. NOTE: If you store your Fox’s U-Bet syrup in the fridge as I do, I add the syrup to the glass (two fingers) and throw it in the microwave for 10 seconds so that the slightly warm syrup blends better with the milk when they’re stirred together. Or just leave the syrup out of the fridge to come to room temperature, which is how the syrup stored in the candy store. Enjoy!