Egg Cream Recipe

Milk: Provides the creamy base for the drink.

Chocolate syrup: Adds the rich, chocolatey flavor.

Seltzer water: Gives the drink its fizzy, refreshing quality.

For a richer flavor, use whole milk instead of skim or low-fat varieties. When adding the chocolate syrup, make sure to stir thoroughly to ensure it is fully incorporated into the milk. This will create a more uniform taste. When topping off with seltzer water, pour it slowly to maintain the fizziness and avoid a flat drink.

• milk - Substitute with almond milk: Almond milk is a great dairy-free alternative that provides a similar creamy texture.

• milk - Substitute with oat milk: Oat milk is another non-dairy option that has a slightly sweet flavor and creamy consistency.

• chocolate syrup - Substitute with cocoa powder and sugar: Mix cocoa powder with a bit of sugar and water to create a homemade chocolate syrup.

• chocolate syrup - Substitute with melted dark chocolate: Melted dark chocolate can provide a richer and more intense chocolate flavor.

• Ensure the milk used is fresh and within its expiration date. This will help maintain the quality of your egg cream.
• Store any leftover chocolate syrup in an airtight container in the refrigerator. This will keep it fresh and ready for your next egg cream.
• If you have mixed the milk and chocolate syrup but haven't added the seltzer water yet, you can store this mixture in the refrigerator for up to 24 hours. Make sure to cover it tightly to prevent any unwanted flavors from seeping in.
• Once the seltzer water is added, the egg cream should be consumed immediately. The carbonation will dissipate quickly, and the drink will lose its signature fizz.
• If you anticipate needing to store the egg cream for a short period, consider storing the milk and chocolate syrup mixture separately from the seltzer water. This way, you can add the seltzer water just before serving to ensure maximum fizziness.
• Avoid freezing the egg cream. The texture and taste will be compromised, and the seltzer water will lose its carbonation, resulting in a flat and unappealing drink.
• If you must freeze the milk and chocolate syrup mixture, do so in an airtight container, leaving some space for expansion. Thaw it in the refrigerator and add fresh seltzer water before serving.

• Pour the leftover egg cream into a microwave-safe glass or mug.
• Heat in the microwave on medium power for 20-30 seconds. Be cautious not to overheat, as the milk can curdle.
• Alternatively, you can reheat the egg cream on the stovetop. Pour it into a small saucepan and warm over low heat, stirring constantly to prevent scorching.
• If the egg cream has separated, give it a good stir to recombine the milk and chocolate syrup.
• Once warmed, pour the egg cream back into a glass and add a splash of fresh seltzer water to restore its fizz.
• Stir gently and enjoy immediately.

• Glass: Use a tall glass to mix and serve the egg cream.

• Spoon: A spoon is essential for stirring the milk and chocolate syrup together.

• Measuring cup: A measuring cup ensures you use the correct amount of milk.

• Tablespoon: A tablespoon helps measure the chocolate syrup accurately.

• Seltzer bottle: A seltzer bottle or can is needed to add the fizzy element to the drink.

Use pre-chilled milk: Keep milk in the fridge so it's already cold when you start.

Pre-measure ingredients: Measure out the chocolate syrup and seltzer water ahead of time.

Use a tall glass: A taller glass makes it easier to mix without spilling.

Stir efficiently: Use a long spoon to mix the milk and chocolate syrup quickly.

Keep seltzer cold: Store seltzer water in the fridge to maintain its fizz.

Batch preparation: Make multiple servings at once to save time later.