Egg Cream

Prep Time
Cook Time
Ready In

"Though it has neither egg nor cream in it - this is one of the best-known treats from the Bronx! For an authentic egg cream, you HAVE to use Fox's U-bet Chocolate Syrup. The cane sugar version (vs. corn syrup version) is kosher and is the best. You can find it on Amazon - look for the one Certified Kosher. If you must make a switch, use Bosco syrup - available at Walmart. If you have a seltzer dispenser, then you're ahead of the rest! You can also make a vanilla egg cream by using vanilla syrup. U-bet also has vanilla flavor."

Original recipe yields 1 serving


  • Serving Size: 1 (91.7 g)
  • Calories 88.7
  • Total Fat - 2.2 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 6.2 mg
  • Sodium - 94.5 mg
  • Total Carbohydrate - 14.9 g
  • Dietary Fiber - 0 g
  • Sugars - 12.8 g
  • Protein - 2.3 g
  • Calcium - 69.1 mg
  • Iron - 0 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a tall glass, add chocolate syrup and milk.

Step 2

Tilt the glass slightly and pour (or spritz) the seltzer off your stirring spoon until you have a nice foamy head that's nearing the top of the glass.

Step 3

Stir vigorously to mix the chocolate in, but avoid messing up the foamy head. Serve immediately.

For a more authentic New York experience, DO NOT use a straw - an egg cream mustache is a must. And don't forget to wipe your mouth with your sleeve when done drinking your egg cream. LOL!

Tips & Variations

  • Seltzer dispenser with CO2
  • Long handled stirring spoon



Yum. I've never had an egg cream before so this was a real treat. I didn't have the named chocolate - but it was good anyway. Thanks for sharing, Lori. Made for CQ3 - NYC.

review by:
(24 Aug 2016)