|
Servings:
|
1
|
|
Author Notes:
|
This is the famous New York Egg Cream, preferably made with Fox's U-Bet Chocolate Syrup, but any quality chocolate syrup would work. Seltzer from a pasteurized cylinder is best and renders the most foam. When made correctly, this is a beautiful drink.
|
|
Ingredients:
|
2 tablespoons Fox's U-Bet Chocolate Syrup (or any god quality chocolate syrup)
1/2 cup very cold whole milk
1 cup cold seltzer from a pasteurized cylinder
|
|
Instructions:
|
Pour the milk into a tall 16 ounce (2 cup) glass. Pour in the chocolate syrup without stirring. Place a spoon in the glass and spray in cold seltzer over the spoon handle and/or into the sides of the glass (to reduce excess foam) until the foam reaches just below the rim of the glass. Stir gently at first, then more vigorously, until the foam head (key to the egg cream) is stabilized and the syrup is thoroughly mixed. The drink should settle into several shades of light and dark chocolate. Stir and serve immediately with a straw.
|
Recipes 
