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Egg Cream Recipe [Split from St. Louis thread on Midwest Board]

l
lrstl Jun 19, 2007 09:52 AM

Milk, Seltzer and Chocolate syrup. * 1/2- 1 cup cold whole milk in a glass, add seltzer (high pressure is better) until it's foamy and the glass is almost full, gently stir in 2 T good chocolate syrup. You don't want to lose the head. *

  1. jfood Jun 19, 2007 02:34 PM

    SYRUP...MILK...STIR...FIZZ

    As ChowFun states, go for U-bet.

    1 Reply
    1. re: jfood
      ChowFun_derek Jun 20, 2007 09:26 AM

      Syrup first if you want the sight of chocolate on the bottom of the glass...if you don't...it's milk first and then syrup....this is how I was taught when i was a soda jerk at the Lido Beach Hotel on L.I. years ago......it's your choice!

    2. ChowFun_derek Jun 19, 2007 02:11 PM

      Milk...THEN chocolate...it dissolves better...then the seltzer stirring as you pour it in to create a nice foamy head....that's how I was taught in Brooklyn!
      PS look for Fox's UBET chocolate syrup for that New York taste!

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