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Chocolate egg cream
Brooklyn soda-fountain drink of milk, chocolate syrup and fizzy water
The egg cream contains neither egg nor cream: it is the old soda-fountain drink of Brooklyn and the Lower East Side, made of cold milk, chocolate syrup and a hard jet of seltzer that whips up a tall white foam. It was sold for pennies at candy stores and corner luncheonettes, and New Yorkers still argue about the right order to pour. Chef's tip: everything, glass included, must be ice-cold, or the foam collapses.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the chocolate syrup
For the drink
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Method
0/4 doneStep 1: Whisk the 1 oz cocoa powder, 3 ½ oz sugar and ½ cup water in a small pan and simmer for 2 minutes until glossy. Stir in the ½ tsp vanilla extract and chill until cold.
5 minStep 2: Put 3 tablespoons of syrup in each of two chilled tall glasses and add 120 ml of 1 cup ice-cold whole milk to each.
1 minStep 3: Tilt the glass and pour in the 1 ¾ cups ice-cold soda water in a strong stream onto a spoon, stirring hard with the spoon at the bottom, until a thick white head rises to the rim. A common mistake is pouring gently, which gives no foam.
2 minStep 4: Drink at once, before the foam settles.
1 min
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chocolate egg cream take?
- About 10 minutes in total: 5 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cocoa powder?
- Drinking chocolate, same amount (sweeter, so cut the sugar).
- What can I use instead of sugar?
- Caster sugar, same amount.
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