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Egg Creams (Tom) | Milk/Yogurt Day
The traditional Brooklyn Egg Cream has always been made with neither eggs nor cream
Ingredients
- 4 ounces cold whole milk
- ½ tablespoons Walden Farms Chocolate Syrup
- 4 - 5 ounces cold seltzer
Directions
- pour milk into a large (12oz) glass, add chocolate syrup
- open a fresh small bottle of seltzer. Canada Dry makes a 10 oz. size glass bottle that is perfect because it can be quickly resealed, preserving leftover seltzer for a short time.
- the egg cream is best made with fresh seltzer. If you use flat seltzer it's just diluted chocolate milk.
- take a long spoon or a teaspoon and briskly stir the milk and syrup while quickly pouring about half the bottle of seltzer into the glass.
- the milk will foam up, so stop pouring and stirring before it overflows.
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