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New York Egg Cream

Recipe bydhuskins

An egg cream is a carbonated chocolate milk drink containing neither eggs nor cream. It is alleged to have been invented by Louis Auster, a Brooklyn candy store owner, in the late 1800's.


  • 1 part whole milk, very cold
  • 2 parts seltzer water (preferably from a siphon)
  • Large dollop of U-bet chocolate


  1. Fill a tall glass 1/4 full of milk.  Froth slightly with an Aerolatte until the glass is 1/3 to 1/2 full.
  2. Fill glass almost to the top with seltzer water, creating as much foam as possible.
  3. Insert a long-handled spoon.
  4. In the center of the foam, carefully pour the chocolate to minimize the chocolate dot on the top of the foam.
  5. Gently mix the milk and the chocolate, being careful to not disrupt the white foam.  When the chocolate is completely mixed into the milk, carefully pull out the spoon.

Tips / Substitutes: The goal is to create a brown, carbonated chocolate milk with a clean, white foam head.  The top of the foam will have one brown dot in the center.

If you do not own a siphon, you can use a freshly opened bottle of seltzer; however, the effect will not be as grand.  The blast from the siphon creates an ideal foam.

If you cannot find U-bet chocolate, any liquid chocolate (sweet) that pours easily will work.  Semi-sweet chocolate will change the flavor significantly.

Servings:  Makes one serving

Preparation Time: less than 5 minutes



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