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Carbonated: New York-Style Egg Cream

Source of Recipe

"Weber's Big Book of Burgers" by Jamie Purviance


Recipe Introduction

"Egg creams typically contain neither eggs nor cream. So...why the name? One story says that this late nineteenth-century New York invention snagged its namesake for the white foam top layer, which resembles beaten egg whites."

List of Ingredients

â—¦ 3 tablespoons chocolate or vanilla syrup
â—¦ â…“ cup cold whole milk
â—¦ ¾ cup cold seltzer or club soda
â—¦ Whipped cream (optional)
â—¦ Chocolate sprinkles (optional)


Recipe

In a tall glass combine the syrup and milk.

Vigorously stir the syrup and milk, while pouring in the seltzer in a steady stream. The constant stirring will help to give the egg cream its traditional creamy head of froth.

Garnish the egg cream with whipped cream and chocolate sprinkles, if desired.

Serves 1