Classic Brooklyn Egg Cream with Shaken Milk Foam
Inspired by techniques from Serious Eats.
A classic cold drink made from cold milk and soda water shaken until foamy, topped with chocolate syrup and a thick foam head.
Always check the labels of the products you use.
Method
- 1
Chill. Chill a tall 350 ml glass.
- 2
Shake. Put 60 ml very cold whole milk and about 2 tbsp of the soda water in a cocktail shaker or jar with 1 ice cube, close and shake hard 15–20 s until frothy.
- 3
Pour. Pour into the chilled glass.
- 4
Top. Top up with the remaining soda water, pouring into the centre so a thick white foam rises to the rim.
- 5
Drizzle. Drizzle 2½ tbsp chocolate syrup through the foam so it sinks to the bottom, leaving a white head over a dark base.
- 6
Drink. Stir gently only in the lower part if you want it mixed, keeping the foam intact, and drink immediately.
Storage
Consume immediately. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- cocktail shaker or jar with lid
- tall 350 ml glass, chilled
- long spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 173 kcal |
| Protein | 3 g |
| Carbohydrate | 35.5 g |
| of which sugars | 30.6 g |
| of which free sugars | 27.5 g |
| Fat | 2.5 g |
| of which saturates | 1.4 g |
| Fibre | 1.2 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
