New York Chocolate Egg Cream with Seltzer
Inspired by techniques from America's Test Kitchen, NYT Cooking and Serious Eats.
Chocolate syrup and cold milk are stirred together in a chilled glass, then cold seltzer is poured in while stirring hard until a thick foam rises.
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Method
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Equipment
- 2 tall glasses (about 350 ml)
- long spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 158 kcal |
| Protein | 3.4 g |
| Carbohydrate | 30 g |
| of which sugars | 26.2 g |
| of which free sugars | 22 g |
| Fat | 3.1 g |
| of which saturates | 1.7 g |
| Fibre | 1 g |
| Salt | 0.16 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Egg cream
- 4 tbsp sweetened chocolate syrup (60 ml) 2 tbsp per glass
- 160 ml whole milk, very cold
- 320 ml plain seltzer or soda water, very cold, from a freshly opened bottle
- 1
Mix the base. Spoon 2 tbsp chocolate syrup into the bottom of each chilled glass and pour 80 ml cold milk on top. Stir with the long spoon until evenly combined.
- 2
Add the fizz. Pour about 160 ml seltzer into each glass in a steady stream while stirring hard for about 30 seconds, until a thick white foam rises to the top.
- 3
Serve. Drink immediately, topping up with a splash more seltzer as the foam settles.
Storage
Not suitable for storing; it goes flat within minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
