Traditional Chocolate Egg Cream

3/8 cup (3 ounces) whole milk
About 3/4 cup (6 ounces) very cold seltzer
3 tablespoons (1 1/2 ounces) chocolate syrup
Straight pretzel rod, for garnish

Pour the milk into a 12-ounce glass and add the seltzer. Using a long spoon, stir vigorously for a few seconds. Gently pour the chocolate syrup into glass, then stir again, taking care to stir mostly at bottom of glass to incorporate. Garnish with the straight pretzel rod.

Makes 1 serving.

— Recipe from "New York Sweets: A Sugarhound's Guide to the Best Bakeries, Ice Cream Parlors, Candy Shops, and Other Emporia of Delicious Delights," by Susan Pear Meisel.

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.