• Traditional Chocolate Egg Cream

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  • 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.
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