Classic Egg Cream
Debi Mazar and Gabriele Corcos via The Food Network
Notes
This recipe calls for a 10-ounce glass. Adjust proportions for a larger or small glass. If the bouncing spoon method doesn't work, you can use an electric frother or blender as well.
Ingredients
- 1 cup whole milk
1/4 cup chocolate syrup (classic fountain style works best, such as U-Bet)
1 cup seltzer (old-fashioned-style seltzer in a small glass bottle works best)
Directions
- Pour milk into a freezer-proof container and freeze for about 40 minutes to a hour or until milk begins to freeze. Milk should not be frozen solid but milk ice should be floating and attached to the sides. The colder the milk, the better the egg cream will come out.
- Spoon chocolate syrup into the bottom of tall 10-ounce glass. Pour in frozen milk (should only come halfway to leave room for the seltzer). Slide a long spoon into the glass, and then bounce the spoon up and down. Stir slightly to agitate chocolate syrup at the bottom.
- Pour in seltzer water while continuing to bounce the spoon. This should create frothy milk on top. The more you bounce the spoon, the more bubbles you'll get.
Information
- Yield
- 1 serving
- Prep Time
- 1 hour 5 minutes
- Cook Time
- 3 minutes
- Total Time
- 1 hour, 7 minutes, 59 seconds