• A traditional egg cream calls for plain milk mixed with chocolate syrup (Fox's U-bet, to be really precise). I have access though to really incredible chocolate milk, so that's what I used here, upping the chocolate quotient considerably. If you want a more traditional egg cream experience, use plain whole milk.
• It's best to put the milk in the freezer for about 15 to 30 minutes before pouring it. You want it cold.
• And finally, it's hard to get a proper head on an egg cream using just bottled seltzer. It won't foam up quite like the fountain-mixed drinks of yore. Use a small whisk to help the drink foam as the seltzer is poured into the milk.
3 tablespoons chocolate syrup
1/2 cup chocolate milk, extremely well-chilled
1/2 ounce (about 1 tablespoon) bourbon
1/2 teaspoon vanilla extract
1 cup seltzer water, well-chilled
Ingredients
categorized
original
Condiments
Chocolate syrup (3tablespoons)
Cooking & Baking
Vanilla extract (1/2teaspoon)
Drinks
Egg cream calls, traditional (1)
Seltzer water (1cup)
Dairy
Chocolate milk (1/2cup)
It's best to put the milk (1)
Beer, Wine & Liquor
Bourbon (1/2ounce)
Other
• And finally, it's hard to get a proper head on an egg cream using just bottled seltzer. It won't foam up quite like the fountain-mixed drinks of yore. Use a small whisk to help the drink foam as the seltzer is poured into the milk.