Traditionally, the correct and right way to make a chocolate egg cream is with Fox-‘s U-Bet chocolate syrup. And, I may lose my NYC card for this, but I didn’t do it that way. I had no syrup, and I didn’t want to have to make a special trip to get it (particularly under current conditions). So, I made a chocolate egg cream with homemade syrup instead. And besides, not everyone has access to the “right” syrup.
Now, if you’re not from New York, you may not have heard of a chocolate egg cream. You may also, understandably, expect it to be made with eggs and cream. After all, it says so right in the name. Right? Nope. There are no eggs and no cream. Just chocolate syrup, milk, and seltzer. Why is it called that then? Nobody really knows.
Whatever the reason for the name, it’s a delicious, refreshing chocolatey treat that’s perfect for a hot day.
Turns out making the syrup is really easy. It’s actually quite similar to making chocolate pudding. All you need is five simple ingredients you likely already have: cocoa powder, water, sugar, salt, and a little vanilla extract. I have cut the original syrup recipe in half, so it’s enough for two egg creams. You can drizzle the extra syrup over cinnamon sugar bananas or use it to prepare poached pears with chocolate sauce.
Not to mention that if you DIY your own homemade chocolate syrup, you know what’s in it (and can pronounce all of the ingredients).
Chocolate Egg Cream with Homemade Syrup
Ingredients
Chocolate syrup
- 1/2 C water
- 1/4 C sugar
- 1/3 C cocoa powder (unsweetened)
- pinch salt
- 1/2 tsp vanilla extract
Egg Cream
- 4 ounces cold milk (as cold as possible)
- seltzer (plain)
- 3 T chocolate syrup
Instructions
Chocolate Syrup
- Boil the water and sugar together, whisking until the sugar dissolves.
- Add the cocoa and salt, and whisk that until the mixture thickens slightly.
- Remove from the stove and add vanilla.
Egg Cream
- Add 4 ounces of milk to a tall 16 ounce glass (like an iced tea glass), about 2 inches-3 inches.
- Tilt the glass and slowly add the seltzer, stopping when it's about an inch from the top.
- Stir in the chocolate syrup, being careful not to break the foam.
- Top with a little more seltzer to give it a larger "head".
By the way, the syrup also makes great (and easy) hot chocolate. Just add 1 1/2 to 2 T of syrup (depending on how chocolatey you want your cocoa), to an 8 oz. mug. Fill with milk. Stir together and then heat in the microwave for a minute. Or, cook gently in a saucepan until hot, but not boiling.
More Chocolate Recipes
Got a craving for chocolate? This cake is triple chocolate! It’s got cocoa, chocolate chips, and a super easy ganache on top.
Sure banana bread is good. But this is even better. It’s moist, chocolatey, and minified. So you don’t have to worry about finishing it all.
Small Batch Brownies with Cocoa Powder
Made with cocoa powder so you don’t have to make a mess melting chocolate. Rich, moist, and downsized for one.
Chocolate flavoured soda milk! Now what’s not to love about this one! It is so easy to make and sounds quite a treat in a glass. ❤
Ha ha! Yep. 🙂 Sometimes, when I’m feeling really decadent, I use half and half (half cream and half milk), roughly similar to English single cream, but a bit thinner.