Egg Cream Float

A fond memory of my childhood is the New York-style egg creams my dad would whip up for me on Sundays during lunch. Sundays were the most relaxed day of the week in our home, and I suppose a homemade egg cream was a sign we could all enjoy ourselves just a tad a more.

Egg creams are light, refreshing but still somehow a little rich. Chocolatey. Sweet. And, according to my dad (and many other egg cream aficionados), must be made with Fox’s U-Bet chocolate syrup. My dad also taught me that the ratio of milk to chocolate syrup is very important for a good egg cream.

I had been thinking recently that adding a scoop of ice cream to an egg cream would be a great way to really take it to the next level. But why stop with ice cream? You could also add a shot of Baileys (which, did you know, was invented by a South African Jew?!) or Kahlua to make a more “adult” version.

My favorite touch to this updated egg cream is the colorful sprinkles. An extra touch of whimsy had me traveling back to the Sunday lunches of my childhood.

Want to make it non-dairy?
Use vanilla almond milk, or leave out the milk all together and add a scoop of your favorite non-dairy ice cream.

Read more about the Jewish history of egg creams here, and check out other ways people are playing with the classic recipe here.

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