This recipe was introduced to me by my coauthor, Adeena Sussman, who grew up drinking this American soda-fountain classic.
This chocolate syrup recipe makes two cups and will keep in the refrigerator for up to three months.
Excerpted from “Gazoz” by Benny Briga and Adeena Sussman (Artisan Books). Copyright © 2021.
Print
Egg Cream
A timeless soda.
- Total Time: 5 minutes
- Yield: 1
Ingredients
For the chocolate syrup:
- 6 oz (200 g) good-quality bittersweet or milk chocolate, coarsely chopped
- ⅔ cup (160 ml) boiling water
- ⅔ cup (160 ml) 1:1 simple syrup
For the egg cream:
- 1 ½ oz (45 ml) chocolate syrup
- 3 oz (90 ml) milk of your choice (dairy or nondairy)
- 6 oz (175 ml) chilled seltzer
Instructions
- To make the chocolate syrup, in a large bowl, whisk together the chocolate, boiling water, and simple syrup until smooth and pourable. Transfer to an airtight glass jar or bottle and seal. Store in the refrigerator until ready to use.
- To make an egg cream, pour the chocolate syrup into a tall glass, add the milk, then top with the seltzer. Stir to your desired level of smoothness.
- Prep Time: 5 minutes
- Category: Dessert
- Method: Easy
- Cuisine: American
Keep the flavors of Jewish food alive.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher’s stories and recipes accessible to all.
Or make a lower cal version: Ubet sugar free syrup, skim milk
I make my own version of what I call a coffee egg cream: 4 oz of coffee concentrate, 3 oz chocolate milk and 4-5 oz of (Soda Stream) seltzer
Who makes their own chocolate syrup, when there’s Fox’s U-bet?
You need to give recipe for simple syrup
Hi Pam, simple syrup is made with a 1:1 ratio of granulated sugar dissolved in an equal volume of water. Here’s a basic guide.
I was born and raised in Bensonhurst, Brooklyn. In 1952, at the age of 23 I left as a young bride to start a new life in Nashville, Tn. and have lived here for the past 72 years!! (yes, I’m 95)Egg Creams was a regular diet in my Brooklyn life. But we made it this way.: It had to be Ubet’s Chocolate syrup, milk and very cold seltzer. BTW I still have 2 glasses from Juniors that is used just for Egg Creams as the glass it marked as such. Im still a Brooklynite at heart..
How id you get away with coping 2 glasses from Juniors. I worked at A&S department store in 1967. Friday was pay day and that meant lunch at Juniors.
I was born ln the Bronx in 1941. Grew up there with egg creams at the local candy store. Moved to Brooklyn at 12 and started drinking egg creams there.
Moved out of NYC in 1963 when my husband was in the Air Force. Every time we returned home we went out for a
NY egg cream. Still do now when over we get back to NYC. Over the year and numerous places we lived the first thing I looked for was ‘Foxes U Bet. !