YIELD: 1 SERVING
Egg creams are a classic old-time New York concoction made with milk, seltzer, and chocolate syrup. Traditionalists may balk at my use of cream instead of milk, but I think using a smaller volume of richer dairy results in more seltzer, and thus a fizzier beverage.
Traditionalists suggest serving a pretzel rod with the egg cream.
1 1/2 tablespoons cream
2 tablespoons Chocolate Syrup (page 109)
3/4 cup seltzer
In a 10- to 12-ounce glass, stir together the cream and chocolate syrup to thoroughly combine. Slowly pour in the seltzer. Gently stir again if needed Egg Cream.