Cream of the Crop: The Blueprint for a Forking Delicious Egg Cream

As a born and bred Californian, I’m understandably cautious about tackling the subject of the New York Egg Cream. It’s not my drink, geographically speaking, and there are many hotly debated theories on the correct way to go about making one. Do you add the chocolate syrup first, or drizzle it in after the cream? What exactly is the correct ratio of cream to seltzer? I for one will take an egg cream any way I can get it. It’s the perfect concoction for a hot summer day, cool and creamy, bubbly and sweet.

I’m claiming no authenticity here with this recipe and I admit I have only been to New York a large handful of times. Therefore, I am completely reliant on the childhood memories of a friend of mine who grew up on Long Island. He tells me there are three indelible truths when it comes to making the perfect egg cream. 1.) If at all possible, you must use Fox’s U-Bet chocolate syrup. I am told there simply is no substitute. But just between you and me, I’ve used Hershey’s and it’s delicious. 2.) Heavy cream is better than milk. I can’t tell you exactly why, but I suspect it’s because it adds an extra richness to the drink. 3.) You must use ice-cold seltzer water. Apparently, club soda would be blasphemous. I have come to accept these things as the iron-clad rules of egg cream making for two reasons: It tastes great and my friend has a rather intimidating cousin named Vinny, who says that’s just the way it is. I do what I’m told.

Old-Fashioned New York Egg Cream

Serves 1

3 tablespoons good chocolate syrup (New Yorkers swear by Fox’s U-Bet)
3 tablespoons heavy cream
8 ounces ice-cold seltzer water

In a tall glass, layer the chocolate syrup and the heavy cream. Pour the seltzer water over and stir vigorously. Fugedaboutit!!

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