Egg Creams

• 2 1/2 ounces whole milk
• 8 ounces seltzer
• 1 -ounce chocolate syrup (recommended: Fox's U-Bet)

1. The milk needs to be very cold so place it in the freezer to chill about 15 minutes before using.
2. Drizzle the chocolate syrup into a glass.
3. Pour the milk into the glass and fill with seltzer.
4. A siphon bottle for dispensing seltzer works best.
5. If a siphon bottle is not available, add seltzer to milk while stirring with a long narrow spoon rapidly, slowing as the glass fills.
6. This action to the seltzer will create the foam "head" you need for a great egg cream.
7. Chefs Note: The glass is a KEY part to the "ideal" Egg Cream.
8. Utilize a SODA glass (like a Coca-Cola glass) that is narrow on the bottom and flares out on the top.

milk, seltzer, chocolate syrup

Taken from www.foodnetwork.com/recipes/michael-chiarello/egg-creams-recipe.html (may not work)