Egg Creams (Michael Chiarello) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Ingredients:
2 1/2 ounces whole milk |
8 ounces seltzer |
1 -ounce chocolate syrup (recommended: fox's u-bet) |
Directions:
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. Pour the milk into the glass and fill with seltzer. A siphon bottle for dispensing seltzer works best. If a siphon bottle is not available, add seltzer to milk while stirring with a long narrow spoon rapidly, slowing as the glass fills. This action to the seltzer will create the foam head you need for a great egg cream.
3. Chefs Note: The glass is a KEY part to the ideal Egg Cream. Utilize a SODA glass (like a Coca-Cola glass) that is narrow on the bottom and flares out on the top.
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