Egg Creams Recipes

NEW YORK EGG CREAM

Steps:

• Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold.

VANILLA EGG CREAM

Steps:

• In a tall glass mix together vanilla simple syrup, milk, and seltzer; stir well to combine. Serve immediately.

ULTIMATE CREAMED EGGS

Steps:

• Peel, chop and slice eggs.
• In a heavy saucepan melt butter. Stir in flour, dry mustard, salt and pepper.
• Add Milk (all at once). Cook and stir until mixture is bubbly and thick. Continue to cook about 2 minutes more.
• Carefully stir in eggs, heat through.
• Serve over buttered toast points.
• Garnish with paprika or parsley.

CLASSIC CHOCOLATE EGG CREAM

Steps:

• Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.

CLASSIC EGG CREAM

Steps:

• Pour the milk into a freezer-proof container and freeze until the milk begins to freeze a little, 40 minutes to 1 hour. It should not be frozen solid, but have milk ice floating on top and attached to the sides. The colder it is, the better your egg cream will come out.
• Spoon the chocolate syrup into the bottom of a tall 10-ounce glass. Pour in the milk (it should only come about halfway up to leave room for the seltzer). Slide a long spoon into the glass, and then bounce the spoon up and down and stir just slightly to agitate the chocolate syrup at the bottom of the glass. Pour in the seltzer water while continuing the bounce the spoon. This method combines the syrup and seltzer and creates the frothy milk on top. The more you bounce the more bubbles you'll get. This is the old school method, and how those fountain shops got that amazing froth on top. If it's not working for you - abandon ship and use an electric frother or a blender. It will still be delicious!

EGG CREAM

Steps:

• Pour the seltzer into the glass first or it may bubble out of the glass. Pour in milk and stir in chocolate syrup until dissolved.

EGG CREAM RECIPE

Steps:

• Gather the ingredients. Place a 12-ounce serving glass in the freezer to chill. You want the glass to be ice cold before making and serving an egg cream.
• Pour the cold milk into the chilled glass.
• Pour the seltzer into the glass until the white head reaches the top of the glass.
• Spoon the syrup into the glass and stir to combine. Serve with a straw.

CHOCOLATE EGG CREAM

Steps:

• Pour milk and chocolate syrup into a glass. Stir until well combined. Slowly add seltzer and watch it foam.

EGG CREAM

Steps:

• Put 2 tablespoons chocolate syrup into each of two 10-ounce glasses. Add 1/4 cup milk to each. Divide seltzer between glasses; stir vigorously, and serve.

EGGNOG CREAMS

Steps:

• In a microwave, melt 1-1/2 cups baking chips; stir until smooth. In a small bowl, cream butter and cream cheese until smooth. Add rum and vanilla. Beat in melted chips. Refrigerate, covered, 1 hour or until set., Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate 2 hours or until firm and slightly dry to the touch., In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip balls in mixture; allow excess to drip off. Return to baking sheet; if desired, sprinkle with nutmeg., Refrigerate 2 hours or until set. Store between layers of waxed paper in an airtight container in the refrigerator.

NEW YORK EGG CREAM

Steps:

• Put chocolate syrup in glass and add milk.
• While beating with fork, slowly pour in club soda until frothy.