Recipe: Brooklyn Egg Cream

This week on Good Food, Evan Kleiman spoke with Micah Wexler of Wexler’s Deli at Grand Central Market about egg creams, among other topics. Although an egg cream sounds like it’s something that’s spread onto a sandwich, it’s actually kind of like a soda. Try this recipe from The Soda Fountain, by Gia Giasullo and Peter Freeman.

Brooklyn Egg Cream

MAKES 1 EGG CREAM

This is the most traditional of the egg creams, and the one that incites the most heated debate, both on its origins and the methods to make it. It’s a lightly sweetened, bubbly drink that you can enjoy anytime (and which has about as many calories as a slice of buttered toast).

1⁄4 cup plus 2 tablespoons (3 ounces) cold whole milk

3⁄4 cup (6 ounces) plain cold seltzer

3 tablespoons (11⁄2 ounces) Fox’s U-Bet chocolate syrup

Pour the milk into an egg cream glass and add seltzer until froth comes up to the top of the glass. Pour the syrup into the center of the glass and then gently push the back of a spoon into the center of the drink. Rock the spoon back and forth, keeping most of the action at the bottom of the glass, to incorporate the syrup without wrecking the froth.

Serve immediately.

Reprinted with permission from The Soda Fountain by Brooklyn Farmacy and Soda Fountain, Inc. copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC.

Photography (c) 2014 by Michael Harlan Turkell