New York Egg Cream Recipe | Drugstore Divas (2024)


This New York Egg Cream recipe post is sponsored.

New York Egg Cream Recipe | Drugstore Divas (1)

There are a few things that are classic New York. Bacon, egg, and cheese on a roll. Pizza. Bagels. Times Square on New Year’s. Broadway. Soda shops. Egg creams.

If you’ve never lived in New York, or had a relative who lived in New York, you may not even know about an egg cream. Which is a complete misnomer, by the way. There’s no egg in it. Or cream.

So, what is a New York Egg Cream?

A New York Egg Cream is a drink with three ingredients: milk, seltzer, and chocolate syrup.

That sounds simple, but it’s not. There are rules to the egg cream. Lots of rules.

First, your ingredients must be cold. Like, straight out of the fridge cold.

Second, the order of the ingredients is so important. (We’ll get to that in a minute.)

Third, you have to use whole milk.

Fourth, you’re not allowed to drink it with a straw.

And finally, to purists, you can only use Fox’s U-Bet Original Chocolate Syrup. Personally, I’m gonna say you can use any chocolate syrup as long as it’s cold.

New York Egg Cream Recipe | Drugstore Divas (2)

I will, however, advocate that you use fresh homemade seltzer water though. We have a Soda Stream, which we love. What we don’t love about it is that we have to hike the heavy empty CO2 containers back to the store to exchange them.

New York Egg Cream Recipe | Drugstore Divas (3)

So I’m super excited that we found Soda Sense.

With Soda Sense, you receive one (or two, depending on your plan) CO2 containers in the mail. Save the box they come in. When they’re empty, return them using the original box (yay! Less waste!). Then, Soda Sense will ship you full containers back.

Now, on to that egg cream recipe …

New York Egg Cream Recipe | Drugstore Divas (4)

New York Egg Cream Ingredients:

How To Make A New York Egg Cream:

Keep in mind that this recipe is a little bit of an estimate. You want to use around a 10-ounce glass for this, preferably a soda shop glass or, at the very least, a glass that’s wider at the top than it is at the bottom.

So, depending on the size of your glass, you might not be able to fit all the liquid in your cup. And if you can’t, it’s more important to eyeball it than to actually worry about the exact amounts.

New York Egg Cream Recipe | Drugstore Divas (5)

So, pour the milk in the bottom of the glass. The milk should be about an inch high.

As we said in rule number three, it has to be whole milk. Don’t use skim or fat free.

New York Egg Cream Recipe | Drugstore Divas (6)

Pour the seltzer water into the center of the glass, stopping about a half inch from the top.

New York Egg Cream Recipe | Drugstore Divas (7)

Vigorously stir the drink until a beautiful foam forms on the top. The foam will expand, which is why a glass with a wider top is important.

New York Egg Cream Recipe | Drugstore Divas (8)

Pour the chocolate syrup on to a spoon and very gently — keeping the spoon as close to the side of the glass as possible — put the spoon in the bottom of the glass.

Then, gently (so completely the opposite of the last step) stir the chocolate syrup into the bottom of the drink. Avoid getting it into the foam at all costs.

What’s so important is you preserve the white, foamy layer on top.

New York Egg Cream Recipe Frequently Asked Questions

What does a New York Egg Cream taste like?

A New York Egg Cream tastes like malted chocolate. It’s a really light drink, which you might not expect because drinks with milk are usually heavy.

It sort of tastes like a fizzy milkshake, with an emphasis on the fizzy side.

Why is it called an Egg Cream?

At this point, you’ve realized an egg cream is a funny name for this drink. And you’re probably wondering why this is called an egg cream and not milky chocolate seltzer water.

According to imbebe magazine, there are a couple theories, but no one knows the truth.
Theory 1 is that One theory is that Boris Thomashevsky, a Yiddish theater star, asked for a drink he had in Paris: a chocolat et crème. That’s hard to say, so the name didn’t translate over, and only the “crème” stuck.

Theory 2 is that the words “echt keem,” which mean “pure sweetness” in Yiddish were Americanized to be pronounced “egg cream.”

And finally, Theory 3 is that the real name is “a cream,” but it’s said with such a heavy Brooklyn accent, so it sounds like, “egg cream” to the rest of America.

I can actually really see that. My uncle from Brooklyn pronounces the hard yet invisible r on the end of “soda,” so Brooklynese really is a dialect of its own.

Just to confuse things even more, Merriam-Webster says back in the late 1800’s, around the same time as the Boris Thomashevsky story, there were actually egg creams — drinks made with eggs and cream.

Eventually, the “egg cream” came to be known as the misnamed drink without eggs and cream and “egg drinks” were phased out, left mostly in co*cktail bars.

How do you serve a New York Egg Cream?

Serve a New York Egg Cream cold. Like, as soon as you make it, serve it. Don’t let it sit while you’re making more for other people. The foam will deflate (quickly) and you won’t get the full egg cream flavor.

Skip the straw. If you use a straw, you’ll end up drinking the chocolate milk portion first and miss out on the fizzy foam. Gulp it all at once.

So yes, lots of rules for this traditional New York drink. But it’s worth it.

New York Egg Cream vs. Manhattan Egg Cream

Remember before when I mentioned the order of the drink? Let’s talk about that now.

For purists, the order is: milk, seltzer, syrup.

For others, the order is: syrup, milk, seltzer.

The way the purists make it, you end up with that pretty white foam that will earn you some “oohs” and “ahhs.” It’s also the way they make it in Brooklyn, where my mom and the egg cream were born.

If you make it the way the others make it, you won’t end up with a white foam. The foam will be brown-ish, like the color of dirty snow, a couple days after the snow has been plowed in New York.

The egg cream will still taste good, it just won’t look as pretty.

And if you make it with vanilla syrup instead of chocolate syrup, then you’re gonna have to call that a Manhattan Egg Cream.

Yes. I’m serious.

Yield: 1 Serving

New York Egg Cream Recipe | Drugstore Divas (9)

Egg Creams are such a classic New York drink -- with no egg or cream!


  • 1/3 cup whole milk
  • 2/3 cup seltzer water
  • 2 tablespoons chocolate syrup


  1. Pour the milk in the bottom of the glass. The milk should be about an inch high.
  2. Pour the seltzer water into the center of the glass, stopping about a half inch from the top.
  3. Vigorously stir the drink until a beautiful foam forms on the top. The foam will expand.
  4. Pour the chocolate syrup on to a spoon and very gently put the spoon in the bottom of the glass. Then, stir gently to stir the chocolate syrup into the bottom of the drink. Avoid getting it into the foam.

Nutrition Information



Serving Size


Amount Per ServingCalories 154Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 63mgCarbohydrates 28gFiber 1gSugar 23gProtein 3g

Great posts to read next:


New York Egg Cream Recipe | Drugstore Divas (2024)


What makes up a New York City egg cream? ›

New York Chocolate Egg Cream. This classic New York City drink is made in minutes with only three ingredients: U-bet Chocolate Syrup, ice cold milk and freshly opened ice cold seltzer water. This drink is bubbly and so refreshing; you'll want to make it again and again. Is it a milkshake?

What is the difference between Brooklyn and Manhattan egg cream? ›

Manhattan egg creams are vanilla. Brooklyn are chocolate. My guess is vanilla is considered a little more sophisticated while chocolate is a little dirtier –- like Brooklyn. Now for a Queens egg cream, you have to call my dad and have him come stir the syrup and milk together before you add seltzer.

What does egg cream taste like? ›

What does egg cream taste like? Like a very thin, fizzy, watered-down milkshake. But it tastes good, so I suppose that's not really the best description. It's more like a watered-down, carbonated hot chocolate.

How was the original egg cream made? ›

Food historian Andrew Smith writes: "During the 1880s, a popular specialty was made with chocolate syrup, cream, and raw eggs mixed into soda water. In poorer neighborhoods, a less expensive version of this treat was created, called the Egg Cream (made without the eggs or cream)."

Why is it called a New York egg cream? ›

There are a few theories: Some say it's a variation of the Yiddish word, “echt keem” which means, “pure sweetness”. Another idea is that it's Brooklyn speak for “a cream”. It also could have been named for the creamy froth on top of the drink that looks kind of like a foamy, egg white top.

Where can I get a New York egg cream? ›

Ray's and Russ & Daughters are more takeout places; Katz's Deli is a sit-down place, and I would trust their egg creams for sure. (And you want to go to Katz's anyway for its own "iconic New York" cred.)

How much does egg cream cost? ›

But for $4.50 you can also get an unlikely modern-day coffee-shop egg cream served either to stay in a glass or, as I did, to go in a plastic cup. The Beanmonger version, while teetering on too sweet, is, yes, made with Fox's U-Bet.

What does NY egg cream taste like? ›

There's something specifically nostalgic about an egg cream, which, for the uninitiated, is simply a milky, (usually) chocolate soda. It's refreshingly fizzy but not too sweet, with a foamy head that resembles blowing bubbles into chocolate milk with a straw.

Why are there no dairy Queens in Manhattan? ›

Shortly after opening, spokesperson Dean Peters told the New Yorker that the chain had stayed out of NYC for so long due to high rent and operating costs. At the time, Peters said the brand had hopes to continue to expand into the city, though its last location opened in 2014.

What's the difference between eggnog and egg cream? ›

At its core, eggnog is an emulsion of milk and/or cream, sugar, and, yes, eggs. Unlike in an egg cream—a similar old-timey drink that actually gets its name from the foamy, whipped egg white-like texture achieved by mixing seltzer and dairy fat—the “egg” in eggnog is very, very real.

What is Junior's egg cream? ›

"An egg cream is a classic New York City beverage consisting of chocolate syrup (usually Fox's U-bet chocolate syrup in New York), milk, and seltzer (soda water). It contains neither eggs nor cream." Mine, from Junior's, New York, was made with vanilla instead of chocolate.

What is the difference between egg cream and Italian soda? ›

Egg creams rely on chocolate and milk to create a creamy, sweet sip. Italian sodas generally favor fruitier, lighter flavors, which can be pretty refreshing on a warm summer day.

Why is it called a soda jerk? ›

Introducing the Soda Jerk

Inspired as a nickname for the soda clerk who operated soda fountains as late as the 1950s, the “Soda Jerk” title was inspired by the jerking action a server used to swing the soda fountain handle back and forth when adding soda water to a fountain beverage.

What is it called an egg cream? ›

We define it in the following manner: “a sweetened drink made with milk or cream and other ingredients; especially, a drink consisting of milk, a flavoring syrup, and soda water.” This is a definition which doubtless will be unsatisfying to some, as the egg cream partisans (many of whom are New Yorkers, particularly ...

What is the difference between Brooklyn and the Bronx egg cream? ›

In the Bronx, the seltzer is added after the syrup, giving the egg cream a brown head of foam. In Brooklyn, the foam is always white – the result of putting in the seltzer before the syrup.

What is not in an egg cream? ›

The iconic New York Jewish drink, the egg cream, doesn't have egg in it. Come to think of it, it doesn't have cream in it, either. It's just whole milk, chocolate syrup, and seltzer, which, admittedly, sounds really gross—but I'm a recent convert. Not to Judaism (that's already covered), but to egg creams.

What is the difference between egg and no egg ice cream? ›

The Role of Egg Yolks

You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. Here's why: After water, egg yolks are mostly fat and protein. Fat, which freezes differently and less hard than water, makes ice cream soft and creamy.

Top Articles
Latest Posts
Article information

Author: Terrell Hackett

Last Updated:

Views: 6445

Rating: 4.1 / 5 (72 voted)

Reviews: 95% of readers found this page helpful

Author information

Name: Terrell Hackett

Birthday: 1992-03-17

Address: Suite 453 459 Gibson Squares, East Adriane, AK 71925-5692

Phone: +21811810803470

Job: Chief Representative

Hobby: Board games, Rock climbing, Ghost hunting, Origami, Kabaddi, Mushroom hunting, Gaming

Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.