"New York's famous hot-weather quencher, the egg cream, is made with neither eggs nor cream. The original is a simple, refreshing combination of milk, seltzer, and Fox's U-Bet chocolate syrup. On our menu at Sidekick in the Ferry Building in San Francisco, we've switched out the Fox's syrup for Recchiuti's Extra-Bitter Chocolate Sauce." - Sue Conley & Peggy Smith (Cowgirl Creamery Founders)
Makes 1 Drink
3/4 cup seltzer
1 tablespoon simple syrup, cooled
2 tablespoons chocolate sauce
1/3 cup whole milk (preferably Straus)
Chill a pint glass. Into the chilled glass, pour the seltzer, the the sumple syrup, and then the chocolate sauce. Stir vigorously. The soda will foam up to the top of the glass. Pour in the milk until the glass is full, pouring slowly so the drink doesn't overflow.