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.
Take a cold 12oz class out of the freezer. I advise having it in the freezer ahead of time because this drink is best ice cold.
Add about 1 inch of U-bet chocolate syrup to the bottom of the glass.
Pour a little over ¼ cup of ice cold milk on top of the chocolate syrup. Once you fill the milk over the chocolate syrup, the glass should be just under half full. DO NOT MIX the chocolate syrup and the milk yet! Very important!
Next make sure you have a long spoon and your unopened seltzer water close by. You will need to pour the seltzer and immediately stir, so everything must be close. It needs to be unopened seltzer because you want it so so bubbly, as though it came from a soda fountain.
Open your seltzer and immediately pour it very aggressively into the glass. You want to have it come crashing down into the glass like the jet of a soda fountain would do. This will help make it bubbly which is soooooo important to a chocolate egg cream.
Fill it till the foam comes just above the top of the glass, some foam might spill over the top. That’s fine!
Immediately start stirring vigorously with the long spoon. I swirl and also chop up and down. You want to get that nice white head of foam at the top. I like my foam white some say it should be brown. If you want it brown, take some liquid from the bottom and pour it on top of the foam. Stick a straw in there and enjoy right away! If you let it sit that foam head disappears.