Egg Cream Recipe with Homemade Chocolate Syrup

Make your own Brooklyn style Egg Cream recipe at home with homemade chocolate syrup! Just like a NYC milkshake!

Egg Cream Recipe with Homemade Chocolate Syrup

I like when things aren’t exactly what they seem. Take Jerusalem artichokes, for example. Not from Jerusalem and not an artichoke! Crazy pills. And then there is Egg Cream, the Brooklyn fountain beverage made with no eggs nor cream. Then what the heck is it??

There is some debate as to whether the drink once had eggs and cream in it and the recipe was altered for cost purposes, or if egg cream is some mispronunciation of the real name (echt in Yiddish means “genuine”). Regardless, the Egg Cream is the original, legit milkshake, not the super rich ice cream based monstrosities we have today.

According to Wikipedia (so it must be true) Egg Cream was invented in Crown Heights by Nathan Herman and his brother in law Jack Witt. In an effort to build their chocolate syrup company, they created this low cost delicious drink!

Aaaaanyway, onto the recipe. Make these right before serving, and if you make your own chocolate syrup, all the better!

Egg Cream Recipe with Homemade Chocolate Syrup

 

I use Rodelle chocolate, because I love it. In a small bowl, whisk together the cocoa powder, sugar, salt, water and vanilla. Then pour into a small saucepan and simmer over very low heat until sugar dissolves and syrup thickens, 5-7 minutes. Cool.

Egg Cream Recipe with Homemade Chocolate Syrup

Then, pour the cooled syrup into the bottom of a glass. Add the  milk and stir to blend mostly. Add the seltzer and serve!

Egg Cream Recipe with Homemade Chocolate SyrupEgg Cream Recipe with Homemade Chocolate SyrupEgg Cream Recipe with Homemade Chocolate Syrup

Egg Cream Recipe with Homemade Chocolate Syrup
 
Prep time
Total time
 
An easy Milkshake Egg Cream recipe plus how to make homemade Chocolate Syrup!
Author:
Recipe type: Beverage
Cuisine: Jewish
Serves: 1
Ingredients
  • For Chocolate Syrup:
  • ½ cup cocoa powder
  • 1½ cups sugar
  • ⅛ teaspoon salt
  • ⅔ cup water
  • ¼ teaspoon vanilla
  • For Egg Cream:
  • 3 tablespoons chocolate syrup
  • ½ cup milk (I used 2%), cold
  • ⅓ cup seltzer, cold
Instructions
  1. To make chocolate syrup, in a small bowl, whisk together the cocoa powder, sugar, salt, water and vanilla. Then pour into a small saucepan and simmer over very low heat until sugar dissolves and syrup thickens, about 5-7 minutes. Cool.
  2. Then, pour the cooled syrup into the bottom of a glass. Add the milk and stir to blend mostly. Add the seltzer and serve!

 

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Comments

  1. Love the photo!!!!!!!! Dreamy!!!!!!

  2. My father loves egg creams! Now I can make him one!

  3. Kerry Hancock says:

    Oh wow Amy I’ve never heard of egg cream but it sounds very similar to our ‘chocolate spiders’…choc topping, icy cold milk & soda water (seltzer),

  4. Kerry Hancock says:

    It’s a local one here in Adelaide South Australia….lime spider is also amazing….thanks Amy

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