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Chocolate Peanut Butter Egg Cream

Amy Kritzer
What's an egg cream, you ask? Basically, a Jewish milkshake. You like milkshakes, right? And this Chocolate Peanut Butter Egg Cream is a step above those other basic ones!
5 from 2 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Beverage
Cuisine Jewish
Servings 2 egg creams


  • ​1 cup chocolate syrup Fox's U-Bet or homemade preferred
  • 1/4 cup smooth peanut butter
  • 2 cups whole milk cold
  • 1 cup seltzer cold


  • First, make your chocolate peanut butter syrup. In a small saucepan, combine chocolate syrup and peanut butter over medium heat. Melt the peanut butter while whisking until dissolved. Set aside to cool, and refrigerate until you are ready to use.
  • I used mine right away though!
  • Then, pour 1/4 cup of the cooled syrup into each cup. You'll have some extra! Serve in future egg creams or over ice cream. Add 1 cup of milk to each and stir to combine. Then pour in 1/2 cup of seltzer into each class (I usually just pour to the the top) and drink immediately! Preferably out of a cute straw.
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