Junior's Chocolate Egg Cream
Serves 1
Pour the syrup into a tall 16-ounce glass.
Pour in the milk, but don't stir.
Quickly pour in the seltzer over the back of a long-handled spoon, letting it bubble and bounce off the spoon. Keep pouring and stirring vigorously until a thick white foam rises to the top. Serve immediately before the foam starts to settle and disappear.
Coffee Egg Cream
For each egg cream, you need: 1⁄4 cup Fox's u-bet coffee syrup, 1⁄3 cup icy-cold whole milk, and 3⁄4 to 1 cup icy-cold seltzer.
Strawberry Egg Cream
For each egg cream, you need: 1⁄4 cup Fox's u-bet strawberry syrup, 1⁄3 cup icy-cold whole milk, and 3⁄4 to 1 cup icy-cold seltzer.
Vanilla Egg Cream
For each egg cream, you need: 1⁄4 cup Fox's u-bet vanilla syrup, 1⁄3 cup icy-cold whole milk, and 3⁄4 to 1 cup icy-cold seltzer.
From The Junior's Dessert Cookbook by Alan Rosen and Beth Allen (The Taunton Press).
Ingredients
- 1⁄4 cup Fox's u-bet or other top-quality chocolate syrup
- 1⁄3 cup icy-cold whole milk
- 3⁄4 to 1 cup icy-cold sparkling seltzer (fresh and bubbly)
Directions
Pour the syrup into a tall 16-ounce glass.
Pour in the milk, but don't stir.
Quickly pour in the seltzer over the back of a long-handled spoon, letting it bubble and bounce off the spoon. Keep pouring and stirring vigorously until a thick white foam rises to the top. Serve immediately before the foam starts to settle and disappear.
Coffee Egg Cream
For each egg cream, you need: 1⁄4 cup Fox's u-bet coffee syrup, 1⁄3 cup icy-cold whole milk, and 3⁄4 to 1 cup icy-cold seltzer.
Strawberry Egg Cream
For each egg cream, you need: 1⁄4 cup Fox's u-bet strawberry syrup, 1⁄3 cup icy-cold whole milk, and 3⁄4 to 1 cup icy-cold seltzer.
Vanilla Egg Cream
For each egg cream, you need: 1⁄4 cup Fox's u-bet vanilla syrup, 1⁄3 cup icy-cold whole milk, and 3⁄4 to 1 cup icy-cold seltzer.
From The Junior's Dessert Cookbook by Alan Rosen and Beth Allen (The Taunton Press).