Serves 1

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).