Old-Fashioned Egg Cream
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Made with just 3 ingredients (syrup, milk, and soda), this Egg Cream is an old-fashioned milkshake recipe that contains neither egg nor cream. Talk about false advertising, but hey, it’s delicious!
New York City’s Iconic Beverage
This past weekend, my husband and I tried a New York egg cream for the first time, and now we’re hooked!
The thing is, it doesn’t have any eggs or cream. Funny right? Imagine a milkshake, just not as thick… so it actually quenches your thirst instead of making you thirstier. It’s like a classic fountain drink with a smooth, creamy texture and just the right amount of sweetness. Light and fizzy, yet totally indulgent.
Be sure to check out some of our other tasty drink recipes, like Dirty Dr Pepper, Caramel Apple Milkshake, Deep-Fried Ice Cream Milkshake, and Peppermint Oreo Milkshake!
Ingredients
- Syrup of your choice
- Whole milk
- Club soda (or seltzer)
Swaps & Variations
The beauty of an egg cream lies in its versatility! Whether you’re changing flavors, playing with textures, or catering to dietary quirks, this classic drink is always up for a remix.
- Flavor options: Swap chocolate for strawberry, vanilla, caramel, or even coffee syrup.
- Vegan-friendly: Make it vegan with almond or oat milk and plant-based syrups.
- Creamy & dreamy: For extra richness, use half-and-half; for lightness, try skim milk.
- Go classic: Stick with traditional chocolate (Fox’s U-Bet or Hershey’s) for authenticity.
Here’s a tip!
For the best results, chill your ingredients beforehand or just toss in some ice to keep things extra cold.
How to Make an Egg Cream
1. To begin with, pour about 2 tablespoons of syrup into a tall glass.
Tip: I’m using pretty little soda fountain glasses here. But most of the time, I make these in a plastic, generic solo cup (I live large like that).
2. Now add 1/3 cup of cold milk. I recommend starting with exact measurements. But once you play with this recipe, you may find you prefer more or less milk. Stir that up really well.
3. Fill each glass the rest of the way with cold club soda or seltzer water. Take it slow, as it will froth. But in the end, you’ll have the prerequisite foamy head.
4. Add a straw and enjoy your egg creams! Which flavor are you choosing?
Storage
This old-fashioned egg cream is best served immediately, mainly because it’s made with carbonated soda. Luckily, it’s so quick and easy to make!
Frequently Asked Questions
An egg cream is a classic New York drink made with milk, seltzer, and flavored syrup (usually chocolate). Despite the name, it has no eggs or cream. Just a frothy, fizzy treat that was once a cheaper alternative to ice cream floats.
The name likely comes from the foamy top, which looks like beaten egg whites. Most historians credit Louis Auster, a Jewish immigrant who owned candy stores in 1890s NYC, with inventing it using his secret chocolate syrup. His original version with milk and seltzer became so popular that competitors couldn’t match its flavor.
Nope! Dirty sodas are creamier, often with flavored syrups and soda (like Coke or Dr Pepper). Egg creams are lighter and made with seltzer and milk for a crisp, frothy sip.
Old-Fashioned Egg Cream
Made with just three ingredients, this egg cream is an old-fashioned milkshake recipe that doesn't actually include egg or cream.
Ingredients
- 2 tablespoons syrup of your choice
- 1/3 cup whole milk
- 3/4-1 cup cold club soda or seltzer water
Instructions
- Pour syrup into the bottom of a tall glass.
- Add milk and stir vigorously.
- Add in club soda slowly, leaving room for it to fizz at the top.
- Insert a straw and enjoy!
Nutrition Information:
Amount Per Serving: Calories: 114
Love this recipe. Thanks
Actually, pour the milk first, then the seltzer or club soda. That way you’ll get the traditional white froth on the top. Then drizzle the chocolate through while gently stirring with a long spoon. And NEVER serve an egg cream with a straw! How can you get that frothy and carbonated chocolate feelng together on your lips and tongue if you’re drinking it through a straw?!!! (Brooklyn boy here)
Have made these using powdered malt the kind you use when making malts ( thick shakes) no syrup . mix powder with the milk then add the club soda.
Love your blog, I was always told that egg creams were made by combining milk with eggs and sugar over heat to make a custard consistency similar to gelato,cool or freeze in cubes then whip with your soda and flavorings/syrups etc. This is also homemade ice cream floats!
oh that’s wild!
Nope, I’ve never had an Egg Cream before… but WOW, love this recipe!
Hmmmm, I have a few cans of evaporated skim milk in my garage/pantry so I wonder if that would work for the whole milk? I betcha it would!
This is how I would make an egg cream: Make a creme brulee, let it cool, sitr in some cream and flavoring, sweeten, add a small amount of seltzer, sitr well, and top off with seltzer to make it fizzy. That is my idea of an egg cream and probably how it started in my mind anyway : )
Sounds delicious! If I made a creme brûlée I’d stop there though, coz I’d be eating creme brûlée!