Old-Fashioned Egg Cream
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
I’ve never tried these, but they look sooooooo delicious that I’ll have to try them now…. :-9
I hope you enjoy Peggy!!
Im gluten free and use club soda as a leavening agent in my baking. Ivs been drinking the egg cream for a while now, although i didnt know what they were called. Thanks for sharing!
What is your favorite flavor Carolyn?
Hey Christy, thanks for sharing this recipe. I’ve lived in egg cream land for almost 6 years, and have never had one yet.. I think it would be easier to just make it myself! Especially since I have to watch the sugar….thanks again.
Deb
Oh I hope you try one soon Deb!!
Hey, Christy! Those red and white benches are sooooo pretty! And I’m looking forward to trying the eggless, creamless sodas soon! Have a great week!
THank you Mary!! I hope you have a fabulous week as well!!
These egg creams look yummy!
Will have to try making these with my grandchildren.
Received your classic magazine issue today and thoroughly enjoyed reading it while having my afternoon cup of hot tea.
You are such a pleasure to read, thank you for all that you share with us.
Thank you for such kindness!! I hope you and those precious grand-babies have fun making and enjoying these!
Did you know that you can use club soda in making biscuits? Especially if you are using a mix type. Also in pancake mix.
Thanks for sharing these great tips with everyone MaryAnn!!!
Baking Soda Pancakes from Hints from Heloise
(I’ve made these many times…delicious!)
2 cups biscuit mix
1 egg
1/2 cup oil
1 1/3 cups club soda
Mix well. Pour onto griddle for pancakes, or waffle iron for delicious waffles.
Batter is effervescent, so cannot be stored. Cook all at once, then freeze leftover pancakes or waffles.
These look so good! Very classic- it reminds me of the show Happy Days! 🙂 I love your diner by the way- so cute.
Thank you Libby!!