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
Christy what would the fats be carbs fiber, an protine is their anyway to figure it out? I would need to make with low fat items coz i dont digest fats well.
thanks
Perhaps you can go to one of those websites that breaks it down for you April.
If you add a splash of cherry juice (right from a jar of maraschino cherries) to the chocolate syrup, it is unbelievably delicious! (By the way, my mom Ida is your mother-in-law Linda’s cousin. Mom thinks the world of Linda 🙂
Oh WOW, what a small world Ashleigh!!
Christy,
I come from Brooklyn and Egg Creams were a staple in our neighborhood! The one item that we don’t have anymore is the Selter that came in the bottles that squirted. Really miss those.
Thanks for bringing back an oldie but goodie for me!
Laura.
I hope you get the chance to make one soon and have a walk down memory lane Laura!!
I’ve been drinking egg creams all my life. Being born and raised in Brooklyn & Queens, New York, we had these delicious/refreshing drinks with almost every meal (well, not breakfast). I now live in California and purchased a “seltzer bottle” that you fill with water and use a Co2 cartridge to make the “fizz.” I’m happy your mother-in-law introduced you to this old time favorite.
I sure am loving them Judy, so delicious!!
Wow! They look delicious. I think these will be a hit with my hubby.
I hope you get to try them soon Deborah!!
Christy I have also used club soda or Seltzer in making pancakes ( use instead of milk) makes them nice and fluffy.
I will have to try the egg ceams.
I hope you get the chance to try them soon Debbie and thanks for sharing your great tip with everyone!
Christy
My mom introduced me to these over 50 years ago and called them chocolate sodas! Still delish! I think egg creams is their Yankee name…the Barefoot Contessa made them one day on her show and you know she is waaaay up north..
Love your magazine girl!
Diane
LOL, thank you Diane, I am so glad you are enjoying the magazine!!