Old-Fashioned Egg Cream

“Egg cream” is a crazy name for a drink that contains neither eggs nor cream! Instead, it’s an old soda-fountain favorite from New York City: a light, frothy mixture of flavored milk—chocolate or vanilla—mixed with cold bubbly water. You stir it all together until the liquid foams up into a fizzy head at the top of the drink, and then drink it really fast before the foam deflates. By Adam Reid

Hands-on time:
1 minute
Total time:
1 minute

Kitchen Gear

Measuring spoons
Measuring cup
Drinking glass


1 teaspoon real maple syrup
1 teaspoon vanilla extract
1⁄2 cup cold low-fat or whole milk
2⁄3 cup cold bubbly water


  1. Put the maple syrup, vanilla extract, and milk in the glass and stir them with the spoon until blended.
  2. Add the bubbly water, stir vigorously until the drink foams up a lot and has a frothy head. Drink right away, while it’s still foamy.

Chocolate Egg Cream

Before adding the milk to your drinking glass, add 1 1/2 tablespoons unsweetened cocoa powder to the maple syrup and vanilla extract and stir them together until the mixture is wet and smooth. Add the milk and stir until it looks like chocolate milk, then add the bubbly water. Stir vigorously until it foams up a lot and has a frothy head. Drink right away, while it’s still foamy.