Egg Creams, first served in Brooklyn soda shops in 1904, quickly became a New York classic. New Yorkers are adamant—without Fox’s U-Bet, it’s not an Egg Cream.
- Cold whole milk
- Plain cold seltzer or club soda
- Fox’s U-Bet chocolate syrup
- Add an inch of chocolate sauce to the glass.
- Add 2-3 inches of milk.
- Fill the rest of the glass with seltzer or club soda
- Stir/mix rapidly to create a foam top.
HAVE BEEN MAKING EGG CREAMS FOR 60 YEARS THERE THE BEST