Detroit Egg Cream Recipes

Steps:

• Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold.

Steps:

• Pour the seltzer into the glass first or it may bubble out of the glass. Pour in milk and stir in chocolate syrup until dissolved.

Steps:

• Pour the milk into a freezer-proof container and freeze until the milk begins to freeze a little, 40 minutes to 1 hour. It should not be frozen solid, but have milk ice floating on top and attached to the sides. The colder it is, the better your egg cream will come out.
• Spoon the chocolate syrup into the bottom of a tall 10-ounce glass. Pour in the milk (it should only come about halfway up to leave room for the seltzer). Slide a long spoon into the glass, and then bounce the spoon up and down and stir just slightly to agitate the chocolate syrup at the bottom of the glass. Pour in the seltzer water while continuing the bounce the spoon. This method combines the syrup and seltzer and creates the frothy milk on top. The more you bounce the more bubbles you'll get. This is the old school method, and how those fountain shops got that amazing froth on top. If it's not working for you - abandon ship and use an electric frother or a blender. It will still be delicious!

Steps:

• Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.

Steps:

• 1. Pour in the chocolate syrup, then add the milk, stir up well. Slowly add the Vernors. It will start foaming, but that's half the fun. Let it calm down a little, and add more Vernors. Mix slowly and drink. After you have one your hooked. Its the best egg cream around. New York can have their Egg Creams with their seltzer water! For in Detroit we make it with "Vernors".