A New York Egg Cream may sound like a rich dessert, but there are no eggs and no cream involved. This iconic Brooklyn-born soda shop drink is light, fizzy, and creamy—all at once. Ina Garten’s take on this classic refreshment uses just three ingredients to create a smooth, chocolatey, frothy drink that’s both nostalgic and refreshing.

What Is Ina Garten’s New York Egg Cream?

This simple beverage combines cold whole milk, chocolate syrup, and seltzer water to make a frothy, fizzy, soda-fountain-style drink. The magic lies in its texture: a light foam on top, creamy middle, and bubbly finish—served in a tall glass, it’s the perfect afternoon pick-me-up.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Egg Cream

Only 3 ingredients – Quick and simple
Light and refreshing – Not overly sweet or heavy
Perfect for warm days – Cold, fizzy, and satisfying
No blender or machine required – Just a spoon and a glass
Fun for kids and adults alike – A soda shop treat at home
Nostalgic charm – A New York City classic
Ina’s elevated touch – Balanced and delicious

Ingredients Needed to Make Ina Garten’s New York Egg Cream

½ cup cold whole milk
1 cup cold seltzer (unflavored, highly carbonated)
3 tablespoons high-quality chocolate syrup (such as Fox’s U-bet or homemade)

Instructions to Prepare Ina Garten’s New York Egg Cream

Step 1: Pour the Milk

In a tall chilled glass, pour in ½ cup of cold whole milk. Make sure the milk is very cold—it helps with frothing and flavor.

Step 2: Add the Seltzer

Slowly pour in 1 cup of cold seltzer, letting it hit the side of the glass to create a light foam on top. The foam should rise close to the rim.

Step 3: Stir in the Chocolate Syrup

Without disturbing the foam too much, gently pour 3 tablespoons of chocolate syrup down the inside of the glass.

Now stir gently but firmly with a long spoon, mixing the chocolate into the milk and seltzer without breaking the foam on top. The drink should be well combined, but still frothy.

Step 4: Serve Immediately

Serve right away with a straw or long spoon. The drink is best when the foam is fresh and fizzy.

What to Serve With a New York Egg Cream

Classic deli sandwich – Like pastrami or turkey on rye
Hot pretzels or kettle chips – Salty snack pairing
Peanut butter cookies or biscotti – Sweet and chewy contrast
Bagels with lox and cream cheese – Brunch-style twist
Diner-style burger and fries – True soda fountain feel
Chocolate chip muffins – For a simple afternoon snack
Mini cheesecake bites – A New York nod

Expert Tips for Mastering the Recipe

Use very cold ingredients – Enhances froth and flavor
Pour seltzer slowly – To build foam without overflow
Use a tall glass – Traditional and allows for layering
Stir gently – Preserve the fizzy top
Don’t use flavored seltzer – It can alter the taste
Use Fox’s U-bet syrup – The original New York classic
Try a homemade chocolate syrup – For a personal touch

Variations of the Recipe

Use vanilla syrup for a twist – A “Vanilla Egg Cream” version
Try malted milk powder + chocolate – For a malt shop vibe
Add a dash of espresso – For a mocha-style adult version
Top with whipped cream – Not traditional, but fun
Use oat or almond milk – If dairy-free, just note less foam
Add crushed ice (lightly) – For an extra chill
Mix in a drop of peppermint extract – For a seasonal version

How to Store or Make Ahead

Best enjoyed immediately – Egg creams lose their fizz quickly
Pre-chill the glass and ingredients – For faster prep
Mix just before serving – Assembly takes under 2 minutes
Keep seltzer cold and sealed – To preserve carbonation
Don’t pre-mix – Foam disappears fast

Nutritional Value (per serving)

Calories: 160
Protein: 4g
Fat: 5g
Carbohydrates: 26g
Sugar: 24g
Sodium: 90mg

FAQs

What is a New York egg cream made of?

A classic New York egg cream contains cold milk, chocolate syrup (traditionally Fox’s U-bet), and fizzy seltzer. Despite the name, it has no egg or cream.

Why is it called an egg cream if it has no egg or cream?

The origin of the name is unclear, but many believe it’s a nostalgic misinterpretation or evolution from “a cream egg” or a Yiddish phrase. It refers to the frothy texture, not the ingredients.

Can I use any chocolate syrup for an egg cream?

Yes, but traditionalists recommend Fox’s U-bet chocolate syrup for its authentic flavor. Homemade chocolate syrup also works well for a richer taste.

How do I keep the foam on top of the egg cream?

Pour the seltzer slowly along the side of the glass and stir gently after adding the chocolate syrup. This preserves the iconic fizzy foam.

Final Words

Ina Garten’s New York Egg Cream proves that a nostalgic treat doesn’t need to be complicated to be special. With just three simple ingredients, you get a fizzy, chocolatey drink that’s light, refreshing, and full of charm. It’s perfect for entertaining, snacking, or just treating yourself to a taste of vintage New York.