Manhattan Egg Cream
Provided by: Taste Editors
In New York City, the boroughs, like brothers, often compete with each other, jostling and throwing elbows for attention and recognition. While the Brooklyn Egg Cream is the original (fugeddaboutit), it wouldn’t be complete without its Manhattan counterpart. Reprinted with permission from The Soda Fountain by Brooklyn Farmacy and Soda Fountain, Inc. copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC.
- 1/4 cup plus 2 Tb (3 ounces) cold whole milk
- 3/4 cup (6 ounces) plain cold seltzer
- 3 Tb (1 1/2 ounces) Fox's U-Bet vanilla syrup
- Pour the milk into an egg cream glass and add seltzer until froth comes up to the top of the glass. Pour the syrup into the center of the glass and then gently push the back of a spoon into the center of the drink. Rock the spoon back and forth, keeping most of the action at the bottom of the glass, to incorporate the syrup without wrecking the froth. Serve immediately.