Maple Cream

Egg cream purists will scoff; you will enjoy.

Inspired by a recent write-up in Edible Manhattan we decided to try our hand at making egg creams, a quintessential New York drink that have neither eggs nor cream in them. We hit up our grocery store in search of the real deal, Fox’s U-Bet, the original syrup from the original egg cream recipe and were pleasantly surprised at the flavor options available to us. Using their vanilla syrup we added a healthy dose of our favorite sweetener, maple syrup, to create this fall-inspired variation of this old-school specialty.

Equipment Needed: Pint Glass, Spoon

Serving Suggestion: Individual

Servings: 1


  • Milk (for richer drinks use higher fat milk, $1.19/QT)
  • Original or Unflavored Seltzer ($1/L)
  • Fox’s U-Bet vanilla syrup (about $4/20 oz bottle)
  • Grade A maple syrup (about $7/8 oz)
  • 3 ice cubes (free)


  • Add the ice cubes into your pint glass and pour in about 1/2 inch of vanilla syrup followed by another 1/2 inch of maple syrup. Fill the glass about 3/4 full with seltzer and top it off with milk.
  • Stir the mix thoroughly and give it a sip. It should be more seltzer-y than milky; add more of either syrup to taste.

2 responses to “Maple Cream

  1. ooo! I love egg creams, and I love maple syrup…something tells me I will love this!

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