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
- 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.