Chef John's Chocolate Egg Cream

Chef John's Chocolate Egg Cream

Chef John 15809

"Contrary to the name of this New York City soda fountain classic, chocolate egg creams do not contain any eggs or cream. Along with the chocolate come the simple additions of milk and seltzer water. The magic of this drink is how it produces such a rich, yet refreshing chocolate beverage."

Ingredients 5 m {{adjustedServings}} servings 93 cals

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Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Pour chocolate syrup into a large glass. Pour milk on top of chocolate syrup; stir until completely incorporated and smooth, about 30 seconds.
  2. Slowly pour seltzer water into chocolate mixture, stirring constantly. Mixture will foam and bubble. Serve immediately.
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Reviews 6

  1. 7 Ratings

Sarah Jo

My grandma made these for me all the time when I was growing up. Instead of cold milk, she used heavy cream. Talk about heaven! To this day, it's still one of my favorite things she ever made.


We've never had one of these before, so we weren't quite sure what to expect, but we LOVED them! So simple, rich and delicious, and made basically with things that we always have on hand. This was super refreshing and chocolatey and something that we will be enjoying often~YUM! Thanks for sharing. :)


This recipe had a few problems for me, firstly the measuring system is not set correctly. It needs to be set to fluid ounces. If you want to increase the serving size, use a calculator. Second issue I had was the chocolate sauce plus milk and seltzer water ratio was 2 to 8, making this an incredibly watery recipe. I'd say the flavor combination was good though, just needed to be stronger.