This 3-Ingredient Diner-Style Egg Cream Is the Absolute Best One to Make at Home

Egg creams are equal parts magic and syrup. Contrary to the name, there’s no egg or cream involved. To make one, you simply need three ingredients: milk, seltzer, and chocolate (or vanilla) syrup.

While it seems straightforward, most iconic establishments have their own unique approach, and so syrup preferences, exact ratios, and seltzer pressures differ from place to place. But most agree that what separates a good egg cream from a bad one is the quality of the ingredients — and the ability to make a frothy, billowing top.

To find out how to make the very best egg cream at home, I called some of the most popular diners in New York City to get their take on the classic drink. I quickly learned seltzer pressure makes a big difference when creating the thick foamy head.

Katz’s Deli and Westway Diner rely on their soda fountain machines for egg creams, which provides optimal pressure. But at Peter Pan Donuts, they use cans of seltzer, which they pour into the glass while constantly stirring. To create even more fizziness, they pour the seltzer onto the back of a spoon to add more air, resulting in more height. This is a common technique for at-home egg cream preparations and the easiest way to make the iconic top.

It also became clear to me that if the diners aren’t using their own homemade syrup, they’re using Brooklyn-made Fox’s U-Bet Syrup. This syrup has a rich flavor that doesn’t taste artificial like many other syrups available, and it’s become my preferred brand for at-home egg creams.

This recipe provides a solid base, but feel free to adjust the exact ratios based on your preference. Egg cream purists will tell you that you have to stir in the syrup completely, but I often find that the bits of chocolate stuck to the bottom of the cup are the best part. Spoon them up and immediately wash down with a refreshing, fizzy gulp.