Ingredients
2 1/2 ounces whole milk
8 ounces seltzer
1-ounce chocolate syrup (recommended: Fox's U-Bet)

Instructions
The milk needs to be very cold so place it in the freezer to chill about
15 minutes before using.

Drizzle the chocolate syrup into a glass. Pour the milk into the glass and fill with seltzer. A
siphon bottle for dispensing seltzer works best. If a siphon bottle is not available, add seltzer to
milk while stirring with a long narrow spoon rapidly, slowing as the glass fills. This action to the
seltzer will create the foam "head" you need for a great egg cream.

Chefs Note: The glass is a KEY part to the "ideal" Egg Cream. Utilize a SODA glass (like a Coca-Cola
glass) that is narrow on the bottom and flares out on the top.