Kicked-Up Egg Cream

By • June 1, 2011 24 Comments

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Author Notes: Growing up on Long Island, in the middle of suburbia, the closest thing that came to a soda fountain was the local Howard Johnsons. I remember three things about the place
(four if you count the orange roof): first, they had all-you-could-eat fried clams on Monday nights; second, they served their hot dogs in top-split rolls, and third, they made a GREAT chocolate egg cream. I had no idea until I was older that the egg cream was a strictly New York thing. Years later, we stopped at a Denny's somewhere in North Carolina while driving to Florida and I asked for one along with my burger plattert. The waitress stared at me and said, "An egg WHAT?" "A choc-o-late egg cream," I replied, making sure I wasn't talking in my usual Manhattan express voice. She looked at me as if I had asked for a fried ostrich sandwich. After some back-and-forthing, I eventually wound up showing the guy behind the counter how to make one. I like to think I left that place a little richer. I still love egg creams, and here's one recent version. - wssmom

Food52 Review: Wssmom's Kicked-Up Egg Cream is an adult version of a classic. The homemade chocolate syrup is not too sweet and the sea salt is a wonderful accompaniment. But, this egg cream also has a little extra something -- chocolate liquor! Velvety and rich, it adds the right amount of kick to a soda fountain favorite. - jvcooksjvcooks

Makes 1 egg cream

Chocolate syrup

  • 1 cup unsweetened top-quality cocoa powder, such as Scharffen Berger
  • 3/4 cup turbinado sugar
  • 1/2 cup cold water
  • pinch of sea salt
  • 1 teaspoon pure vanilla extract
  1. Combine first four ingredients in a small saucepan, bring to a boil, then lower heat and simmer a few minutes, stirring. Remove from heat, stir in the vanilla, and let cool. Save extras for additional egg creams.

Egg Cream

  • chocolate syrup
  • very cold whole milk
  • ice cold seltzer
  • 1 ounce chocolate liqueur, such as Godiva, very cold
  1. Take a straight-sided tall beverage glass and put it in the freezer for a few minutes. When ready, pour an inch of chocolate syrup into the glass, followed by double the amount of milk. Pour in the ice cold seltzer until almost to the top, then tilt the glass to the side and let the chocolate liqueur dribble down the side. Stir with a long spoon and serve.
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Comments (24) Questions (1)


about 4 years ago TheFriendlyFoodieGirl

That story brings me back to my days of growing up on LI!! I used to get them at diners, or my Mom would make them at home! I moved down South a few years ago... Eggcreams don't exist down here. There isn't even a real diner where I am now. Thanks for sharing this! I will definitely be making it for my deprived Southern friends soon =D

about 4 years ago wssmom

LOL please let me know what they think!!!!


about 4 years ago Greenstuff

Chris is a trusted source on General Cooking

Seriously good story!! I was going along thinking: yeah, orange roof; yeah clam strips (no bellies at HoJos); yeah, top split bun... And then you GOT me!

about 4 years ago wssmom

LOL thanks! It's amazing how these things stick in our minds ....

about 4 years ago wssmom

BTW that is 3/4 CUP in the ingredients for the chocolate syrup!!


about 4 years ago TiggyBee

Love this, wssmom!!

about 4 years ago wssmom

Please try at at your earliest convenience! Thanks!


about 4 years ago gingerroot

Love everything about this!

about 4 years ago wssmom

Thanks, gingerroot!


about 4 years ago lorigoldsby

LMAO!! We also had a HoJos and their clam dinners...and do you remember their clam chowder in the 2 part can? But we were so far away from suburbia...we had to go to the edge of town to get that treat!

about 4 years ago wssmom

Haha yes, now that you bring it up, I DO remember, with the clams in one part! Now all I have to do is find some of those classic HoJos fountain glasses ...


about 4 years ago drbabs

Barbara is a trusted source on General Cooking.


about 4 years ago wssmom



about 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Nicely done, wssmom, nicely done!

about 4 years ago wssmom

I do hope you try it soon!


about 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Kicked up, indeed! Egg creams were my husband's favorite drink. Lovely!

about 4 years ago wssmom

What I never quite understood was why they never caught on west of, well, Buffalo. Thanks!


about 4 years ago inpatskitchen

This sounds wonderful! I sure understand the NY egg cream don't find them here in the Midwest. BTW our all you can eat fried clams at HoJos was Wednesday night (and no egg cream).

about 4 years ago wssmom

LOL, I miss those all-you-can-eat fried clams! And thanks!

about 4 years ago wssmom

And so easy! Thanks!


about 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wonderful, I love the chocolate syrup recipe. Loved your story also!!!

about 4 years ago wssmom

I still laugh when I recall the expression on the waitress's face! Thanks!


about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Love it! And homemade chocolate syrup! Yippee!

about 4 years ago wssmom

And so easy! Thanks!