What to CookDessertNon-Boozy DrinksVideosNew York City

How to Make a Perfect Egg Cream, According to a New York Institution

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

When milk’s involved, magic happens. We’re partnering with Milk Life to learn all about the essential role the farm-fresh beverage plays in elevating everyday recipes—and sharing recipes, tools, and tips for incorporating milk’s rich and smooth texture into wholesome at-home cooking. Read up here.

On Second Avenue, on Manhattan’s Lower East Side, between the dive bars and NYU hangouts and excellent bodegas, there is a here-and-there stretch of old-school Eastern European diners, bakeries, a museum, and other shops.

Advertisement
How to Make a *Proper* Chocolate Egg Cream Without a Recipe
+
How to Make a *Proper* Chocolate Egg Cream Without a Recipe

They’ve earned the nickname of Little Ukraine: Some of the storefronts are kosher (like my favorite hole-in-the-wall and matzo ball soup source, B&H Dairy), a nod to the rich history and culture of Jewish Eastern Europeans; many are excellent; and all are anchored by Veselka, a Ukrainian restaurant that’s been slinging soup and pierogi and more right there on Second Ave. since 1954.

Veselka is known for possibly being the best place in the city for borscht (and borscht at any hour, I might add—they’re open 24 hours). But it is also beloved for its outstanding egg cream, that curious, delicious, eggless, and creamless New York City soda-counter drink that’s like chocolate milk made lighter and fizzier with seltzer water. Simultaneously creamy (hey whole milk!) and fizzy (thanks, soda water).

The drink has as much a legacy in New York—particularly in Eastern European New York neighborhoods—as Veselka itself. Every shop has their way of making it, which is obviously the correct and only way in their eyes. Want to make one for yourself? Stir together equal parts cold milk and chocolate syrup (purists will insist that it be creamy, sweet whole milk and Fox’s U-bet chocolate syrup), top with frosty soda water, and whip into a frothy tizzy with a spoon. Watch Tom Brichard, owner of Veselka, make one his way in the video below:

Advertisement

Make magic with milk this fall. We're partnering with Milk Life to learn all about milk and the incredible things cows can do—and arming you with recipes, tools, and tips for making use of milk’s superpowers while we’re at it. Have a look at just how essential its seat at the table is here.

Tags: Milk PEP Dairy Diners