Frothy, fizzy and chocolaty, our Brooklyn Egg Cream recipe will take you back to the glory days of the drugstore soda fountain. This recipe stands out for its bold chocolate taste and characteristic frothy texture. Use your Capresso froth PLUS to create this classic fountain drink.
Brooklyn Egg Cream
– 8 oz. milk
– 1-2 Tbs. chocolate syrup
– 3 oz. seltzer
Place the frothing disk in your Capresso froth PLUS and ensure it is securely snapped inside the bottom of the frothing pitcher. Add milk to frothing pitcher and press Cold button. Wait for the frother to automatically shut off. Pour seltzer into glass with chocolate syrup, and then pour frothed milk on top. Stir well and serve.
Note: By switching the syrup in this recipe, you can create other delicious Egg Cream drinks.
New York Egg Cream: Use Vanilla Syrup
San Francisco Egg Cream: Use Chocolate & Hazelnut Syrup