Recipes Drink Recipes Cocktail Recipes Dessert Cocktail & Drink Recipes Vanilla Egg Cream 1.0 (1) Don't be fooled by its name—this sweet, fizzy drink contains neither eggs or cream. Prep Time: 10 mins Cook Time: 5 mins Total Time: 15 mins Servings: 2 Jump to recipe The egg cream is a timeless New York staple, harkening back to the soda fountains of the early 20th century. Fizzy, sweet, and bracingly cold, it contains neither eggs nor cream—rather, it's made with flavored syrup, milk, and seltzer water. Martha’s vanilla version starts with a homemade simple syrup, which takes less than five minutes to make. (Use best-quality vanilla for the most delicious drink.) Once cooled, it’s combined with ice-cold milk and topped with seltzer for an effervescent finish. The next time you’re craving something creamy and sweet, skip the ice cream and give this refreshing, retro drink a try. Simple Syrup Is the Most Versatile Sweetener: Here's How to Make and Use It Credit: Jason Donnelly What Is an Egg Cream? The egg cream—a fizzy and flavored milk-based beverage—was a popular soda fountain offering in New York City throughout the early and mid-20th century, especially in Brooklyn and the Lower East Side. Despite its name, it does not contain eggs or cream; instead, it's made with milk, seltzer, and a flavored syrup (typically chocolate). The exact origin of the drink—and its etymology—is a mystery. There are plenty of theories about where it might have come from, ranging from an earlier version that contained eggs to an Americanization of "echt keem,” which is Yiddish for "pure sweetness." As soda fountains began to disappear from American life in the 1960s and 70s, so did the egg cream, though you can still sip one for yourself in a few select delis, candy shops, and restaurants, particularly in New York City. Tips for Making Egg Creams at Home Use seltzer: This is no place for sparkling water or club soda, both of which contain minerals. Instead, reach for seltzer water for the best tasting bubbles—preferably from an unopened bottle. Make it ice cold: Ensure the milk and seltzer are ice-cold before using. You can even stash them in the freezer for a few minutes for a serious chill (just don't forget they're in there). Serve right away: As soon as you've added the seltzer, serve and enjoy your egg cream. This drink is all about the fizz and isn't meant to sit around. Directions Credit: Jason Donnelly Make simple syrup; let cool, then add vanilla: Bring sugar and water to a boil in a small saucepan over medium heat, and cook, stirring, until sugar has dissolved. Let cool completely. Stir in vanilla extract. Credit: Jason Donnelly Make egg creams: Add 2 tablespoons simple syrup to two tall glasses (you'll have some syrup leftover). Divide milk and seltzer between glasses, then stir well to combine. Serve immediately. Credit: Jason Donnelly Variations Chocolate Egg Cream: Use an equal amount of chocolate syrup, such as Fox's U-Bet Chocolate Flavored Syrup, instead of the vanilla simple syrup. Black and White Egg Cream: Inspired by the classic New York black-and-white cookie, this version uses 1 tablespoon each of chocolate and vanilla syrups. How to Use Up Leftover Vanilla Syrup Unless you're making egg creams for a crowd, you'll have some vanilla simple syrup leftover. It can be refrigerated in an airtight container for up to 2 weeks and used up in a variety of ways, including: As a sweetener for iced coffee drinks, cocktails, or mocktails To sweeten homemade whipped cream On a fruit salad (add a squeeze of lime juice for a tangy-sweet dressing) As a finish for freshly baked pound cake or other homemade cakes To make our vanilla panna cotta 5 More Fizzy Drink Recipes to Try Fizzy Fruit Punch Mediterranean Cucumber Tonic Lime Squash Drink Watermelon Punch and Bowl Iced Lemon Espresso Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.