Surprisingly, there are no eggs or cream in this favorite fountain drink. It’s actually made with chocolate syrup, milk, and club soda. The key to the perfect egg cream is the ratio of syrup to milk, so feel free to adjust accordingly.
- Pour the chocolate syrup into a chilled glass, then add milk. Stir well.
- Top with club soda. Serve immediately.
Gabi Porter is a NY-based documentary photographer and barfly, whose work is regularly found on the pages of the NY Post. She specializes in taking photos at bars and restaurants of all kinds, and has somehow made a career traveling all over the world eating and drinking for work. She is the photographer for Cuban Cocktails: 100 Classic and Modern Drinks (Sterling Epicure, 2015), and contributed photographs for Koreatown: a Cookbook (Clarkson Potter, 2016). She's currently looking for her next destination.