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Double Chocolate Bourbon Egg Cream

Double Chocolate Bourbon Egg Cream


  • • a traditional egg cream calls for plain milk mixed with chocolate syrup (fox's u-bet, to be really precise). i have access though to really incredible chocolate milk, so that's what i used here, upping the chocolate quotient considerably. if you want a more traditional egg cream experience, use plain whole milk.
  • • it's best to put the milk in the freezer for about 15 to 30 minutes before pouring it. you want it cold.
  • • and finally, it's hard to get a proper head on an egg cream using just bottled seltzer. it won't foam up quite like the fountain-mixed drinks of yore. use a small whisk to help the drink foam as the seltzer is poured into the milk.
  • 3 tablespoons chocolate syrup
  • 1/2 cup chocolate milk, extremely well-chilled
  • 1/2 ounce (about 1 tablespoon) bourbon
  • 1/2 teaspoon vanilla extract
  • 1 cup seltzer water, well-chilled