Try this The Original Brooklyn Egg Cream recipe, or contribute your own.
Suggest a better descriptionPour 1 cup of milk into a 12-ounce glass. Top with a spritz of seltzer so that the white foam reaches the top of the glass. Place a spoon in the glass. Pour 2 tablespoons of the chocolate syrup into the glass, hitting the bottom of the spoon if possible, and stir with quick strokes to blend the syrup into the milk without deflating the foam Repeat to make another egg cream. Serve immediately. YIELD: 2 servings PREPARATION: 10 minutes Posted to recipelu-digest Volume 01 Number 451 by "Bunny"
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 61 | ||
Calories from Fat: 22 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 50mg | 2 % | |
Potassium 183mg | 5 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.7g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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