New York Egg Cream
Denise Landis is the founder & CEO of The Cook's Cook.
Ingredients
- ¼ cup Fox's U-Bet Chocolate Syrup
- ½ cup milk*
- seltzer
* Some recipes recommend whole milk, but lowfat works fine too.
Preparation
In a tall chilled 12-ounce glass, mix ¼ cup Fox’s U-Bet Chocolate Syrup and ½ cup milk. Stir with a long spoon until blended. Fill to the brim with seltzer from a freshly-opened (fizzy) bottle. Stir once or twice, add a straw, and serve.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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