This soda, made famous in Brooklyn candy stores back in the 1930s, contains neither eggs nor cream. For those not familiar, an egg cream is a chocolatey seltzer drink that people like my father, a native New Yorker, go batty over. Most versions are made with whole milk, but I like mine with rice milk. Cashew or oat milk would also be delicious. My one recommendation is that you drink or serve this immediately; it is not a beverage that can sit around.

Ingredients

　　2 tablespoons Agave-Sweetened Chocolate Glaze (page 124)

　　⅓ cup unsweetened rice milk

　　¾ cup chilled seltzer water

　　Combine the chocolate syrup and rice milk in a 12-ounce glass and stir until thoroughly combined. Slowly add the seltzer, stirring vigorously to create a foamy head. Serve immediately.

　　Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.