1. First, you will need vanilla syrup: Boil 1 cup water and 1 cup sugar with a whole vanilla bean until sugar dissolves.

2. Cook for about 3 minutes, or until mixture thickens.

3. Pour mixture (with vanilla bean) into a jar and refrigerate overnight.

4. Remove vanilla bean and keep syrup refrigerated. (OK, if

you must, use Fox’s U-bet vanilla—or chocolate—instead of making your own syrup.)

5. For the egg cream: In an 8-ounce glass, place 1 inch syrup and 1 inch whole milk, and then fill the glass with cold, unflavored

seltzer.

6. Mix well with spoon. If it foams over, you have made it correctly. Enjoy!