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A chocolate phosphate is carbonated (seltzer) water and chocolate syrup over ice. Purists will insist on Fox's U-Bet chocolate syrup. Adding milk makes it an "egg cream" (known as a "New York egg cream" in Chicago and other places outside of New York).

Phosphates, like egg creams, are originally fountain creations, and the range of flavors of phosphates equals the range of syrup flavors at the fountain. Thus, there are vanilla and strawberry phosphates (and egg creams), too.

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