Chocolate Egg Cream

Total Time:
30 min
30 min

1 egg cream

  • 2 tablespoons Homemade Chocolate Syrup, recipe follows
  • 3 ounces skim milk
  • 5 ounces soda water
  • Homemade Chocolate Syrup:
  • 1/2 cup cocoa powder
  • 1 cup superfine sugar
  • 1/8 teaspoon kosher salt
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • I find using melted ice cream with milk and chocolate sauce adds extra flavor and richness to an egg cream. I drank these as a kid and really found them to be the perfect blend of sweet and bubbly. I come from a house where my father would keep the champagne for New Years in the freezer until we were ready to drink it. There were always little ice chips in it and I have really grown to love ice cold drinks of any kind. This recipe is no different. For me, all of the ingredients have to be very cold for optimum results.

  • Pour the syrup into the bottom of a glass. Add the skim milk and stir to blend slightly. Add the seltzer.

  • In a small bowl, combine and whisk the cocoa powder, sugar, and salt with the water and vanilla extract. Transfer to a small saucepan and simmer over low heat until the ingredients meld together, 2 to 3 minutes. Set aside to cool. Refrigerate. Use as needed.

  • Cook's Note: Use a wider glass to get more froth from the soda.

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    This recipe is featured in:

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