Recipe courtesy of Molly Yeh
Cherry-Chocolate Egg Cream
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- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
- Yield: 2 servings
- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
- Yield: 2 servings
Ingredients
Candied Cherries:
Directions
- In a large, liquid measuring cup, combine the cherry syrup, condensed milk, cocoa powder and salt. Whisk to combine. Divide the mixture into 2 pint-sized drinking glasses. Working with one glass at a time, add half of the milk and stir with a long spoon. Mix vigorously and assertively as you pour the seltzer in, stopping when you’re an inch from the top the glass. Continue stirring until you have a nice layer of foam. Repeat with the second egg cream. Garnish with Candied Cherries on a skewer balanced on the glass and drink immediately.
Candied Cherries:
- In a large, heavy-bottomed pot over medium heat, add the cherries, granulated sugar, brown sugar, salt, cardamom, orange juice and 3 cups water. Cook until the sugars are dissolved and the syrup comes to a light boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 45 minutes to an hour, until the syrup is thick and the cherries are a deep red. Remove from the heat and cool completely. Remove the cardamom pods and discard.
- Add the almond extract to the mixture and stir to combine. Transfer the cherries, with syrup, to a large glass jar (or several small) and seal with an airtight lid. Store in the refrigerator for up to 1 year.
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