Chocolate Egg Cream
- Level: Easy
- Yield: 1 egg cream
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 895
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 222
- Dietary Fiber
- 16
- Sugar
- 198
- Protein
- 11
- Cholesterol
- 2
- Sodium
- 326
- Total: 30 min
- Prep: 30 min
Ingredients
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
Directions
- 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.;
Homemade Chocolate Syrup:
- 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.