Recipe courtesy of Cyrus Restaurant

Chocolate Egg Cream Shooter

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
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For the chocolate syrup:

1 cup sugar

1 3/4 cups unsweetened cocoa powder

2 tablespoons vanilla extract

Pinch of salt

For the egg cream:

1 1/2 teaspoons half-and-half

Seltzer, for topping


  1. Make the chocolate syrup: Bring the sugar and 1 1/2 cups water to a boil in a medium pot. Add the cocoa powder, vanilla and salt and whisk until well combined. Let cool completely.
  2. For each drink, pour about 1 1/2 teaspoons of the chocolate syrup into a chilled shot glass and freeze until slightly firm, 5 to 10 minutes. Slowly pour the half-and-half on top of the chocolate syrup, then top with seltzer. Stir before drinking. (Refrigerate any leftover chocolate syrup for up to 6 months.)