Recipe courtesy of Cyrus Restaurant
From:
Food Network Magazine
Chocolate Egg Cream Shooter
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 48
- Dietary Fiber
- 9
- Sugar
- 34
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 31
- Total: 5 min
- Prep: 5 min
Ingredients
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
Directions
- 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.
- 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.)