Chocolate Egg Cream
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
53
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
90 g
Skim Milk140 g
Soda Water1 cup
Cocoa Powder1 cup
Sugar (superfine)1 tsp
Kosher Salt1 cup
Water2 tsps
Vanilla ExtractDirections:
1
I find using melted ice cream with milk and chocolate sauce adds extra flavor and richness to an egg cream
2
I drank these as a kid and really found them to be the perfect blend of sweet and bubbly
3
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
4
There were always little ice chips in it and I have really grown to love ice cold drinks of any kind
5
This recipe is no different
6
For me, all of the ingredients have to be very cold for optimum results
7
; Pour the syrup into the bottom of a glass
8
Add the skim milk and stir to blend slightly
9
Add the seltzer
10
; In a small bowl, combine and whisk the cocoa powder, sugar, and salt with the water and vanilla extract
11
Transfer to a small saucepan and simmer over low heat until the ingredients meld together, 2 to 3 minutes
12
Set aside to cool
13
Refrigerate
14
Use as needed
15
Cook's Note: Use a wider glass to get more froth from the soda