Jewish•indulgent
Egg Cream Recipe with Homemade Chocolate Syrup
An easy Milkshake Egg Cream recipe plus how to make homemade Chocolate Syrup!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For Chocolate Syrup:
- 1/2 cup cocoa powder
- 1 1/2 cups sugar
- 1/8 teaspoon salt
- 2/3 cup water
- ¼ teaspoon vanilla
- For Egg Cream:
- 3 tablespoons chocolate syrup
- 1/2 cup milk (I used 2%, cold)
- 1/3 cup seltzer (cold)
Instructions
- 1
To make chocolate syrup, in a small bowl, whisk together the cocoa powder, sugar, salt, water and vanilla. Then pour into a small saucepan and simmer over very low heat until sugar dissolves and syrup thickens, about 5-7 minutes. Cool.
- 2
Then, pour the cooled syrup into the bottom of a glass. Add the milk and stir to blend mostly. Add the seltzer and serve!