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chocolate egg cream drink


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5 from 1 review

  • Author: Asha


Units Scale
  • 1/4 cup organic (grass-fed whole milk, very cold)
  • 2 tablespoons organic (grass-fed heavy cream, very cold)
  • 2/3 seltzer water (very cold)
  • 1/4 cup chocolate syrup (homemade or Fox’s U-bet)
  • 1 cup filtered water
  • 3/4 cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 2 oz bittersweet chocolate
  • 1 teaspoon instant espresso
  • pinch of sea salt
  • 2 teaspoons vanilla extract


Homemade Chocolate Syrup

  1. In a small saucepan, combine all ingredients except the vanilla. Stir to combine.
  2. Set pot over med-high heat. Stir often to dissolve the cocoa, sugars, and chocolate. Do not burn.
  3. When the syrup is fully incorporated and begins to simmer, reduce heat to low and continue to simmer for 5 more minutes.
  4. Take the syrup off of the heat and allow to cool slightly then add the vanilla. Stir to combine
  5. You can store the chocolate syrup in an airtight container in the refrigerator for up to six months.
  6. * Use the syrup wherever it is called for in a recipe or drizzle it over any other dessert that could be improved with a little chocolate syrup

To Make & Serve an Egg Cream

  1. In a tall wide-mouthed fountain glass, combine the milk and heavy cream using a long handle bar spoon. Stir to combine.
  2. Slowly pour in the seltzer water to create a frothy head.
  3. Carefully add the chocolate syrup and stir to combine, being careful not to decrease the frothiness any more than necessary.
  4. Consume immediately (for added whimsy, use a decorative straw)


Special Equipment: long-handled bar spoon, wide mouth fountain glass Adapted from: Anton Nocito, April 2013, Make Your Own Soda, P&H Soda Co.

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