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Classic Egg Cream

Old Fashioned Egg Cream

Makes 1

3 tablespoon bittersweet chocolate syrup (see below)
6 tablespoons coconut creamer
seltzer to fill the glass

Carefully pour the chocolate syrup into the bottom of an old fashioned milkshake glass. (In a pinch any 12 ounce drinking glass will do.) Make sure not to get any chocolate on the sides of the glass. Top chocolate with the coconut creamer. Take a long spoon and place it in the glass so that it reaches the bottom. Pour the seltzer in while lifting the spoon up and down to combine. If you stir at this point the foam will be brown instead of white. It will taste the same but will not be as exciting looking. Continue pouring in seltzer until the foam rises slightly above the rim of the glass. At this point, stir the mixture to finish combining the chocolate and cream. Try to disturb the bubbles as little as possible. Serve immedieately.

Alice Medrich’s Cocoa Syrup
¾ cup cocoa powder (I used Ghirardelli)
1 cup sugar
pinch salt (1/4 tsp)
1 cup boiling water
1 tsp vanilla (optional)

Whisk together cocoa, sugar and salt until well blended in medium saucepan. Add enough water to make a thick paste and incorporate all dry ingredients. Add remaining water and bring to a simmer over medium heat. Simmer for two minutes. Remove from heat. Stir in vanilla if using.
Let cool and store in a jar or squeeze bottle in the fridge.