Ingredients
| Chocolate Syrup | |
| Half-and-half | |
| Seltzer water |
| 1/4 cup plus 2 tablespoons | Scharffen Berger's Unsweetened Dark Chocolate Cocoa |
| 1/2 cup | granulated sugar |
| 1/4 cup plus 2 tablespoon | hot water |
| Half-and-half | |
| Seltzer water |
Directions
To Make the Syrup:
- Combine the cocoa and the sugar in a small bowl.
- Add 2 tablespoon of hot water and stir until smooth; add another 1 to 2 tablespoon of hot water in necessary.
- When the cocoa mixture is completely smooth, add the remaining hot water.
- Whisk until the sugar and cocoa have completely dissolved.
- Refrigerate until ready to use.
To Make the Egg Cream:
1. For each egg cream, place 2 tablespoons of chocolate syrup in the bottom of a tall glass. Add 2 tablespoons half-and-half, and stir to combine. Fill the glass with seltzer.
Ice Cream Soda Variation:
1. Top the cream and syrup mixture with 2 scoops of your favorite ice cream. Fill with Seltzer.
