Classic Egg Cream

Classic Egg Cream

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Makes: 2 servings

  • 1 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 1/8 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • Whole milk, chilled
  • Ice
  • Seltzer
  • 2 pretzel rods
  1. In small saucepan, whisk together 1/2 cup water, cocoa, sugar, corn syrup and salt over medium; bring to simmer. Cook, stirring, 2 minutes. Remove from heat. Stir in vanilla; let cool. Fill 2 tall glasses one-third of the way with milk. Stir in chocolate syrup as desired. Add ice, then top with seltzer. Garnish with pretzel rods. (Leftover chocolate syrup will keep, refrigerated, for up to 1 month.)