Chocolate Egg Cream

2 Serves


  • ¼ cup unsweetened cocoa

  • ½ cup light corn syrup

  • ¼ cup granulated sugar

  • 1 cup milk

  • 2 cups seltzer


  1. Place cocoa in a small saucepan. Whisk in 1/3 cup hot water, then add corn syrup and sugar. Bring mixture to a boil over high heat. Remove chocolate syrup from heat and cool to room temperature.

  2. Divide 1/3 cup chocolate syrup between two serving glasses and mix in 1/2 cup milk in each. Top with seltzer, stir once, and serve immediately.

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