Get free recipes + tips, plus my complimentary Herb Guide

Yes! I Want This

Chocolate Egg Cream

Chocolate Egg Cream
Photo by Christopher Hirsheimer


What do eggplants and egg creams have in common? Neither has any egg. Go figure. For those not in the know, an egg cream is a frothy, indulgent drink that tastes similar to an ice cream soda. My dad made them for me all the time when I was a kid, and he carefully showed me the right way to maximize the glorious foam head and was clear that you need a pretzel rod as an edible stirrer. For my chocolate egg cream, I like to make my own simple chocolate syrup instead of using the traditional store-bought one.


Chocolate Egg Cream



1 tablespoon unsweetened cocoa powder
2 1/2 tablespoons sugar
1 tablespoon boiling water
1/2 cup very cold milk (nonfat, low-fat or whole)
1 1/2 cups seltzer water (not club soda)
1 pretzel rod



In a small cup, mix together the cocoa and sugar. Add the water and stir well until a paste is formed. Set aside.

Put the milk in a tall fountain glass. Slowly add the seltzer water. Stir gently. Drizzle the chocolate syrup in slowly, being careful to disturb the foam as little as possible. Stir gently with a tall spoon. Your drink should be two-toned, chocolate brown on the bottom with white foam on top. 

Serve with a pretzel rod.

Makes 1 serving

Per serving (made with nonfat milk): Calories 230; Total Fat 2g (Saturated Fat 1g); Cholesterol 7.5mg, Sodium 190mg; Total Carbohydrates 50g; Dietary Fiber 1g; Protein 6.5g

Print or Share this Recipe/Article: