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Chocolate Egg Cream

Christopher Hirsheimer

Servings: 1

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 showed me the right way to maximize the glorious foam head and was clear that you need a pretzel rod as an edible stirrer. I make my own simple chocolate syrup instead of using the traditional store-bought one.

This recipe is excerpted from The Food You Crave by Ellie Krieger. Learn more here.

Visit our Drinks & Entertaining page for more icy cool drink recipes, including our Popsicles for grown-ups.


  • 1 Tbs. unsweetened cocoa powder
  • 2-1/2 Tbs. sugar
  • 1 Tbs. boiling water
  • 1/2 cup very cold nonfat milk
  • 1-1/2 cups seltzer water (not club soda)
  • 1 pretzel rod

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 18
  • Fat (g): 2
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): .5
  • Cholesterol (mg): 7.5
  • Sodium (mg): 190
  • Carbohydrates (g): 50
  • Fiber (g): 1
  • Protein (g): 6.5


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


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