Robert’s Egg Cream

Robert’s Egg Cream


Chocolate Syrup
Seltzer water
cup plus 2 tablespoons 
Scharffen Berger's Unsweetened Dark Chocolate Cocoa
1/2 cup 
granulated sugar
1/4 cup 
plus 2 tablespoon
hot water
Seltzer water



To Make the Syrup:

  1. Combine the cocoa and the sugar in a small bowl.
  2. Add 2 tablespoon of hot water and stir until smooth; add another 1 to 2  tablespoon of hot water in necessary.
  3. When the cocoa mixture is completely smooth, add the remaining hot water.
  4. Whisk until the sugar and cocoa have completely dissolved.
  5. 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.

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