Best Chocolate Egg Cream Recipes

CLASSIC CHOCOLATE EGG CREAM

Steps:

• Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.

RACHEL'S CHOCOLATE EGG CREAM

Steps:

• Mix the chocolate syrup and milk together until smooth in a large glass. Gradually pour in the seltzer water, stirring to combine (mixture will foam). Drink immediately.

CHEF JOHN'S CHOCOLATE EGG CREAM

Steps:

• Pour chocolate syrup into a large glass. Pour milk on top of chocolate syrup; stir until completely incorporated and smooth, about 30 seconds.
• Slowly pour seltzer water into chocolate mixture, stirring constantly. Mixture will foam and bubble. Serve immediately.

CHOCOLATE EGG CREAM

Steps:

• Pour chocolate syrup into chilled large glass. Gently stir in milk. Holding the carbonated water about 5 inches from the top of the glass, slowly pour into the glass until a thick foam comes to the top of the glass.
• Using a long swizzle stick, stir the mixture once quickly, make sure the foam does not bubble over the glass. Serve immediately.

CHOCOLATE EGG CREAM

Steps:

• Pour milk and chocolate syrup into a glass. Stir until well combined. Slowly add seltzer and watch it foam.

FROZEN CHOCOLATE MALTED EGG CREAM

Steps:

• In a small saucepan, bring the half-and-half, water, and sugar to a simmer. Remove from the heat and whisk in the cocoa, malt powder, and vanilla extract until completely dissolved. Strain, then set aside to cool.
• Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Put the finished frozen egg cream in a storage container and freeze until firm.
• Serve garnished with whipped cream and mint sprigs.

CHOCOLATE EGG CREAM

Steps:

• Special equipment: a long-handled spoon; a seltzer siphon (optional)
• Pour milk into a 16-ounce glass and place spoon in glass. Pour seltzer (or squirt if using siphon) into glass to reach 1/2 inch below rim. (A snow-white foam will develop.) Pour syrup into center of white foam, then stir in syrup and remove spoon through center of foam.

CHERRY-CHOCOLATE EGG CREAM

Steps:

• In a large, liquid measuring cup, combine the cherry syrup, condensed milk, cocoa powder and salt. Whisk to combine. Divide the mixture into 2 pint-sized drinking glasses. Working with one glass at a time, add half of the milk and stir with a long spoon. Mix vigorously and assertively as you pour the seltzer in, stopping when you're an inch from the top the glass. Continue stirring until you have a nice layer of foam. Repeat with the second egg cream. Garnish with Candied Cherries on a skewer balanced on the glass and drink immediately.
• In a large, heavy-bottomed pot over medium heat, add the cherries, granulated sugar, brown sugar, salt, cardamom, orange juice and 3 cups water. Cook until the sugars are dissolved and the syrup comes to a light boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 45 minutes to an hour, until the syrup is thick and the cherries are a deep red. Remove from the heat and cool completely. Remove the cardamom pods and discard.
• Add the almond extract to the mixture and stir to combine. Transfer the cherries, with syrup, to a large glass jar (or several small) and seal with an airtight lid. Store in the refrigerator for up to 1 year.

CLASSIC CHOCOLATE EGG CREAM

Steps:

• Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.
• add your own note

CHOCOLATE EGG CREAM

Steps:

• 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.
• 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.

CHOCOLATE EGG CREAM CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup muffin pan with paper liners. Whisk the cocoa powder with 1/3 cup hot water in a bowl. Whisk in the chocolate syrup until smooth; let cool slightly. In a large bowl, whisk the flour, granulated sugar, baking soda, baking powder and salt.
• Whisk the vegetable oil, egg, milk and vanilla into the cocoa mixture until smooth, then fold into the flour mixture until just combined. Divide among the muffin cups. Bake until a toothpick comes out clean, 18 to 20 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
• Make the frosting: Put the chocolate in a microwave-safe bowl; microwave on 70 percent power in 30-second intervals, stirring, until melted. Let cool slightly. Beat the butter, vanilla and confectioners' sugar with a mixer on medium-high speed until fluffy. Add 3 tablespoons milk; beat until smooth, 3 minutes. Remove half of the frosting to a separate bowl; add the cocoa powder, melted chocolate and a pinch of salt and beat until fluffy, 2 minutes. Mix the remaining 1 tablespoon milk and the malted milk powder in a cup, then add to the plain frosting; add a pinch of salt and beat until fluffy, about 2 minutes. If the frosting is too soft, cover and chill until it is firm enough to pipe.
• Frost the cupcakes (see below) and top with pretzel rods.
• How to swirl the frosting:
• Put the 2 frostings in separate pastry bags (or zip-top bags). Snip off the tips. Position side by side in another pastry bag fitted with a large star tip.
• Pipe the frosting onto the cupcakes in a spiral motion to create a swirl.

CHOCOLATE EGG CREAM

Steps:

• 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.

OLD-FASHIONED CHOCOLATE EGG CREAM

Steps:

• Pour chocolate syrup into chilled large glass. Gently stir in milk. Holding the carbonated water about 5 inches from the top of the glass, slowly pour into the glass until a thick foam comes to the top of the glass.
• Using a long swizzle stick, stir the mixture once quickly, make sure the foam does not bubble over the glass. Serve immediately.

RACHEL'S CHOCOLATE EGG CREAM

Steps:

• Mix the chocolate syrup and milk together until smooth in a large glass. Gradually pour in the seltzer water, stirring to combine (mixture will foam).
• Drink immediately.

CHOCOLATE EGG CREAM

Steps:

• I find using melted ice cream with milk and chocolate sauce adds extra flavor and richness to an egg cream. I drank these as a kid and really found them to be the perfect blend of sweet and bubbly. I come from a house where my father would keep the champagne for New Years in the freezer until we were ready to drink it. There were always little ice chips in it and I have really grown to love ice cold drinks of any kind. This recipe is no different. For me, all of the ingredients have to be very cold for optimum results.
• Pour the syrup into the bottom of a glass. Add the skim milk and stir to blend slightly. Add the seltzer.;
• In a small bowl, combine and whisk the cocoa powder, sugar, and salt with the water and vanilla extract. Transfer to a small saucepan and simmer over low heat until the ingredients meld together, 2 to 3 minutes. Set aside to cool. Refrigerate. Use as needed.

NO-EGG CHOCOLATE ICE-CREAM

Steps:

• Line a plastic form (yielding about 5 cups) with clingfilm.
• Mix water, sugar, cocoa and chocolate in a pan.
• While stirring, bring to a soft boil.
• Continue stirring until all ingredients are mixed and solved.
• Let cool.
• Whip the cream until stiff peaks form.
• Mix with the cooled chocolate sauce.
• Pour the mixture in the form.
• Cover with cling film.
• Let it freeze for at least 4 hours.
• This ice-cream can be kept for months and can be served right from the freezer (does not need to stand and soften).

CHOCOLATE STOUT AFFOGATO EGG CREAM

Steps:

• In each of 4 tall glasses, add 1 tablespoon coffee liqueur. Pour in 1/2 cup seltzer. Divide the beer among the glasses and stir to combine.
• Add 1 or 2 scoops of ice cream to each glass. Drink immediately or allow to sit a few minutes to let the ice cream melt in the glass. Enjoy!

CHOCOLATE EGG CREAM SHOOTER

Steps:

• Make the chocolate syrup: Bring the sugar and 1 1/2 cups water to a boil in a medium pot. Add the cocoa powder, vanilla and salt and whisk until well combined. Let cool completely.
• For each drink, pour about 1 1/2 teaspoons of the chocolate syrup into a chilled shot glass and freeze until slightly firm, 5 to 10 minutes. Slowly pour the half-and-half on top of the chocolate syrup, then top with seltzer. Stir before drinking. (Refrigerate any leftover chocolate syrup for up to 6 months.)