CHERRY-CHOCOLATE EGG CREAM

Cherry-Chocolate Egg Cream image

Provided by Molly Yeh

Time 1h35m

Yield 2 servings

Number Of Ingredients 14

2 tablespoons cherry syrup
2 tablespoons sweetened condensed milk
1 teaspoon Dutch-process cocoa powder
Pinch of kosher salt
1 cup (240 grams) whole milk, cold
2 cups (480 grams) seltzer water or club soda, cold
Candied Cherries, recipe follows, for serving
4 cups frozen pitted dark, sweet cherries, thawed
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
2 whole green cardamom pods
Juice of 1/2 small orange
1 teaspoon almond extract

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.