Chocolate Egg Cream

Serves 1

Music Pairing: Egg Cream by Lou Reed

1/4 cup (62 ml) milk (whole, 2%, skim, soy, almond or coconut)

1 teaspoon (5 ml) Homemade Chocolate Syrup (click here for the recipe)

1/2 cup (125 ml) seltzer water, from a freshly opened bottle

For the homemade chocolate syrup (makes 3/4 cup):

1/2 cup (100 grams) granulated natural cane sugar

2 tablespoons (14 grams) dark cocoa powder (I use Valrhona)

1/2 teaspoon vanilla extract

Add the milk and chocolate syrup to a 10-ounce (300 ml) glass. Stir well to combine. Vigorously stir the milk mixture with a spoon as you slowly pour in the seltzer. It will foam up considerably, forming a foamy “head”—this is the signature look of an egg cream. Sip (quickly) and enjoy!