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Egg Cream Recipe with Homemade Chocolate Syrup

Amy Kritzer
An easy Milkshake Egg Cream recipe plus how to make homemade Chocolate Syrup!
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Prep Time 10 mins
Total Time 10 mins
Course Beverage
Cuisine Jewish
Servings 1


  • For Chocolate Syrup:
  • 1/2 cup cocoa powder
  • 1 1/2 cups sugar
  • 1/8 teaspoon salt
  • 2/3 cup water
  • ¼ teaspoon vanilla
  • For Egg Cream:
  • 3 tablespoons chocolate syrup
  • 1/2 cup milk I used 2%, cold
  • 1/3 cup seltzer cold


  • To make chocolate syrup, in a small bowl, whisk together the cocoa powder, sugar, salt, water and vanilla. Then pour into a small saucepan and simmer over very low heat until sugar dissolves and syrup thickens, about 5-7 minutes. Cool.
  • Then, pour the cooled syrup into the bottom of a glass. Add the milk and stir to blend mostly. Add the seltzer and serve!
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