Chocolate Egg Cream Shooter

Name: Chocolate Egg Cream Shooter
Ingredients: 1 cup sugar; 1 3/4 cups unsweetened cocoa powder; 2 tablespoons vanilla extract; Pinch of salt; 1 1/2 teaspoons half-and-half; Seltzer, for topping

6 ingredients

8 steps

Ingredients

1 cup sugar
1 3/4 cups unsweetened cocoa powder
2 tablespoons vanilla extract
Pinch of salt
1 1/2 teaspoons half-and-half
Seltzer, for topping

Directions

1

Make the chocolate syrup: Bring the sugar and 1 1/2 cups water to a boil in a medium pot.
2

Add the cocoa powder, vanilla and salt and whisk until well combined.
3

Let cool completely.
4

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.
5

Slowly pour the half-and-half on top of the chocolate syrup, then top with seltzer.
6

Stir before drinking.
7

(Refrigerate any leftover chocolate syrup for up to 6 months.)
8

Photograph by Kana Okada