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Dark Chocolate Egg Cream

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Dark Chocolate Egg Cream

Dark Chocolate Egg Cream
Aran Goyoaga
Provided by:
total prep
Just as cream sodas have no dairy products, egg creams don’t actually contain egg. The name refers to the foam generated when milk and carbonated water are mixed together. The bubbles of CO2 get trapped in milk protein, causing it to expand in the same way that the protein of egg whites can be inflated by beating it with a whisk. In this dark chocolate creamy Fudgsicle of a soda, the bubbles take on a luxurious silken consistency.

Recipe fromHomemade Soda by Andrew Schloss/Storey Publishing, 2011.



  • Combine the sugar, cocoa powder, and water in a small saucepan, and whisk together until smooth. Bring to a boil, then remove from the heat and stir in the milk and vanilla. Let cool to room temperature, then chill.
  • This syrup mixture will keep in the refrigerator for up to 2 days.
  • To make one serving, combine 1/2 cup of ice cold chocolate syrup and 1/4 cup of crushed ice in a tall glass. Add 3/4 cup of seltzer, aiming it toward the side of the glass to encourage a large white head of foam to rise to the top.