If you have ever had a chocolate egg cream at a restaurant or deli, most likely the chocolate syrup was drizzled down the spoon. But this isn’t done because it makes it taste great; it is only for looks. And actually, drizzling the chocolate down the spoon kills carbonation because the more you stir, the more you dissipate the carbonation, resulting in a flat drink. To make a tasty and fizzy chocolate egg cream, combine the chocolate and milk in the bottom of the glass and stir that first. Add the carbonated water last and you will end up with the best chocolate egg cream ever!
Ingredients
- 2 tablespoons Dairy-Free Chocolate Syrup
- 3 ounces unsweetened almond milk
- 5 ounces seltzer water
How to Make It
- Pour the chocolate syrup into the bottom of a glass. Add the almond milk and stir to mix well. Add the seltzer last and enjoy!
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 78 kcal Calories from Fat: 65.7 kcal |
|
% Daily Value*
|
| Total Fat 7.3 g 21% |
Trans Fat 0.0 g |
carbohydrates 2.1 g 2% |
Protein 1.1 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |