Dairy-free Chocolate Egg Cream Recipe

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!