Last night, out of nowhere, I had a real urge for a Chocolate Egg Cream Soda. Which would be fine, except we didn’t have any chocolate syrup. So I dug out my mum’s recipe for the best tasting chocolate syrup ever, which can be made in about 5-10 minutes, and less than 20 minutes later, I was drinking in the deliciousness that is a Chocolate Egg Cream!
Chocolate Syrup
1 cup cocoa powder
2 cups water
4 cups sugar
dash of salt
dash of vanilla essence
Mix the cocoa and water in a medium saucepan over medium heat until cocoa is dissolved. Add in sugar and stir until dissolved. Bring to the boil, and boil for 3 minutes. Add salt and vanilla, and pour into hot sterilised glass bottles. Store in fridge for a few months (not that it ever lasts that long!). Makes about 1 L.
Chocolate Egg Cream Soda
3 tbs chocolate syrup
1/2 c icy cold milk
2/3 c soda water
1 scoop icecream (optional)
Gently stir together milk and syrup in a large glass. From a reasonable height, pour in the soda water to create a nice frothy head. Drop in the scoop of icecream if using. Drink in the bliss!
