Chocolate Egg Cream Shooter |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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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. Add the cocoa powder, vanilla and salt and whisk until well combined. Let cool completely.
2. 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. Slowly pour the half-and-half on top of the chocolate syrup, then top with seltzer. Stir before drinking. (Refrigerate any leftover chocolate syrup for up to 6 months.)
3. Photograph by Kana Okada
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