Chocolate Egg Cream

Instructions for Egg Cream Without Siphon Bottle

1. Put a long-handled metal spoon into a tall drinking glass. Fill the glass a little less than 1/4 with ice cold whole milk.
2. Pour plain seltzer SLOWLY into the milk, leaving about 1 inch at the top of the glass. If you've done this right, you should already see a nice creamy foam developing on top of the drink.
3. Use the long-handled metal spoon to stir and quickly blend the chocolate with the milk and seltzer, stirring at the bottom of the glass, doing your best not to disturb the foam at the top of the glass. Stir till the chocolate is well blended into the drink. After stirring, top the drink off with a little more seltzer till the foam rises to the top of the glass, almost overflowing.
4. And there you have it-- a chocolate egg cream with a beautiful white cap on top! Don't worry if you don't get it right the first time, it takes a little practice to make it perfectly.

Instructions for Egg Cream With Siphon Bottle

1. Fill your siphon bottle with ice-cold water, making sure you have a fresh CO2 cartridge installed.
2. Put a long-handled metal spoon into a tall drinking glass. Fill the glass a little less than 1/4 with ice cold whole milk.
3. Squirt your seltzer water into the glass in a thin stream with as much pressure as possible. Fill till the foam is about 1 inch below the glass rim. If done correctly, a creamy white foam cap should develop. If not, try again-- it takes practice!
4. Pour chocolate syrup in a thin stream through the center of the foam until the foam rises just above the rim of the glass.
5. Use the long-handled metal spoon to stir and quickly blend the chocolate with the milk and seltzer, stirring at the bottom of the glass, doing your best not to disturb the foam at the top of the glass. Stir till the chocolate is well blended into the drink. Remove the spoon. Enjoy!
6. Don't use a straw. A foamy mustache is half the fun. :)