This recipe was introduced to me by my coauthor, Adeena Sussman, who grew up drinking this American soda-fountain classic.
This chocolate syrup recipe makes two cups and will keep in the refrigerator for up to three months.
Excerpted from “Gazoz” by Benny Briga and Adeena Sussman (Artisan Books). Copyright © 2021.
For the chocolate syrup:
- 6 ounces (200 g) good-quality bittersweet or milk chocolate, coarsely chopped
- ⅔ cup (160 ml) boiling water
- ⅔ cup (160 ml) 1:1 simple syrup
For the egg cream:
- 1½ ounces (45 ml) chocolate syrup
- 3 ounces (90 ml) milk of your choice (dairy or nondairy)
- 6 ounces (175 ml) chilled seltzer
- To make the chocolate syrup, in a large bowl, whisk together the chocolate, boiling water, and simple syrup until smooth and pourable. Transfer to an airtight glass jar or bottle and seal. Store in the refrigerator until ready to use.
- To make an egg cream, pour the chocolate syrup into a tall glass, add the milk, then top with the seltzer. Stir to your desired level of smoothness.