3 ounces (90 ml) milk of your choice (dairy or nondairy)
6 ounces (175 ml) chilled seltzer
Directions
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.
In July we celebrate Tu B'Av, basically Jewish Valentine's Day. The history is interesting, here is a neat link to learn more. But chocolate is a must for love and it turns out Jews and Chocolate have history.
