Chocolate Egg Creams

Egg Cream Recipe, The Joy of Cooking

     Yesterday I made chocolate egg creams, using the recipe in the cookbook The Joy of Cooking.  The only thing that went wrong was that I didn't stir the chocolate enough when it was in the saucepan. I only stirred it a little bit and then left it alone, but then I saw it was starting to burn and stick to the bottom. We saved it just in time! Also, in the cookbook they described the chocolate as syrup, when really it turned out like thick fudge. It was way better than anything in the store, but it was very thick and sticky.

     I had never had an egg cream, and it was very tasty and fluffy and refreshing. The seltzer water makes it a little bit fizzy, the milk makes it smooth, and the chocolate makes it chocolatey, of course! The egg cream was smoother and thinner than a milkshake, and it tasted like chocolate milk. The ingredients are pretty simple: unsweetened cocoa powder, sugar, water, milk, and seltzer water. And a sweet tooth!
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