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Chocolate Egg Cream Shooter Recipe


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     Chocolate Egg Cream Shooter

Category   Beverages
Sub Category   None

-For the Chocolate Syrup
1 c. sugar
1 3/4 c. unsweetened cocoa powder
2 T. vanilla extract
Pinch of salt
-For the Egg Cream
1 1/2 t. half-and-half
Seltzer, for topping

Make the chocolate syrup- Bring the sugar and 1 1/2 c. water to a boil in a medium pot. Add the cocoa powder, vanilla and salt and whisk until well combined. Let cool completely.
For each drink, pour about 1 1/2 t. 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 on the chocolate syrup, then top with seltzer. Stir before drinking. (Refrigerate any leftover chocolate syrup for up to 6 months.)

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