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Pour 1 cup of the milk into a 12-ounce glass. Top with a spritz of seltzer so that the white foam reaches the top of the glass. Place a spoon in the glass. Pour 2 tablespoons of the chocolate syrup into the glass, hitting the bottom of the spoon if possible, and stir with quick strokes to blend the syrup into the milk without deflating the foam. Repeat to make another egg cream.
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