Recipe: New York Chocolate Egg Cream and Cocoa Syrup

NEW YORK CHOCOLATE EGG CREAM
Makes 1 (8 oz.) serving

1/4 cup Cocoa Syrup (recipe follows)
1/4 cup light cream
1/2 cup club soda, freshly opened

Cocoa Syrup, light cream and club soda should be cold.

In tall glass, place 1/4 cup Cocoa Syrup; stir in light cream to blend. Slowly pour soda down side of glass, stirring constantly. Serve immediately.

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COCOA SYRUP
Makes 2 cups

Use as topping for ice cream and desserts or for chocolate-flavored drinks.

1 1/2 cups sugar
3/4 cup Hershey's unsweetened cocoa powder
1 dash salt
1 cup hot water
2 teaspoons vanilla extract

In medium saucepan, stir together sugar, cocoa powder and salt. Gradually add water, stirring to keep mixture smooth. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 minutes. Remove from heat; stir in vanilla. Cool. Cover; refrigerate.

Source: Hershey's Chocolate Lover's Cookbook, 1993