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Egg Cream




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1/4 cup Cocoa Syrup (see recipe below)
1 cup half-and-half or light cream
1/4 cup seltzer water or club soda, chilled


Recipe



1. Prepare Cocoa Syrup. Let cool.
2. Divide half-and-half between two 8-ounce glasses. Stir 2 tablespoons seltzer water into each glass. Stir 2 tablespoons Cocoa Syrup into each glass. Serve immediately. Makes 2 servings.
Cocoa Syrup: In a small saucepan stir together 1/2 cup no-calorie, heat-stable granular sugar substitute (Splenda), 1/3 cup unsweetened cocoa powder, and a dash salt. Gradually add 1/2 cup boiling water, stirring until smooth. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, about 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla. Cool. Store in a tightly covered container in the refrigerator for up to 3 weeks. Makes about 1/2 cup.