Chocolate Egg Cream Shooter

1. 1

   Make the chocolate syrup: Bring the sugar and 1 1/2 cups water to a boil in a medium pot.

2. 2

   Add the cocoa powder, vanilla and salt and whisk until well combined.

3. 3

   Let cool completely.

4. 4

   For each drink, pour about 1 1/2 teaspoons of the chocolate syrup into a chilled shot glass and freeze until slightly firm, 5 to 10 minutes.

5. 5

   Slowly pour the half-and-half on top of the chocolate syrup, then top with seltzer.

6. 6

   Stir before drinking.

7. 7

   (Refrigerate any leftover chocolate syrup for up to 6 months.)

8. 8

   Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.

No additional tips available.