Egg Creams with Spiced Chocolate Syrup

1. 1

   In a small saucepan, toast the cardamom, peppercorns and cinnamon over moderate heat until fragrant, about 2 minutes.

2. 2

   Add 1 cup of water and bring to a boil.

3. 3

   Remove from the heat and let stand for 15 minutes.

4. 4

   Stir in the sugar and cocoa powder and return to a simmer.

5. 5

   Cook for 5 minutes over low heat.

6. 6

   Cool the syrup, then strain it into a glass jar or plastic container.

7. 7

   For each soda: In a tall ice-filled glass, stir 1/4 cup of the syrup with 1 tablespoon of cream and a pinch of citric acid.

8. 8

   Top with seltzer, stir and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.