Shared by Jeremy Salamon
Chocolate Fizz Drink
Yield: 1Time: 5 minutesChocolate Fizz Drink
Yield: 1Time: 5 minutesFamily Journey
Chef Jeremy Salamon shared this recipe for the chocolate fizz (you may know it as an egg cream) that his grandmother Agi used to make for him. It’s featured in his new cookbook, “Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table.”
Jeremy writes: “Anytime my parents dropped me off at Agi’s, I knew I’d be handed a cold chocolate fizz the second I passed the threshold. Agi would put on Mary Poppins, somehow the only VHS she seemed to own. I would lie on her huge black leather couch, my legs falling in every direction, and my magic fizzy potion made my cares drop away. These are the secrets to a perfect chocolate fizz: use U-Bet syrup if you can find it, make sure the club soda and milk are both freezing cold, and have your favorite movie at the ready.”
Read more about Jeremy’s family in “Preserving a Grandmother’s Hungary.”
Ingredients
- Chocolate syrup (preferably U-Bet or, in a pinch, Hershey’s)
- ½ cup very cold whole milk
- ¾ cup very cold club soda
Preparation
Step 1
Tilt a tall drinking glass on its side with one hand and pour in the chocolate syrup with the other.
Step 2
Twirl the glass as you pour so the chocolate coats all sides. Use as much chocolate as you desire, there’s no correct measurement here. Place the glass on a saucer as it will overflow, which is part of the whimsy of this drink. Add the milk and top off with the club soda. Use a spoon to stir the drink aggressively so it begins to foam over the top of the glass. Serve with a straw and VHS copy of Mary Poppins.
From the book “Second Generation” by Jeremy Salamon. Copyright © 2024 by Jeremy Salamon. Reprinted by permission of HarperCollins Publishers.