The Chocolate Egg Cream Shot

The Chocolate Egg Cream Shot
Staff Writer

Faith Kramer

The Chocolate Egg Cream shot.

For the New Yorkers in the bunch, the Chocolate Egg Cream Shot uses real cream and chocolate liqueur. (Keep this one away from the kiddos.) To make a "mocktail" version, you can substitute chocolate-flavored sugar syrup (such as Torani) for the liqueur. The Chocolate Egg Cream shot is made by blogger Faith Kramer. Click here to find more Hanukkah cocktails.

Ingredients

  • 1/2  Ounce  cold cream
  • 1/2o  Ounce  seltzer
  • 1/4  Ounce  chocolate or flavored chocolate liqueur

Directions

Pour cream in a shot or liqueur glass. Add seltzer. Gently stir. Slowly pour chocolate liqueur in the center of drink. Do not mix. Serve immediately.

Nutritional Facts

Total Fat
3g
4%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
9mg
3%
Carbohydrate, by difference
4g
3%
Protein
1g
2%
Vitamin A, RAE
26µg
4%
Calcium, Ca
41mg
4%
Choline, total
5mg
1%
Fluoride, F
2µg
0%
Folate, total
2µg
1%
Magnesium, Mg
6mg
2%
Phosphorus, P
39mg
6%
Selenium, Se
1µg
2%
Sodium, Na
28mg
2%
Water
27g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.