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Coconut Egg Cream


For chocolate syrup:

  • 1/3 cup sugar
  • 1/3 cup cocoa powder
  • 2/3 cup water
  • 1/2 teaspoon vanilla paste or extract

For egg cream:

  • 2/3 cup chilled canned unsweetened, full-fat coconut milk
  • 2/3 cup chilled seltzer water
  • 4-5 tablespoons chocolate syrup
  • gluten-free pretzels or gluten-free chocolate-coated pretzels


To make chocolate syrup:

  • Combine all ingredients in a small saucepan. Cook over medium heat until mixture bubbles a bit and thickens. Allow to cool completely.

To make egg cream:

  • Pour milk into a tall glass. Add seltzer to milk. Stir in chocolate syrup with a tall spoon, being careful not to deflate foam on the top. Serve with pretzels, if desired.