Coconut Egg Cream
For chocolate syrup:
vanilla paste or extract
For egg cream:
unsweetened, full-fat coconut milk
chilled seltzer water
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.