Pour 1 cup of the milk into a 12-ounce glass. Top with a spritz of seltzer
so that the white foam reaches the top of the glass. Place a spoon in the glass.
Pour 2 tablespoons of the chocolate syrup into the glass, hitting the bottom
of the spoon if possible, and stir with quick strokes to blend the syrup into
the milk without deflating the foam.
Repeat to make another egg cream.
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.