Chocolate Egg Cream Shooter

• 1 cup sugar
• 1 3/4 cups unsweetened cocoa powder
• 2 tablespoons vanilla extract
• Pinch of salt
• 1 1/2 teaspoons half-and-half
• Seltzer, for topping

1. Make the chocolate syrup: Bring the sugar and 1 1/2 cups water to a boil in a medium pot.
2. Add the cocoa powder, vanilla and salt and whisk until well combined.
3. Let cool completely.
4. For each drink, pour about 1 1/2 teaspoons of the chocolate syrup into a chilled shot glass and freeze until slightly firm, 5 to 10 minutes.
5. Slowly pour the half-and-half on top of the chocolate syrup, then top with seltzer.
6. Stir before drinking.
7. (Refrigerate any leftover chocolate syrup for up to 6 months.)
8. Photograph by Kana Okada

sugar, cocoa, vanilla, salt, seltzer

Taken from www.foodnetwork.com/recipes/chocolate-egg-cream-shooter-recipe.html (may not work)