Egg Creams with Spiced Chocolate Syrup

• 5 green cardamom pods
• 2 tablespoons whole black peppercorns
• 1 cinnamon stick, cracked
• 1 cup water
• 1 cup sugar
• 1/2 cup unsweetened Dutch-process cocoa powder
• Ice
• Heavy cream, citric acid (optional, see Note) and seltzer, for serving

1. In a small saucepan, toast the cardamom, peppercorns and cinnamon over moderate heat until fragrant, about 2 minutes.
2. Add 1 cup of water and bring to a boil.
3. Remove from the heat and let stand for 15 minutes.
4. Stir in the sugar and cocoa powder and return to a simmer.
5. Cook for 5 minutes over low heat.
6. Cool the syrup, then strain it into a glass jar or plastic container.
7. For each soda: In a tall ice-filled glass, stir 1/4 cup of the syrup with 1 tablespoon of cream and a pinch of citric acid.
8. Top with seltzer, stir and serve right away.

green cardamom pods, whole black peppercorns, cinnamon, water, sugar, dutch, heavy cream

Taken from www.foodandwine.com/recipes/egg-creams-with-spiced-chocolate-syrup (may not work)