• Cooking Time: none
• Servings: 1
• Preparation Time: none
• 3 tablespoons Chocolate syrup (you can add more or less as you prefer)
• 1/4 cup (fat free) half and half (you can use milk instead)
• Seltzer
• Note: You can use strawberry syrup or coffee syrup in place of the chocolate.

1. Pour the half and half into a 8 oz glass (I chill mine in the freezer)
2. Stir in the chocolate syrup until blended.
3. Add seltzer while stirring and stop just short of the top of the glass to let foam rise.
5. I drink mine really quick because I hate for the foam to disappear. I guess that's still the kid in me!

I'm not a soda drinker. Colas aren't my think. But, egg creams hold a special place in my heart. Growing up on Long Island everyone knew what an egg cream was. It wasn't until I went to Texas and ordered one (receiving a bowl of ice cream instead) that I realized the 'egg' cream' was a regional drink. It is my guilty childhood pleasure that I still enjoy today!