Chocolate Egg Cream-Vegan, Paleo Friendly

It’s definitely time for a chocolate fix, yes?

Years ago, I was flipping through a magazine that had a recipe for chocolate egg creams. I’m surprised that I actually read it, as someone who can’t eat eggs or cream, but hey. Essentially, a chocolate egg cream is a chocolate soda. Fluffy, fizzy chocolate soda. Who’s going to argue with that? According to my old buddy Wikipedia, back in the day, they were made with egg and milk, now it’s usually made with sparkling water, milk and chocolate syrup, making it very easy to adapt to any diet.

They’re ridiculously easy and delicious, and with ingredients I always have on hand. I’ve been making them for years, especially on hot summer days, and I’ve never gotten a good picture until now. Many thanks to Mr. Dude for his photography.

¼ cup raw cacao powder, sifted*

¼ cup maple syrup

¼ cup of creamy non-dairy milk, like cashew milk (water does work in a pinch, btw)

2 dropperfuls of vanilla stevia concentrate

2 cups sparking water, like San Pelligrino

Sift the cocoa powder, and stir in the maple syrup. Stir really well…this is key for a smooth and yummy egg cream! Add in the milk and stevia and stir thoroughly again until smooth and there are no lumps.

When you’re just about to enjoy, pour the chocolate mixture into 2 cups, and add 1 cup of sparkling water to each glass.

Enjoy the fizzy, chocolaty, bubbly goodness.

*I’ve always used Nativas Naturals cacao powder, but my buddy Shirley of GFE pointed out that there have been issues with cadmium, according to Consumer Reports. Per the Consumer Reports website: “More than triple the acceptable levels of cadmium were found in two products, each of which delivered a total amount of cadmium above the tolerable limit for certain people. Cadmium is a probable carcinogen, can cause kidney toxicity and softening of bones, and may affect fetal development.” Yeah…can you say, not happening???!!! so it’s nuts.com for me from here on.

Can’t have maple syrup? I’ve made it with agave in the past and any sweetener will most likely work.

I’m submitting this to Gluten-Free Wednesdays over at GFE. There’s always a great lineup of delicious foods! Gluten Free Wednesdays are co-hosted by Linda of Gluten-free Homemaker, Shirley of gluten free easily and Lynn of Lynn’s Kitchen Adventures.