Egg Cream

1/4 cup Cocoa Syrup (1/2 cup Stevia, 1/3 cup unsweetened cocoa powder, dash of salt)
1 cup light cream
1/4 cup seltzer water or club soda, chilled
1/2 teaspoon vanilla


Prepare Cocoa Syrup In a small saucepan

Stir together:
1/2 cup Stevia
1/3 cup unsweetened cocoa powder, and a dash salt.

Gradually add 1/2 cup boiling water, stirring until smooth. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, about 2 minutes. Remove from heat.

Stir in 1/2 teaspoon vanilla. Cool. Store in a tightly covered container in the refrigerator for up to 3 weeks. Makes about 1/2 cup.

Let cool.

Divide light cream between two 8-ounce glasses. Stir 2 tablespoons seltzer water into each glass. Stir 2 tablespoons Cocoa Syrup into each glass. Serve immediately.

Makes 2 servings.

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