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Yields:
1 serving(s)
Prep Time:
2 mins
Total Time:
5 mins
Think egg cream, but make it a boozy cocktail and even MORE nostalgic! We’re taking you back to when a little bit of chocolate syrup, milk, and seltzer washed away the troubles of the day as you settled in with an egg cream and all was well in the world. We’ve updated that with this spiked Chips Ahoy version.
This cocktail is the classic Chips Ahoy chocolate chip cookie in a glass. The amaretto and rum dance together, giving the drink a rich nuttiness that represents the cookie’s signature flavor; the syrup and milk round it out with chocolatey goodness. Keeping to a classic egg cream or Italian soda, this boozy dessert in a glass is fun and playful with the fizzy seltzer to fill. Top it with a cherry and enjoy with a Chips Ahoy cookie snack-back—your afternoon is complete!
Did you try making this recipe? Let us know what you think in the comment below!
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Ingredients
- 2
to 3 oz. chocolate fudge syrup
Ice
- 4 oz.
full-fat whole chocolate milk
- 1 1/2 oz.
dark rum
- 1/2 oz.
amaretto
- 2 oz.
plain seltzer
Maraschino cherries, whipped cream, and Chips Ahoy cookies (optional), for garnish
Directions
- Step 1Squeeze chocolate syrup along the inside of a tall glass to create a drip effect. Fill glass with ice.
- Step 2In a cocktail shaker, combine chocolate milk, rum, and amaretto. Fill shaker with ice, cover, and vigorously shake until outside of shaker is very frosty, about 20 seconds.
- Step 3Strain into prepared glass. Top off with seltzer. Garnish with a cherry, whipped cream, and cookies (if using).
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